1) puchiin
荸荠英
1.
Ethanol extract of puchiin was assayed for its antimicrobial properties.
本文主要对荸荠英抑菌性能进行研究,结果表明,荸荠英粗品提取物具有强抑菌活性,在中性pH条件下提取物对细菌具有较好的抑菌效果,明显强于山梨酸钾。
2.
The biological development technique was used to provide a qualitative analysis method for tracking bacferiostaficcomponents in puchiin.
本文通过抑菌活性分析,确定敏感菌,运用硅胶板层析技术,研究生物自显影对荸荠英提取物抑菌成分的活性跟踪方法:用200mg/ml荸荠英提取物丙酮溶液点样4μl,以二元溶剂氯仿:甲醇=8。
3.
The biological development technique was used to provide a qualitative analysis methodfor tracking anti-microbial components in puchiin.
应用硅胶板层析技术,以枯草芽孢杆菌作为指示菌,研究生物自显影对荸荠英提取物抑菌成分的活性跟踪方法。
2) chufa
[英]['tʃu:fə] [美]['tʃufə]
荸荠
1.
Health function and processing of chufa;
荸荠的保健功能及加工利用
2.
Making compounded health drinks from carrot, chufa and arrowroot;
胡萝卜、荸荠、粉葛复合保健饮料的研制
3) Chinese water chestnut
荸荠
1.
Texture changes of Chinese water chestnut(Eleocharis dulcis) during canning and the relationship between texture and starch properties;
罐制过程中荸荠质构变化及其与淀粉特性的关系
2.
Study on extraction of insoluble dietary fiber from Chinese water chestnut pericarp;
荸荠果皮不溶性膳食纤维提取工艺的研究
3.
Biological characteristics of pathogen of Chinese water chestnut wilt and prevention and control by fungicides;
荸荠枯萎病菌生物学特性及药剂防治研究
4) water chestnut
荸荠
1.
Research and development of water chestnut;
荸荠系列产品的研制开发
2.
Study on extraction of dietary fiber from water chestnut pericarp by zymochemistry method
荸荠皮膳食纤维酶化学法提取工艺研究
3.
Comparison of different methods for extracting flavonoids from water chestnut
荸荠总黄酮不同提取方法的比较研究
5) Eleocharis tuberosa
荸荠
1.
Study on bulbs production of Eleocharis tuberosa in vitro;
荸荠试管结球茎的试验研究
2.
Indentification of Pathogenic Fung of Eleocharis tuberosa Fusarium Wilt in Jinzhou;
荆州荸荠枯萎病病原菌鉴定
6) fresh-cut chufa
鲜切荸荠
1.
Preparation of fresh-cut chufa compound preservatives;
鲜切荸荠复合保鲜剂的研制
2.
25% Zn(Ac) 2+1% SDA) of fresh-cut chufa was studied by the microbial control experiment and color combinations orthogonal for quality preservation,use the preservative treatment and in 6±0.
以鲜切荸荠为试材,通过微生物控制和组合护色进行品质保持研究,最终研制出鲜切荸荠复合保鲜剂配方(0。
3.
The best combination of browning inhibition selected for fresh-cut chufa was 0.
贮藏期间定期检测鲜切荸荠的褐变度(BD值)、总酚含量(TP)、多酚氧化酶(PPO)和苯丙氨酸转氨酶(PAL)的活性。
补充资料：荸荠肉片
原料：
猪瘦肉150克 荸荠100克 熟冬笋肉100克 胡萝卜80克 精盐、酱油、味精、淀粉、精炼油各适量
制法：
1．荸荠洗净，去皮后切成片；熟冬笋肉、胡萝卜均切成片；猪瘦肉切片后，加入酱油、淀粉抓匀上浆。
2．净锅上火，放入适量精炼油烧热，倒入肉片炒散盛出，接着锅中再放少许油烧热，倒入荸荠片、胡萝卜片、冬笋片煸炒，淋少许清水，炒至原料熟透时，再倒入肉片，调入精盐、味精稍炒，起锅装盘即成。
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