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已翻译，求修改，下面的中文求翻译下，非常感谢
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梓树根皮粗提物抑菌及对圣女果保鲜效果的研究 摘要：本研究以95%乙醇作为溶剂对梓树根皮进行萃取，经旋转蒸发仪浓缩后得到梓树根皮粗提物。用此粗提物分别对食品中常见的腐败菌进行抑菌试验及将梓树根皮粗提物配制成0.3%浓度的保鲜液与0.3%的苯甲酸钠保鲜液和空白处理水进行对照对圣女果的保鲜作用研究。结果表明，梓树根皮粗提物对较常见的细菌和霉菌都有较好的抑制作用；其中对金黄色葡萄球菌的抑菌能力最强，抑菌直径达到35.00mm，对枯草芽孢杆菌、大肠杆菌抑菌、酵母菌、青霉菌的抑菌直径分别为 31.00mm 、27.00mm 、24.00mm 、21.00mm。0.3%浓度粗提液对圣女果保鲜有促进作用。梓树根皮粗提物处理组与苯甲酸钠处理组保鲜效果均好于对照组，腐烂率和维生素C含量变化中，苯甲酸钠处理组的效果好于梓树根皮处理组，质量损失率和可溶性固形物含量及可滴定酸含量的处理中梓树根皮处理组好于苯甲酸钠处理组。 关键词:梓树根皮，粗提物，圣女果，防腐保鲜 Bacteriostatic experiment of Catalpa ovata root bark extracts and the study on preservation of cherry tomatoes with the extracts Abstract: in this study, 95% ethanol is used as extraction solvent for the extracts of root bark of Catalpa ovata, concentrated by rotary evaporator to obtain the crude extracts. The common antibacterial experiments is dealed with the crude extracts putrefying bacteria in food and the root bark of Catalpa ovata extract should be prepared to 0.3% antistaling agent ,which is compared with 0.3% sodium benzoate preservative as well as water as blank control group to explore their role of preservation on cherry tomato. The results showed that the root bark of Catalpa extracts have better inhibition effect on common bacteria and fungi, among which, the Inhibition effect of the extract on Staphylococcus aureus is the strongest, the diameter of inhibition reached to 35.00 mm, the diameter of inhibition against Bacillus subtilis, Escherichia coli, Saccharomyces, Penicillium bacteria were respectively 31.00mm, 27.00mm, 24.00mm, 21.00mm. the 0.3% crude extracts have positive effects on the preservation of cherry tomatoes. Both preservative effect of Catalpa root bark extracts treatment group and it of sodium benzoate treatment group were better than the control group.When the rotting rate and the contents of vitamin C are regarded as standard, the effect of sodium benzoate treatment group is better than it of root bark of Catalpa ovata treatment group. If the mass loss rate, soluble solids content and the content of titratable acid are regarded as standard. The root bark of Catalpa ovata extracts treatment group was better than sodium benzoate treatment group. Keywords: root bark of Catalpa ovata, crude extracts, cherry tomatoes, preservation 表1 2g/mL梓树根皮提取物的抑菌圈直径(mm) 图1不同保鲜处理圣女果质量损失率变化结果 图2不同保鲜处理圣女果腐烂率变化结果 图3不同保鲜处理圣女果可溶性固形物变化结果 图4不同保鲜处理圣女果可滴定酸变化结果 图5不同保鲜处理圣女果维生素C变化结果 |
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铁杆木虫 (著名写手)
- 翻译EPI: 86
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- 专业: 细胞周期与调控
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ncq288: 金币+50, 翻译EPI+1, ★有帮助 2013-09-29 19:05:59
ncq288: 金币+50, 翻译EPI+1, ★有帮助 2013-09-29 19:05:59
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供参考： Bacteriostasis and preservation of cherry tomatoes with crude extracts of Catalpa ovata root bark Abstract: in this study, 95% ethanol was used as an extraction solvent for root bark of Catalpa ovata, and the crude extract was obtained through concentration by rotary evaporator. This extract was used in bacteriostatic experiment against common putrefying bacteria in food. To explore its role in preservation of cherry tomato, it was formulated into 0.3% preservation solution for comparison with 0.3% sodium benzoate preservative and water as control. The results showed that the crude extract exhibited better inhibition effect on common bacteria and fungi, among which, the inhibition effect on Staphylococcus aureus was the strongest with an inhibition diameter of 35.00 mm, while the inhibition diameter against Bacillus subtilis, Escherichia coli, Saccharomyces, and Penicillium bacteria were 31.00mm, 27.00mm, 24.00mm, and 21.00mm, respectively. The 0.3% crude extract solution promoted preservation of cherry tomatoes. Both the crude extract solution and sodium benzoate solution exhibited better preservation than the water control. In terms of rotting rate and contents of vitamin C, the sodium benzoate treatment is better than the crude extract treatment, whereas in terms of mass loss rate, soluble solids content and content of titratable acid, the crude extract treatment performed better than the sodium benzoate treatment. Keywords: root bark of Catalpa ovata, crude extract, cherry tomatoes, preservation Table 1 bacterial inhibition diameter (mm) by 2g/mL crude extract of Catalpa ovata root bark Figure 1 Mass loss rate with different preservation approaches for cherry tomatoes Figure 2 Rotting rate with different preservation approaches for cherry tomatoes Figure 3 Soluble solid contents with different preservation approaches for cherry tomatoes Figure 4 Titratable acidity changes with different preservation approaches for cherry tomatoes Figure 5 Vitamin C contents with different preservation approaches for cherry tomatoes |
2楼2013-09-29 12:16:43