1) Red cabbage
紫色包心菜
2) Purple bolt
紫色菜苔
3) Blue varcapitata
紫卷心菜
4) leaf mustard
包心芥菜
1.
The extraction,isolation and purification of alkali-soluble polysaccharide from leaf mustard were studied.
研究了碱溶性包心芥菜多糖的提取工艺、分离纯化以及纯度鉴定。
2.
After extraction with hot water for several times,the leaf mustard was dried and then a polysaccharide named ALP-2 was isolated from the dried leaf mustard with dilute alkali extraction,alcohol precipitation,and DEAE-Sepharose FF column chromatography.
经水反复浸提后的包心芥菜残渣经稀碱浸提,浓缩,乙醇沉淀,透析,DEAE-Sepharose-F F色谱分离纯化得到一种白色粉末状多糖ALP-2。
5) cabbage
[英]['kæbɪdʒ] [美]['kæbɪdʒ]
包心菜
1.
Treatment of puerperal breast pain and distension with external application of cabbage;
包心菜外敷治疗产后乳房肿胀
2.
The lettuce,pakchoy and cabbage were used to study the changes in the chlorophyll contents,MDA,yellowing rate/rotting rate and water-loss rate during storage at different temperature(4 ℃,9 ℃) and packaging(PEⅠ、PEⅡ、PEⅠ+1-MCP) .
以生菜、青菜和包心菜为试材,研究了两种贮藏条件(4℃冷藏箱、9℃人工气候箱)、3种不同的包装方式(保鲜袋Ⅰ、保鲜袋Ⅱ和保鲜袋Ⅰ+1-MCP)对在贮藏过程中叶绿素、丙二醛、黄化率/腐烂率和失水率等指标的影响。
6) beetroot purple
甜菜根紫[色]
补充资料：鱼香油菜苔
鱼香油菜苔
菜名
鱼香油菜苔
所属菜系
川菜
特点
菜苔鲜嫩，微甜，酸辣。
原料
油菜苔，生油，酱油，醋，白糖，泡辣椒，精盐，姜，葱，蒜，淀粉，味精和料酒
制作过程
油菜苔去根去筋洗净，切成 5厘米长的段，姜，葱，蒜切成细末；用一小碗放入酱油，料酒，味精，白糖，醋，精盐，姜，葱，蒜和水淀粉兑成芡汁；锅置火上，放入花生油烧至八成热投入菜苔煸炒数下，控去水份，另起锅放入泡辣椒炒出红油，放入煸炒好的菜苔，烹入芡汁，翻炒即成
说明：补充资料仅用于学习参考，请勿用于其它任何用途。