leaf mustard
英 [liːf ˈmʌstəd]
美 [liːf ˈmʌstərd]
网络 芥菜; 叶芥菜; 大芥菜
英英释义
noun
- leaves eaten as cooked greens
- Asiatic mustard used as a potherb
双语例句
- The chlorophyll a, chlorophyll b, β-carotene, lutein and vitamin A content in two cultivars of leaf mustard were significantly promoted by increasing nitrogen supply, but when the dose of nitrogen was higher than 200 kg/ ha, their contents were stable.
随着氮肥量增加，叶用芥菜的色素物质（叶绿素a、叶绿素b、β-胡萝卜素、叶黄素）和维生素A含量均呈显著的上升趋势，但当氮肥量超过200kg/ha时，其含量变化稳定。 - Regeneration of plants from mesophyll protoplasts of leaf mustard
叶用芥菜叶片原生质体再生植株 - The optimum temperature of leaf mustard heat shock treatment was 33 ℃, 24h.
叶用芥菜小孢子培养热激处理的适宜温度为33℃，时间为24h。 - However, the cultivars of leaf mustard in production are all conventional because of lacking perfect male sterile line of leaf mustard.
但由于缺乏优良的叶用芥菜雄性不育系，目前生产上栽培种植的叶用芥菜都是常规品种。 - Breeding of New CMS Lines of Leaf Mustard by Means of Interspecific Cross with CMS Line of Chinese Cabbage
通过大白菜胞质不育系与芥菜远缘杂交选育新的芥菜胞质不育系 - The results showed that total soluble sugar, reducing sugar and sucrose content in pickled leaf mustard were significantly decreased by increasing applied nitrogen, however the soluble protein, nitrate and nitrite content in pickled leaf mustard were increased.
结果表明，增加氮肥量，腌制叶用芥菜的可溶性总糖、还原糖和蔗糖含量显著降低，而其可溶性蛋白质、硝酸盐和亚硝酸盐含量则显著增加； - Extraction, Isolation and Purification of Alkali-soluble Polysaccharide from Leaf Mustard
碱溶性包心芥菜多糖的分离纯化研究 - After extraction with hot water for several times, the leaf mustard was dried and then a polysaccharide named ALP-2 was isolated from the dried leaf mustard with dilute alkali extraction, alcohol precipitation, and DEAE-Sepharose FF column chromatography.
经水反复浸提后的包心芥菜残渣经稀碱浸提，浓缩，乙醇沉淀，透析，DEAE-Sepharose-FF色谱分离纯化得到一种白色粉末状多糖ALP-2。 - Effects of the sulphur treatments on the pigments and vitamin A content were not significant, but the genotype significantly influenced the antioxidant substances in leaf mustard. 3.
而硫处理和氮硫互作对叶用芥菜的色素物质和维生素A含量没有显著影响。同时基因型对叶用芥菜的抗氧化物质含量有显著影响。 - Quercetin and kaempferol were found in leaf mustard by HPLC analysis, and the kaempferol content was 2.46 times as quercetin content in leaf mustard.
通过高效液相色谱分析（HPLC）发现，叶用芥菜中的类黄酮为槲皮素和山萘黄素，山萘黄素是槲皮素含量的2.46倍。