查询词典 zingerone

The results indicate that fresh ginger contained [6]-gingerol, 1.63 ~ 2.82 mg/g, and [6]-shogaol, 0.089 ~ 0.120 mg/g, with the average [6]-gingerol content being far higher than [6]-shogaol by a factor of around twenty, and had no zingerone. In dry ginger contained zingerone, 0.054~0.140mg/g, [6]-gingerol, 1.22~6.28 mg/g, and [6]-shogaol, 1.40~2.71mg, with the average [6]-gingerol content being still higher than [6]-shogaol but only by 1.7 times.

在乾姜中，zingerone的含量在0.054至0.140 mg/g之间，[6]- gingerol的含量为1.22至6.28 mg/g，[6]-shogaol的含量为1.40至2.71mg/g，[6]- gingerol的平均含量还是高於[6]-shogaol，但不若生姜来的大，约为1.7倍左右。

Results The absorption rate constants of zingerone were 0.0137, 0.0135 and 0.0139 min^(-1) at the concentration of 25.0, 50.0 and 100.0 μgmL^(-1), respectively; Ka of zingerone in the duodenum, jejunum, ileum and colon were 0.0070, 0.0031, 0.0032 and 0.0026 min^(-1), respectively.

结果 姜酮浓度为25.0，50.0和100.0μgmL^(-1)时的吸收速率常数K(下标 a分别为0.0137，0.0135和0.0139 min^(-1)；姜酮在十二指肠、空肠、回肠、结肠中的K依次为0.0070，0.0031，0.0032和0.0026min^(-1)。

Concentration of zingerone has no significant effect on its absorption kinetics. The best absorption segment of the intestine was duodenum, ileum, jejunum and colon by turns. The intestinal absorption of zingerone has the first-order kinetic characters with passive diffusion mechanism.

姜酮浓度对其K无显著性影响；姜酮的肠道最佳吸收部位为十二指肠；姜酮在大鼠肠道的吸收呈现一级吸收动力学特征且吸收机制为被动转运。

In the second part, an HPLC (High Performance Liquid Chromatography) was developped to analyze the active pharmacological ingredients in fresh and dry ginger capable of separating zingerone, [6]-gingerol and [6]-shogaol within 65 minutes. Using the above method, our study conducted an analysis on 10 batches of fresh and dry ginger sold on the market.

本研究利用前述分析法，对市售生姜与乾姜各10批进行分析，结果显示，生姜中无zingerone，[6]- gingerol的含量为1.63至2.82 mg/g，[6]-shogaol的含量为0.089至0.120 mg/g，[6]- gingerol平均含量远高於[6]-shogaol，约为20倍左右。

Objective To determine the intestinal absorption characters of zingerone in rats.

目的 探讨姜酮在大鼠不同肠段的吸收动力学特征、吸收部位及吸收机制。

Nutritional Effects: the main ingredients of pungent taste in ginger include zingerone, ginger alcohol and ginger hydroxybenzene which are volatile to some extend.

营养功效：生姜的辣味成分主要有姜酮、姜醇、姜酚三种，它们具有一定的挥发性。

The pungent compounds of ginger were mainly 6-gingerol (9.38%), 6-shogaol (7.59%), zingerone (9.24%) produced by the thermal degradation of gingerols or shogaols.

在姜辣素成分中，6-异姜酚、-10-异姜烯酚和-10-异姜烯酚3种化合物是新发现的未见报道的化合物。

" I' d like to get some rough idea about music in the baroque ear, please."

请简要介绍一下巴罗克时期的音乐，好吗？

The results showed that the peak latency and pattern of SEPs elicited by electrical needling in LI-l1 and MP were similar. The amplitude of SEPs elicited by electrical needling in LI-l1 was higher than that of MP. There was no obvious SEPs generation when MM was electrical needling.

结果显示，电针刺激曲池穴和其邻近桡侧伸腕长肌运动点诱发性脑电波的波形和波峰时间是类似的，只是穴位的诱发性脑电波波幅较大，而电针刺激非穴位点并没有明显的诱发性脑电位。