篇一：木瓜蛋白酶中英文对照
Papain
Papain [9001-73-4]
Papain is a purified proteolytic substance derived from Carica papaya Linné(Fam.caricaceae).papain,when assayed directed herein, contains not less than 6000 units per mg. Papain of a higher digestive power may be reduced to the official standard by admixture with papain of lower activity ,lactose,or other suitable diluents.
One USP Unit of papain is the activity that releases the of 1μg of tyrosine from a specified casein substance under the conditions of the Assay， using the enzyme concentration that liberates 40μg of tyrosine per mL of test solution.
Packaging and storage－Preserve in tight,light-resistant containers in a cool place.
USP reference standards (11)—USP papain RS.
pH<791>:between 4.8 and 6.2 in a solution (1 in 50).
Loss on drying <731>—Dry it in a vacuum oven at 60℃ for 4 hours : it losses not more than 7.0% of its weight.
Assay (casein digestive power)—
Dibasic sodium phosphate.,0.05M—dissolve 7.1g of anhydrous dibasic sodium phosphate in water to make 1000mL.add 1 drop of toluene as a preservative.
Citric acid,0.05M—dissolve 10.5g of citric acid monohydrate in water to make 1000mL. Add 1 drop on toluene as a preservative.
Casein substrate—Disperse 1 g of Hammersten-type casein in 50 mL on 0.05M Dibasic sodium phosphate. Place in a boiling water bath for 30 minutes with occasional stirring.Cool to room temperature ,and add 0.05 M Citric acid to adjust to a pH of 6.0±0.1.stir the solution rapidly and continuously during the addition of the 0.05M Citric acid to prevent precipitation of the casein. Dilute with water to 100 mL .prepare fresh daily.
Buffer solution (Phosphate-Cysteine Disodium ethylenediaminetetraacetate Buffer)
—dissolve 3.55g of anhydrous dibasic phosphate in 400mL of water in a 500-mL volumetric flask.Add 7.0 g of disodium EDTA and 3.05 g of cysteine hydrochloride monohydrate. Adjust with 1 N hydrochloric acid or 1 N sodium hydroxide to a pH of 6.0±0.1 . dilute with water to volume ,and mix. Prepare fresh daily.
Trichloroacetic acid solution —Dissolve 30g of reagent grade trichloroacetic acid in water. and dilute with water to 100mL. This solution may be stored at room temperature.
Standard preparation —Weigh accurately 100 mg of USP Papain RS in a 100-mL volumetric flask. And add Buffer solution to dissolve. Dilute with Buffer solution to volume, and mix. Transfer 2.0 mL of this solution to a 50-mL volumetric flask, dilute with Buffer solution to volume, and mix. Use within 30 minutes after preparation.
Assay preparation—Transfer an accurately weighed amount of papain.,equivalent to about 100mg of USP Papain RS, to a 10-mL volumetric flask, dilute with Buffer solution to volume, and mix. Transfer 2.0 mL of this solution to a 50-mL volumetric flsk, dilute with Buffer solution to volume, and mix.
Procedure—Into each of 12 test tubes (18-×150-mm) pipet 5.0 mL of casein substrate. Place in a
water bath at 40°, and allow 10 minutes to reach bath temperature. Into each of two of the tubes (the tests are run in duplicate except for the blanks) labeled S1 ,pipet 1.0 mL of the Standard preparation and 1.0mL of the Buffer solution, Mix by swirling , note zero time,insert the stopper, and replace in the bath . Into each of 2 other tubes ,labeled S2 pipet 1.5mL of standard . preparation and 0.5 mL of Buffer solution , and proceed as before . Repeat this procedure for 2 tubes ,labeled S3to which 2.0mL of standard preparation is added , and for 2 tube ,labled U2,to which 1.5mL of Assay preparation and 0.5mL Buffer solution are added.After 60 minutes,accurary timed,add to all 12 tubes 3.0 mL of trichloroacetic acid solution,and shake vigorously . With the 4 tubes to which no standard preparation or Assay preparation were added,prepare blanks by pipeting,respectively ,1.0mL of standard preparation and 1.0 mL of Buffer solution
1.5mL of standard preparation and 0.5 mL of Buffer solution;2.0mL of standard preparation;and 1.5mL Assay preparation and 0.5 mL of Buffer solution.Replace all tubes in the 40° water bath for 30 to 40 minutes,to allow to coagulate fully the precipitated protein.Filter through medium-porosity filter paper,discarding the first 3 mL of the filtrate(filtrates used are clear).Read the absorbances at 280 nm,of the filtrates if all solutions against their respective blanks.Plot the absorbance readings for S1,S2- and S3 against the enzyme concentration of each corresponding level.By interpolation from this curve,taking into consideration dilution
factors,calculate the potency in Units,in the weight of papain taken by the formula.:
(50,000/3)CA,
In which 50,000/3 is a factor derived by the expression 100(50/2)(10/1.5),C is the concentration,in mg per mL,obtained from the standard curve,and A is the activity of the Reference Standard in Units per mg.
