1) amino nitrogen
氨基态氮
1.
The amino nitrogen content of products finally raise by 22.
大豆经内源酶作用生产腊八豆,产品的氨基态氮和还原糖的含量都有增加,货架期内产品的硬度明显降低。
2.
Under these conditions,after the procedures of hydrolysised by enzyme,filtration and concentration,the total soluble solid content and amino nitrogen of hydrolyzed liquid ar.
在此条件下,经酶解和过滤,浓缩至酒糟相等质量的水解液,其总可溶性固形物和氨基态氮含量分别为9。
3.
Then,the contents of amino nitrogen was increased from 216.
0,水解3h时,大豆蛋白水解效果较好,酶解液的氨基态氮含量由210。
2) amino acid nitrogen
氨基态氮
1.
The effect of different nitrogen sources, including NaNO3, (NH4)2SO4, (NH4)2CO3 on soluble solid, ferulic acid, oligosac-charides, amino acid nitrogen, riboflavin and protein, etc.
研究了硝酸钠、硫酸铵和碳酸铵等氮源对黑曲霉固体发酵所得的水提液和残渣中的可溶性固形物、阿魏酸、低聚糖、氨基态氮、核黄素和蛋白质含量的影响。
2.
The effect of different nitrogen sources,including NaNO3, (NH4)2SO4,(NH4)2CO3 on soluble solid,ferulic acid,oligosaccharides,amino acid nitrogen, riboflavin and protein,etc.
本文研究了硝酸钠、硫酸铵和碳酸铵等氮源对黑曲霉固体发酵所得的水提液和残渣中的可溶性固形物、阿魏酸、低聚糖、氨基态氮、核黄素和蛋白质含量的影响。
3) amino nitrogen
氨基酸态氮
1.
Study on the series-determine methods of total acid,amino nitrogen,and chloride in soy sauce;
酱油中总酸度、氨基酸态氮和氯化物连续测定法的研究
2.
Use papain, bromelain, neutrase, alcalase and flavourzyme alone or the combination was used to hydrolyze the termitomyces albuminosus, and determine the enzyme and enzyme hydrolysis conditions by the amino nitrogen content in this experiment.
利用木瓜蛋白酶,菠萝蛋白酶,中性酶,碱性酶,风味酶5种酶类单独或组合地对鸡枞菌进行酶解,以氨基酸态氮的含量为指标确定酶解种类及酶解条件。
3.
Effective results were achieved: the amount of koji spore, the enzyme activity of making koji, the reducing sugar in finished sweet paste made by binary koji, and the amino nitrogen were increased by 20%, 4.
3%,氨基酸态氮提高了8。
4) amino acid nitrogen
氨基酸态氮
1.
Research on the determination of the alcohol degree and the content of amino acid nitrogen in rice wine by near infrared spectroscopy;
近红外光谱法测定黄酒中氨基酸态氮和酒精度的研究
2.
Changes of dissociative calcium and amino acid nitrogen in smashed yak bone paste treated by fermentation or enzymolysis;
超微粉碎牦牛骨泥经发酵和酶解后游离钙和氨基酸态氮的变化
3.
Important action of examinating precisly the content of amino acid nitrogen in original soy sauce;
准确检验头油氨基酸态氮含量的重要作用
5) Ammonia sugar nitrogen
氨基糖态氮
6) cyanamide nitrogen
氨基氰态氮
补充资料：4-硝基-α-萘重氮氨基偶氮苯(4-nitro-α-naphthyldiazoaminoazobenzene)
分子式：
CAS号：
性质：又称4-硝基-α-萘重氮氨基偶氮苯(4-nitro-α-naphthyldiazoaminoazobenzene)。暗紫色针状晶体，或暗棕色粉末。熔点175℃(分解)。溶于碱性醇溶液，呈深蓝色。用于检验镉、镁。
CAS号：
性质：又称4-硝基-α-萘重氮氨基偶氮苯(4-nitro-α-naphthyldiazoaminoazobenzene)。暗紫色针状晶体，或暗棕色粉末。熔点175℃(分解)。溶于碱性醇溶液，呈深蓝色。用于检验镉、镁。
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