1)five tastes五味
1.Study on that five tastes enters into five viscera;关于五味的五脏所入考察
2.objective: Study the reports on the hepatotoxicity(HTX) of herbs in certain literature and the relation between the HTX and four characters(FC), five tastes(FT), channel distributions(CD) and active components(AC) of herbs.目的 :研究有关文献资料中中药肝毒性的报告及其与四气、五味、归经、有效成分之间的关系。
英文短句/例句
1.There are not more than five cardinal tastes (sour, acrid, salt, sweet, bitter), yet combinations of them yield more flavors than can ever be tasted.味不过五，五味之变，不可胜尝也；
2.Comparative Studies on Schisandra Chinensis and Schisandra Sphenanthera;五味子、南五味子基源植物的比较研究
3.Studies on the content of Deoxyschizandrin and r-Schizadrin in Different Tissues of Schisandra chinensis(Turcz) Baill北五味子不同组织五味子素含量研究
4.Determination of schisandrin,schisandrol B,deoxyschizandrin,and schisandrin B in serum containing drug of Compound Wurenchun Capsula复方五仁醇胶囊含药血清中五味子醇甲、五味子醇乙、五味子甲素、五味子乙素的测定
5.RP-HPLC determination of deoxyschizandrin and γ-schizandrin in Schisandra chinensis (Turcz.) Baill.oil北五味子油中五味子甲素与五味子乙素的RP-HPLC测定
6."Five tastes of medicinal herb: sour, Bitter, sweet, hot and salty"草药的五味:酸、苦、甘、辛、咸
7.Put some punch to it and smooth it again.灌点五味酒，把火灭掉。”
8.The Chinese cuisine is based on five tastes - sour, hot, bitter, sweet and salty.中国菜以五味为主，这五味是酸、辣、苦、甜、咸。
9.A Preliminary Revision of Taxonomic System of Schisandra (Schisandraceae)五味子属(五味子科)分类系统的初步修订
10.Extraction and Determination of Deoxyschizandrin from Schisandra incarnata兴山五味子中五味子甲素的提取及测定
11.Determination of Schisandrin B in Fruits of Schisandra Chinensis with High Performance Liquid ChromagraphyHPLC法测定北五味子果实中五味子甲素含量
12.Comparative analysis of chemical constituents in fruits of Schisandra chinensis (Turcz.) Baill.and Schisandra sphenanthera Rehd.et Wils.北五味子和南五味子化学成分的比较分析
13.A density functional study of schisandrin A,B,and C五味子素A、B和五味子丙素的密度泛函研究
14.Preparative separation of Schisanhenol from Schisandra chinensis by high-speed countercurrent chromatography高速逆流法分离纯化五味子中的五味子酚
15.Characters of the Leaf Epidermis in Kadsura(Schisandraceae)南五味子属(五味子科)植物叶表皮形态特征
16.Study and Exploid on Wurenchun Extracted from Schisandra Chinensis;五味子提取物—五仁醇的研究与开发
17.Determination of Deoxyschizandrin and Schisandrin B in Fructus Schisandra Chinensis and Its Preparations with RP-HPLC;五味子及其制剂中五味子甲素和五味子乙素含量测定及药代动力学研究
18.Clinical Efficacy After Chronic Sinusitis Endoscopic Sinus Surgery with Flavored Drink Flavors Wash Cavity Disinfection加味五味消毒饮对鼻窦炎手术后疗效观察
相关短句/例句
Schisandra chinensis北五味子
1.Determination of Deoxyschizandrin and Schisandrin B in Schisandra chinensis (Tuecz.) Baill. by HPLC;北五味子中五味子甲素及乙素含量的高效液相色谱分析
2.Study on extractive process of fruits from Schisandra chinensis by supercritical carbon dioxide;北五味子果实超临界CO_2萃取工艺的研究
3.A New Monoterpenoid Glyciside from Schisandra chinensis;北五味子中的一个新单萜苷
3)Schisandra chinensis五味子
1.Studies on the Processing Techniques and Wine Quality Made from Schisandra Chinensis;五味子酿酒工艺及产品质量研究
2.Studies on the Techniques and Wine Quality of Schisandra Chinensis;五味子酿酒工艺及配方优化研究
4)Fructus Schisandrae Chinensis五味子
1.Study on Optimized Extraction of Fructus Schisandrae Chinensis;五味子提取工艺的优化研究
2.Studies on extraction process of Fructus Schisandrae Chinensis and Fructus Ligustri Lucidi in Gandening tablet;肝得宁片中五味子、女贞子提取工艺研究
3.Determination of Loganin,Gallic Acid and Schisandrin Contents before and after the Combination of Fructus Corni with Fructus Schisandrae Chinensis;高效液相色谱法测定山茱萸与五味子配伍前后马钱苷、没食子酸及五味子醇甲的含量
5)schisandra[ski'z?ndr?]五味子
1.Study on optimized formulation of Schisandra health drink;五味子保健饮料配方优选研究
2.Study on the Extraction Technology of Polysaccharide from Schisandra;五味子粗多糖提取工艺的研究
6)Fructus Schisandrae Chinensis北五味子
1.Establishment of high performance liquid chromatographic fingerprint of Fructus schisandrae chinensis;北五味子的液相色谱指纹图谱的建立
2.This text discusses the sanitary function and technology of extractive of Fructus Schisandrae Chinensis,and the exploitation of extractive in the unity type and combination type sapid substance.对北五味子的保健功能、提取工艺研究及其在单一型和复合型调味料中开发利用进行了论述。
3.Objective:To extract schisandrin from fructus schisandrae chinensis,and optimize the extracting process of fructus schisandrae chinensis.目的:从北五味子中提取五味子醇甲,并优化五味子的提取工艺。
延伸阅读
五味【五味】 （譬喻）佛于涅槃经说乳等五味时，以醍醐味比涅槃经。天台大师因之定如来所说一代圣教之次第，一以比五时教之次第而生，一以比机之次第淳熟。是曰约教相生约机浓淡。一、乳味，初自牛出者。譬佛于牛，佛初说华严经，如牛之乳。此时二乘之机未熟，至为淡泊，复如生乳。二、酪味，取自生乳者。以譬佛于华严之后说阿含经，闻阿含经，为小乘之机。三、生酥味，更自酪制者。以譬于阿含之后说方等经，小机熟而为大乘通教之机。四、熟酥味，更精制生酥者。以譬于方等经之后说般若经，通教之机熟而为大。乘别教之机。五、醍醐味，更煎熟熟酥者。以譬于般若经之后，说法华涅槃二经，别教之机熟而为大乘圆教之机。涅槃经十四曰：“善男子！譬如从牛出乳，从乳出酪，从酪出生酥，从生酥出熟酥，从熟酥出醍醐。醍醐最上，若有服者，众病皆除，所有诸药悉入其中。善男子！佛亦如是，从佛出生十二部经，从十二部经出修多罗，从修多罗出方等经，从方等经出般若波罗蜜，从般若波罗蜜出大涅槃，犹如醍醐。”此五味之喻，有人法之二种：人者，涅槃经十谓佛言善男子，声闻如乳，缘觉如酪，菩萨之人如生熟酥，诸佛世尊犹如醍醐。法者，涅槃经十四配于华严阿含方等般若涅槃，如上所引。又六波罗蜜经以之配于经律论般若总持之五藏。梵语如其次第：Ks!i^ram Dadhi Navani^tam Gholam Sarpiman!d!a【又】酸，苦，甘，辛，咸也。
