• n. [生化] 果胶；胶质

由希腊语创造出来的一个词，来自希腊语pektos,凝结的，胶化的，来自PIE*pag,固定，词源同page,pact,fang.-in,化学名词后缀。

pectin (n.)

polysaccharide found in fruit and vegetables, crucial in forming jellies and jams, 1838, from French pectine, coined early 1830s by French chemist Henri Braconnot (1781-1855) from acide pectique "pectic acid," a constituent of fruit jellies, from Greek pektikos "curdling, congealing," from pektos "curdled, congealed," from pegnynai "to make stiff or solid," from PIE root *pag-/*pak- "to join together" (see pact). Related: Pectic.

1. The goal of retting is to bring about decomposition of the pectin.

浸渍的目的就是在于使果胶质分解.

来自辞典例句

2. The pectic substances can be classed protopectins, pectins and pectin acids.

果胶物质分成原生质果胶, 果胶和果胶酸.

来自辞典例句

3. In addition, apples contain pectin, which helps to lower cholesterol.

另外, 苹果也含有有助降低胆固醇的果胶.

来自互联网

4. By - products include essential oils, pectin, candied peel, orange marmalade, and stock feed.

其他主要 副产品 有精油 、 果胶 、 陈皮 、 柑果酱和牲畜饲料.

来自互联网

5. As to the maximal amplitude ( ma ) pectin was higher than dextron.

至于ma值则大于右旋糖酐组.

来自互联网