1)n-butyl-β-D-fructopyranoside正丁基-β-D-吡喃果糖苷
1.Result: Eight compounds were isolated and identified as: acacetin(Ⅰ),tilianine(Ⅱ),linarin(Ⅲ),n-butyl-β-D-fructopyranoside(Ⅳ),ursolic acid(Ⅴ),oleanolic acid(Ⅵ),β-sito.结果:从薄荷中分离并鉴定了8个化合物,分别是刺槐素(Ⅰ)、椴树素(Ⅱ)、蒙花苷(Ⅲ)、正丁基-β-D-吡喃果糖苷(Ⅳ)、熊果酸(Ⅴ)、齐墩果酸(Ⅵ)、β-谷甾醇(Ⅶ)和胡萝卜苷(Ⅷ)。
英文短句/例句
1.Induction effect of n-butyl-β-D-fructosidepyranose on apoptosis bel-7402 cells in vitro正丁基-β-D-吡喃果糖苷体外对Bel-7402细胞凋亡的诱导作用
2.Synthesis and anti-depression activities of phenolic 2-acetamido-2-deoxy-β-D-glucopyranoses酚性2-乙酰氨基-2-脱氧-β-D-吡喃葡萄糖苷的合成及抗抑郁活性
3.Synthesis of Genistein 4′-O-β-D-Xylopyranoside染料木素4′-O-β-D-吡喃木糖苷的合成与表征
4.Study on Immobilized β-D-fructofuranosidase by Cross-linking with Glutaraldehyde戊二醛交联法固定化β-D-呋喃果糖苷酶的研究
5.Synthesis and Application of 2,3,4,6-Tetra-O-acetyl-β-D-glycosyl Isothiocyanate2,3,4,6-四-O-乙酰基-β-D-吡喃葡萄糖基异硫氰酸酯合成方法的改进
6.Preparation of 1-O-Acetyl-2, 3, 5-Tri-O-Benzoyl-β-D-Ribofuranose From Inosine;由肌苷制备1-O-乙酰基-2,3,5-三-O-苯甲酰基-β-D-呋喃糖
7.Optimization of Fermentation Medium for β-Fructofuranosidase Production from Arthrobacter sp.10138 Using Uniform Design均匀设计优化节杆菌产β-呋喃果糖苷酶发酵培养基
8.Purification of β-Fructosyltransferase and β-Fructofuransidase from Aspergillus Oryzaea GX0011 and Their Application in Production of Fructooligosaccharides;β-果糖基转移酶和β-呋喃果糖苷酶的分离纯化及其在FOS生产中的应用
9.Synthesis of 1,2,3,4,6-penta-O-acetyl-α-D-glucopyranose1,2,3,4,6-五-O-乙酰基-α-D-吡喃葡萄糖的合成研究
10.The Study of a Fungus Which Can Produce β-fructofuranosidase of Enzymatic Activity and the Application of β-fructofuranosidase;β-呋喃果糖苷酶菌株筛选工艺及酶的应用研究
11.Properties of β-fructofurnosidase from Aspergillus niger黑曲霉产β-呋喃果糖苷酶酶学性质研究
12.Separation and purification of β-fructofuranosidase from Arthrobacter 10137节杆菌10137产β-呋喃果糖苷酶的分离纯化的研究
13.Production of β-fructofuranosidase and Optimization of Enzymatic Modification Process for Stevioside and Rebaudioside Aβ-呋喃果糖苷酶的生产及对甜菊苷和莱鲍迪A苷的酶法改性研究
14.THE SYNGHESIS AND EVALUATION OF CYCLOHEXENOESCULETIN-β-D-GLUCOSIDE;环己酮七叶苷-β-D-葡萄糖苷的研制及效果评价
15.Research on Microorganism β-Fructofuranosidase and Their Application in Functional Oligosaccharide Industry微生物源β-呋喃果糖苷酶及其在功能性低聚糖工业中的应用
16.Aqueous Atom Transfer Radical Polymerization of 6-O-Methacryloyl-D-Galactopyranose6-O-甲基丙烯酰基-D-吡喃半乳糖的水相原子转移自由聚合
17.Synthesis and Crystral Structure Analysis of N-Chlorophenyl-2-deoxy-α-D-ribopyranosylamineN-氯苯基-2-脱氧-α-D-吡喃核糖亚胺的合成及其晶体结构
