蒜

别用这么多蒜。

Don 't go so heavy on the garlic .

加入两瓣捣碎的蒜。

Add two cloves of crushed garlic .

给羊肉加蒜调味。

Season the lamb with garlic .

他嘴里有蒜味。

His breath smelt of garlic .

每瓣蒜外面的薄皮都要留着。

Leave each garlic clove in its papery skin .

在面包里面涂些橄榄酱或香蒜酱会更好吃。

Spread the inside of the loaf with olive paste or pesto sauce for extra flavour

茅草屋顶的椽子上挂着几串干洋葱和蒜。

From the rafters of the thatched roofs hung strings of dried onions and garlic .

蒜多了能提味。

The generous amount of garlic adds flavour

把蒜剥皮并捣碎。

Peel and crush the garlic .

他吃不来生蒜。

He doesn 't eat raw garlic .

调味汁里稍微有一点蒜味。

There 's a subtle hint of garlic in the sauce .

请给我一千克蒜味香肠。

A kilogram of garlic sausage , please .

很多南方人吃不来生蒜。

Many southerners do not eat raw garlic .

腊八蒜Labagarlic腊八节的另一传统是腌制腊八蒜。

Another custom is the soaking of Laba garlic .

慢慢地，泡在醋中的蒜就会变绿。

Gradually , the color of those garlic cloves will turn green .

核桃香蒜，马苏里拉，巴马火腿，干番茄，鸡蛋，咸鱼。

Pesto , mozzarella , parma ham , sun dried tomatoes , egg , anchovies .

HPLC非衍生化同时测定大蒜中蒜氨酸及其同系物

Quantitative determination of alliin and its homologues in garlic by non-derivatization HPLC

基于图像信息处理的蒜核仁内DNA原位排布及其结构模型的研究

Studies on the Location of Nucleolar DNA In situ in Allium sativum Cells and Its Structural Model by Image Processing

最后经HA柱层析，得到高纯度的蒜氨酸酶，最终纯化倍数为20.68倍，回收率为38.53%。

Ultimately , alliinase was purified up to 20.68 times with a recovery of 38.53 % by HA chromatography .

RP-HPLC法测定新鲜大蒜中蒜氨酸含量

Determination of Alliin in Fresh Garlic by RP-HPLC

同时对大蒜破碎放置1d后体系中剩余蒜氨酸的含量进行了分析，测得剩余蒜氨酸含量占蒜氨酸总量的23.0%。

The residual quantity of alliin one day later is 23.0 % .

方法：采用HPLC方法测定酶促反应的动力学参数及蒜酶的最适pH和最适温度。

Method : Analysis of the kinetic parameter of alliinase and the optimum pH and temperature by high performance liquid chromalography ( HPLC ) .

采用微波真空干燥法（MVD）对薄层蒜片干燥动力学进行了研究。

MVD kinetics of garlic were studied .

DSC测定蒜粉的玻璃化转变温度为-2.9℃，微胶囊化蒜粉的玻璃化转变温度为112℃。

The glass-transition temperature of garlic powder and microencapsulated garlic powder measured by DSC were-2.9 ℃ and 112 ℃ respectly .

蒜汁处理效果不及H2CN2溶液处理明显，对萌芽期和初花期提前3d。

The effects of garlic juice treatments were not as significant as treatments of H_2CN_2 . The time of bud burst and blossom was only 3d on advance respectively .

DNFB柱前衍生RP-HPLC法测定大蒜中蒜氨酸含量

Determination of Alliin Content in Garlic by RT-HPLC with DNFB

目的探讨天然食物小根蒜体外诱导小鼠S180肿瘤细胞凋亡作用，寻找开发预防和治疗肿瘤的新资源及提取有效成分应用于临床。

Objective To study the effect of AMB on mouse S 180 tumor cell apoptosis in vitro .

耐CO2和贮藏中不易老化、耐藏性强的广饶薹有小的珠/蒜比和大的气孔开度，气孔中无阻塞物，紧实的组织结构。

Producing Guangrao garlic scape with high torrent to CO_2 and storability had small young garlic comparative to garlic and large aperture of stoma and blocked by nothing and tight structure .

培养至15天，细胞内SOD的比活力为33.7U／mg蛋白，是天然贮藏蒜中的156%。

After culture for 15 days , the special activity of SOD in garlic callus is 33.7 U / mg protein , it is 1.56 times of that in nature storage garlic .

结果表明，蒜氨酸酶中酸性氨基酸的含量比较高，其中Asp含量最多，摩尔百分含量达到15.51%；

The results showed that the content of acidic amino acids were higher and among them the content of Asp was the highest , and its mol percentage content could reach 15.51 % ;