1) sweet potato leaves
甘薯叶
1.
Research on the ultrasonic extraction of total flavones from sweet potato leaves;
超声波法提取甘薯叶总黄酮的工艺研究
2.
Determination of chlorogenic acid constituent in sweet potato leaves by HPLC
高效液相色谱法测定甘薯叶中绿原酸含量
3.
The result showed that the best technological conditions of sweet potato leaves were that the ratio of sample to water was 1:30,the time of extraction was 2 hours,the temperature of extraction was 100 ℃ and the concentration of ethanol was 95 %.
确定了甘薯叶提取物提取的工艺条件:温度100℃,时间2h,料液比为1∶30,乙醇浓度为95%。
2) sweet potato
甘薯茎叶
1.
Study on sweet potato vine cutting ratio and interval;
甘薯茎叶刈割率与刈割间隔时间
3) Colasposoma dauricum
甘薯叶甲
5) Ipomoea batatas
巴西甘薯叶
1.
Study on flavonoids from leaf of Ipomoea batatas;
巴西甘薯叶黄酮类成分的研究
2.
Separation and purification of phenolic acids from leaves of Ipomoea batatas by macroporous adsorption resin
大孔吸附树脂法纯化巴西甘薯叶中的总酚酸
6) leaf-vegetable sweet potato
叶菜型甘薯
1.
The amino acid content and composition of 7 kinds of leaf-vegetable sweet potato cultivar were analyzed.
选用7个叶菜型甘薯品种,测定分析了茎尖中氨基酸含量及组成。
2.
Under normal field condition,using spot picking tip method,the tuber yield and quality of sweet potato Baishu 1 as leaf-vegetable sweet potato were studied in 2007 summer.
2007年夏季,在一般大田常规栽培条件下,通过分期采摘茎尖的方法,对叶菜型甘薯品种百薯1号的薯块产量和品质进行了研究。
3.
Baishu 1,a leaf-vegetable sweet potato culitrvar,was used in this experiment.
以叶菜型甘薯品种百薯1号为试验材料,采用0~7次8个茎尖采摘处理,采摘时间间隔为10 d,分析了茎尖采摘对薯块产量和品质的影响。
补充资料：甘薯点心
原料配方
甘薯300克黄油25克鸡蛋1个砂糖50克豆乳8毫升香草香精、桂皮少量。用具铝杯12个。
制作方法
①将甘薯洗净，放入透气的蒸器中大约蒸10分钟，即用竹签能够穿透的程度(或者放入水中煮)。
②趁热脱皮，放入盆中，添加黄油，然后用研磨棒压碎，添加入砂糖，充分搅拌。
③添加鸡蛋、豆乳、香草香精和桂皮。
④移入铝杯，用烤炉以约200℃的温度烤15～20分钟。
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