suàn
  • garlic
蒜
[suàn]
  • 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。

[suàn]
[名]
1

(多年生草本植物) garlic:

  • 青蒜

    garlic sprout;

  • 一瓣蒜

    a braid of garlic

  1. 别用这么多蒜。

    Don 't go so heavy on the garlic .

  2. 加入两瓣捣碎的蒜。

    Add two cloves of crushed garlic .

  3. 给羊肉加蒜调味。

    Season the lamb with garlic .

  4. 他嘴里有蒜味。

    His breath smelt of garlic .

  5. 每瓣蒜外面的薄皮都要留着。

    Leave each garlic clove in its papery skin .

  6. 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

  7. 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 .

  8. 蒜多了能提味。

    The generous amount of garlic adds flavour

  9. 把蒜剥皮并捣碎。

    Peel and crush the garlic .

  10. 他吃不来生蒜。

    He doesn 't eat raw garlic .

  11. 调味汁里稍微有一点蒜味。

    There 's a subtle hint of garlic in the sauce .

  12. 请给我一千克蒜味香肠。

    A kilogram of garlic sausage , please .

  13. 很多南方人吃不来生蒜。

    Many southerners do not eat raw garlic .

  14. 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 .

  15. 慢慢地,泡在醋中的蒜就会变绿。

    Gradually , the color of those garlic cloves will turn green .

  16. 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 .

  17. 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

  18. 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

  19. 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 .

  20. RP-HPLC法测定新鲜大蒜中蒜氨酸含量

    Determination of Alliin in Fresh Garlic by RP-HPLC

  21. 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 % .

  22. 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 ) .

  23. 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 .

  24. 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 .

  25. 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 .

  26. 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

  27. 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 .

  28. 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 .

  29. 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 .

  30. 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 % ;