1) mulberry sarcocarp extract
桑葚提取液
1.
Objective To investigate the correlation of serum C-reactive protein and atherosclerosis in New Zealand rabbit with high fat diet and the intervention effect of mulberry sarcocarp extract(EMS).
方法36只新西兰兔随机分为6组,正常对照组给予普通饮食;模型组给予高脂饮食;血脂康阳性对照组予高脂饮食加血脂康;预防用药组将桑葚提取液与高脂饲料喂养新西兰兔,该组又分为低剂量组(1g/kg)、中剂量组(5g/kg),高剂量组(10g/kg)。
2) mulberry leaves
桑叶提取液
1.
Effects of extract of mulberry leaves on blood sugar level and reaction of lipid peroxidation in diabetic rats;
桑叶提取液对糖尿病大鼠血糖及脂质过氧化作用的影响
3) mulberry
[英]['mʌlbəri] [美]['mʌl'bɛrɪ]
桑葚
1.
Research on vacuum drying technology of mulberry;
桑葚真空干制技术的研究
2.
Processing Technology of the Black Mulberry Juice;
桑葚果汁饮料的加工工艺
3.
Measurement of Total Anthocyanins in Mulberry by UV-Visible Spectroscopy;
分光光度法测定桑葚总花色苷含量的研究
4) mulberry vinegar extracts
桑椹醋提取液
1.
Antioxidative activity of mulberry vinegar extracts;
桑椹醋提取液对超氧阴离子的清除作用
5) mulberry juice
桑葚汁
1.
Determination of total flavonoids of mulberry juice,cornus officinalis juice and sea backthersse juice
桑葚汁、茱萸汁和沙棘汁中的总黄酮含量测定分析
2.
The clarifying effect of mulberry juice with PVPP was studied .
经PVPP处理后桑葚汁的总糖、总酸、pH及口味等指标没有明显的变化。
6) mulberry wine
桑葚酒
1.
Clarification in mulberry wine-brewing is one of the most important technologies,clarified effects which were treated by egg white-OVO,pectinaseEX-V,bentoniteBGR,PVPP(Polyvinylpolypyrrolidone) and their associations,were studied in this paper.
澄清是桑葚酒生产中的重要工艺之一,利用蛋清OVO、果胶酶EX-V、皂土BGR、PVPP(聚乙烯聚吡咯烷酮)四种澄清剂及其组合对桑葚原酒进行了澄清实验,并对处理后桑葚酒的透光率、pH、残糖量等指标进行了测定,比较了澄清效果。
2.
In the production of mulberry wine,1%～3%Y-ADY was added for the fermentation,20～25mg /kg K 2 S 2 O 5 added for oxidation resistance,0.
桑葚酒酿制工艺中添加1%～3%的Y-ADY发酵,20～25mg/kg的K2S2O5抗氧化,0。
3.
In this paper , influence to aroma components of mulberry wine fermented by different yeasts(KD、RC212、K1) through brewing yeasts selection, change of aroma components after primary fermentation and secondary fermentation of KD yeast, and effect of different clarifying agents on mulberry wine were studied with Shaan’xi red fruit No.
本试验以陕西“红果2号”桑葚为原料,通过筛选酿酒酵母,研究不同酵母(KD、RC212和K1)对桑葚酒香气成分的影响及KD酵母发酵桑葚酒在主发酵和后发酵结束后香气成分的变化;同时也研究了不同澄清剂对桑葚酒的澄清效果,以期为我国桑葚酒的工业化生产提供理论依据和技术支持。
补充资料：桑葚
分子式：
CAS号：
性质：桑科植物桑（Morus alba L.）的干燥果穗。甘、酸，寒。主要含芦丁，胡萝卜素，维生素A、B1、B2、C，蛋白质，糖，生物碱，强心甙，花青素甙、脂类，游离酸，醇类，挥发油，鞣质及矢菊素等。具有补血滋阴，生津润燥，激发淋巴细胞转化等作用。用于眩晕耳鸣，心悸失眠，须发早白，津伤口渴，内热消渴，血虚便秘等症。
CAS号：
性质：桑科植物桑（Morus alba L.）的干燥果穗。甘、酸，寒。主要含芦丁，胡萝卜素，维生素A、B1、B2、C，蛋白质，糖，生物碱，强心甙，花青素甙、脂类，游离酸，醇类，挥发油，鞣质及矢菊素等。具有补血滋阴，生津润燥，激发淋巴细胞转化等作用。用于眩晕耳鸣，心悸失眠，须发早白，津伤口渴，内热消渴，血虚便秘等症。
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