1) buckwheat oil
苦荞油
1.
Results: 4-5 kinds of fatty acid were determined in both oils, and the content of unsaturated fatty acids in tatary buckwheat oil was 83.
目的:分析苦荞油、甜荞油中脂肪酸和不皂化物的构成及差异,寻找荞麦降脂功能成分。
2) tartary buckwheat bran oil
苦荞麦麸油
1.
Study on extracting technology of tartary buckwheat bran oil by organic solvent and its component analysis
苦荞麦麸油溶剂提取工艺及其成分分析
2.
Optimum technology for β-Cyclodextrin inclusion compound of tartary buckwheat bran oil extracted with CO_2 supercritical fluid
超临界CO_2萃取苦荞麦麸油β-环糊精包合工艺研究
3) Buckwheat
[英]['bʌkwi:t] [美]['bʌk'wit]
苦荞
1.
The Effects of Dioscorea opposita Thunb and Buckwheat on the Submerged Curlture of Grifola frondosa;
山药、苦荞对灰树花深层发酵产胞外多糖的影响
2.
The Biological Effects of Buckwheat Seeds exposed to Co~(60)-γ-rays(Ⅰ);
Co~(60)-γ射线辐射苦荞籽粒选育新品种试验
3.
Study on Tartary Buckwheat Flavonoids and Its Antidiabetes Activity;
苦荞黄酮及其降血糖活性研究
4) Bitter buckwheat
苦荞
1.
Using bitter buckwheat flour and wheat gluten as raw material,mixing subsidiary raw material which had evaporated filled milk,pumkin flour and protein sugar,ext,the health bitter buckwheat bread was produced.
利用苦荞麦粉和小麦面筋为主要原料,加入植脂淡奶、南瓜粉、木糖醇和蛋白糖等辅料,研制出了苦荞复合保健面包。
2.
A multifunctional healthy vinegar beverage was developed by liquid fermentation, with bitter buckwheat flour as the main raw material and lily powder as the supplement.
以苦荞粉为主要原料,辅以百合精粉,液态发酵酿造苦荞百合保健醋饮料,采用单因素试验与正交试验优化酿造工艺条件及产品配方。
5) tartary buckwheat
苦荞
1.
Microstructure and viscoelasticity of mixed flour dough with tartary buckwheat and wheat;
苦荞小麦混合粉面团的微观结构和粘弹性
2.
Effects of selenium application on content,distribution and accumulation of selenium,flavonoids and rutin in tartary buckwheat;
硒对苦荞硒、总黄酮和芦丁含量、分布与累积的影响
3.
The Effects of Nutrient Fluid at Different Iron Levels on the Quality of Culturing Tartary Buckwheat Bud;
不同浓度铁素营养液对苦荞芽菜品质的影响
6) Fagopyrum tataricum
苦荞
1.
Chromatographic Analysis of Soluble Carbohydrates and D-Chiro-Ino sitol in Buckwheat (Fagopyrum tataricum (Linn) Gaertn) Seeds;
色谱法分析检测苦荞籽粒中的可溶性糖(醇)
2.
The role of flavonoid in glyphosate-induced membrane lipid peroxidation in Fagopyrum tataricum;
类黄酮在草甘膦诱导的苦荞膜脂过氧化中的作用
3.
Effect of Different Extraction Conditions on Rutin Hydrolysis of Fagopyrum tataricum Seeds;
不同提取条件对苦荞籽粒中芦丁降解的影响
补充资料：苦艾油
分子式：
CAS号：
性质：由菊科植物苦艾(Artemisia absinthium L.)的花穗和叶经水蒸气蒸馏得到。为深绿色至黄棕色液体。具独特的苦香味。产地不同，油的物化常数不同。意大利油0.918～0.943，酯值15～37，乙酰化后酯值123，酸值≤5.6。主成分为α-和β-守酮、等醇及其酯类、异芽醇、月桂烯、水芹烯、橙花醇、顺式和反式环氧罗勒烯等。主要用于日用香精。
CAS号：
性质：由菊科植物苦艾(Artemisia absinthium L.)的花穗和叶经水蒸气蒸馏得到。为深绿色至黄棕色液体。具独特的苦香味。产地不同，油的物化常数不同。意大利油0.918～0.943，酯值15～37，乙酰化后酯值123，酸值≤5.6。主成分为α-和β-守酮、等醇及其酯类、异芽醇、月桂烯、水芹烯、橙花醇、顺式和反式环氧罗勒烯等。主要用于日用香精。
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