The genetic improvement is an effective way to reduce glucosinolate content of the rapeseed.
遗传改良是降低油菜籽中硫甙含量的有效途径。
Results can be improved by calibrating sectional model for low content and large range total glucosinolate.
对于含量较小而极差较大的硫苷采用分段建模，可提高分析结果的准确性。
Boiling appeared to have a serious impact on the retention of those important glucosinolate within the vegetables.
煮沸对这些蔬菜中的硫代葡萄糖酸盐的贮留有非常严重的影响。
The content of protein is 86.12 %, the extraction rate of protein is 24.35 %, phytic acid and glucosinolate content become less.
产品蛋白质含量达86.12%，其蛋白质提取率为24.35%，并能去除菜子中的硫甙、植酸等抗营养因子。
The distribution and biochemical property, glucosinolate breakdown products, and their biological effects are reviewed in this paper.
就植物硫代葡萄糖苷的分布、生化特性、酶促水解产物的形成和生理活性等研究进展进行综述。
For the double low rapeseed cakes, more than 90% tannin is removed and no glucosinolate is detected in the resulted rapeseed cake by UV.
脱壳冷榨双低菜籽饼脱毒后硫甙的含量用紫外分光光度法检测不出，单宁的脱除率达90 %。
The loss of total glucosinolate content after boiling for 30 minutes was: broccoli 77%, Brussel sprouts 58%, cauliflower 75% and green cabbage 65%.
煮沸30分钟后硫代葡萄糖酸盐总量的流失分别是：花茎甘蓝77%、茅甘蓝58%、菜花75%和甘蓝65%。
Rapeseed meal meets the standard of the first grade low-glucosinolate rapeseed meal for fodder of NY 417-2000, which protein content is more than 46%.
浸出粕粗蛋白质含量达46%以上，达到一级饲料用低硫甙菜粕标准。
Structural characters of glucosinolate and its hydrolysis products, separation methods, analysis methods and biological effects are reviewed in this paper.
本文对辣根中硫代葡萄糖苷及其水解产物的结构特征、分离分析方法以及生物活性等研究进行了综述。
The pocket Glucosinolate detector is a double -light source solid phase absorption measuring instrument which is composed of some novel compact assemblages.
作者研制的便携式小型硫甙速测仪，系选用新颖的小型单色光组件制成的双光源固相吸光测量仪器。
Aspergillas Niger is one of the microbes to detoxicate rapeseed meal. It can decrease the contents of phytin acid and glucosinolate in rapeseed meal effectively.
作为菜籽粕脱毒微生物之一，黑曲霉能有效降低菜籽粕中的植酸和硫甙含量。
Here, we high light recent progress in glucosinolate research, with particular emphasis on the biosynthetic pathway and its metabolic relationships to auxin homeostasis.
我们高光最近在甙的研究方面取得了新进展，特别侧重于生物合成途径及其与生长素的代谢关系。
The effect of cooking on the glucosinolate content of vegetables was then studied by investigating the effects of cooking by boiling, steaming, microwave cooking and stir-fry.
然后通过煮、蒸、微波和快炒研究蔬菜中硫代葡萄糖酸盐的含量。
Domestic storage of the vegetables at ambient temperature and in a domestic refrigerator showed no significant difference with only minor loss of glucosinolate levels over 7 days.
室温储存的蔬菜和在冰箱中储存七天后的蔬菜相比，硫代葡萄糖酸盐的含量没有明显不同，但后者的含量稍低。
We further discuss emerging insight into the signaling networks and regulatory proteins that control glucosinolate accumulation during plant development and in response to environmental challenge.
我们进一步讨论新出现的信号网和调节蛋白，这种调节蛋白在植物发育过程中控制硫苷积累以及应对环境的挑战。
We further discuss emerging insight into the signaling networks and regulatory proteins that control glucosinolate accumulation during plant development and in response to environmental challenge.
我们进一步讨论新出现的信号网和调节蛋白，这种调节蛋白在植物发育过程中控制硫苷积累以及应对环境的挑战。
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