• 糊精反应过程中的还原糖含量呈现先升高降低趋势。

    The reducing candy content in the dextrinization of the dextrin increased and decreased after a period of time.

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  • 为什么血液中有水平原糖

    Why is the level of reducing sugar in the blood high?

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  • CO2不能延缓大米原糖降低

    CO2 was not able to delay lowering of reducing sugar.

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  • 目的分析饲料级甘露寡原糖含量

    Objective To analyze the content of reducing sugar in feeding Mannose-oligosaccharides.

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  • 原糖还原糖面团延伸性影响不同

    The influence of reducing sugar and non-reducing sugar for extensibility of dough were also different.

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  • 原糖蛋白质变化整个脱胶过程中略呈“M

    The curve change of reducing sugar and protein shaped like a "M" in the whole retting process.

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  • 糙米原糖含量变化淀粉酶活力变化趋势是一致

    The change of reducing sugar content had strong correlation with the amylase activity.

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  • 针叶原糖含量似乎是影响病菌打破潜伏侵染因素

    Higher reducing sugar content in needles seems the effective factor for the latency broken by the causal fungus.

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  • 采用原糖测定仪测定熟地黄中原糖(原性成分)含量。

    The reducing sugar in the prepared Rhizoma Rehmannia was determined with an reducing sugar analyzer.

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  • 方法全自动原糖测定仪测定地黄药材原糖含量

    Methods Using automatic determine instrument of reducing sugar to determine the content of reducing sugar in Radix Rehmanniae Proparate.

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  • 研究了原糖3,5 二硝基水杨酸产物吸收光谱

    The absorption spectrum of 3,5 dinitrosalicylic acid reducing product with reducing sugar has been studied.

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  • 不同农田纤维素废弃物为原料,利用纤维素酶水解生产原糖

    Several kinds of farmland cellulose waste were used to produce reducing sugar by cellulase.

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  • 原糖含量略有提高烟碱含量降低显著对多酚含量影响较小

    Reducing sugar was improved slightly, nicotine content was reduced remarkably and polyphenolic content was affected slightly.

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  • 在此条件下进行酶解实验,原糖相对提高量达到92.31%。

    The increase of reduced sugar was 92.31% at optimal hydrolyzing conditions.

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  • 纤维分还原甘蔗蔗糖分分别具有较大的直接和间接负效应;

    Fibre content and reducing sugar percentage respectively had stronger direct and indirect negative effect against sugar content in cane.

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  • 采用手工费林滴定原糖测定仪两种方法测定了不同样品中原糖含量

    The content of reducing sugar in saccharfication processes was determined with reducing sugar analyzer and the conventional approach of Fehling reagent.

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  • 脱落发生时,培养体的可溶性蛋白含量降低还原糖含量升高

    When abscission occurred, total sugar and soluble protein were decreased, but reducing sugar was increased.

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  • 甜面酱发酵成熟后由于含有大量还原糖氨基酸营养成分发生再发酵。

    Since it has plenty of reduced sugar, amino acids and other nutritious ingredients, itreferments easily.

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  • 使用硼氢化处理山梨醇能够降低山梨醇原糖含量提高产品质量

    The treatment of raw sorbierite using potassium borohydride can decrease the content level of reducing sugar and raise the product quality.

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  • 叶片光合强度、原糖含量中性酸性蔗糖酶活力均高于施用乙烯利

    The photosynthetic rate, content of reducing sugar and the activities of neutral and acid sucrase in leaf are all greater than that used no ethephon.

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  • 观察了葡萄糖氧化酶GOD)对降低马铃薯颗粒全葡萄糖及还原糖作用

    The function of decreeing reduced sugar and glucose were studied with glucose oxidase(GOD) in potato granules powder.

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  • 原料原糖、 天冬酰胺含量加工温度影响食品烯酰胺形成主要因素。

    The formation of acrylamide in food is influenced mainly by the content of reducing sugars or asparagine in materials and the processing temperature.

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  • 研究结果表明诱导处理叶片组织可溶性原糖浓度下降挑战接种迅速上升

    Results indicated that the concentration of soluble reducing sugar in leaf tissue decreased after inducing treatments but increased rapidly after challenging inoculation.

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  • 结论研究所建立模型可以很好的预测地黄饮片指标成分原糖含量

    Conclusion: the prediction model could be used to predict reducing sugar content in the powder of decoction pieces of Shu Dihuang stewing with mine.

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  • 其中,抗寒种类淀粉粒小且水解彻底原糖含量高,脂类物质在形成层处高度聚集

    The starch of hard species disappeared completely, content of sugar were high fat and lipids were concentrated cambium layer.

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  • 研究了酒精发酵过程中,酵母不同添加量、方式原糖含量、酵母数量影响规律。

    In this experiment, the effect of the way and the quantity of yeast addition on the reducing sugar contents and yeast concentration in alcohol fermentation was investigated.

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  • 本文研究常规分析基础上,提出的原子吸收间接测定泥炭水解物中原糖方法

    This research is based on conventional method, and uses atomic absorption method to determine reducing sugar inside hydrolysate of peat.

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  • 减少原料中的原糖天冬酰胺含量降低加工温度显著降低食品中丙烯酰胺的含量。

    Acrylamid content in materials decreases as the reducing sugars or asparagine decrease, and it decreases dramatically by lowering the temperature.

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  • 结果表明发酵不同时期分批添加酵母可以降低原糖含量提高成熟发酵醪酒精浓度

    The result showed that adding yeast at different fermentation period can decrease reducing sugar content and improve the content of alcohol in mature beer.

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  • 淀粉、非原糖可溶性蛋白质游离氨基酸、叶绿素含量陈化过程中均保持下降趋势。

    The content of starch, non-reducing sugar, soluble protein free ammo acid, chlorophyll kept reducing during aging.

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