Summarize the chemical element of momordica charantia.
对苦瓜的化学成分进行了概述。
Baked Momordica charantia powder was not good for liquor flavoring.
焙烤的苦瓜粉不适于苦瓜酒的调味。
Methods: Seed of Momordica Cochinchinensis oil was extracted with Soxhlet extraction method.
方法：以石油醚为溶剂，采用索氏提取法提取其脂肪酸。
Juice yield was increased by adding pectinases when extracting juice from Momordica Charantia.
在制取苦瓜原汁时，通过添加果胶酶可以增加了苦瓜的出汁率。
Object:To optimize the extraction conditions for the effective substances of Momordica charantia L.
前言： 目的：优选苦瓜有效物质的最佳提取工艺。
Momordica grosvenori swingle was used as the main raw material to develop a health herbal beverage.
以罗汉果为主要原料研制罗汉果植物保健饮料。
The eutectic temperature and eutectic point of Momordica charantia juice were measured by using a simple apparatus.
为了对苦瓜汁进行真空冷冻干燥，首先通过简单的电阻装置测定了苦瓜汁的共晶点与共融点。
Orally active fraction of momordica charactia, active peptides thereof, and their use in the treatment of diabetes.
苦瓜中的口服活性成分，其活性肽，及它们治疗糖尿病的用途。
Objective: To study the chemical constituents of unsaponifiable matter from the seed oil of Momordica cochinchinensis .
中文摘要：目的：对木鳖子脂肪油的不皂化部分进行化学成分的研究。
The inhibition activities of aqueous extract of Momordica charantia Linn to some food polluted microorganisms were studied.
分析了苦瓜水提物对十种常见食品污染微生物的抑菌活性。
Whereas study momordica charantia status, the officinal value and the effect are summarized. Sum up the study of biology active.
鉴于国内外苦瓜的研究状况，着重综述了苦瓜的药用价值及其作用机制，并对其生物活性方面的研究进行了归纳。
The pilot-test indicated that the industrial production of instant powder from fresh Momordica grosvenori Swingle fruit is feasible.
通过中试试验，说明速溶鲜罗汉果粉的工业化生产是可行的。
The drink was characterized by enriched nutrients, improved flavour, nice colour and the special refreshing bitterness of Momordica Charantia.
使苦瓜饮品营养风味得到改善，产品色泽好、晶莹靓丽，具有苦瓜特有的清香苦味。
This article detected the technology of get rid of bitter of balsam pear (Momordica Charantia L.) which reserve effective composition and good taste.
探讨了苦瓜去苦味的工艺。该工艺尽量保全了苦瓜的有效成分，口感清新、味正。
The contents of amino acids, tea poly-phenols and flavones in Momordica Grosvenori leaf were determined by the chemical qualitative method, UV and HPLC.
采用化学方法定性、UV及HPLC法测定罗汉果叶中氨基酸、茶多酚、黄酮含量。
GPNMC traditional product, branded Fengshan Momordica Powder, has been exported for 30 years. Zhongzu Monordica has been awarded Guangxis 'brand-name product.
其中传统产品“凤山牌”罗汉果冲剂出口各地30多年历史，“中族牌”罗汉果荣获广西名牌产品称号。
The analysis method of momordica saponins with SPE purification, HPLC detection and ESI-MS qualitative analysis was established using momordica as raw material.
以苦瓜为原料，建立了SPE精制、HPLC检测、ESI-MS定性为主要步骤的苦瓜皂苷的分析方法。
In this article, a procedure for making Momordica Charantia tea was described. The components and the contents of amino acids in the Momordica Charantia tea were determined.
以苦瓜为原料，加工生产苦瓜茶，探讨了加工技术，测定了苦瓜茶的理化成份和氨基酸含量。
Momordica grosvenori Swingle juice concentrated is used widely in food industry as a sweet additive, and mogroside V is the most important glucoside that attributes the sweet taste.
罗汉果浓缩汁在食品中被广泛用作甜味剂，罗汉果苷V是其中最重要的甜味成分。
This experiment studied the producing of momordica charantia L cake. The best formulation for the momordica charantia L cake was studied through orthogonal test. The quality index was proposed.
对苦瓜蛋糕的制作技术进行研究，通过正交实验确定苦瓜蛋糕的最佳配方和工艺参数，并提出质量指标。
This experiment studied the producing of momordica charantia L cake. The best formulation for the momordica charantia L cake was studied through orthogonal test. The quality index was proposed.
对苦瓜蛋糕的制作技术进行研究，通过正交实验确定苦瓜蛋糕的最佳配方和工艺参数，并提出质量指标。
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