1) wild chrysanthemum tea
野菊花茶
2) chrysanthemum tea
菊花茶
1.
With heated water for extraction, DMSO,HMDS and C3H9 CLSI as derived reagent, the content of monose in chrysanthemum tea is determined by capillary chromatography.
采用沸水提取,二甲基亚砜溶解,六甲基二硅氨烷和三甲基氯硅烷为衍生试剂,用毛细管气相色谱法测定了菊花茶中的糖含量,共测出6种单糖。
2.
The deodorizing effects of different amounts of jasmine tea,green tea and chrysanthemum tea on kelp extracts were studied by single-factor experiments.
采用单因素实验分别考察了不同量的茉莉花茶、龙井绿茶、菊花茶对海带浸提液的脱腥效果,感官分析实验证明3种茶对海带均具有一定的脱腥效果,其中,经菊花茶处理的浸提液除了腥味大大降低之外,还富有菊花特有的清香风味,更适合用于海带营养饮料的制作。
3) tea chrysanthemum
茶用菊花
4) wild Chrysanthemum
野菊花
1.
The inclusion of wild Chrysanthemum volatile oil intoβ-cyclodextrin(β-CD)was studied by or- thogonal test with three factors(the ratio ofβ-CD to the volatile oil,the inclusion time and the inclusion temperature)and the oil content of the inclusion complex.
对野菊花挥发油β-环糊精包合工艺进行了研究,采用正交实验法,以β-环糊精(β-CD)和野菊花挥发油质量投料比、包合时间、包合温度为影响因素,以包合物含油率为指标,优选包合工艺。
2.
By employing wild chrysanthemum and liquorice serving as food and medicine,the research explored the factors influencing the quality of beverage based on orthogonal experimental design [L_9 (3~4)].
应用药食同用的野菊花和甘草,采用正交实验法[L_9(3~4)]对影响饮料品质的因素进行研究,研制出风味、色泽、口感俱佳,有一定保健功能的一种新型饮料。
3.
the article elucidated the source and application of the wild chrysanthemum and summarized the pharmacognosy,chemical composition,pharmacological action and clinical application of the wild chrysanthemum.
阐明野菊花的药物渊源及其应用沿革,全面综述野菊花的生药学、品质评价、化学成分、药理作用及临床应用等方面的研究,为深入研究野菊花奠定良好基础。
5) Flos chrysanthemi indici
野菊花
1.
Chemical Components of Essential Oil from Flos Chrysanthemi Indici in Guangdong;
广东野菊花挥发油的化学成分
2.
Determining the active components alignment of three organic acids on water Extraction of Flos Chrysanthemi Indici by HPLC;
HPLC法测定野菊花水提取液中有机酸类药效组分的含量
3.
Determining the Two Active Components Alignment of Flavonoids of Flos Chrysanthemi Indici by HPLC;
HPLC测定野菊花中两种黄酮类药效组分的含量
6) Chrysanthemum indicum
野菊花
1.
Study on The Microwave Extraction of Yellow Pigment from Chrysanthemum indicum;
微波场协同提取野菊花黄色素的研究
2.
Studies on the chemical constituents of the volatile oil from the flowers of Chrysanthemum indicum by supercritical fluid extraction;
野菊花二氧化碳超临界萃取物的化学成分研究
3.
Study on Identification Method of Chrysanthemum indicum Medicinal Materials;
野菊花药材的鉴别方法研究
补充资料：蒜茸野菊叶拌桃仁
蒜茸野菊叶拌桃仁
原料: 原 料：
野菊花嫩茎叶500克，核桃仁200克，蒜瓣10克，味精3克，精盐8克，麻油50克，白糖5克，色拉油300克（耗约60克）。
制法: （1）将野菊花嫩茎叶去杂洗净，在开水锅中焯一下，捞出泡入冷水中，冲洗去苦味，半个小时后捞出沥干水分，切成1厘米长的段，放在盘内。将蒜捣成泥。
（2）将核桃仁放开水中浸泡后，撕去外皮。炒锅置旺火上，加入色拉油烧至六成熟，放入核桃仁炸至金黄色时，捞出沥油，放在菊叶上，现加入蒜泥、精盐、味精、麻油、白糖，拌匀即成。
特点: 色泽翠绿、金黄，香酥软嫩，为夏季清凉开胃的佳肴。
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