英语释义

1. a sugar (as glucose, maltose, or lactose) that is capable of reducing a mild oxidizing agent (as Fehling solution) — see benedict's test — compare nonreducing

片语

Reducing Blood Sugar Levels降低血糖浓度

ability of reducing blood sugar降糖功能

the reducing blood sugar mechanism降糖机理

medicines of reducing blood sugar降糖药物

Reducing blood sugar降糖

Thereby Reducing Blood Sugar从而降低血糖

Oral reducing blood sugar effect口服降血糖作用

Reducing g sugar还原糖

英汉例句

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

  纤维分和还原糖分对甘蔗蔗糖分分别具有较大的直接和间接负效应；

• By field experiment and lab analysis, the relation of the physiological bases of the reducing sugar forming in potato tuber and potassium metabolism was pilot studied.

  通过田间试验和室内分析测定，对马铃薯块茎低还原糖形成的生理基础与钾代谢的关系进行了初步研究。

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

  研究了还原糖对3，5 二硝基水杨酸的还原产物的吸收光谱。

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

  使用硼氢化钾处理粗山梨醇，能够降低山梨醇的还原糖含量，提高了产品质量；

• Germination rate and seedling growth were measured to quantify seedling vigor Total amylase activity, a-amylase activity, reducing sugar content, root activity, and seed weight were determined.

  种子萌发速率和幼苗生长被用来量化幼苗活力，淀粉酶活性、根氧化活力、还原糖含量等也被测量。

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

  本文研究是在常规分析基础上，提出的原子吸收法间接测定泥炭水解物中还原糖的方法。

• During storage, activities of sucrose invertases and PPO increased gradually, titratable acid, alcohol and reducing sugar contents increased, while sucrose and soluble sugar contents decreased.

  甘蔗在贮藏过程中蔗糖转化酶和多酚氧化酶活性不断提高，滴定酸、酒精和还原糖含量逐渐增加，而蔗糖和可溶性总糖含量逐渐减少。

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

  采用还原糖测定仪测定熟地黄中还原糖(还原性成分)含量。

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

  方法用全自动还原糖测定仪测定熟地黄药材中还原糖的含量。

• It is pointed out that the contents of the phenolic material, iron ion, amino acid as well as the reducing sugar within the white sugar are the important effect factors of the color increasing.

  白砂糖中酚类物、铁离子、氨基酸和还原糖的含量是白砂糖着色的重要影响因素；

• In this paqer, the content of reducing sugar and total sugar in glycyrrhiza extracts were measured with the anthracenone method, and the optimal conditions of measurement were established.

  采用蒽酮法测定了甘草浸膏中还原糖及总糖的含量，通过实验确定了测定的最佳条件。

• This paper discusses the effect reducing sugar and oil or fat content and increasing multifunctional dietary fiber flour of the soybean on the walnut short pastry quality.

  本文研究了降低糖油用量强化多功能大豆膳食纤维粉对桃酥质量的影响。

• The results obtained were as follows:The variation of tuber reducing sugar and dry matter contents in cultivated potatoes was wide, and both of them were controlled mainly by gene additive effect.

  结果表明，马铃薯栽培种间块茎还原糖及干物质含量的变异很大，并且主要是由基因加性效应引起的。

• Ga treatment increased the enzymic activities and hastened the decomposition of stored nutrients in endosperm, so reducing sugar content increased rapidly.

  赤霉素ga处理后，显着提高了各种酶的活性，加速了胚乳养分的分解，还原糖含量迅速增高。

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

  还原糖和非还原糖对面团延伸性的影响也不同。

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

  糙米中还原糖含量的变化与淀粉酶活力变化趋势是一致的。

• The results showed that the content of soluble reducing sugar decreased remarkably and the acidic value increased after the fermentation, some volatile organic acids were produced.

  测定了发酵前后烟叶碎片的化学成分，结果表明，发酵后的烟叶碎片中的可溶性还原糖含量明显降低，同时有机酸性成分增多，酸值提高。

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

  采用手工费林滴定和还原糖测定仪两种方法测定了不同样品中还原糖含量。

• 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.

  研究了酒精发酵过程中，酵母在不同添加量、方式对还原糖含量、酵母数量影响的规律。

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

  当脱落发生时，培养体的总糖及可溶性蛋白的含量降低，但还原糖含量升高。

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

  结论：本研究所建立的模型可以很好的预测酒炖熟地黄饮片中指标成分还原糖的含量。

• The results show that Tween-20 can effectively increase reducing sugar and ethanol yields and reduce the amount of high-cost enzyme loading.

  结果显示，吐温-20能有效地提高发酵液中还原糖和乙醇的产率，减少高成本的纤维素酶用量。

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

  结果表明，发酵不同时期分批添加酵母，可以降低还原糖含量，提高成熟发酵醪酒精浓度。