蕨根

脱脂、CMC、明矾、柠檬酸可使蕨根淀粉的冻融稳定性降低。

CMC , potassium alum , citric acid slightly weaken the freeze-thaw stabilization .

通过添加NaCl、柠檬酸、蔗糖等7种添加剂后检查蕨根淀粉的冻融稳定性，结果表明：单甘酯、NaCl、碳水化合物对蕨根淀粉的冻融稳定性有促进作用；

Fern root starch is studied when adding salt , sugar , CMC , and other food additives . The result indicates : monoglyceride , NaCl , and sucrose can improve the freeze-thaw stabilization of fern root starch ;

气相色谱-质谱联用技术分析3种耳蕨根脂溶性成分

Fatty Acids in Roots of Three Kinds of Polystichum by GC-MS

蕨根淀粉分离及颗粒性质研究

Study on the separation and granular properties of fern root starch

蕨根淀粉的热稳定性比马铃薯淀粉好。

Its heat stability was better than that of potato .

不同添加剂对蕨根淀粉冻融稳定性影响的研究

Application properties of fern root starch : freeze-thaw stabilization

蕨根营养丰富，是一种典型的无公害森林蔬菜。

Fern root , one kind of hazard-free vegetable , has plenty of nutrients .

蕨根饮料的工艺研究

Study on Technology of Fern Root Beverage

综合比较认为，荚果蕨根状茎可以明显的提高小鼠体内清除氧自由基的能力，从而减轻小鼠体内受氧自由基攻击造成的细胞损伤，有效的提高小鼠机体的抗氧化能力。

This study showed that Matteuccia struthiopteris rhizomes can effectively improve the mouse ability to scavenging oxygen free radicals , thereby reducing by oxygen free radicals attacks to the mice cell cause damage , effectively raising the antioxidant capacity of the mouse .

参照Badenhuizen法制备了蕨根淀粉，利用扫描电子显微镜和X-射线衍射仪对淀粉颗粒性质作了初步研究，并用重结晶方法对蕨根淀粉的直链和支链组分进行了初步分离。

The granular properties of fern root starch have been studied by using such modern analytical techniques as electron scanning-ray diffraction , polarizing microscope , etc. And the recrystallization method is used for separation and purification of amylose and amylopectin from fern root starch .