【医学论文：龙眼核醋酸乙酯部位的抗氧化活性研究】学术科研网 | 医药学论文 中国招生考试网 关键词】 龙眼核 抗氧化作用 自由基 [gap=1175]Key words：Longan seed; Anti-oxidation effect; Free radicals
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longan seed extracta 龙眼核提取物
longan seed extracts 龙眼核提取物
Longan with lotus seed tea 桂圆莲子茶
Longan lotus seed soup 养生桂圆莲子汤
The storage tecniof longan is still unmature,with the develop of longan wine, longan cane,dried longan and other production of longan,the separation between pulp and seed of longan and the utilization ratio of longan seed are both low at present.
目前,龙眼保鲜技术还不成熟,随着龙眼酒、龙眼罐头、桂圆干及龙眼其他深加工产品的出现,龙眼核、肉分离,作为加工废弃物的龙眼核目前的利用率不高,利用水平低下。
参考来源 - 龙眼核综合利用的基础研究·2,447,543篇论文数据，部分数据来源于NoteExpress
With longan seed as the study material, volatile constituents of longan seed soluble in ethyl acetate were analyzed with GC -MS, and 40 components were determined.
以龙眼核为研究材料，利用GC-MS分析了龙眼核乙酸乙酯萃取物的挥发性成分，共分离鉴定出了40个组分。
The large seed in longan fruit is the most important factor impacting on its quality.
在龙眼生产上，果粒大是影响品质的一个重要因素。
Longans false seed peel-the flesh of Longan is the well known nutritious food with a long history.
其假种皮-龙眼肉的营养价值高，是历史悠久的知名的滋补食品。
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