1) pholiota nameko polysaccharides
![点击朗读](/dictall/images/read.gif)
滑菇多糖
1.
Effects of pholiota nameko polysaccharides on K562 leukemia cell proliferation and Caspase-3 expression in vitro;
滑菇多糖对K562白血病细胞增殖的抑制及Caspase-3基因表达的影响
2) lentinan
['lenti,næn]
![点击朗读](/dictall/images/read.gif)
香菇多糖
1.
Study on the preparation of phosphorylated lentinan;
![点击朗读](/dictall/images/read.gif)
磷酸化香菇多糖制备工艺的研究
2.
Study on removal of protein from lentinan;
![点击朗读](/dictall/images/read.gif)
香菇多糖脱蛋白质方法的研究
3.
Study on decoloring method of lentinan;
![点击朗读](/dictall/images/read.gif)
香菇多糖脱色方法的研究
3) mushroom polysaccharide
![点击朗读](/dictall/images/read.gif)
香菇多糖
1.
Study on determination method of molecule weight of mushroom polysaccharide;
![点击朗读](/dictall/images/read.gif)
香菇多糖分子质量的测定方法研究
2.
Composition and monosaccharide content in the mushroom polysaccharide was analyzed by HPLC, GC and GC-MS.
采用高压液相色谱、气相色谱、气相色谱-质谱联用等方法分析了香菇多糖中单糖组成及其含量。
3.
A drink was made from mushroom polysaccharide extract from raw material of mushroom fruit body.
以香菇子实体中提取的香菇多糖为原料,采用均匀设计方法确定口服液中关键性物料的配方。
4) Lentinus Edodes Polysaccharide
![点击朗读](/dictall/images/read.gif)
香菇多糖
1.
Chemical structure and pharmacological effect of lentinus edodes polysaccharide;
![点击朗读](/dictall/images/read.gif)
香菇多糖的化学结构与药理功效
2.
The Experiment on the Antifatigue Effects of Lentinus edodes polysaccharide;
![点击朗读](/dictall/images/read.gif)
香菇多糖抗疲劳的实验研究
3.
Effects of Lentinus edodes polysaccharide on growth performance,nutrient digestibility and antioxidant ability in piglets
香菇多糖对仔猪生产性能、营养物质消化率及抗氧化能力的影响
5) Pleutotus ostreatus polysaccharides
![点击朗读](/dictall/images/read.gif)
平菇多糖
6) agaricus proteoglucan
![点击朗读](/dictall/images/read.gif)
蘑菇多糖
1.
Objective To observe the immunomodulatory effect of agaricus proteoglucan on the peritoneal macrophage of mice and its influence to the cultured tumor cells in vitro.
目的 观察蘑菇多糖对小鼠腹腔巨噬细胞免疫调节作用及对体外培养的肿瘤细胞作用的影响。
补充资料:金银珠滑菇
![金银珠滑菇](/picture/bkimg/ch_56/56_26_49_0.jpg)
金银珠滑菇
金银珠滑菇
原料: 原 料:
主料:净滑菇150克,上浆虾仁100克,美国粟米75克。调料:1)虾油糟汁:虾油露7克,香糟卤8克,鼎丰鲜抽王5克,精盐2克,葱白粒5克,黄酒6克,豪吉鸡精2克,白胡椒粉1克。2)精制油25克,45度水淀粉4克。
制法: (1)滑菇焯水去粘液,沥干,将调料1)调和成虾油糟汁。
(2)起热油锅,倒入虾仁滑油至热,投入滑菇,粟米过油至热,倒出。原锅爆香葱粒,下虾油糟汁,勾芡,投入虾仁,滑菇,粟米,翻炒均匀,出锅装盘。
特点: 色彩鲜明,虾香,菌香,糟香交融;鲜咸可口,清淡宜人,为夏秋季佐酒佳肴。
说明:补充资料仅用于学习参考,请勿用于其它任何用途。