1) garlic residues
蒜渣
1.
Utilization of the garlic residues and its products;
蒜渣综合利用及产品研制
2.
Researches on the comprehensive utilization of residues of extracting garlic oil(I)——The significance of the comprensive utilization of garlic residues and its component analysis;
大蒜精油提取后废弃物综合利用的研究——蒜渣综合利用的意义及成分分析
3.
Researches on the comprehensive utilization of residues of extracting garlic oil(Ⅱ)──The content and method of the comprehensive utilization of garlic residues;
大蒜精油提取后废弃物综合利用的研究(Ⅱ)——蒜渣综合利用的内容和方法
2) garlic residue
大蒜渣
1.
The chemical composition contents of garlic residue obtained from the above experience are also analysed.
采用不同浓度乙醇提取大蒜油，比较其大蒜素含量差异，并结合大蒜油与大蒜渣中粗蛋白、可溶性糖、脂肪、钙、铁和锌的含量，筛选出效果较好的大蒜油提取工艺。
3) garlic
[英]['ɡɑ:lɪk] [美]['gɑrlɪk]
蒜
1.
The method of determination of selenium in the garlic was studied.
本文建立了氢化物发生-原子荧光光谱法(HGAFS)测定蒜硒的分析方法,方法线性范围是0～60ng/ml,r=0。
2.
This article texts the detoxify of phytic acid to Cadmium garlic by adding directly and pre-soaking in water.
本实验用植酸以直接加入和预浸泡两种方式3种方法处理镉蒜,通过测量处理前后的蒜根平均长度,测定根、茎、叶中的镉含量及不同部位镉的不同存在形式的含量,分析比较出采用植酸对镉蒜的最佳解毒方式。
4) Allium sativum
蒜
1.
By means of paraformaldehyde fixation, Triton X_100 extraction and TRITC_phalloidin staining, the presence and distribution patterns of F_actin in the outer epidermal cells of the garlic (Allium sativum L.
蒜鳞片是研究胞间连丝与原生质胞间运动的良好材料。
5) garlic
[英]['ɡɑ:lɪk] [美]['gɑrlɪk]
大蒜
1.
Determination of alliin and its related substances in garlic using pre-column derivatization and reversed-phase high performance liquid chromatography;
柱前衍生化反相高效液相色谱法测定大蒜中的蒜氨酸及其有关物质
2.
Research on extraction of SOD and alliinase from garlic by ammonium sulfate salting-out;
硫酸铵盐析法分步分离大蒜SOD和蒜氨酸酶的研究
3.
Determination for Trace Selenium in Garlic by Microwave Digestion-Hydride Generation-Atomic Fluorescence Spectrometry;
微波消解样品-原子荧光光谱法测定大蒜中的微量硒
6) allicin
['æləsin]
蒜素
1.
Optimization of the technology for extracting allicin from pickled Allium Chinense G. Don by response surface methodology;
响应面法优化盐渍藠头蒜素提取工艺参数
2.
A Rapid Convenient Assay of Allicin;
一种方便快速检测蒜素的方法
3.
Study on the composition of allicin by supercritical CO_2;
超临界CO_2萃取蒜素及其化学成分研究
补充资料：蒜
| 蒜 Allium sativum；garlic 百合科葱属一年生或二年生草本。原产中亚。中国栽培大蒜始于公元前1世纪左右 。蒜株高60厘米以上 ，茎为叶鞘组成的假茎。鳞茎（蒜头）生于地下。伞形花序，位于总苞内。依鳞茎皮色分为紫皮蒜和白皮蒜；也可依蒜瓣大小分为大瓣蒜和小瓣蒜；蒜瓣数分为独头蒜、四瓣蒜、六瓣蒜、八瓣蒜等类型。属耐寒长日照植物。如在黑暗条件下栽培，可长成黄色蒜苗，通称蒜黄。蒜蛆是生长期间的主要害虫。除鲜食外，鳞茎还可醋渍或糖渍、酱渍，也可干制成蒜粉和加工成脱水片。由于富含大蒜素，有调味及增进食欲之效。还有强烈的杀菌作用，可用以预防和治疗多种疾病。 |
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