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- Keywords free amino acid of tea;L-theanine;physiological functions;preparation;development; 茶叶游离氨基酸;L-茶氨酸;生理功能;制备;研究进展;
- free amino acid of tea 茶叶游离氨基酸
- Sulphur application slightly increased fresh yield,contents of free amino acids,total ascorbic acid(tAsA),ascorbic acid(AsA),dehydroascorbic acid(DAsA),while decreased content of tea polyphenols and ratio of tea polyphenols to free amino acids(TP/AA). 结果表明:施硫能够提高产量、增加氨基酸和抗坏血酸(AsA和DAsA)含量,降低茶多酚和酚氨比(TP/AA)。
- The method of extracting amino acid by trichtroacetic acid to measure free amino acid of bear gall is signifcance in appraising the quality of series products of bear gall. 以三氯乙酸提取氨基酸的方法来测定熊胆的游离氨基酸,在熊胆系列产品的质量鉴定方面有较大意义。
- The contents of deoxidized sugar, free amino acids and titratable acid of 18 varieties of leaf vegetables, fruit vegetables, root and stem vegetables were determined. 摘要对叶菜类、果菜类、根茎类18种蔬菜中的粗纤维、还原糖、游离氨基酸总量及可滴定酸成分含量进行了研究分析。
- Contents changes of immersions of polysaccharides, hydrosoluble proteins and free amino acids of salted sea cucumbers in boiling, cold and hot water immersion were studied. 本实验通过研究了盐渍海参在煮制、冷水和热水发制过程中多糖、水溶性蛋白和游离氨基酸溶出量的变化,确定了热水发制营养物质损失严重,是冷水发制的5倍。
- Brewed at the different temperature and different time, vitamin C, green tea polyphenol (GTP) and amino acids of tea were chosen as indicators for nutrition in our experiment finally. 实验结果表明,发酵加工的红茶和不发酵的绿茶相比较,后者维生素C、茶多酚和氨基酸的含量较高;
- The Content Changeof Free Amino Acid of Midu Juanti after Fermentation 弥渡卷蹄腌制前后游离氨基酸的变化
- Effects of Aging-Acceleration by Electric Field on Free Amino Acid of Claret 电场催陈对干红葡萄酒游离氨基酸的影响
- Serum free amino acid was measured before and after the treatment. 结果:经碳酸盐透析后,患者血浆大多数游离氨基酸和总氨基酸含量显著降低。
- No tyrosine was found in amino acids of AFL. 在AFL的氨基酸组成中不含Tyr。
- Analysis of Free Amino Acids of Alpine Periglacial Plants 高山冰缘植物游离氨基酸的含量分析
- Effect of Water Stress on Free Amino Acid Content in Rosemarinus officinalis L. 水分胁迫对迷迭香中游离氨基酸的影响。
- Amino acid, especially Cys and Met of tea protein was increased with increasing selenium content of tea. 富硒茶粗蛋白质中胱氨酸、甲硫氨酸的含量随茶叶含硒量提高而增加。
- L-theanine is a peculiar amino acid in green tea, and its concentration determines the quality of tea. 摘要L-茶氨酸作为茶叶中特有的一种天然氨基酸,其与茶叶品质密切相关。
- Abstract : Tea is an important cash crop of our country.Tea-Polyphenols, catechins, amino acid and theine are the elements of tea quality that are widely accepted in the world. 摘要 : 茶叶是中国重要的经济作物,茶多酚、儿茶素、氨基酸、咖啡碱和水浸出物为国际上公认的茶叶品质成份。
- Each of us partook of a cake and a cup of tea. 我们每人吃了一个饼和一杯茶。
- The 17 kinds of free amino acid derived from DNFB were completely separated in 27 minutes. 在27分内分出17种氨基酸,分离完全。
- A nice cup of tea will soothe your nerves. 一杯好茶可以使你的心绪平静下来。