1)stevioside['sti:vi?,said]甜菊糖甙
1.Study on enzymatic extraction of steviosides;酶法浸提甜菊糖甙的研究
2.Extraction, Refining of Stevioside and Its Enzymatic Modification甜菊糖甙的提取精制新工艺及酶法改性研究
3.Determination of Rebaudioside A in steviosides by HPLC高效液相色谱法测定甜菊糖甙中莱鲍迪甙A
英文短句/例句
1.Food additive SteviosidesGB8270-1999食品添加剂甜菊糖甙
2.Study on Three-stage Continuous Countercurrent Extraction Technology of Steviol Glycosides三级逆流法提取甜菊糖甙的工艺研究
3.Determination of Rebaudioside A in steviosides by HPLC高效液相色谱法测定甜菊糖甙中莱鲍迪甙A
4.Extraction, Refining of Stevioside and Its Enzymatic Modification甜菊糖甙的提取精制新工艺及酶法改性研究
5.DETERMINATION OF REBAUDIOSIDE AND STEVIOSIDE IN LOW CALORIC FOOD SAMPLES BY CAPILLARY ZONE ELECTROPHORESIS毛细管电泳检测低热量食品中甜菊糖甙的含量
6.Heilongjiang Hailin Farm Stevioside Factory黑龙江海林农场甜菊糖甙厂（营业部珠海市鸿政发展有限公司）
7.Effect of acticarbon pH on steviol glycosides within purified solution活性炭pH对甜菊糖精制液甙含量的影响
8.The Comparative Study on Rebaudioside A of Stevia leaf in Different Place of Origin不同产地甜菊叶中莱鲍迪甙A含量比较研究
9.Effect of steviol glycosides on growth and reproduction of Drosophila melanogaster甜叶菊糖苷对果蝇生长和繁殖的影响
10.Study of Method for Quantitative Determination of Steviol Glycoside by Near Infrared Spectroscopy近红外光谱法定量测定甜菊糖苷的研究
11.Study of Purposes and Mechanism of Stevioside Bitterness Abate in Enzymolysis by Glucosidase-transferose葡萄糖苷转移酶作用对甜叶菊糖苦味改善的效果和机理研究
12.Effect of Stevia Sugar on Growth,Acid Production and Adherence of Streptococcus Mutans in Vitro甜菊糖对变形链球菌的生长、产酸和粘附影响的体外实验
13.Stevia Extraction Purification and Active Examination Method Research;甜叶菊（Stevia rebaudiana）糖苷的提取纯化及分离检测方法的研究
14.Cloning and Bioinformatic Analysis of Glucosyltransferase Gene UGT76G2 from Stevia rebaudian甜叶菊葡糖基转移酶基因UGT76G2的克隆及生物信息学分析
15.Production of β-fructofuranosidase and Optimization of Enzymatic Modification Process for Stevioside and Rebaudioside Aβ-呋喃果糖苷酶的生产及对甜菊苷和莱鲍迪A苷的酶法改性研究
16.Identification of Platycodin-V and Deapioplatycodin-D from Platycodon grandiflorum A.DC.;桔梗皂甙V与去芹糖桔梗甙D的鉴定
17.The Study on the Mogrosides Extraction and Application of Siraitia Grosvenorii;罗汉果甜甙的提取、提纯及应用的研究
18.Sucrose is sweet than glucose but not as sweet as fructose.蔗糖比葡萄糖甜,但没有果糖甜。
相关短句/例句
Steviosides甜菊糖甙
