1) Pueraria thomsonii
粉葛
1.
Determination of pueraia isoflavones in Pueraria thomsonii and Pueraria lobata by HPLC reference fingerprint chromatogram and Folin-phenol reagent colorimetry;
粉葛与野葛中异黄酮的HPLC指纹对照和比色测定
2.
ObjectiveTo study the determination method of puerarin and isoflavones in Pueraria lobata(Willd)Ohwi and Pueraria thomsonii Benth.
方法采用RP-HPLC法,以甲醇-水(32∶68)为流动相,检测波长为250 nm测葛根素含量;紫外分光光度法测柴葛、粉葛中总黄酮含量。
3.
This paper deal with the estimation of content of total flavonoids by means of UV and 5 isoflavonoids by HPLC on radix of Pueraria thomsonii Benth, 7 times in 6moths in succession, in order to provide a methology of gethering and processing for the traditional Chinese drug Gegan.
本文利用紫外分光光度法,高压液相色谱法对粉葛总黄酮及5种异黄酮进行跟踪含量测定,对其采收时间与加工方法进行详细的研究。
2) Pueraria thomsonii Benth
粉葛
1.
Research on the Induction Technology of the Tuberous Root of Pueraria thomsonii Benth.in the Test Tube;
粉葛试管块根诱导技术的研究
2.
Radix Puerariae, the dry root of Pueraria thomsonii Benth.
粉葛是甘葛藤(Pueraria thomsonii Benth。
3.
) Ohwi and Pueraria thomsonii Benth.
)Ohwi]和粉葛(Pueraria thomsonii Benth。
3) Radix Puerariae thomsonii
粉葛
1.
Fingerprint of Radix Puerariae thomsonii by HPLC;
广西粉葛药材高效液相色谱指纹图谱的研究
2.
Objective To study the identification of Radix Puerariae thomsonii and its adulterant Radix Puerariae edulis.
目的建立粉葛与其伪品食用葛的鉴别方法。
4) puerariae radix starch
葛粉
1.
Study on microwave-assisted extracting of total flavonoids from puerariae radix starch and antioxidation in vitro
微波辅助提取葛粉总黄酮及体外抗氧化性研究
2.
Good quality and tasteful puerariae radix starch pudding without sugar could be made from such main ingredients as puerariae radix starch, fresh milk, Aspartame and nutritional food thickening agents by appropriate processing technology.
对具有营养保健功能的无糖葛粉布丁的加工工艺进行了初步探讨,利用优质葛粉和新鲜牛乳为主要原料,以阿斯巴甜代替蔗糖,辅以适量的营养性食品凝胶剂,采用合理的加工工艺,制成了品质风味优良的无糖葛粉布丁。
3.
Microwave-assisted extracting method was used in exacting total flavonoides from puerariae radix starch.
研究微波辅助处理方法从葛粉中提取总黄酮,从微波处理时间、微波强度、浸取时间、乙醇体积分数和固液比等因素对葛粉总黄酮提取量的影响进行实验。
5) Kudzu powder
葛粉
1.
Some defects such as dark gray color and hard-dissolving clots are often found in the instant paste of Kudzu powder currently sold in local area.
本文针对目前市售速溶葛粉的冲调糊液凝结块较多、色泽灰暗等缺陷,试用酶法研制速溶即食葛粉。
2.
After analysis of the resource and present utilization of the root of Kudzu Vine,the further extract process of Kudzu powder and flavone were sutdied,which provided a reasonable and full-use method to the large scale production of Kudzu Vine.
在分析葛根资源及利用现状后 ,根据物尽其用、综合利用的原则 ,研究了葛粉、黄酮并提工艺 ,及其深度开发方向 ,为葛根的进一步产业化 ,提供了一条较为合理的途径。
6) Radix Pueraria thomsonii starch
粉葛淀粉
1.
The physicochemical properties of Radix Pueraria thomsonii starch were investigated and compared with that of potato starch.
研究了粉葛淀粉的理化特性,并与马铃薯淀粉进行了比较。
补充资料：葛粉羹
【菜名】 葛粉羹
【所属菜系】 全部
【特点】 滋肝，祛风开窍。适用于中风、言语謇涩、神志昏聩、手足不遂、中老年人脑血管硬化及预防中风等。
【原料】
葛粉250克 荆芥穗50克 淡豆豉150克【来源】《饮膳正要》
【制作过程】
将葛粉捣碎成细粉末，再制成面条；把荆芥穗和淡豆豉用水煮六七沸，去渣取汁，再将葛粉面条放入淡豆豉汁中煮熟。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条