茶酶 的英文怎麼說

中文拼音 [chá]
茶酶 英文
thease
  • 茶 : 名詞1 （常綠灌木 嫩葉加工后就是茶葉） tea plant2 （用茶葉做成的飲料） tea 3 （某些飲料的名稱） ce...
  • 酶 : 名詞[生物化學] （生物體的細胞產生的有機膠狀物質） enzyme; ferment
  1. Determination of dihydromyricetin in different parts of ampelopsis grossedentata in different seasons by hplc

    測定藤茶不同採收時期及不同部位的二氫楊酶素含量
  2. Catechol o methyl transferase, comt

    兒茶酚氧位甲基轉移酶
  3. Other : the dyewood is known as the suppression histidine decarboxylase, the catecha phenol - o - methyl shift enzyme action

    其它:染料木素有抑制組氨酸脫羧酶，兒茶酚- o -甲基轉移酶作用
  4. White tea can separately reduce 21. 8 % and38. 5 % the contents of aminotransferase and malondialdehyde which can damage the liver

    白茶能顯著降低四氯化碳肝損傷小鼠的轉氨酶和丙二醛含量，降低幅度分別為21 . 8 %和38 . 5 % 。
  5. It was found that the levels of catechins and proanthocyanins in those subclones accumulating anthocyanins were also raised, and were independent of the activity of phenylalanine ammonia - lyase

    發現積累色素的細胞系中，兒茶素與原花色素的形成能力也得到了大幅度提高，且與苯丙氨酸解氨酶活性無關。
  6. Abstract : the article introduces the application of cold sterilization, super high pressuer sterilization, sterilization system of hydrogen peroxide - peroxidase - glucose oxidase, uht, htst, radioactive sterilization and lysozyme sterilization to the production of tea beverage ， and predicts their future prospect

    文摘:介紹了冷滅菌、超高壓殺菌、過氧化氫-過氧化氫酶-葡萄糖氧化酶體系殺菌、超高溫殺菌、高溫瞬時殺菌、輻照殺菌和溶菌酶殺菌等技術在茶飲料生產上的應用，展望了其應用前景。
  7. The article introduces the application of cold sterilization, super high pressuer sterilization, sterilization system of hydrogen peroxide - peroxidase - glucose oxidase, uht, htst, radioactive sterilization and lysozyme sterilization to the production of tea beverage ， and predicts their future prospect

    介紹了冷滅菌、超高壓殺菌、過氧化氫-過氧化氫酶-葡萄糖氧化酶體系殺菌、超高溫殺菌、高溫瞬時殺菌、輻照殺菌和溶菌酶殺菌等技術在茶飲料生產上的應用，展望了其應用前景。
  8. Two complete squence primers were designed based on the result of race. a 1475bp sequence was amplified by pcr. the analysis of the product shows that the nucleotide and deduced amino acid sequences share 40 % - 60 % homologous to the corresponding parts of - glc gene family of pinus contorta, cucurbita pepo, arabidopsis thaliana by the blast _ w program comparison

    經blast搜索表明：克隆所得堿基序列和推導的氨基酸序列與已克隆出的小松樹、西葫蘆擬南芥等植物體內-葡萄糖苷酶基因的cdna相應序列有40 ? 60的同源性，因此我們推斷擴增所得到的序列為茶樹中-葡萄糖苷酶基因的cdna 。
  9. This product abundantly contains chlorophyll, tea polyphenol, vitamin b2, c, e, nicotinic acid, catechin, iron and fluorin, and so on, and is replenished with cactus ( containing 17 kinds of amino acids, vitamins, minerals, active enzymes, protein, chlorophyll and dietary cellulose, etc. ) and concentrated barley sprout essence, which makes it more nutritious and easier to be absorbed by the body and the indispensable natural healthy food for the modern

    綠茶精不僅保留了綠茶所含有的葉綠素、茶多酚、維生素b2 、 c 、 e 、煙酸、兒茶素、鐵、氟等成分，而且因添加了仙人掌（含17種氨基酸、多種維生素、礦物質、活性酶、蛋白質、葉綠素及膳食纖維等） 、大麥苗濃縮素，使其成分更加豐富、均衡，是現代人不可缺少的健康食品。
  10. P - glucosidase ( - glc ) take a very important function to tea aroma and stress

