The experiment of purifying pumpkin polysaccharide was studied.
进行了纯化南瓜多糖的实验。
Pumpkin polysaccharide is a functional component with important biological activities and a broad development prospect.
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。
The factors that affected the extraction of pumpkin polysaccharide included the ratio of material to solvent, extracting time, temperature and times of extracting.
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。
Pumpkin polysaccharide has been extracted by water. The electronic microscope shows that structure of fresh pumpkin cell tissue has been loosened by heat treatment.
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。
The pumpkin polysaccharide and the balsam pear polypeptide have the special nutrition functions of regulating blood sugar level and blood fat and controlling complications.
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 Conditions of pumpkin polysaccharide production from pumpkin were studied. The optimum Conditions of extraction, Decolorization by active carbon were determined through the experiment.
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 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.
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。
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