Art

J-GLOBAL ID：201702274742178835   Reference number：17A0299253

The Establishment and Evaluation of Micro-determination for Active Polysaccharide from Cordyceps militaris Liquid Fermentation

CORDYCEPS MILITARIS 発酵 発酵からの多糖類の定量法の確立と評価【JST・京大機械翻訳】

Author (6)： Xu Defeng (Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, College of Food Science and Technology of Guangdong Ocean University) ,  Li Caihong (Institute of Biochemistry and Molecular Biology of Guangdong Medical College) ,  Sun Lijun (Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, College of Food Science and Technology of Guangdong Ocean University) ,  Wang Yaling (Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, College of Food Science and Technology of Guangdong Ocean University) ,  Ye Riying (Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, College of Food Science and Technology of Guangdong Ocean University) ,  Liao Jianmeng (National Marine Quality Products Supervision and Inspection Center (Zhanjiang))
Material： Zhongguo Shipin Xuebao
Volume： 16  Issue： 10  Page： 240-244  Publication year： 2016 
JST Material Number： C2780A  ISSN： 1009-7848  Document type： Article
Article type： 原著論文  Country of issue： China (CHN)  Language： CHINESE (ZH)

Abstract/Point： To quickly and accurately dete...

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Thesaurus term： fermented mash ,  wavelength ,  *Fermentation ,  sulfuric acid ,  *polysaccharide ,  color developer ,  measurement system ,  *quantitative analysis (analytical chemistry) ,  mass concentration ,  relative error ,  aromatic ketone ,  polynuclear aromatic compound ,  hexose ,  aldose

Author keywords (3)： Cordyceps militaris liquid fermentation ,  active polysaccharides ,  micro-determination

JST classification (4)： Microbial metabolite production  (FK03020A) ,  Analysis of drugs  (GV01040Q) ,  Physical analysis of organic compounds  (CC03034A) ,  Extraction  (XD02030B)

Substance index (2)： Anthrone ,  Glucose

Terms in the title (5)： Cordyceps ,  発酵 ,  多糖類 ,  定量法 ,  評価