    -葡萄糖苷酶在茶葉香氣和抗逆性方面有著舉足輕重的作用。
  11. We designed degenerate primers of consensus amino acid sequences of ent - kaurene oxdase, and use them to amply the middle segments of apple, strawberry and peach, and then we designed specific primers insides these middle segments to amplify 3 " termini, and 5 " termini. finally we got the full length of strawberry and 3 ' teminal of peach

    利用保守區域的兼并引物克隆了平邑甜茶，豐香草莓和碧桃貝殼杉烯氧化酶基因的長為410bp的中間片段，以中間片段序列為線索又克隆到萆莓貝殼杉烯氧化酶的全長，和碧桃此酶的3 』端。
  12. Effects of enzymatic treatment on components of tea extracts and membrane flux

    酶處理對綠茶浸提液成分及膜過濾通量影響的研究
  13. Using the enzyme pointedly, can solve a lot of problems in beer brewing, improve the quality of beer, reduce the production cost, raise production efficiency and develop the new variety of beer

    公司生產和經營的主導產品酶制劑，具有專業性高應用性廣品種全質量保證的特點，主要應用於啤酒行業果蔬加工業烘焙行業蛋白水解工藝茶葉加工以及造紙工業等。
  14. This contributes to make clearly position and function of - glc in forming course of tea aroma, substantiate the theory that the aroma of tea forms and also establish the foundation that utilize genetic engineering techniques to improve the cultivar of tea plant, quality of tea and insect - resistance and disease - resistance afterwards. in the paper, the complete cdna squence of - glc of tea was cloned in the tea leaf at the first time

    因此，嘗試從茶葉中獲取-葡萄糖苷酶基因的cdna序列，將有助於進一步搞清-葡萄糖苷酶在茶葉花果香氣形成中的地位和作用，充實茶葉香氣形成的理論，也為以後利用基因工程手段改良茶樹品種，提高茶葉品質、抗病蟲能力以及該酶的轉化、調控的研究奠定基礎。
  15. Rapd analysis of eight populations in plants of isodon schrad. ex benth. kudo from zhejiang province

    低溫脅迫對藍萼香茶菜幼苗保護酶系統的影響
  16. In fact, browning by ppo is not always an undesirable reaction ; the familiar brown color of tea, coffee and cocoa is developed by ppo enzymatic browning during product processing

    事實上，多酚氧化酶的褐色化反應並非總是多餘的：茶、咖啡和可可常見的暗色調，就是在產品加工處理期間，通過多酚氧化酶的褐色化反應添加上去的。
  17. ： it can effectively suppress the enzymic brown - stain and non - enzymic brown - stain of tea and herbal medicine beverages as well as functional beverages, and improve the mouth feel and tenderness of products

    ：有效抑制茶飲料、中草藥飲料及功能飲料酶促褐變及非酶褐變；改善產品口感及柔和度。
  18. Functions and features ： it can effectively suppress the enzymic brown - stain and non - enzymic brown - stain of tea and herbal medicine beverages as well as functional beverages, and improve the mouth feel and tenderness of products

    ：有效抑制茶飲料、中草藥飲料及功能飲料酶促褐變及非酶褐變；改善產品口感及柔和度。
  19. Two degenerate primers were designed and synthesized according to the highly conservative sequences among the known - glc genes. a cdna fragment of 208bp was amplified by rt - pcr, which was subsequently cloned into pmd18 - t vector for sequencing analysis

    利用genbank中已經登錄的其它植物中該酶基因的保守序列，設計一對簡並引物，採用rt - pcr技術，從茶樹擴增出208bp的cdna片段。
  20. The gardenia green pigment is the yellow pigment which withdraws by the gardenia fruit water used, after the food processing with the enzyme processing production cyanine, but becomes again with the above yellow pigment mix, assumes the green powder, mainly uses in the common food coloration, stipulated according to japan, does not have to use in the kelp, the meats, the fresh fish shellfish, the tea, purple vegetable, the legumes and the vegetables

    梔子綠色素是由梔子果實用水提取的黃色素，經食品加工用酶處理生成的藍色素，再與上述黃色素混合而成，呈綠色粉末，主要用於一般食品的著色，按日本規定，不得用於海帶、肉類、鮮魚貝類、茶、紫菜類、豆類及蔬菜。
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