1) emodin of Rhizoma polygoni cuspidati
虎杖大黄素
2) polygonum cuspidatum yellow pigment
虎杖黄色素
1.
et zucc was analyzed, still we discussed the functions, extract technique, and applications of resveratrol(polydatin), emodin and polygonum cuspidatum yellow pigment, which were the effective ingredients of p.
分析虎杖的化学成分,并对其有效成分白藜芦醇(白藜芦醇甙)、大黄素、虎杖黄色素的功效、提取及利用情况进行探讨。
2.
et Zucc was analyzed, still we discussed the functions, extract technics, and applications of resveratrol(polydatin), emodin and Polygonum cuspidatum yellow pigment, which are the effective ingredients of P.
本文分析了虎杖的化学成分 ,并对其有效成分白藜芦醇 (白藜芦醇甙 )、大黄素、虎杖黄色素的功能、提取及利用情况进行了探讨。
3) Reynoutria sachalinensis
大虎杖
1.
Anthraquinones from the flower of Reynoutria sachalinensis;
大虎杖花蒽醌类化学成分的鉴定
4) Polygonum cuspidatum
虎杖
1.
Comparison of Different Methods for Resveratrol Extraction from Polygonum cuspidatum;
用不同方法提取虎杖中白藜芦醇的比较
2.
Study on the supercritical carbon dioxide extraction effective constituents from Chinese herb Polygonum cuspidatum;
超临界CO_2萃取虎杖中有效成分的研究
3.
Exploitation actuality and expectation ofpolygonum cuspidatum′s effective ingredients;
虎杖有效成分的开发现状及展望
5) Polygonum cuspidatum Sieb.et Zucc
虎杖
1.
Study on the oscillating fingerprints using Polygonum cuspidatum Sieb.et Zucc.as organic substrate;
虎杖的化学振荡图谱研究
2.
Effect of Different Extraction Methods on the Content of Anthroquinone Compound and its Antioxidative Activity in Polygonum cuspidatum Sieb.et Zucc.;
不同提取方法对虎杖中蒽醌类成分及其抗氧化活性影响的研究
3.
Research on the Distribution and Reproduction of Polygonum Cuspidatum Sieb.et Zucc in Minhou County
闽侯县虎杖分布及繁殖技术研究
6) Rhizoma Polygoni cuspidati
虎杖
1.
Studies on Adsorption Technology with Macroporous Resin of Piceid from Rhizoma Polygoni cuspidati;
虎杖中白藜芦醇苷的大孔树脂吸附工艺研究
2.
Effect of Rhizoma Polygoni Cuspidati on expression of TGF-β_1 in rats with pulmonary fibrosis;
虎杖对肺纤维化大鼠肺组织中TGF-β_1表达的影响
3.
Comparison on Emodin and Rhein Content in Different Wine Processed Products of Rhizoma Polygoni Cuspidati;
虎杖不同酒制品大黄素及大黄酸含量比较
补充资料：虎跑素火腿
菜品分类：浙江菜制作原料：豆腐皮、红曲粉、酱油、姜汁、白糖、绍酒、酱油、味精、芝麻油。
制作方法：将豆腐皮润潮后切去边筋，叠齐，用刀按“十”字形切成四方块，抖散。锅中放入清水，加入红曲粉，用小火煎3分钟倒出，过滤成红曲液倒入面盆，加入酱油、姜汁。将豆腐皮放入红曲液中浸拌后捞出(红曲液不能过多，以渗透豆腐皮而挤不出液为度)，用刀切成黄豆大的粒子，放入面盆内，加入糖、酒、酱油、味精、芝麻油，充分搅拌均匀。将浸拌后的豆腐皮放在模型里揿实，加盖，用麻线扎实，上笼用旺火蒸20分钟出笼，冷却后解掉麻线，取出，修齐两端即成。
菜品特点：色泽酱红，形如火腿，柔中带韧，香鲜微甜。
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