英语翻译本实验探讨了在不同烹饪条件下蔬菜中总黄酮的含量变化,选取了生活中常见的蔬菜——生菜和韭菜进行研究.在蒸制和煮制条

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英语翻译
本实验探讨了在不同烹饪条件下蔬菜中总黄酮的含量变化,选取了生活中常见的蔬菜——生菜和韭菜进行研究.在蒸制和煮制条件下处理蔬菜,以95%的乙醇溶液为提取溶剂,采用索式提取法提取蔬菜中的总黄酮,用芦丁为对照品,硝酸铝为显色剂对样品中的总黄酮显色,利用紫外分光光度法对其含量进行测定.实验结果表明,510 nm作为最佳检测波长,回归方程为A=0.0121C-0.0006 ,线性相关数 r2 = 0.9975,线性范围为6 μg/mL -36 μg/mL,样品溶液在0-2小时内比较稳定,实验精密度和重现性良好,可以进行重复操作,样品回收率在95.04% - 99.77 %之间.结果表明经过蒸制和煮制的两种蔬菜中总黄酮含量都显著增加.

1个回答分类：英语 2014-12-02

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This experiment explores the variation of flavonoids contents in vagetables in different cooking conditions.In the experiment,we selected lettuce and leeks which are common in our life.We use vegetables to steam and boil,then we choose the 95% ethanol as the extracting liqui to extract the amount flavonoids in vegetables by Soxhlet extraction.Using the rutim as reference substance and the aluminium nitrate as chromogenic agent to make the flavonoids of samples develop.After this,we measured its content by Ultraviolet Specterphotometry.The results of the present study show that 510nm is the best detection wavelength.And the regression equation is A=0.0121C-0.0006.The number of the linear correlation is r2=0.9975 and linear range is 6 μg/mL -36 μg/mL.The sample solution is stable within 0 hour to 2 hours.The method is accurate and reliable.And it's can test repeatedly.The recovery of sample is between 95.04% and 99.77 %.In result,the total content of flavonoids in steamed and boiled vegetables all increased significantly.
(ρ_・)..好多专业名词翻译起来好累感觉不会再爱了翻译到后面眼都花了有可能有个别单词有写错的 ╥﹏╥...不过我也尽力了~

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