黑糯米

紫黑糯米特种营养研究

A study on special nutrient of purple black glutinous rice

紫黑糯米皮层稀醇提取物的药理研究

A study on seed coat extract of purplish black glutinous rice with ethyl alcohol

黑糯米药用有效成分的初步研究

A Preliminary Study of Medicinal Active Constituent in Black Waxy Rice

糯米蜂蜜酒的制备黑糯米黄酒的研制

Preparation of Glutinous Rice Mead Development of millet wine of black waxy corn

贵州黑糯米种质资源性状评价

Evaluation on characteristics of black pericarp rice germplasm among traditional varieties in Guizhou

黑糯米黄酒的研制

Development of millet wine of black waxy corn

通过对客家黑糯米酒发酵条件进行研究，发现随着发酵温度的升高，主发酵速度加快。

This thesis studies the fermentative condition of making black husked glutinous rice wine .

苦菜黑糯米酒的加工工艺

Processing technique of sowthistle and black rice wine

客家黑糯米酒发酵条件的研究

Study of the fermentative condition of making black husked glutinous rice wine by the Hakkas

从黑糯米中提取黑色素

Extracting Black Pigment from Black Glutinous Rice

黑糯米微量元素检测中样品预处理方法

Method of pretreatment of sample for the test of Microelements in the purple glutinous rice

刺梨黑糯米酒香气成分的GC/MS分析

Analysis of Flavoring Compositions of Roxburgh Rose Black Glutinous Rice Wine by GC / MS

紫黑糯米皮层对促进小鼠骨髓祖细胞分化和脾淋巴细胞增殖的影响

Study on Seed Coat Extract of Purplish Black Glutinous Rice with Ethylalcohol to the Differentiation of Precursor Cell and the Proliferation of Spleen Lymphocyte

本文采用正交设计法安排实验，确定了黑糯米样品预处理的最佳条件：灰化温度（450～500℃）、灰化时间（5～15小时）、助灰化剂（浓硝酸）。

In this paper , using the method called cross design the best of conditions of pretreatment of sample is determined : ashing temperature ( 450 ℃ ~ 500 ℃), ashing time ( 10 ~ 15 hours ), ashing agent ( dense nitric acid ) .