18.Improved Synthesis of 1-O-Acetyl-2,3,5-tri-O-benzoyl-β-D-ribofuranose1-乙酰氧基-2,3,5-三-苯甲酰氧基-β-D-呋喃核糖的合成工艺改进
相关短句/例句
n-butyl-O-β-D-fruetopyranoside正丁基-O-β-D-吡喃果糖苷
3)ethyl β-D-fructopyranoside乙基β-D-吡喃果糖苷
4)β-D-fructofuranosido-α-D-flucopyranosideβ-D-呋喃果糖(苷基)-α-D-吡喃
5).alpha.-D-glucopyranoside, .beta.-D-fructofuranosyl, hexadecanoate;sucrose palmitate;sucrosepalmitate;.alpha.-D-glucopyranoside,.beta.-D-fructofuranosyl,hexadecanoate<β-D-呋喃果糖基-α-D-吡喃葡萄糖苷棕榈酸酯
6)oleanolic acid 3-O-β-D-glucuronopyranoside3-O-β-D-吡喃葡萄糖醛基齐墩果酸苷
1.Results Ten compounds were isolated and elucidated as followings:oleanolic acid(Ⅰ),oleanolic acid 3-O-β-D-glucuronopyranoside(Ⅱ),oleanolic acid 28-O-β-D-glucopyranoside(Ⅲ),chikusetsusa.结果从空心莲子草中分离鉴定了10个化合物,分别为齐墩果酸(oleanolicacid,Ⅰ)、3-O-β-D-吡喃葡萄糖醛基齐墩果酸苷(oleanolic acid 3-O-β-D-glucuronopyranoside,Ⅱ)、齐墩果酸-28-O-B-D-吡喃葡萄糖苷(oleanolic acid 28-O-B-D-glucopyranoside,Ⅲ)、竹节参苷Ⅳa甲酯(chikusetsusaponin Ⅳ amethylester,Ⅳ)、4,5-dihydroblumenol(Ⅴ)、N-trans-feruloyl3-methyldopamine(Ⅵ)、N-trans-feruloyl tyramine(Ⅶ)、3β-羟基豆甾-5-烯-7-酮(3β-hydroxystig-mast-5-en-7-one,Ⅷ)、二十四亚甲基环阿尔廷醇(24-methylenecycloar。
延伸阅读
甘草甜素；甘草皂甙；(3β,20β)-20-羧基-11-氧代-30-正齐墩果-12-烯-3-基-2-O-β-D-吡喃葡糖基-α-D-吡喃葡糖醛酸CAS: 1405-86-3 分子式: C42H62O16 分子量: 822.92 中文名称: 甘草甜素；甘草皂甙；(3β,20β)-20-羧基-11-氧代-30-正齐墩果-12-烯-3-基-2-O-β-D-吡喃葡糖基-α-D-吡喃葡糖醛酸 英文名称: (3.beta.,20.beta.)-20-carboxy-11-oxo-30-norolean-12-en-3-yl 2-O-.beta.-D-glucopyranuronosyl-.alpha.-D-Glucopyranosiduronic acid；glycyrrhizinic acid；alpha-d-glucopyranosiduronic acid, (3 beta,20 beta)-20-carboxy-11-oxo-30-norol；glycyron；glycyrrhetinic acid glycoside；glycyrrhizic acid；glycyrrhizin；liquorice；Glycyrrhizine 性质描述: 本品为结晶。易溶于热水；乙醇，实际不溶于醚，味极甜。 生产方法: 可由化学合成，但目前采用由甘草提取（见甘草次酸，前条） 用途: 本品具有特殊的甜味，其甜度约砂糖的250倍，从甘草中提取出来的甘草酸钠盐，即使稀释4000倍的水溶液也有甜味。但直接作为食品的甜味剂，对某些食品不合适，一般可与砂糖，葡萄糖；糖稀等天然糖类并用或与糖精；甘氨酸；丙二醇等适当配合，方可获得较为可口的甜味。日本1978年生产甘草酸240吨，原料甘草从我国和俄罗斯进口，最高年份，进口甘草12000吨，1978年销售总量中，用于医药；化妆品的占26%，用于食品的占70%，用于卷烟及其他的占4%，在食品方面主要用途是： 1.酱油 除了可改善咸味以提高酱油固有味道外，可消除糖精的苦味，对化学调味剂有增效作用。 2.咸菜类 与糖精并用腌制咸菜的卤法中，可消除糖精的苦味。在腌制过程中，可克服少加糖而出现的发酵败；变色；硬化等缺点。 3.调味 本品可添加腌渍调味液，调味粉或饮食时的临时调味，可增加甜味，得到敌视芭的咸味，季低其他化学调味剂的怪味。 4.豆酱 腌制小酱鲱鱼采用本品可起到增加甜味；使味道均匀的作用。在甘草提取的过程中，得到甘草酸铵溶解在含有讲学算量碳酸钠的水溶液中，减压浓缩即得甘草酸二钠（C42H60Na3O16）；甘草酸三钠（C42H59Na3O16）。也用作食品添加剂，作为豆酱；酱油的甜味剂。二钠盐对小鼠腹腔注射LD50为1.44克/公斤，三钠盐对小鼠皮下注射LD50为1.54克/公斤。
