查询词典 Poria cocos

There were the same of fifty-seven components in the two oils.The most relative contents was α-Cedrol (micro-milling of Poria Cocos 7.936%)、trans-Nerolidol(ordinary pulverization of Poria Cocos 8.657%).

茯苓2种粉末挥发油成分中，含有57种相同成分，其中含量最高的分别为α-柏木醇（茯苓超微粉7.936%）、反橙花叔醇（茯苓普通粉8.657%）。

It is summarized that the component and structure of the polysaccharides from poria cocos mycelia are similar to those from poria cocos sclerotium.

茯苓菌丝体化学组成和结构基本同于茯苓菌核多糖，随提取过程进行葡萄糖含量逐渐增加的变化规律也相同。

Objective: Study on the effects of different drying methods on Poria cocos, and determinating the best drying temperature of Poria cocos.

目的：考察不同干燥方法对茯苓饮片的影响，确定饮片的最佳干燥温度。

At present, the plant has been the development of the project are: North America, Echinacea purpurea (echinacea.purpurea), Trifolium pratense, Poria (poria.cocos), Macleaya and many other varieties, plant area has reached base in 4000 Yu mu.

目前，已发展的种植项目有：北美紫锥菊（echinacea.purpurea）、红车轴草、茯苓(poria.cocos)、博落回等多个品种，种植基地面积已达4000余亩。

Cocos yoghurt. The optimum conditions for liquid fermentation of P. cocos polysaccharides were: 150 rpm, 26℃, initial pH 5.5 in medium, inoculating 6% P. cocos strain at 2 d age, shake culture for 7 d and the content in fermentation liquid of about 6.91 mg/ml.

结果］茯苓多糖最佳液体发酵条件为：26℃，150 r/min，培养基初始pH值5.6，接种6%的菌龄为2 d的茯苓菌，摇瓶振荡培养7 d，发酵液中茯苓多糖含量为6.91 mg/ml。

Poria tonic wine are made from fresh poria cocus using the Chinese traditional technological process.

茯苓酒继承了传统的酿酒工艺，采用天然茯苓发酵蒸馏的方法酿制而成。

Water-soluble polysaccharide content in Poria mycelia was significantly higher than that in natural Poria.

结果 加松根液发酵培养的茯苓菌丝产量有提高，但水溶性多糖含量下降；发酵菌丝较天然茯苓水溶性多糖含量显著提高。

ResultsOne hundred and thirty-one kinds of chemical constituents in micro-milling of Poria Cocos were separated ; of which sixty-seven compounds representing 51.145% of the oil were characterized. Relative contents that were more than 2% were determined as Nonanal 2.058%,Camphor 2.401%,2,3-dimethyl Decalin 3.819%,trans-Nerolidol 2.266%,Farnesol 3.322%,α-Cedrol 7.936%.

结果茯苓超微粉中分离出131个成分，鉴定出67个化学成分，占挥发油总量的51.145%，其中相对百分含量大于2%的分别确定为壬醛Nonanal 2.058%；樟脑Camphor 2.401%；2，3-二甲基萘烷 2，3-dimethyl Decalin 3.819%；反橙花叔醇trans-Nerolidol 2.266%；金合欢醇 Farnesol 3.322%；α-柏木醇α-Cedrol 7.936%。

The results indicated that the polysaccharides PCS 3-B is the main component of the sclerotium of Poria cocos, accounts for more than 90% of the total polysaccharides.

结果表明：茯苓中碱溶性多糖PCS 3-B组分是茯苓多糖的主要组分，占总多糖的90%以上。

Results: The best drying temperature of Poria cocos herbs was 60℃.

结果：确定茯苓饮片的最佳干燥温度为60℃。

The circulation, consumption and reproduction of the trilogy have not only testified to its historical significance and literariness, but also invested it with new meanings.

该三部曲的流通、消费与再生产不仅验证了其历史意义及文学性，而切还赋予它以新的意义。

If he thought that he could buy me off, he would be wrong.

如果他认为他可以收买我，那他就大错特错了。