1) structured lipids
质构脂质
1.
The lipase-catalyzed acidolysis of soybean oil with caprylic acid to produce structured lipids was investigated.
研究了固定化脂肪酶催化大豆油与辛酸酸解制备质构脂质的工艺。
2.
A rapid gas chromatographic method of determining fatty acids in structured lipids was studied, and the best analysis condition was established.
研究了质构脂质中各种脂肪酸的组成及含量的气相色谱快速测定方法,确立了最佳分析条件。
2) structured lipids
结构脂质
1.
Development of enzymatic acidolysis on producing structured lipids;
酶催化酸解生产结构脂质的研究进展
2.
Metabolism and nutrition character of lipids and the application of structured lipids;
脂质代谢、营养学特点及结构脂质的应用
3.
Facing the public health and safety problems resulting from the high fat dietary consumption status, the definition, development, functional propriety and prepare technology of the structured lipids were summarized in this paper .
针对与我国高膳食脂肪消费现状相关的公共卫生安全问题,概述了新型功能性油脂——结构脂质(Struc-turedlipids,SLs)的定义、代谢、功能特性及生产方法,并对其发展作了展望。
3) Structured Lipids
构造脂质
1.
The digestion－ absorption feature and physiological functions of ‘ Structured Lipids’ were summeried.
概述了构造脂质——甘油三酸酯（包括巧克力用油脂、易消化性油脂、低热量油脂以及高氧化稳定性油脂等）的消化吸收特性以及生理作用，还介绍了几种构造脂质的开发概况。
2.
The paper summarized composed and nutritional characteristics of structured lipids in brief,then detailed introduced lipase catalyzed synthetical methods and research progress of structured lipids.
概述了构造脂质的结构组成与营养特点 ,并对脂肪酶促合成构造脂质的方法及其研究进展进行了较详细的介绍。
4) structured lipid
重构脂质
1.
MCT structured lipids and its application in clinical nutrition;
MCT重构脂质及其在临床营养中的应用
2.
In recent years structured lipid developed rapidly.
近年来 ,重构脂质发展较快 ,因其具有多种生理活性而倍受关注 ,堪称新一代油脂。
5) fish oil structured lipids
鱼油质构脂质
1.
This work deals with the enzymatic interesterification of fish oil structured lipids which is synthesized in supercritical carbon dioxide.
超临界CO2酶法合成鱼油质构脂质的酯化反应中,反应参数的控制影响酰基转移。
2.
The results of analysis indicate that the fish oil structured lipids synthesized with lipase under supercritical CO2 includes 78.
高温气相色谱法分析鱼油质构脂质,表明超临界CO2酶法酯交换合成的鱼油质构脂质,其特征等价碳数ECN36-ECN42的甘三酯为78。
6) lipid
[英]['lipid] [美]['lɪpɪd]
脂质
1.
Interaction of lipids with starch and their effects on properties of starch;
脂质与淀粉相互作用及其对淀粉性质影响
2.
Enzymatic hydrolysis of lipids in supercritical carbon dioxide;
超临界CO_2下酶催化脂质水解反应
3.
Analysis for lipid in byproduct of eythynnus yaito kishinouye;
白卜鲔下脚料中脂质成分分析
补充资料：质
| 质 quality 一事物区别于它事物的内在规定性。与量相对。质是由事物的内在特殊矛盾决定的。质与事物的存在是直接同一的，某物之所以是某物，是由于它具有特殊的质。事物的质通过事物的属性表现出来并为人们所认识。同一种质，在不同条件下与不同的事物相联系，就表现出不同的属性。事物的质并非事物各种属性的简单相加，而是它们的有机统一。事物的质是多方面的，现代系统理论将事物分为三种不同的质，即自然的质、功能的质和系统的质。认识事物的质是认识的基础。辩证法认为，任何事物都是质与量的统一，没有无量之质，也没有无质之量，二者是相互规定的。在中国哲学中，“质”这一范畴还有其他两种含义，一是与“形”相对，指事物内部的质；二是与“文”相对，指人们内在的道德修养或作品的内容，有时亦指质朴的艺术风格。 |
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