| 1. | Optimization of process parameters of extracting fish oil by enzymolysis
酶解法提取鱼油的工艺参数优化 |
| 2. | Study on extraction of capsaicinoids from capsicum frutescens l . with cellulase enzymolysis
纤维素酶预处理法提取辣椒素的研究 |
| 3. | Characterization of oxalate - degrading enzyme produced by salmonella and its enzymolysis condition
沙门氏菌产草酸盐降解酶的性质及其酶作用条件 |
| 4. | Study on functionality of controlled enzymolysis hydrolysate from harengula zunasi by complicated enzymes
青鳞鱼蛋白复合酶控制水解物功能特性的研究 |
| 5. | Enzymolysis kinetics of digestive enzyme from intestine and hepatopancreas in grass carp to four kinds of raw feed materials
肝胰脏对饲料蛋白质酶解速度的比较 |
| 6. | Characteristic of respective components from cellulase system induced by aspergillus niger and condition of enzymolysis
黑曲霉产纤维素酶系各组分特性及酶解条件 |
| 7. | Three extraction methods including hot water extraction , pectinase enzymolysis , and microwave extraction were compared and their effects on red date wine quality were analyzed
摘要比较了热水浸提、果胶酶酶解浸提和微波浸提法对红枣浸提的差异，及对枣汁发酵酒的影响。 |
| 8. | The experimental results suggest that the cell disruption ratio can reach 97 . 88 % using enzymolysis and nanometer - crushing machine , and the contents of amino acid in the extractives are also considerably raised
试验结果表明，酵母细胞先经酶解再结合纳米破碎机破碎，可使酵母细胞壁的破碎率达到97 . 88 % ，大幅度提高了抽提物中氨基酸的含量。 |
| 9. | According to the comparation among the three kinds of crude extraction methods including acid dissolve , enzymolysis and neutral salt solution . the method of enzymolysis combined with hplc was chosen to prepare cp i . the physico - chemical property of , cp i was identified
以猪皮为材料，比较酸溶法、酶解法、中性盐溶液法三种粗提方法，选择得率和纯度都较高的酶解法为最佳粗提法，结合高效液相色谱进行cp的分离纯化。 |
| 10. | The results were as follows : leaching solution by hot water extraction was date in color and had mellow date aroma and the highest fusel oil content but strong bitter taste ; leaching solution by pectinase enzymolysis had the highest reducing sugar content easy for fermentation but excessively high methanol content in fermenting wine ; leaching solution by microwave extraction had the shortest extraction time and fermentation time and the highest ethyl acetate content in wine and the produced wine had special aroma
结果表明， 90热水浸提，浸提液发酵酒颜色呈枣红色，杂油醇含量最高，有浓郁枣香，但苦味重；果胶酶酶解浸提，浸提液还原糖含量最高，利于发酵，但发酵酒的甲醇含量过高；微波强化浸提，浸提时间和发酵时间最短，所得枣酒的乙酸乙酯含量最高，且有特殊香味。 |