翻译仅供参考：
木瓜蛋白酶
木瓜蛋白酶[9001-73-4]
木瓜蛋白酶是一种源自番木瓜乳汁（Fam.caricaceae）的纯化的水解蛋白物。木瓜蛋白酶在这里定向检测时其含量不得少于6000单位每毫克。具有较高的消化能力的木瓜蛋白酶也许可以通过掺加低活力的木瓜蛋白酶，乳糖或者其他合适的填充物来降低消化能力以达到官方的标准。
定义木瓜蛋白酶一个USP活力单位为在测定条件下指定的酪蛋白物质释放1μg酪氨酸所需要的量，所用的酶试液的浓度相当与每毫升释放40μg酪氨酸 。
包装与保藏—包装要包紧，保存在避光，阴凉的地方
USP 参考标准（11）—USP 木瓜蛋白酶 R.S
pH<791>在溶液中介于4.8与6.2之间（1 in 50？）
干燥失重<731>—60℃时在真空干燥箱中干燥4小时：失重不得少于本身的7.0％
检测（酪蛋白消化能力）
0.05M磷酸氢二钠溶液—准确称取7.1g无水磷酸氢二钠用蒸馏水水
溶解并定容至1000mL。加一滴甲苯作为防腐剂。
0.05M柠檬酸—准确称取10.5g柠檬酸一水合物用蒸馏水溶解并定容至1000mL。加一滴甲苯作为防腐剂。酪蛋白底物—将1g Hammersten-type 酪蛋白分散于50mL磷酸氢二钠溶液中，将上述溶液沸水浴加热30分钟并在必要时搅拌。酪蛋白溶解后冷却至室温再用0.05M柠檬酸调节pH至6.0±0.1。为了防止酪蛋白沉淀，加入0.05M柠檬酸的过程中要不断的快速搅拌。然后将上述溶液定容至100mL，临时现配。
缓冲溶液（磷酸盐—半胱氨酸－磷酸氢二钠EDTA－2Na缓冲）
——准确称取3.55g二代磷酸盐用400mL水溶解移入到500mL的容量瓶中，同时加入7.0g EDTA及3.05g 半胱氨酸盐酸盐一水物。用1mol/L盐酸或1mol/L氢氧化钠溶液调至pH6.0±0.1。用水稀释至刻度，混匀，临用现配。
三氯乙酸溶液—准确称取30g 试剂级三氯乙酸用水溶解并定容到100mL。此溶液可以保存于室温。
标准试剂—精确称取100mg RS级USP木瓜蛋白酶置于100mL容量瓶中，加入缓冲溶液使之溶解，再用缓冲溶液定容至刻度，混匀。移取2.0mL此溶液置于50mL容量瓶中，然后用缓冲溶液定容至刻度，混匀。配好后30min内用。
待测试剂—将准确称取的与100mg USP RS级木瓜蛋白酶当量的木瓜蛋白酶移入100mL的容量瓶中，用缓冲溶液稀释至刻度，混匀。移取2mL此溶液到50mL容量瓶中并用缓冲溶液定容至刻度，混匀。
步骤——用吸量管每次吸取5ml酪蛋白底物分别加往12支试管（18×150mm）中，将试管置于40°水浴加热10分钟以使溶液达到水浴温度。然后每两管（除空白之外其他管操作完全相同）标上S1 ，往上述两管中吸入1.0mL标准试剂和1.0mL缓冲溶液，涡流混匀，记下开始时间，加入终止剂，放回水浴中。其他两管标上S2 吸入1.5mL标准溶液和0.5mL缓冲溶液，以后操作同前。对两试管重复此过程标上S3 吸入2.0mL标准试剂，对后拿两试管标上U2 加入1.5mL待测试剂和0.5mL缓冲溶液。精确计时60分钟后，往所有的12支试管中加入3.0ml三氯乙酸溶液并剧烈震荡。同时准备四支没有加入标准试剂或待测试剂的试管作为空白对照分别加入1.0mL标准试剂和1.0mL缓冲溶液，1.5mL标准试剂和0.5mL缓冲溶液，2.0mL标准试剂以及1.5mL待测试剂和0.5mL缓冲溶液。将所有试管放回40℃水浴30分钟到40分钟以便使蛋白质沉淀物完全凝结。用中等孔径滤纸过滤，弃去首先收集的3mL滤液（所用的滤液要是清澈的）。分别读出溶液滤液在其相应的空白作为参比溶液下在280nm处的吸光度。将S1,S2- 和 S3对应的吸光度读数对各自相应的酶浓度水平作图。通过对图像用内插法，并考虑稀释因子，用单位，木瓜蛋白酶质量计算通过下述公式计算其效价
：(50,000/3)CA
其中50,000/3源自表达式100（50/2）（10/1.5）得到的因数，C表示浓度
单位：mg/mL，从标准曲线获得，A表示参比标准的活力单位：单位/毫克
篇二：水果类英文翻译
火龙果 pitaya 菠萝 pineapple 柚子 shaddock （pomelo） 枣Chinese date （去核枣 pitted date ） 树莓 raspberry 蓝莓 blueberry 黑莓 blackberry甘蔗 sugar cane木瓜 pawpaw或者papaya 杏子 apricot 油桃 nectarine 柿子persimmon 石榴pomegranate 榴莲 jackfruit 槟榔果 areca nut （西班牙产苦橙）bitter orange 猕猴桃 kiwi fruit or Chinese gooseberry 金橘cumquat 蟠桃 flat peach 荔枝 litchi 青梅greengage 山楂果 haw 水蜜桃honey peach 香瓜，甜瓜 musk melon 李子plum 杨梅 waxberry red bayberry 桂圆 longan 沙果 crab apple 杨桃starfruit 枇杷 loquat 柑橘 tangerine 莲雾wax-apple 番石榴 guava
