1) portulaca total flavone
马齿苋总黄酮
1.
Protective effect of portulaca total flavone on oxidative damage of erythrocyte ghost by oxygen free radicals;
马齿苋总黄酮对氧自由基引发人红细胞膜损伤的保护作用
2.
Effect of portulaca total flavone on erythrocyte ghost blocking degree;
马齿苋总黄酮对人红细胞膜封闭能力的影响
3.
Objective To evaluate the inhibitory effect of portulaca total flavone(PTF)on the proliferation of rat aortic vascular smooth muscle cells(RASMC) and its mechanisms.
目的观察马齿苋总黄酮对大鼠主动脉平滑肌细胞(RASMC)增殖的抑制作用及机制。
2) Portulaca oleracea L
马齿苋
1.
Study on Seperation and Purification of Flavonoids from Portulaca Oleracea L.with Macroporous Resin;
大孔吸附树脂分离纯化马齿苋中黄酮类化合物的研究
2.
Study on the Extraction Technology of Polysaccharide from Portulaca oleracea L.;
马齿苋多糖提取工艺的研究
3.
Determination of Dopamine and Norepinephrine in Portulaca oleracea L. by Micellar Electrokinetic Capillary Chromatography with Amperometric Detection;
胶束电动毛细管色谱安培检测中药马齿苋中多巴胺和去甲肾上腺素
3) Portulace oleracea L
马齿苋
1.
Progress on Chemical Compositions and Pharmacological Function of Portulace oleracea L.;
马齿苋化学成分及其药理作用研究进展
2.
Study on Antimicrobial Effect of Flavonoids from Portulace oleracea L.;
马齿苋黄酮类物质抑菌作用的研究
3.
Isolation,Purification and Structure Characterization of Polysaccharide POPⅢa from Portulace oleracea L.;
马齿苋多糖POPⅢa的分离纯化及其结构特征
4) Portulaca oleracea
马齿苋
1.
Preparation of Oral Liquid with Portulaca oleracea and Determination of Functional Components;
马齿苋保健口服液的制备及功能成分含量的测定
2.
Study on Removal of Protein from polysaccharide of Portulaca oleracea;
马齿苋多糖脱蛋白工艺的研究
3.
Technology Extractiong of Flavonoids from Portulaca oleracea;
马齿苋黄酮类物质提取工艺研究
5) purslane
[英]['pə:slin] [美]['pɝslɪn]
马齿苋
1.
Study on compound beverage of sweet potato leaf and purslane;
红薯叶和马齿苋复合饮料的研究
2.
Determination of 13 Elements in purslane by ICP-AES;
微波溶样-ICP-AES法测定马齿苋中13种元素
3.
Study of preparing mixed beverage from purslane and valencia;
马齿苋-夏橙复合饮料的研制初探
6) portulaca
[英][,pɔ:tʃə'lækə] [美][,portʃə'lækə]
马齿苋
1.
Healthful factors of portulaca and application in healthful foods;
马齿苋功能因子及保健食品的开发
2.
Study on Anti-oxidative Active Ingredients in Portulaca;
马齿苋抗氧化有效成分的研究
3.
Protective Action of Portulaca on Damage of Red Blood Cell s Membrane Initiated by Oxygen Free Radical;
马齿苋对氧自由基引发人红细胞膜损伤的保护作用
补充资料：马齿苋炒黄豆芽
马齿苋炒黄豆芽
原料: 原 料：
马齿苋100克，黄豆芽250克，精盐，味精，酱油，湿淀粉各适量。
制法: （1）马齿苋，黄豆芽分别去杂洗净。
（2）炒锅上火，放油烧至七成熟，放入黄豆芽翻炒，炒至七成熟时，放入用沸水焯过的马齿苋，再加入适量清水焖熟，加精盐，味精，酱油调味，再用湿淀粉勾芡即成。
特点: 清热解毒，利水去湿，散血水肿，补脾益气，养颜嫩肤。
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