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- The determination conditions were optimized by ridge analysis with 0.65mL HNO3 at pH3.5. Under the optimized condition, the highest allicin content in pickled Allium chinense G. Don was 0.23%. 确定了最佳测定条件为硝酸用量0.;65mL;pH3
- the extracts of pickled Allium chinense 蕌头素
- Keywords pickled Allium chinense;allicin;pectinase;extraction;response surface methodology;optimization; 盐渍藠头;蒜素;果胶酶;提取;响应面法;优化;
- Keywords Pickled allium chinense;Recovery and Utilizing;Flavoring additive;jiaotousu;Allicin;Extraction;Response surface methodology;Optimization; 盐渍藠头;回收利用;调味料;“藠头素”;蒜素;提取;响应面法;优化;
- Pickled allium chinense 盐渍藠头
- The utilization feasibility of the roots and stem of saline Allium chinense G. 对藠头生产加工中产生的根、柄的利用进行了初步探讨。
- The effects of inoculated lactic acid bacteria on pickling process and quality of sweet and sour Allium chinense was discussed. 探讨了接种乳酸菌对甜酸藠头腌制工艺和品质的影响。
- A review on brining technology of Allium Chinense G. Don. in domestic was presented in this paper. The aim is promote the research and development of Allium chinense G.Don. 本文着重介绍了藠头的腌制工艺现状,以期为藠头的进一步加工提供技术储备,希望能引起业界对藠头研究的关注。
- The development of isolation, identification and pharmacology of active ingredients in Allium chinense was introduced as well as the status and problems in planting and processing of A. chinense. 摘要概述了近年来国内外对藠头的活性成分的分离、鉴定和药理研究方面的进展以及藠头产业的现状和问题。
- The development of isolation,identification and pharmacology of active ingredients in Allium chinense was introduced as well as the status and problems in planting and processing of A. 概述了近年来国内外对藠头的活性成分的分离、鉴定和药理研究方面的进展以及藠头产业的现状和问题。
- pickled Allium chinens 蕌头
- Research on Allium Chinense vinegar 藠头醋的研制
- bioactive components of Allium chinense 藠头提取物
- Those are herrings pickled in brine. 那些是用盐水腌过的鲱鱼。
- Keywords Allium chinense G.Don;Allicin;determination;optimization; 藠头;蒜素;测定;优化;
- A dry martini garnished with a small pickled onion. 吉普森酒一种干马丁尼酒，以小腌洋葱作配菜
- His breath smelled of beer and pickled onions. 他呼出的气里有啤酒和腌洋葱的味道。
- By this time, he was hopelessly pickled. 到这时他已经烂醉如泥了。
- The fruit of this plant, eaten fresh or pickled. 该植物的果实,可以生吃或腌制来食用。
- Effects of inoculated lactic acid bacteria on pickling process and quality of sweet and sour Allium chinense 接种乳酸菌对甜酸蕌头腌制工艺和品质的影响