篇三：所有食物的英文翻译
水果类（fruits）：
西红柿 tomato 菠萝 pineapple 西瓜watermelon 香蕉banana 柚子 shaddock （pomelo） 橙子orange 苹果apple柠檬lemon 樱桃 cherry 桃子peach 梨 pear 枣Chinese date （去核枣 pitted date ） 椰子coconut 草莓
strawberry 树莓 raspberry 蓝莓 blueberry 黑莓 blackberry 葡萄 grape 甘蔗 sugar cane 芒果 mango 木瓜 pawpaw或者papaya 杏子 apricot 油桃 nectarine 柿子persimmon 石榴pomegranate 榴莲 jackfruit 槟榔果 areca nut （西班牙产苦橙）bitter orange 猕猴桃 kiwi fruit or Chinese gooseberry 金橘cumquat 蟠桃 flat peach 荔枝 litchi 青梅greengage 山楂果 haw 水蜜桃honey peach 香瓜，甜瓜 musk melon 李子plum 杨梅 waxberry red bayberry 桂圆 longan 沙果 crab apple 杨桃starfruit 枇杷 loquat 柑橘 tangerine 莲雾wax-apple 番石榴 guava
肉、蔬菜类（livestock家畜）：
南瓜（倭瓜） pumpkin cushaw 甜玉米 Sweet corn 牛肉beef 猪肉pork 羊肉 mutton 羔羊肉lamb 鸡肉chicken 生菜 莴苣lettuce 白菜 Chinese cabbage （celery cabbage）（甘蓝）卷心菜 cabbage 萝卜 radish 胡萝卜 carrot 韭菜leek 木耳 agarics 豌豆 pea 马铃薯（土豆） potato 黄瓜 cucumber 苦瓜 balsam pear 秋葵 okra 洋葱 onion 芹菜 celery 芹菜杆 celery sticks 地瓜 sweet potato 蘑菇 mushroom 橄榄 olive 菠菜spinach 冬瓜 （Chinese）wax gourd 莲藕 lotus root 紫菜 laver 油菜 cole rape 茄子 eggplant 香菜 caraway 枇杷loquat 青椒 green pepper 四季豆 青刀豆 garden bean 银耳 silvery fungi 腱子肉tendon 肘子 pork joint 茴香fennel（茴香油fennel oil 药用） 鲤鱼carp 咸猪肉bacon 金针蘑 needle mushroom 扁豆 lentil 槟榔 areca 牛蒡great burdock 水萝卜 summer radish 竹笋 bamboo shoot 艾蒿Chinese mugwort 绿豆mung bean 毛豆green soy bean 瘦肉 lean meat 肥肉speck 黄花菜 day lily （day lily bud） 豆芽菜 bean sprout 丝瓜 towel gourd (注：在美国丝瓜或用来做丝瓜茎loofah洗澡的，不是食用的)
海鲜类（sea food）：
虾仁 Peeled Prawns 龙虾 lobster 小龙虾 crayfish（退缩者） 蟹 crab 蟹足crab claws 小虾（虾米） shrimp 对虾、大虾 prawn （烤）鱿鱼（toast）squid 海参 sea cucumber 扇贝 scallop 鲍鱼 sea-ear abalone 小贝肉cockles 牡蛎oyster 鱼鳞scale 海蜇jellyfish鳖 海龟turtle 蚬 蛤 clam 鲅鱼
culter 鲳鱼 butterfish 虾籽 shrimp egg 鲢鱼 银鲤鱼chub silver carp 黄花鱼 yellow croaker
调料类（seasonings）：
