1) reducing sugar
还原糖
1.
Effect of different treatments on reducing sugar content in apple pomace;
不同预处理对苹果渣还原糖含量的影响
2.
The rapid determination of reducing sugar in the proceeding of prepared Rhizoma Rehmannia;
熟地黄炮制过程中还原糖的快速测定
3.
Effects of drying methods on changes of Vc,reducing sugar and total acidity in Chinese jujube;
干制方式对红枣Vc、还原糖和总酸变化的影响
2) Reducing sugars
还原糖
1.
Basic Research on Large Scale Liquid Adsorption Chromatography Separating Sugar and Reducing Sugars;
吸附色谱分离蔗糖还原糖过程基础研究
2.
Study on production of reducing sugars from bagasse by penicillium sp.L8
青霉菌L8降解蔗渣产还原糖的发酵
3.
The quantitative vis—spectrophotometric determination of reducing sugars was reviewed.
介绍了利用可见分光光度法测定还原糖的几种新方法,如MBTH、甲胺法,以及一些经典方法如DNS法、铁氰化物法、BCA法的改进情况。
3) reduced sugar
还原糖
1.
Evaluation of uncertainty in measurement on the content of reduced sugar in foods;
食品中还原糖含量测量的不确定度评估
2.
The influence of laying-aside time of tabacco sample on determination of reduced sugar by continuous flow method;
样品放置时间对连续流动法测定烟草还原糖结果的影响
3.
Objective To optimize the measurement conditions of reduced sugar determined by a 3,5-dinitrosalicylic acid assay.
结论改良后的3,5-二硝基水杨酸比色法测定还原糖的结果更高效、准确和稳定。
4) reductive sugar
还原糖
1.
Study on relationship between reductive sugar amounts and fabric properties in treatment with cellulase;
纤维素酶处理还原糖量与棉织物性能关系的研究
2.
According to the results,lactic fermentation can reduce reductive sugar in fresh lotus root.
结果表明:乳酸发酵可有效降低鲜藕中还原糖含量;对于还原糖含量较高者(>0。
3.
reductive sugar, total acid amd free amino acid could increase obviously by using Celllulase 5～15 U/g.
还原糖、总糖、总酸度、游离氨基酸等营养成份均有显著提高。
5) production of reducing sugar
还原糖量
1.
The different strains of Aspergillus are separated from distiller's yeasts from different areas,under the same condition,after comparing the speed of saccharification,the production of reducing sugar and the production of strain,we select the best one to brew wine.
试验从不同地区的黄酒酒饼中分离出不同的曲霉菌株;在相同条件下,对其糖化速率、还原糖量和菌株生成量三方面进行比较,从中选取优良的菌株进行酿酒。
6) reducing sugar
还原性糖
1.
was optimized by determining its content of water-soluble sugar,reducing sugar and polysaccharide.
用硫酸-苯酚法测定无花果中水溶性糖、还原性糖和多糖的含量,以多糖含量为指标,优选出无花果的最佳炮制工艺。
补充资料：还原糖
分子式：
CAS号：
性质：能够还原费林(H.von Fehling)试剂或托伦斯(B.Tollens)试剂的糖称为还原糖，所有的单糖，不论醛糖、酮糖都是还原糖。大部分双糖也是还原糖，蔗糖例外。费林试剂是含Cu2+络合物的溶液，被还原后得到红色Cu2O的沉淀。托伦斯试剂被还原后能生成元素银，在试管壁上可看到“银镜”。
CAS号：
性质：能够还原费林(H.von Fehling)试剂或托伦斯(B.Tollens)试剂的糖称为还原糖，所有的单糖，不论醛糖、酮糖都是还原糖。大部分双糖也是还原糖，蔗糖例外。费林试剂是含Cu2+络合物的溶液，被还原后得到红色Cu2O的沉淀。托伦斯试剂被还原后能生成元素银，在试管壁上可看到“银镜”。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条