氨基酸态氮

氨基酸态氮、pH、酸度无显著性差异；

The amino acid nitrogen , pH and the acidity in different part do not have significant differences ;

太阳能温室产品质量指标为食盐12.3%、氨基酸态氮（以N计）0.8%、水分48%、总酸1.42%，接近传统天然发酵酱质量指标。

The following are product 's quality norms : salt 12.3 % , nitrogen in amino acid 0.8 % , water 48 % , total acid 1.42 % . These quality norms nearly reach those of traditionally fermented paste .

氨基酸态氮含量为300.8mg／kg～431.25mg／kg，平均为368.77mg／kg，占全氮的23.3%；

Amino acid-N ranged from 250.23 mg / kg to 474.37mg/kg with an average of 368.77mg / kg ,, which accounted for 23.3 % of the total N.

一级火腿中pH值、总氮显著低于三级火腿（P<0.05），而游离氨基酸态氮占非蛋白氮的比例显著高于二级和三级火腿（P<0.1）。

In hams of grade one moisture , pH and total nitrogen were significantly lower than grade three ( P < 0.05 ), while the ratio of free amino acid nitrogen to non-protein nitrogen was significantly higher than grade two and three ( p < 0.05 ) .

在100℃、6mol／L的硫酸作用下，含硬质粗蛋白很高的羽肠粉经10h水解可制得氨基酸态氮含量为5.2mg／mL的氨基酸。

Under 100 ℃, with the effects of 6mol / Lsulphuric acid by 10 h , the hard-rough-protein-large-concentration feather casing-powder is hydrolysised to amino acid containing nitrogen of amino acid 5.2 mg / mL.

利用发酵剂将大豆蛋白分解为氨基酸态氮，辅以种曲和糖类的呈味作用，在6d内快速生产出一种大豆氨基酸调味汁。

A kind of soybean amino acid sauce could be rapidly produced within 6 days by fermenting soybean protein to amino-acid nitrogen and assisting with the flavor of the soy leaven and carbohydrates .

结果表明，混合酶水解可提高水解液中氨基酸态氮（AAN）含量，同时改善了水解液风味。

The results show that the content of amino-acid nitrogen ( AAN ) can be increased in the hydrolysates when using mixed enzymes and the flavor of the hydrolysates is also improved .

施肥后盆栽树液中的No3-N、NH4-N浓度的上升较与对照相差不大，但氨基酸态氮浓度的增加却比对照树慢的多。

After fertilizer was ap-plied , increase of NO_3 - N , and NH_4 - N concentrations was not significant difference be-tween POT and CK , but increase of nitrogen in the form of amino acid was slower than that of CK ;

酱油中氨基酸态氮含量测量不确定度的评定

Evaluation of the uncertainty of measurement result for amino nitrogen in sauce

氨基酸态氮含量测定条件探讨

Investigation on Measurement Conditions of Amino Acid Nitrogen Content

水稻氨基酸态氮营养效应及其机理研究

Effects of amino acid - N on rice nitrogen nutrition and its mechanism

植物对氨基酸态氮吸收和利用的研究进展

Uptake and utilization of amino acid nitrogen by plants

生物量-N与酸解的氨基酸态氮及未知态氮都有显著相关性。

The amount of soil biomass-N was markedly increased by the application of fertilizers .

氨基酸态氮对黄瓜的营养效应

Effects of Amino Acid Nitrogen on Cucumber Growth

酱油中总酸和氨基酸态氮成分的快速检测及研究

Total Acid and Amino Acid Nitrogen Prediction of Chinese Sauce Using Near Infrared Spectroscopy

硝态氮和氨基酸态氮养分比例对小白菜生长及硝酸盐累积的影响

Effects of nitrate-N and amino acid-N ratio on the growth , nitrate accumulation in Pakchoi

酱油中总酸度、氨基酸态氮和氯化物连续测定法的研究

Study on the series-determine methods of total acid , amino nitrogen , and chloride in soy sauce

结果显示，它们对丹贝感官质量及氨基酸态氮含量均有显著性的影响。

Results showed that amino nitrogen and sensory organ quality of Tempeh were significantly effected by the above factors .

除热水烫漂外，其它杀菁方法都能不同程度地增加蔬菜中氨基酸态氮的含量。

With the exception of hot water blanching , all the other blanching methods increased amino nitrogen in the vegetables .

可有效解决机制粳米黄酒过程普遍存在的低氨基酸态氮、低非糖固形物的问题；酸性蛋白酶在发酵酒醅中的澄清作用，为黄酒成品解决非生物浑浊提供了方法。

The clarification of fermented wine by acid protease also provided reference for settling non-biologic turbidity in product yellow rice wine .

醇类、氨基酸态氮类物质含量呈逐年减少趋势，总酸、酯类、固形物、金属盐类物质含量逐年增加；

Content of alcohols and aminoacids decreased gradually while amount of total acids , esters , total dissolved matter and metal salts increased .

无机氮和氨基酸态氮处理对番茄幼苗木质部和韧皮部汁液中矿质养分的影响

Influence of Inorganic and Amino Acid Nitrogen on Mineral Nutrient Contents in Xylem and Phloem Sap of Different Tomato ( Solanum lycopersicum ) Cultivars

以虾米为原料，对其最佳酶解工艺进行研究，分析酶解后氨基酸态氮含量。

In this study , the optimal condition for enzymatic hydrolysis of dried shrimps was investigated based on the analysis of amino nitrogen in hydrolysates .

在酸解性氮中，氮肥显著提高了氨态氮的含量但降低了氨基糖氮的含量，氨基酸态氮和酸未知氮的含量增加不显著。

N fertilizer significantly increased ammonium N but decreased amino sugar N , whereas the increase in amino acid N and HUN was not obvious .

用酱色、食盐等配制的劣质酱油可用测定氨基酸态氮和酱色含量的方法进行鉴别。

The soy sauce mixing with pigment and salt may be identified by determining the content of nitrogen formed in amino acid and the content of pigment .

该机制取酵母抽提物，酵母破碎率达97.8%，氨基酸态氮含量达6.04%。

Using this machine , the cell disruption ratio can reach 97.8 % for producing yeast extract and the content of amino acid nitrogen was 6.04 % .

结果表明，二次腌渍液的添加提高了腌菜的氨基酸态氮，加快了风味的形成，缩短腌菜的生产周期。

The results showed that amino acid was improved by the addition of the pickling water , speeding up the formation of flavor and shortening of the production of pickling .

该文研究了腐乳生产过程中，采用不同包装材料，对其游离氨基酸态氮、食盐、总酸、游离脂肪酸和可溶性无盐固形物含量的影响。

This article discusses effects of different package materials on free amino acids nitrogen , salt , free fatty acids , and soluble solid content without salt during the sufu production .

氨基酸态氮变化：大头菜后熟过程中氨基酸态氮一直呈现上升趋势，与蛋白质含量成负相关。

Changes of amino acid nitrogen content : the amino acid nitrogen content of kohlrabi taken on an rising trend in the ripening process , a negative correlation with protein content .

本文引进二次正交旋转组合试验设计方案，系统地研究了影响混合酶水解效果的相关因素，得出了扇贝边水解液中氨基酸态氮生成量的变化规律&回归模型。

In order to study the relationships between the related factors affecting the hydrolysis effects , a dual quadratic rotary combinative design scheme was employed and a regression model was obtained .