糊精在反应过程中的还原糖含量呈现先升高后降低的趋势。
The reducing candy content in the dextrinization of the dextrin increased and decreased after a period of time.
为什么血液中有高水平的还原糖？
但CO2不能延缓大米还原糖的降低。
目的分析饲料级甘露寡糖的还原糖含量。
Objective To analyze the content of reducing sugar in feeding Mannose-oligosaccharides.
还原糖和非还原糖对面团延伸性的影响也不同。
The influence of reducing sugar and non-reducing sugar for extensibility of dough were also different.
还原糖和蛋白质的变化在整个脱胶过程中略呈“M”型。
The curve change of reducing sugar and protein shaped like a "M" in the whole retting process.
糙米中还原糖含量的变化与淀粉酶活力变化趋势是一致的。
The change of reducing sugar content had strong correlation with the amylase activity.
针叶中还原糖含量高似乎是影响病菌打破潜伏侵染的因素。
Higher reducing sugar content in needles seems the effective factor for the latency broken by the causal fungus.
采用还原糖测定仪测定熟地黄中还原糖(还原性成分)含量。
The reducing sugar in the prepared Rhizoma Rehmannia was determined with an reducing sugar analyzer.
方法用全自动还原糖测定仪测定熟地黄药材中还原糖的含量。
Methods Using automatic determine instrument of reducing sugar to determine the content of reducing sugar in Radix Rehmanniae Proparate.
研究了还原糖对3，5 二硝基水杨酸的还原产物的吸收光谱。
The absorption spectrum of 3,5 dinitrosalicylic acid reducing product with reducing sugar has been studied.
以不同农田纤维素废弃物为原料，利用纤维素酶水解生产还原糖。
Several kinds of farmland cellulose waste were used to produce reducing sugar by cellulase.
还原糖含量略有提高，烟碱含量降低显著，对多酚含量影响较小。
Reducing sugar was improved slightly, nicotine content was reduced remarkably and polyphenolic content was affected slightly.
在此条件下进行酶解实验，还原糖相对提高量达到92.31%。
The increase of reduced sugar was 92.31% at optimal hydrolyzing conditions.
纤维分和还原糖分对甘蔗蔗糖分分别具有较大的直接和间接负效应；
Fibre content and reducing sugar percentage respectively had stronger direct and indirect negative effect against sugar content in cane.
采用手工费林滴定和还原糖测定仪两种方法测定了不同样品中还原糖含量。
The content of reducing sugar in saccharfication processes was determined with reducing sugar analyzer and the conventional approach of Fehling reagent.
当脱落发生时，培养体的总糖及可溶性蛋白的含量降低，但还原糖含量升高。
When abscission occurred, total sugar and soluble protein were decreased, but reducing sugar was increased.
甜面酱发酵成熟后由于含有大量的还原糖和氨基酸等营养成分易发生再发酵。
Since it has plenty of reduced sugar, amino acids and other nutritious ingredients, itreferments easily.
使用硼氢化钾处理粗山梨醇，能够降低山梨醇的还原糖含量，提高了产品质量；
The treatment of raw sorbierite using potassium borohydride can decrease the content level of reducing sugar and raise the product quality.
其叶片光合强度、还原糖含量和中性与酸性蔗糖酶活力均高于未施用乙烯利的。
The photosynthetic rate, content of reducing sugar and the activities of neutral and acid sucrase in leaf are all greater than that used no ethephon.
观察了葡萄糖氧化酶（GOD）对降低马铃薯颗粒全粉中葡萄糖及还原糖的作用。
The function of decreeing reduced sugar and glucose were studied with glucose oxidase(GOD) in potato granules powder.
原料中还原糖、 天冬酰胺含量及加工温度是影响食品中丙烯酰胺形成的主要因素。
The formation of acrylamide in food is influenced mainly by the content of reducing sugars or asparagine in materials and the processing temperature.
研究结果表明，诱导处理后的叶片组织可溶性还原糖浓度下降，挑战接种后迅速上升；
Results indicated that the concentration of soluble reducing sugar in leaf tissue decreased after inducing treatments but increased rapidly after challenging inoculation.
结论：本研究所建立的模型可以很好的预测酒炖熟地黄饮片中指标成分还原糖的含量。
Conclusion: the prediction model could be used to predict reducing sugar content in the powder of decoction pieces of Shu Dihuang stewing with mine.
其中，抗寒种类淀粉粒小且水解彻底，还原糖含量高，脂类物质在形成层处高度聚集。
The starch of hard species disappeared completely, content of sugar were high fat and lipids were concentrated cambium layer.
研究了酒精发酵过程中，酵母在不同添加量、方式对还原糖含量、酵母数量影响的规律。
In this experiment, the effect of the way and the quantity of yeast addition on the reducing sugar contents and yeast concentration in alcohol fermentation was investigated.
本文研究是在常规分析基础上，提出的原子吸收法间接测定泥炭水解物中还原糖的方法。
This research is based on conventional method, and uses atomic absorption method to determine reducing sugar inside hydrolysate of peat.
减少原料中的还原糖或天冬酰胺含量及降低加工温度能显著降低食品中丙烯酰胺的含量。
Acrylamid content in materials decreases as the reducing sugars or asparagine decrease, and it decreases dramatically by lowering the temperature.
结果表明，发酵不同时期分批添加酵母，可以降低还原糖含量，提高成熟发酵醪酒精浓度。
The result showed that adding yeast at different fermentation period can decrease reducing sugar content and improve the content of alcohol in mature beer.
淀粉、非还原糖、可溶性蛋白质、游离氨基酸、叶绿素含量在陈化过程中均保持下降趋势。
The content of starch, non-reducing sugar, soluble protein free ammo acid, chlorophyll kept reducing during aging.
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