Research progress on the healthy functional ingredients in water chestnut;
菱角功能性成分研究进展
This paper described the jam of water chestnut compound strawberry and it is a nutritive and delicious jam.
介绍了以菱角为主要原料,草莓为辅料制作营养丰富、酸甜可口的菱角、草莓复合果酱的研制工艺,确定了最佳工艺配方,为菱角资源的开发利用开辟了新的途径。
This paper introduced the nutrient value and the health-care function of water chestnut,the research of relative products are also summarized.
介绍了菱角的营养价值、保健功能,以及菱角产品的开发现状及研发趋势。
Effect of harvest maturity on quality and postharvest physi-ology of Trapa spp;
成熟度对菱角采后品质和生理生化变化的影响
Separation, Purification and Structural Identification of Anti-tumour Compound in Trapa manshurica Fler;
菱角中抗肿瘤活性成分的分离、提纯及结构鉴定
Effects of purified product from Trapa manshurica Fler on apoptosis and cell cycle progression of liver cancer SMMC-7721 cells in vitro;
菱角纯化物三羟基苯甲酸二聚体对肝癌SMMC-7721细胞凋亡及细胞周期进程的影响
Study on Quality Standard of Fruit of Trapa manshurica;
药食同用植物—菱角质量标准的研究
Effects of Trapa manshurica Extract on Immune Function in Tumor-bearing Mice;
菱角提取物对荷瘤小鼠免疫功能的影响
Content Determination of Gallic Acid in Fruit of Trapa manshurica by HPLC;
高效液相色谱法测定菱角中的没食子酸含量
Separation and preparation of alkaloid derived from the hull of water chestnut by high performance preparative liquid chromatography;
高效制备液相色谱法分离制备菱角壳中的生物碱
Works including the extraction of alkaloids derived form the hull of water chestnut have been reported in this paper first.
本文首次从野生菱角壳中提取出生物碱类化合物,经进一步提纯和分离后,用高效制备色谱法分离制备出三个单组分,并对其化学结构进行了表征。
Some physical and chemical properties of water caltrop starch were studied,including amylose and amylopectin contents, viscosity analysis by RVA, pasting temperature, soluble and swelling power,and retro-gradation properties etc.
为了给菱角淀粉的综合利用提供理论依据和基础数据,对菱角淀粉的化学组成、溶解度、膨胀度、淀粉糊的粘度与老化特性等进行了研究。