Establishing the quality standard of total flavone extracted from Wild jujube seed.
确立了酸枣仁总黄酮提取物的质量标准。
The main reason which wild jujube was short under drought was because growing was stopped earlier.
干旱导致的过早停止生长是酸枣植株矮小的主要原因。
With wild jujube as material, the raw juice was obtained by way of hot water extraction and filtering.
以野生酸枣为原料，经热水浸提、过滤即得酸枣原汁。
Jujuboside a, b, the most effective components of seed of wild jujube, have many pharmacological effects.
酸枣仁皂苷a、B是中药酸枣仁中的主要有效成分，并具有多方面的药理作用。
Using wild Jujube as raw material to make out fruit vinegar through alcohol and acetic acid fermentation.
本文以野生酸枣为原料，经过酒精发酵和醋酸发酵两个工艺过程，制得了酸枣果醋。
It may be from a new special gene which is con-elated with salt-resistance ability of wild jujube with mycorrhizal fungi.
此序列可能来源于一个与菌根酸枣耐盐性相关的特有新基因。
Effects of VA mycorrhiza on growth, water status of wild jujube( Zizyphus spinosus Hu)seedlings grown in pots were studied.
在盆栽条件下，研究了VA菌根对酸枣实生苗生长和抗旱性的影响。
The flavour of wild Jujube fruit vinegar was pure and sweet. It was a kind of having high value nutrition and health fruit vinegar.
制得的果醋风味纯正，并带有浓郁的枣香味，是一种价值较高的营养保健型果醋。
Mengshancui jujube was the middle type between wild jujube and Chinese jujube, its drought resistance abilities and yields in Mengyin were higher than other varieties.
蒙山脆枣为酸枣向栽培枣过渡的中间类型，在蒙阴当地栽培条件下，产量明显高于其它品种，表现出较好的抗旱性。
Through pair is environmental experiments prove: the wild jujube root system carries water function, and the more arid the soil, it is the stronger to propose water function.
通过双环境试验证明：野生酸枣根系具有提水作用，并且土壤越干旱，提水作用越强。
This article mainly studied the mountainous resources, especially the theory of the extraction from wild jujube. The wild jujube juice was made by using the method of extraction.
本文主要对山野资源——酸枣的萃取技术理论进行研究，酸枣汁是用萃取法提取。
The production techniques of high-quality wild sour jujube fruit wine with wild sour jujube as raw materials were investigated.
探讨以野生酸枣为原料开发研制高品质野生酸枣发酵酒的酿造工艺。
One of the jujube varieties named Da Maya had special zymogram type and was conjectured to be the transitional cultivar between cultivars and wild forms in this test.
大马牙枣品种酶谱类型独特，初步推测其为供试酸枣和枣的中间型品种。
The extraction conditions, yeast addition level, clarifying conditions of wild sour jujube fermenting wine were studied by single factor test and orthogonal test.
通过单因素和正交试验对野生酸枣发酵酒的浸汁条件、酵母添加量、澄清条件等进行研究。
The extraction conditions, yeast addition level, clarifying conditions of wild sour jujube fermenting wine were studied by single factor test and orthogonal test.
通过单因素和正交试验对野生酸枣发酵酒的浸汁条件、酵母添加量、澄清条件等进行研究。
应用推荐