研究南瓜多糖的提取、分离与纯化。
Extraction and purification of pumpkin polysaccharides were studied in the paper.
进行了纯化南瓜多糖的实验。
The experiment of purifying pumpkin polysaccharide was studied.
研究了南瓜多糖对正常小鼠和四氧嘧啶型糖尿病小鼠血脂的影响。
The effects of pumpkin polysaccharides (PP) on blood glucose and lipids levels in normal and diabetic rats were studied.
结果表明，丙酮沉淀物的降血糖活性最高，初步鉴定为南瓜多糖。
The results indicated that the highest active reducing blood sugar subject is the acetone deposit, and the pumpkin poly saccharide is identified primarily.
研究南瓜多糖对正常小鼠和四氧嘧啶型糖尿病小鼠血糖和血脂的影响。
Study the effects of pumpkin polysaccharides (PP) on blood glucose and lipids levels in normal and diabetic rats.
影响南瓜多糖提取率的因素有：料液比、浸提时间、温度、提取次数。
The factors that affected the extraction of pumpkin polysaccharide included the ratio of material to solvent, extracting time, temperature and times of extracting.
南瓜多糖是一类具有重要生物活性的功能性成分，其具有广泛的开发前景。
Pumpkin polysaccharide is a functional component with important biological activities and a broad development prospect.
南瓜多糖、苦瓜多肽、具有降血糖、降血脂，控制并发症的特殊营养功能。
The pumpkin polysaccharide and the balsam pear polypeptide have the special nutrition functions of regulating blood sugar level and blood fat and controlling complications.
通过南瓜多糖提取工艺实验，确定了浸提、活性炭脱色过程的较优工艺参数。
The Conditions of pumpkin polysaccharide production from pumpkin were studied. The optimum Conditions of extraction, Decolorization by active carbon were determined through the experiment.
用热水提取南瓜多糖，电子显微镜显示热处理对致密的新鲜南瓜组织有疏松作用。
Pumpkin polysaccharide has been extracted by water. The electronic microscope shows that structure of fresh pumpkin cell tissue has been loosened by heat treatment.
主要对南瓜汁在乳酸发酵过程中重要营养物质如氨基酸总量、总糖、还原糖、南瓜多糖、维生素c、胡萝卜素等含量的变化情况进行了研究。
This paper makes a study on the changes of such nutrient contents in fermented cushaw juice as reducing sugar, polysaccharide, vitamin c, carotenoid and amino acid.
用水提醇沉法提取南瓜藤蔓中多糖，对该制备过程中双氧水脱色工艺条件进行研究。
Polysaccharide of pumpkin's stems and leaves was extracted with water and ethanol, and study the condition of decoloring process.
研究了采用酸水解法测定南瓜中的多糖含量的方法。
The method of determining the content of polysaccharides in pumpkin with acid hydrolysis was studied.
用苯酚-硫酸法测定了96个南瓜品种中多糖的含量，品尝了各种南瓜的口感特征，研究了南瓜的口感特征和多糖含量的相关性。
The contents of polysaccharide in 96 kinds of pumpkin were determined by phenol-sulfuric acid method and taste characters were tasted.
用苯酚-硫酸法测定了96个南瓜品种中多糖的含量，品尝了各种南瓜的口感特征，研究了南瓜的口感特征和多糖含量的相关性。
The contents of polysaccharide in 96 kinds of pumpkin were determined by phenol-sulfuric acid method and taste characters were tasted.
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