目的研究麦芽醇对大鼠脑缺血再灌注损伤的保护作用。
Objective to investigate the protective effects of maltol (MT) on cerebral ischemia and reperfusion damages in rats.
目的研究麦芽醇对缺血再灌注血管内皮细胞损伤的保护作用。
Objective to investigate the protective effect of maltol on vascular endothelial cells injury by ischemic reperfusion (IR) in rats.
目的研究麦芽醇(MT)对大鼠全脑缺血再灌注损伤的保护作用。
Objective to investigate the protective effect of maltol (MT) on cerebral ischemia-reperfusion damages in rats.
结果表明，食盐、柠檬酸、柠檬酸钠、话梅粉和麦芽糖醇这几种主要原辅料的用量对无糖型话梅含片的风味有较大的影响。
The result showed that the quantities of salt, citric acid, sodium citrate, preserved plum flour and maltitol had great effects on the flavour of the troche.
本发明的方法可以提高麦芽糖醇的结晶效率，并使所得晶粒均匀、稳定。
The method can improve the crystallization efficiency of the maltol and render the grain be even and stable.
低醇啤酒专用糖浆的发酵度比普通麦汁和低聚麦芽糖浆的发酵度低，且含有较低的麦芽糖和葡萄糖。
The fermentation degree of the specific syrup was lower than that of common wort and glucosidase malt syrup. Besides, the syrup contained lower maltose and glucose.
麦芽糖醇具有独特的理化特性和功能特性，在无糖食品的开发中已经有一些应用。
Maltitol possesses its particular physical and chemical characteristic, also functional characteristic, so it has been used in the development of sugar-free food.
生物学测定结果表明：该菌可以很好地利用蔗糖、麦芽糖，对山梨醇、葡萄糖、果糖利用较好，甘露醇利用最差。
The biological test showed that these pathogens can utilize sucrose, maltose very well, utilize sorbierite, dextrose, levulose, while mannitol poorly.
采用异麦芽糖醇制作的无花果果脯具有低热值、弱致龋齿特性。
The fig confect which is prepared with palapinit has the characteristics of low calorie and weakly dental caries.
在植物体细胞组织培养中，蔗糖一直作为标准碳源，然而其他糖类物质如：葡萄糖、麦芽糖和山梨醇对植物体细胞培养也产生了一定的影响。
In somatic culture, sucrose has been a standard carbon source, however other kinds of sugar such as glucose, maltose and sorbitol have a certain influence on in vitro tissue culture.
对醇碱提取啤酒糟中麦芽蛋白进行了研究。
Studies on extraction and functional properties of malt protein with aqueous alkali.
果糖，山梨醇，椰子油，大麦麦芽，硬脂酸(植物来源)，甜菜粉，黄原胶，苹果酸，天然香料，硬脂酸镁(植物源)和二氧化硅。
Fructose, Sorbitol, Coconut Oil, Barley Malt, Stearic Acid (vegetable source), Beet Powder, Xanthan Gum, Malic Acid, Natural Flavors, Magnesium Stearate (vegetable source) and Silica.
结果表明，菌株S-12-86能够利用麦芽糖、淀粉、甘油和葡萄糖作为碳源，不能利用蔗糖与甘露醇；
Marine strain S-12-86 could utilize maltose, starch, glycerol and glucose as carbon sources but couldn't use mannitol or sucrose;
另外，本发明还使用了山梨醇、麦芽糖醇、异麦芽糖醇和赤藓糖醇，使产品不易结晶、发烊。
The production is not easy to becoming into the crystal for using sorbitol, maltitol and isomaltitol.
以新鲜胡萝卜为原料，在单因素试验和正交试验基础上，以蛋白糖、山梨糖醇、麦芽糊精等替代蔗糖研制出具有营养保健作用的胡萝卜软糖。
The main material was fresh carrot, sorbitol, maltodextrin, other sweets were used instead of the sugar. The carrot jelly produced by the process has nutritious function.
本文主要研究了以发酵型山楂原醋、麦芽糖醇、复合膳食纤维等原材料进行调配生产无糖高纤维山楂醋饮料的最佳配方及工艺，并对成品进行风味和稳定性检测实验。
This paper explored and built the best technology of a hawkthorn acetic acid drink with sugar-free and high dietary fiber, and studied the flavor and stability of final product.
国标GB2760-96《食品添加剂使用卫生标准》规定可用于食品加工的甜味剂包括甜蜜素、 安赛蜜、 甜味素、 异麦芽酮糖醇、 木糖醇、阿力甜等15种。
There are 15 kinds of sweet agents in food processing authorized in National Standard GB2760-96 Sanitary Standards of Using Food Additives.
国标GB2760-96《食品添加剂使用卫生标准》规定可用于食品加工的甜味剂包括甜蜜素、 安赛蜜、 甜味素、 异麦芽酮糖醇、 木糖醇、阿力甜等15种。
There are 15 kinds of sweet agents in food processing authorized in National Standard GB2760-96 Sanitary Standards of Using Food Additives.
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