片语

Konjak glucomannan魔芋葡甘露聚糖

oxidized glucomannan氧化葡甘露聚糖

glucomannan oligosaccharide甘露低聚糖

Konjac Glucomannan魔芋葡甘聚糖

GLUCOMANNAN POWDER魔芋黄酮

carboxymethyl glucomannan羧甲基葡甘露聚糖

yeast glucomannan酵母葡甘露聚糖

konjaku glucomannan魔芋葡甘露聚糖

Sulphate glucomannan硫酸酯化葡甘聚糖

英汉例句

• methods:to determine the viscosity and density of konjac glucomannan by viscosimetry.

  方法：采用粘度法测定其特性粘度和密度。

• natrual polysaccharides konjac glucomannan and xanthan were used as matrix to prepare a novel metronidazole oral sustained release membrane for oral ulcer treatment.

  以天然多糖魔芋葡甘聚糖和黄原胶为基质，构建了一种新型甲硝唑口腔缓释膜，用于口腔溃疡局部给药。

• the results showed that modified konjac glucomannan can effectively extend the storage period of the fruit under room temperature, and meanwhile, maintain the quality and flavor of the fruit.

  研究结果表明，常温下，改性魔芋葡甘聚糖能有效地延长猕猴桃的贮藏期，同时保持了果实较好的品质和风味。

• purification of konjac glucomannan by alcohol in this paper.

  本文用乙醇沉淀法纯化魔芋葡甘露聚糖做了介绍。

• konjac glucomannan phosphate, a new type organic flocculants is synthesized by the use of orthogonal method in experimental design, from konjac flour and phosphate.

  介绍了采用正交设计的方法，以魔芋精粉和磷酸盐为主要原料合成新型有机絮凝剂魔芋葡甘聚糖磷酸酯的配方及条件。

• the physical and chemical characteristic of konjac glucomannan and its blending with other materials were reviewed, and the areas that need further study were also discussed.

  综述了魔芋葡甘聚糖的理化特性、物理共混方面的研究成果，指出了尚待研究的方向。

• the optimal technical conditions for sulfated modification of konjac glucomannan gel beads were (investigated) by the quadratic regression rotatable orthogonal design.

  采用二次回归旋转正交组合实验设计方法，探讨了魔芋葡甘聚糖凝胶珠的硫酸酯化修饰的最优化工艺条件。

• the antioxidant ability of modified konjac glucomannan is better than that of the unmodified konjac powder.

  改性后的魔芋多糖的抗氧化能力优于未改性的魔芋精粉。

• the processing technology for an imitated chicken mean was developed using konjac glucomannan and soybean protein isolate as the main raw materials.

  以魔芋多糖和大豆分离蛋白为主要原料，加入一定量的辅料和食品添加剂进行魔芋仿生鸡肉的研制。

• this paper studied coniferin in the peroxidase system with glucomannan and pectin complex to improve the strength of paper.

  本文研究了在过氧化物酶的体系下利用木素前驱物松柏醇葡萄糖苷与果胶和葡苷聚糖的复合体来提高纸张的强度。

• conclusionthe content of konjac glucomannan is different from place to place, which is valuable for the future utilization and exploitation.

  结论不同产地的鄂产魔芋中葡甘露聚糖含量有一定的差异，为今后开发利用提供了科学依据。

• various purification methods of glucomannan from konjak powder(kgm) were discussed. a simple purification method was brought forward.

  分析了近年来各种魔芋葡甘露聚糖（kgm ）的分离纯化方法，讨论了它们的优缺点。

• the invention relates to a thermoplastic glucomannan and the preparation method thereof, belonging to the technical field of composition containing glucomannan material.

  本发明涉及一种热塑性葡甘聚糖及其制备方法，属含葡甘聚糖材 料的组合物技术领域。

• results show that the rheology properties of konjaku glucomannan can be varied by modification method and satisfy much more possible applications.

  结果显示，不同的改性方法可以有效调控魔芋胶的流变性，使之适应更广泛的技术要求，拓展应用范围。

• the thermoplastic glucomannan can be used as thermoplastic filler material, blending material or copolymerization material.

  热塑性葡甘聚糖可用作热塑填充材料、共混、共聚材料。

• conclusion:the viscosity of konjac glucomannan is superior to that of konjac flour.

  结论：魔芋葡甘露聚糖的粘性优于魔芋粉，可以充分利用。

• objective:to determine viscosity and density of konjac glucomannan which is major chemical ingredient of amorphophallus konjac and provide experimental data for pharmaceutical use.

  目的：测定魔芋主要化学成分葡甘露聚糖的粘度及密度，为其在制剂中的应用提供依据。

• the chemical structure, properties, healthy function of konjac glucomannan and its application in the food and medicine industry are reviewed in the paper.

  综述了国内外关于魔芋葡甘聚糖的化学结构、食品学性质、保健功能及在食品与医药中的应用。