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leevane215
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[求助]
求将一段中文翻译成英文，急。谢谢
|
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| 研究辐照剂量、贮藏温度对两个品种马铃薯（夏波蒂、费乌瑞它）贮藏过程中还原糖以及薯片中丙烯酰胺的影响。试验结果为：贮藏前，夏波蒂中还原糖含量2.33%，丙烯酰胺含量为552μg/kg，4℃条件下进行储藏，对照组还原糖含量升高55.4%，240Gy组还原糖含量为降低67%，丙烯酰胺含量降低29.7%，常温条件下进行贮藏，对照组还原糖含量降低79.9%，240Gy组还原糖含量降低87%，丙烯酰胺含量降低70.1%；贮藏前，费乌瑞它中还原糖含量为2.15%，丙烯酰胺含量为650μg/kg，4℃条件下进行储藏，对照组还原糖含量降低40.5%，240Gy组还原糖含量为降低78%，丙烯酰胺含量降低40.7%，常温条件下进行贮藏，对照组还原糖含量降低60.5%，240Gy组还原糖含量降低93%，丙烯酰胺含量降低74.5%。结果表明，辐照能够控制贮藏过程中还原糖含量的升高，降低“低温糖化”引起的还原糖含量升高，从而降低薯片中丙烯酰胺的含量. |
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libraxh
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Rio2016: 金币-5, 本版严禁机器翻译、为了维护本版秩序、请理解版主工作 2013-05-15 20:40:56
leevane215: 金币+50, 翻译EPI+1, ★有帮助 2013-05-31 15:05:20
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Rio2016: 金币-5, 本版严禁机器翻译、为了维护本版秩序、请理解版主工作 2013-05-15 20:40:56
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| Study on the influence of radiation dose, storage temperature to two varieties of potato (Shepody, Favorita) reducing sugar as well as acrylamide in potato chips during storage. The result of the experiment is that: before storage, the content of reducing sugar in Shepody is 2.33% and the content of acrylamide is 552μg/kg. After storing under 4℃, the content of reducing sugar in control group raises to 55.4% while the content of reducing sugar in 240Gy group decreases to 67% and the content of acrylamide also decreases to 29.7%. After storing under room tempertuare, the content of reducing sugar in control group decreases to 79.9% and the content of reducing sugar in 240Gy group decreases to 87% and the content of acrylamide also decreases to 70.1%. Before storage, the content of reducing sugar in Favorita is 2.15% and the content of acrylamide is 650μg/kg. After storing under 4℃, the content of reducing sugar in control group decreases to 40.5% and the content of reducing sugar in 240Gy group decreases to 78% and the content of acrylamide also decreases to 40.7%. After storing under room tempertuare, the content of reducing sugar in control group decreases to 60.5% and the content of reducing sugar in 240Gy group decreases to 93% and the content of acrylamide also decreases to 74.5%. The results show that, radiation can control the increasing of the content of reducing sugar during storage and reduce the rising of reducing sugar content caused by "low temperature sweetening" , thereby reducing the content of acrylamide in potato chips. |
2楼2013-05-15 11:11:32
leevane215 
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3楼2013-05-15 11:33:47
4楼2013-05-15 16:14:44
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leevane215: 金币+50, ★有帮助 2013-05-31 15:05:32
phu_grassman: 金币+5, 翻译EPI+1, thanks for your help. 2013-05-31 16:25:24
phu_grassman: 金币+49, thanks for your work 2013-06-01 21:22:45
leevane215: 金币+50, ★有帮助 2013-05-31 15:05:32
phu_grassman: 金币+5, 翻译EPI+1, thanks for your help. 2013-05-31 16:25:24
phu_grassman: 金币+49, thanks for your work 2013-06-01 21:22:45
| The effect of irradiation dose and storage temperatures on the content of reducing sugar and acrylamide in potato chips in two potato varieties(shepody, favorite) during storage were investigated. Results of the trial showed that the content of reducing sugar was 2.33%, the content of acrylamide was 552μg/kg in shepody before store, shepody was stored at 4℃, the content of reducing sugar was increased 55.4% in the control group, the content of reducing sugar was decreased 67% and the content of acrylamide was decreased 29.7% in the 240Gy group, shepody was stored at ambient temperature, the content of reducing sugar was decreased 79.9% in the control group, the content of reducing sugar was decreased 87% and the content of acrylamide was decreased 70.1% in the 240Gy group; The content of reducing sugar was 2.15%, the content of acrylamide was 650μg/kg in favorite before store, favorite was stored at 4℃, the content of reducing sugar was decreased 40.5% in the control group, the content of reducing sugar was decreased 78% and the content of acrylamide was decreased 40.7% in the 240Gy group, favorite was stored at ambient temperature, the content of reducing sugar was decreased 60.5% in the control group, the content of reducing sugar was decreased 93% and the content of acrylamide was decreased 74.5% in the 240Gy group. The results showed that microwave radiation can controlling the content of reducing sugar increases, decreased the content of reducing sugar increases caused by “low-temperature sweetening”, and decreased the content of acrylamide in potato chips. |
5楼2013-05-15 20:22:53
