苦蕎的英文

重點詞匯

苦蕎───tartary buckwheat

雙語使用場景

Objective to determine the content of total flavonoids from Tartary buckwheat.───目的測定苦蕎菜中總黃酮的含量。

buckwheat has two cultivated species, Tartary buckwheat and common buckwheat.───蕎麥有苦蕎和甜蕎兩個栽培種。

The extraction conditions and properties of pigment from Tartary buckwheat shell were studied in detail.───對苦蕎麥殼色素提取條件及性質進行了系統研究。

The flavonoid of tartary buckwheat with different components proved to be an excellent synergistic antioxidant in linoleic acid system.───在亞油酸體系中，苦蕎黃酮各組分協同抗氧化效果好。

Pot-culture experiment was conducted to nutritional evaluation of protein in tartary buckwheat grain and its response to selenium.───采用盆栽實驗研究苦蕎籽粒蛋白質營養評價對硒的響應。

Ultrasound-assisted extraction for the flavonoids-enriched extract from tartary buckwheat seedling was investigated.───研究苦蕎麥苗黃酮超聲提取方法。

Compared with wheat dough, stability time of mixed flour of natural tartary buckwheat and wheat decreased 4.───用粉質儀和拉伸儀測定了苦蕎小麥混和粉面團的流變學性質。

The flavonoid of tartary buckwheat with high quercetin content showed good antioxidant results in lard system.───在豬油體系中，含槲皮素較多的苦蕎黃酮抗氧化作用強；

ObjectiveTo explore the dual-directional regulation of Tartary Buckwheat Extract on gastrointestinal movement of mice.───目的探討苦蕎提取物對小鼠胃腸運動雙向調節作用。

英語使用場景

Tartary buckwheat protein consists of well-balanced amino acid with higher biological value, and it has some special physiological properties.

Being the main component of tartary buckwheat flavonoids, rutin has accessory treatment effect for hypertension, hyperlipidemia, heart disease, stroke and gastricism.

There are annual or perennial buckwheat, Tartary Buckwheat and buckwheat wild type wings.

Sanjiang will, on behalf of Liangshan tartary buckwheat, strike to international markets, and embrace a new "firing" era and opportunities for rapid development.

Toxicological safety of tartary buckwheat extracts (TBE) wasobserved by way of feeding TBE to mouse and rat.

The dissolved rate of functional composition of tartary buckwheat bran, and the operation flexibility can be improved by the super micro-milling.

The flavonoid of tartary buckwheat showed different antioxidant effects in lard and linoleic acid.

The optimum recipe of tartary buckwheat nutrient beverage was developed from single factor experiment and orthogonal experiment.

Experiment study of soak juice by tartary buckwheat bran the clarification technology and store the stabilities.