1. The Kefir yogurt products had excellent texture, smooth taste, moderate sweetness and acidities, dense alcohol and ester aroma, and short solidify time. 用此发酵剂制作成品酸奶,凝乳时间短,凝固结实,口感细腻,甜酸度适中,有浓郁的酯香风味。
2. Besed on the extract with 80% acidities alcohol, separation by silica gel, precipitation by ether, oxysophocarpine was obtained from Sophora flavescens. 采用80%的酸性乙醇提取、硅胶柱层析分离、乙醚分级沉淀、丙酮重结晶的工艺方法,从苦参中分离得到氧化槐果碱单体。