醋 vinegar 酱油 soy 盐 salt 加碘盐 iodized salt 糖 sugar 白糖 refined sugar 酱 soy sauce 沙拉 salad 辣椒 hot（red）pepper 胡椒 （black）pepper 花椒wild pepper Chinese prickly ash powder 色拉油salad oil 调料 fixing sauce seasoning 砂糖 granulated sugar 红糖 brown sugar 冰糖 Rock Sugar 芝麻 Sesame 芝麻酱 Sesame paste 芝麻油 Sesame oil 咖喱粉curry 番茄酱（汁） ketchup redeye 辣根horseradish 葱 shallot （Spring onions） 姜 ginger 蒜 garlic 料酒 cooking wine 蚝油oyster sauce 枸杞（枇杷,欧查果 ） medlar 八角aniseed 酵母粉yeast barmYellow pepper 黄椒 肉桂 cinnamon (在美国十分受欢迎，很多事物都有肉桂料) 黄油 butter 香草精 vanilla extract(甜点必备) 面粉 flour 洋葱 onion
主食类（staple food）：
三文治 sandwich 米饭rice 粥 congee （rice soup） 汤 soup 饺子dumpling 面条 noodle 比萨饼 pizza 方便面 instant noodle 香肠 sausage 面包
bread 黄油 （白塔油）butter 茶叶蛋 Tea eggs 油菜 rape 饼干 cookies 咸菜（泡菜）pickle 馒头 steamed bread 饼（蛋糕）cake 汉堡 hamburger 火腿ham 奶酪 cheese 馄饨皮 wonton skin 高筋面粉 Strong flour 小麦wheat 大麦barley 青稞highland barley 高粱broomcorn （kaoliang ）春卷Spring rolls 芋头 Taro 山药yam 鱼翅 shark fin 黄花 daylily 松花蛋 皮蛋
preserved eggs 春卷 spring roll 肉馅饼minced pie 糙米 Brown rice 玉米 corn 馅儿 stuffing 开胃菜 appetizer 面粉 flour 燕麦 oat 白薯 甘薯
sweet potato牛排 steak 里脊肉 fillet 凉粉 bean jelly 糯米 江米 sticky rice 燕窝 bird's nest 粟 Chinese corn 肉丸子 meat balls 枳橙citrange 点心（中式）dim sum 淀粉starch 蛋挞 egg tart
（dry fruits）干果类 ：
腰果 Cashew nuts 花生 peanut 无花果fig 榛子filbert hazel 栗子chestnut 核桃 walnut 杏仁almond 果脯 preserved fruit 芋头taro 葡萄干raisin
cordial 开心果 pistachion 巴西果 brazil nut 菱角,荸荠 water chestnut (和国内食用法不同，做坚果食用)
酒水类（beverage）：
红酒 red wine 白酒 white wine 白兰地 brandy 葡萄酒 sherry 汽水(软饮料) soda （盐）汽水sparkling water 果汁juice 冰棒 Ice-lolly 啤酒beer 酸奶 yoghurt 伏特加酒vodka 鸡尾酒cocktail 豆奶 soy milk 豆浆soybean milk 七喜 7 UP 麒麟（日本啤酒kirin） 凉开水 cold boiled water 汉斯啤酒 Hans beer 浓缩果汁 concentrated juice 冰镇啤酒 iced(chilled ) beer 札幌（日本啤酒）Sapporo 爱尔啤酒（美国）ale A级牛奶 grand A milk 班图酒bantu beer 半干雪利 dry sark 参水牛奶 blue milk 日本粗茶 bancha 生啤酒 draft beer 白啤酒 white beer <苏格兰>大麦酒barley-bree 咖啡伴侣coffee mate
零食类（snack）:
mint 薄荷糖 cracker饼干, biscuit饼干, 棒棒糖bonbon 茶tea （沏茶 make the tea） 话梅prune candied plum 锅巴 rice crust 瓜子 melon seed 冰棒（冰果） ice（frozen） sucker 冰淇凌ice cream 防腐剂preservative 圣代冰淇淋 sundae 巧克力豆 marble chocolate barley 布丁pudding
与食品有关的词语（some words about food）:
炸 fired 炝 quick boiled 烩 braise （烩牛舌 braised ox tongue） 烤 roast 饱嗝 burp 饱了 饱的 full stuffed 解渴quench thirst （形容食物变坏spoil spoilage） preservative 防腐剂 expiration date 产品有效期 （形容酒品好： a good strong brew 绝味酿 ）
应各位要求补充的中式西式食物
中式早點：
