1) Pachman
茯苓聚糖
1.
Optimum Extracting Technique and Content Determination of Pachman in Poria Peels;
茯苓皮中茯苓聚糖的含量测定及提取工艺优选
2.
Objectives: To set up the content determination of pachman, and compare the content of pachman in different habitat Methods: The colorimetric method of phenol and sulfuric acid was used to determine the content of pachman in 488nm.
目的：建立茯苓聚糖含量测定方法，进行不同产地的茯苓聚糖含量的比较。
2) Carboxymethylpachyman
羧甲基茯苓聚糖
3) Pachyman
['pækimæn]
茯苓多糖
1.
Optimal Extracting of Pachyman from Poria cocos Peels;
茯苓皮中茯苓多糖的提取工艺优化
2.
Research Progress on Extraction,Purification and Application of Pachyman;
茯苓多糖的提取纯化及应用研究进展
3.
Study on Extraction Process of Pachyman by Microwave-assisted Enzyme Method
微波辅助酶法提取茯苓中茯苓多糖的工艺研究
4) pachymaran
茯苓多糖
1.
The structure of the pachymaran and the carboxymethyl pachymaran of antitumor activity have been studied by using modern physical methods of HPLC,IR, 1 H NMR,X ray,TG DTG,DTA,visible spectrometer etc.
用高压液相色谱、红外光谱、核磁共振谱，Χ－射线衍射谱、热分析、可见光分光光度法等现代物理方法研究了具有抗肿瘤活性的茯苓多糖与羧甲基茯苓多糖的结构。
2.
A new twice alkalization method for preparation of carboxymethylpachymaran was studied in this article.
本研究采用二次碱化新工艺制备了水溶性羧甲基茯苓多糖,并对新旧工艺进行了比较。
3.
The immune effects of pachymaran as an adjuvant on inactivated influenza virus vaccine were explored.
探讨茯苓多糖作为流感病毒灭活疫苗佐剂的免疫增强作用。
5) Pachyman Polysaccharides
茯苓多糖
1.
Immunohistochemical Observation on the Anti-tumor Effect of the Pachyman Polysaccharides Modified by Chemical Technique;
化学修饰的茯苓多糖抗肿瘤效应的免疫组织化学观察
2.
Objective: To reveal effects of the anti-tumor of the pachyman polysaccharides (PPS) modified by chemical technique.
目的 :揭示化学修饰的茯苓多糖抗肿瘤的效应。
6) Fuling polysaccharide
茯苓多糖
1.
This trial was conducted to study the ability of xylannase,celluase and β-glucanase to degrade Fuling polysaccharide.
本试验分别对木聚糖酶、纤维素酶和β-葡聚糖酶降解茯苓多糖的能力作了研究,并对β-葡聚糖酶降解茯苓多糖的主要特性进行了进一步的研究。
2.
The effect of the dietary fuling polysaccharide on non-specific immune function in soft-shelled turtle(Trionyx sinensis)was studied.
研究了口服茯苓多糖对中华鳖(Trionyxsinensis)非特异性免疫功能的影响。
补充资料：葡聚糖三糖
分子式：
CAS号：
性质：又称葡聚糖三糖。由三分子D-葡萄糖以α-l,6-糖苷键结合而成的三糖。存在于日本清酒和曲汁中。为无定形固体。旋光度+145°。有还原性。不能经酵母发酵。不被淀粉酶、麦芽糖酶分解。由糊精经水解而制成。用于食品添加剂。
CAS号：
性质：又称葡聚糖三糖。由三分子D-葡萄糖以α-l,6-糖苷键结合而成的三糖。存在于日本清酒和曲汁中。为无定形固体。旋光度+145°。有还原性。不能经酵母发酵。不被淀粉酶、麦芽糖酶分解。由糊精经水解而制成。用于食品添加剂。
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