1.Investigation and production on the type R A steviosides;R－A型甜菊糖甙的研制
2.In this paper,the writer tells the meaning of defining types of Stevia and Steviosides:1)R-A(Rebaudioside A) overmatches St(Stevioside),Its sweet is 1.其次,阐述了分型标准:分述了以R- A 占有率为依据的甜菊叶和甜菊糖甙的分型,包括R- A 型和St 型的分型判断式和分型简式。
3.This study aimed to improve lingering bitterness of steviosides by enzymatically modifying steviosides with α-amylase and cyclodextrin glucanotransferase(CGTase) and to optimize the parameters of enzymatic modification process.本研究旨在通过α-淀粉酶和环糊精转糖苷酶(CGTase)对甜菊糖甙分子进行改性研究,以期改善甜菊糖甙的后苦味,经优化并最终获得酶法改性甜菊糖甙的生产工艺条件。
3)steviol glycosides甜菊糖甙
1.This study aimed to develop a continuous operation mode for extracting steviol glycosides from stevia leaves instead of current batch mode by means of three-stage continuous countercurrent extraction technology.本实验首先比较研究了晒干、阴干、烘干、微波干燥等几种不同的干燥方式对甜菊叶中甜菊糖甙的影响。
4)Stevioside['sti:vi?,said]甜菊甙,甜菊糖
5)type R A (Rebaudioside A) of steviosidesR-A型甜菊糖甙
6)Stevioside['sti:vi?,said]甜菊甙
1.The results show that the adsorbent Ab-8 has a high ad-sorption capacity for stevioside and the elution is easy.考察了大孔吸附树脂ＡＢ－８对甜菊甙的吸附性能，和溶液的ｐＨ值、洗脱剂的种类及流速对树脂吸附，脱附性能的影响；结果表明，ＡＢ－８树脂对甜菊甙吸附量高，循环使用性能好且易于洗脱。
2.The influence of steam distillation on the taste properties of stevioside was studied and proved to be economic effective.本文在探讨了现行甜菊甙提取工艺的基础上,提出了汽提除苦的新工艺,实践证明是一种经济易行的方法。
3.stevioside and glycyrrhiginate have been compared at first in this paper.本文首先比较了营养性甜味剂蔗糖、果糖、蛋白糖、木糖醇和非营养性甜味剂糖精、甜菊甙、甘草甙的特性和优缺点、然后重点介绍了新型甜味剂卤代糖的历史及其优点,介绍了合成4,1',6'——三氯——4,1',6'——三去氧半乳蔗糖(TGS)的不同方法并比较了它们各自的优点、展望了这种新型甜味剂的研制、生产及应用前景。
延伸阅读
发酵醋甜叶菊饮料制作方法1 含醋酸4.2%的米醋2.5份和含dl-苹果酸0.5份的水溶液，加入柠檬酸钠，调ph值为3.0，加入甜叶菊精0.05%(含甜甙86.1%)，再加入6份含葡萄糖果糖75.2%的糖液，然后加水稀释到100份，即成保健饮料。制作方法2 苹查醋(含醋酸4.7%、苹果酸0.3%) 10份和富马酸0.3份的混合液，用含0.01份甘草酸二钠盐的琥珀酸二钠溶液调ph值到3.3，再加水到100份，即制成保健饮料。制作方法3 醋液1.5份，乳酸0.1份、α-酒石酸0.2份的水溶液，用dl-苹果酸二钠盐调ph值到2.7，再加0.0003份索马其和0.02份罗汉果浸出液，然后加水至100份，即制成保健饮料。产品特点1.由于添加有机酸，ph值的调节和添加持续性的甜味剂，使三者的效果相辅相成，因此可大大改善醋酸的刺激性酸味和气味。2.苹果酸、柠檬酸、琥珀酸等有机酸是构成tca循环的重要因素，使产品中这些有机酸含量达到醋酸的10%以上，这使产品的保健效果大为提高(“tca循环理论”是英国人克莱普斯和美国人里普曼提出的，并解释了体内有机酸对健康的作用及其机制，这项成果获得诺贝尔奖)。3.由于以甜叶菊或甘草等甜味剂代替或部分代替了蔗糖或其它糖类，不仅可节约大量的糖，还大大降低了产品的热量，并使褐变反应得到控制，因此可提高产品的保健效果和风味。