烧饼 Clay oven rolls 油条 Fried bread stick韭菜盒 Fried leek dumplings
水饺Boiled dumplings蒸饺 Steamed dumplings 馒头 Steamed buns割包 Steamed sandwich 饭团 Rice and vegetable roll
蛋饼 Egg cakes 皮蛋 100-year egg 咸鸭蛋
Salted duck egg
豆浆 Soybean milk
饭 类：
稀饭 Rice porridge 白饭 Plain white rice 油
饭 Glutinous oil rice
糯米饭 Glutinous rice 卤肉饭 Braised pork rice 蛋炒饭
Fried rice with egg
地瓜粥 Sweet potato congee
面 类：
馄饨面 Wonton & noodles 刀削面 Sliced noodles 麻辣面
Spicy hot noodles
麻酱面 Sesame paste noodles 鴨肉面 Duck with noodles 鱔魚
面 Eel noodles
乌龙面 Seafood noodles 榨菜肉丝面
Pork , pickled mustard green noodles
牡蛎细面 Oyster thin noodles 板条 Flat noodles 米粉 Rice noodles炒米粉 Fried rice noodles 冬粉Green bean noodle
汤 类：
鱼丸汤 Fish ball soup 貢丸汤 Meat ball soup 蛋花汤
Egg & vegetable soup 蛤蜊汤 Clams soup 牡蛎汤 Oyster soup紫菜汤 Seaweed soup 酸辣汤 Sweet & sour soup 馄饨汤
Wonton soup 猪肠汤 Pork intestine soup 肉羹汤 Pork thick soup 鱿鱼汤 Squid soup花枝羹 Squid thick soup
中餐：
bear's paw 熊掌 * of deer 鹿脯 beche-de-mer; sea cucumber 海参 sea sturgeon 海鳝 salted jelly fish 海蜇皮kelp,seaweed 海带 abalone鲍鱼shark fin鱼翅scallops干贝lobster龙虾 bird's nest 燕
窝 roast suckling pig 考乳猪
pig's knuckle 猪脚 boiled salted duck 盐水鸭 preserved meat 腊肉 barbecued pork 叉烧 sausage 香肠 fried pork flakes 肉
松 BAR-B-Q 烤肉
meat diet 荤菜 vegetables 素菜 meat broth 肉羹 local dish 地方菜 Cantonese cuisine 广东菜 set meal 客饭 curry rice 咖喱饭 fried rice 炒饭 plain rice 白饭 crispy rice 锅巴
gruel, soft rice , porridge 粥 —noodles with gravy 打卤面 plain noodle 阳春面 casserole 砂锅 chafing dish,fire pot火
锅 meat bun肉包子
shao-mai烧麦preserved bean curd 腐乳bean curd豆腐
fermented blank bean 豆豉 pickled cucumbers 酱瓜
preserved egg 皮蛋 salted duck egg 咸鸭蛋 dried turnip 萝卜干
西餐与日本料理：
menu 菜单French cuisine法国菜 today's special 今日特
餐 chef's special 主厨特餐 buffet 自助餐 fast food 快餐 specialty 招牌菜 continental cuisine 欧式西餐 aperitif 饭前酒 dim sum 点
心 French fires炸薯条baked potato烘马铃薯 mashed potatoes马铃薯泥omelette 简蛋卷 pudding 布丁 pastries 甜点 pickled vegetables 泡
菜 kimchi 韩国泡菜 crab meat 蟹肉 prawn 明虾 conch 海螺 escargots 田螺braised beef 炖牛肉 bacon 熏肉 poached egg 荷包蛋 sunny side up 煎一面荷包蛋 over 煎两面荷包蛋 fried egg 煎蛋
《木瓜的英语怎么说》出自：百味书屋
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