王黑人 asked in 社會與文化語言 · 1 decade ago

這是專題的英文 請幫我詳細翻譯 謝謝

請幫我翻譯這一段英文

請不要用翻譯軟體直接翻譯

會跟原意差很多

Tocopherols, and especially a-tocopherol, are important components of olive oil and contribute to its nutritional value. Their significance is related to their vitamin action and antioxidant properties. However information regarding microwave heating and its impact in the tocopherols content is almost non-existent. The effect of olive time storage olive fruit fly infestation olive ripening stage on oil quality of Portuguese varietal olive oils was previously studied. The classification of PDO olive oils on the basis of their sterol composition by multivariate analysis was also reported. Nevertheless, as far as we know, there are no investigation regarding the effect of microwave heating on Portuguese PDO olive oils.

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  • 1 decade ago
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    Tocopherols, and especially a-tocopherol, are important components of olive oil and contribute to its nutritional value.

    生育酚,特別是α-生育酚,不僅是橄欖油中一種非常重要的成份,同時也是其營養價值最高的。

    ★生育酚,即是維他命E。

    ★參考網頁:http://zh.wikipedia.org/wiki/%E7%BB%B4%E7%94%9F%E7...

    Their significance is related to their vitamin action and antioxidant properties.

    其重要性在於維他命活性之高與抗氧化功能之強。

    ★「其」指的是生育酚(維他命E)

    However information regarding microwave heating and its impact in the tocopherols content is almost non-existent.

    然而,關於生育酚以微波加熱後對於其內含成產生什麼樣的影響,在這方面仍無任何文獻可考。

    The effect of olive time storage olive fruit fly infestation olive ripening stage on oil quality of Portuguese varietal olive oils was previously studied.

    如橄欖油的儲存時間、果蠅對橄欖樹的侵擾與葡萄牙變種橄欖樹成熟時所汲出之橄欖油品質皆有其相關之研究報告。

    ★推測此段的句子應是有三個主詞;『the effect of olive time storage』, 『the effect of olive fruit fly infestation』, 『olive ripening stage on oil quality of Portuguese varietal olive oils』。由於這三個主詞若放在一起實在很難解釋成一個詞,所以推測應該為三個主詞才對!

    ★若三個主詞的理由成立:was就必需改成were,會比較通順。

    The classification of PDO olive oils on the basis of their sterol composition by multivariate analysis was also reported.

    (此外,)葡萄牙橄欖油生產區的橄欖油中固醇成份經由多變量分析後所劃分出的等級也有相關之研究報告。

    ★PDO詳情可見網頁:http://zh.wikipedia.org/zh-tw/%E5%8E%9F%E7%94%A2%E...

    照「法國香檳區」的翻譯角度來看,那將『PDO olive oils』譯成「葡萄牙橄欖油區」應該是可以說得通。

    ★括號處僅為文章上下文之承接順暢而附註之。

    ★sterol composition為「多變量分析」,可至網頁上找到相關資料。

    Nevertheless, as far as we know, there are no investigation regarding the effect of microwave heating on Portuguese PDO olive oils.

    但,到目前為止,還沒有任何研究報告是有關於微波加熱葡萄牙橄欖油區的油品會造成什麼樣的影響。

  • Anonymous
    1 decade ago

    特别是維生素E和維生素E,是橄榄油重要組分並且造成它的营养价值。 他們的意義与他們的維生素行動和抗氧化物產有关。然而關於微波加热和它的衝擊的信息在維生素E內容是幾乎不存在的。橄欖色的时间存貯橄欖色的果蝇大批出沒橄欖色的成熟的階段的作用對葡萄牙種類橄榄油的油質量以前被學習了。 PDO橄榄油的分類根據他們的甾醇構成的由多元分析也報告了。 然而,只要我們知道,沒有關於微波加热的作用的調查對葡萄牙PDO橄榄油。

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