蒜
- 名garlic
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多年生草本植物,地下鳞茎分瓣,按皮色不同分为紫皮种和白皮种。味辣,有刺激性气味,可食用或供调味,亦可入药(通称“大蒜”):~头。~苗。~黄。~毫。~薹。
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(多年生草本植物) garlic:
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青蒜
garlic sprout;
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一瓣蒜
a braid of garlic
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别用这么多蒜。
Don 't go so heavy on the garlic .
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加入两瓣捣碎的蒜。
Add two cloves of crushed garlic .
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给羊肉加蒜调味。
Season the lamb with garlic .
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他嘴里有蒜味。
His breath smelt of garlic .
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每瓣蒜外面的薄皮都要留着。
Leave each garlic clove in its papery skin .
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在面包里面涂些橄榄酱或香蒜酱会更好吃。
Spread the inside of the loaf with olive paste or pesto sauce for extra flavour
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茅草屋顶的椽子上挂着几串干洋葱和蒜。
From the rafters of the thatched roofs hung strings of dried onions and garlic .
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蒜多了能提味。
The generous amount of garlic adds flavour
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把蒜剥皮并捣碎。
Peel and crush the garlic .
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他吃不来生蒜。
He doesn 't eat raw garlic .
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调味汁里稍微有一点蒜味。
There 's a subtle hint of garlic in the sauce .
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请给我一千克蒜味香肠。
A kilogram of garlic sausage , please .
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很多南方人吃不来生蒜。
Many southerners do not eat raw garlic .
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腊八蒜Labagarlic腊八节的另一传统是腌制腊八蒜。
Another custom is the soaking of Laba garlic .
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慢慢地,泡在醋中的蒜就会变绿。
Gradually , the color of those garlic cloves will turn green .
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核桃香蒜,马苏里拉,巴马火腿,干番茄,鸡蛋,咸鱼。
Pesto , mozzarella , parma ham , sun dried tomatoes , egg , anchovies .
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HPLC非衍生化同时测定大蒜中蒜氨酸及其同系物
Quantitative determination of alliin and its homologues in garlic by non-derivatization HPLC
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基于图像信息处理的蒜核仁内DNA原位排布及其结构模型的研究
Studies on the Location of Nucleolar DNA In situ in Allium sativum Cells and Its Structural Model by Image Processing
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最后经HA柱层析,得到高纯度的蒜氨酸酶,最终纯化倍数为20.68倍,回收率为38.53%。
Ultimately , alliinase was purified up to 20.68 times with a recovery of 38.53 % by HA chromatography .
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RP-HPLC法测定新鲜大蒜中蒜氨酸含量
Determination of Alliin in Fresh Garlic by RP-HPLC
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同时对大蒜破碎放置1d后体系中剩余蒜氨酸的含量进行了分析,测得剩余蒜氨酸含量占蒜氨酸总量的23.0%。
The residual quantity of alliin one day later is 23.0 % .
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方法:采用HPLC方法测定酶促反应的动力学参数及蒜酶的最适pH和最适温度。
Method : Analysis of the kinetic parameter of alliinase and the optimum pH and temperature by high performance liquid chromalography ( HPLC ) .
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采用微波真空干燥法(MVD)对薄层蒜片干燥动力学进行了研究。
MVD kinetics of garlic were studied .
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DSC测定蒜粉的玻璃化转变温度为-2.9℃,微胶囊化蒜粉的玻璃化转变温度为112℃。
The glass-transition temperature of garlic powder and microencapsulated garlic powder measured by DSC were-2.9 ℃ and 112 ℃ respectly .
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蒜汁处理效果不及H2CN2溶液处理明显,对萌芽期和初花期提前3d。
The effects of garlic juice treatments were not as significant as treatments of H_2CN_2 . The time of bud burst and blossom was only 3d on advance respectively .
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DNFB柱前衍生RP-HPLC法测定大蒜中蒜氨酸含量
Determination of Alliin Content in Garlic by RT-HPLC with DNFB
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目的探讨天然食物小根蒜体外诱导小鼠S180肿瘤细胞凋亡作用,寻找开发预防和治疗肿瘤的新资源及提取有效成分应用于临床。
Objective To study the effect of AMB on mouse S 180 tumor cell apoptosis in vitro .
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耐CO2和贮藏中不易老化、耐藏性强的广饶薹有小的珠/蒜比和大的气孔开度,气孔中无阻塞物,紧实的组织结构。
Producing Guangrao garlic scape with high torrent to CO_2 and storability had small young garlic comparative to garlic and large aperture of stoma and blocked by nothing and tight structure .
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培养至15天,细胞内SOD的比活力为33.7U/mg蛋白,是天然贮藏蒜中的156%。
After culture for 15 days , the special activity of SOD in garlic callus is 33.7 U / mg protein , it is 1.56 times of that in nature storage garlic .
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结果表明,蒜氨酸酶中酸性氨基酸的含量比较高,其中Asp含量最多,摩尔百分含量达到15.51%;
The results showed that the content of acidic amino acids were higher and among them the content of Asp was the highest , and its mol percentage content could reach 15.51 % ;