2) high erucic acid rapeseed oil
高芥酸菜籽油
1.
A method was developed to determine the content of soybean oil,corn germ oil and high erucic acid rapeseed oil coated for white rice.
研究了涂大豆油、玉米胚油或高芥酸菜籽油大米涂油量的测定方法。
2.
At present,erucic acid is mainly produced from high erucic acid rapeseed oil.
目前芥酸主要从高芥酸菜籽油中制取。
3) low erucic acid rapeseed oil
低芥酸菜籽油
1.
This dissertation is about the synthesis method of diethalamides syathesized from low erucic acid rapeseed oil.
本课题以低芥酸菜籽油为原料合成二乙醇酰胺 ,研究了影响合成的因素及产品的性能 ,并对产品进行了分析检测。
2.
The effect of antioxidants, including phenol, amine and dithiodialkylcarbamate, on the tribological behavior of low erucic acid rapeseed oil was examined with a four ball machine and an infrared spectrometer.
考察了酚型、胺型以及二烷基二硫代氨基甲酸酯 3种抗氧剂对低芥酸菜籽油摩擦学性能的影响 ,并通过对摩擦过程中基础油碘值和酸值变化的测定以及钢球磨损表面的反射红外光谱分析 ,探讨了菜籽油作为润滑剂基础油的摩擦化学作用机理 。
4) Mustard
[英]['mʌstəd] [美]['mʌstɚd]
芥菜
1.
Influence of EDTA Application on the Growth and Lead Accumulation of Mustard Seedlings Planted in Pb-contaminated Soils.;
EDTA对铅污染土壤上芥菜生长及铅积累特性的影响
2.
Changes of some Quality Indexes in the Process of Purple Chili mix-pickled with Cucumber or Mustard;
紫色辣椒与黄瓜、芥菜混合泡制中某些品质指标的变化
3.
Effects of compound fertilizers making of Ni-removal concentrated liquor from spent electroless nickel solution on potted mustard;
除镍化学镀镍废液制成复合肥的芥菜肥效试验研究
5) Leaf Mustard
芥菜
1.
The Extraction Conditions of Glucosinolates from Leaf Mustard;
芥菜中硫代葡萄糖苷提取工艺条件的优化
2.
The effects of natural incubation and artifical incubation on native leaf mustard to produce fermentatedproducts by the same producing technique were compared.
6两株优良乳酸菌种的发酵产酸能力和对杂菌的抑制效果;并以当地种植的芥菜为原料,采用相同的生产工艺,对比了自然接种和人工接种该两株优良菌株这两种接种方法对产品质量的影响。
6) Brassica juncea
芥菜
1.
Optimization of Extraction Process of the Polysaccharides from Brassica juncea and the Neural Network Model for Extracting Polysaccharide;
均匀设计法优化芥菜多糖的提取工艺及其神经网络模型的研究
2.
Optimize the Extraction Process of the Polysaccharides from Brassica juncea by the Uniform Design;
均匀设计法优化芥菜多糖提取工艺的研究
3.
Isolation,Purification,Character Research of Polysaccharide from the Stalk of Brassica juncea;
芥菜茎中水溶性多糖的分离纯化及性质的初步研究
补充资料：芥菜
| 芥菜 Brassica juncea 十字花科芸薹属一年生或二年生草本。中国著名的特产蔬菜，欧美各国极少栽培。起源于亚洲。芥菜的主侧根分布在约30厘米的土层内，茎为短缩茎。叶片着生短缩茎上，有椭圆、卵圆、倒卵圆、披针等形状。叶色绿、深绿、浅绿 、黄绿、绿色间紫色或紫红。叶面平滑或皱缩。叶缘锯齿或波状，全缘或有深浅不同、大小不等的裂片。花冠十字形，黄色，四强雄蕊，异花传粉，但自交也能结实。种子圆形或椭圆形，色泽红褐或红色。 中国的芥菜主要有芥子菜、叶用芥菜、茎用芥菜、薹用芥菜、芽用芥菜和根用芥菜6个类型。芥菜喜冷凉润湿，忌炎热、干旱，稍耐霜冻。最适于食用器官生长的温度为8～15℃，一般叶用芥菜对温度要求较不严格。孕蕾、抽薹、开花结实需要经过低温春化和长日照条件。中国南北各地均以秋播为主。长江流域及西南、华南各地于冬季或次春收获 ，北方于霜冻前收获。芥菜含有硫代葡萄糖苷，经水解后产生挥发性的异硫氰酸化合物、硫氰酸化合物及其衍生物，具有特殊的风味和辛辣味。都可鲜食或加工。芥子菜的种子可磨研成末，供调味用。 |
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参考词条