2) Amaranthus Paniculatus pigment
红苋菜色素
3) edible amaranth red pigment
苋菜红色素
1.
Results The hydroxyl radicals and superoxide anions were scavenged by edible amaranth red pigment.
方法采用超声波法从苋菜中提取红色素,以Fenton反应产生羟自由基模型、邻苯三酚自氧化反应产生超氧阴离子自由基模型,用紫外和可见分光光度法测定苋菜红色素对模型中产生的·OH和O2-·的清除作用。
4) nature amaranth red
天然苋菜红色素
1.
Sodium copper chlorophyllin,β-carotene and nature amaranth red were introduced in this paper.
本文介绍了三种饮料常用的天然色素,即叶绿素铜钠盐、β-胡萝卜素和天然苋菜红色素。
5) dehydrated amaranth
脱水苋菜
1.
Amaranth was used as material in this subject, and the effects of several blanching factors on dehydrated speed, color, pigment, vitamin C and crude protein were analyzed, then the variety rules of dehydrated amaranth under different conditions were obtained.
本研究以苋菜为原料,分析研究其脱水过程中预处理各因素对苋菜干燥速率、外观色泽、苋菜红色素、抗坏血酸以及粗蛋白的影响,得到了脱水苋菜在不同情况下的变化规律;同时还对脱水苋菜进行了复水学试验研究,初步确定了脱水苋菜的复水特性。
6) amaranth
[英]['æmərænθ] [美]['æmə,rænθ]
苋菜红
1.
Catalytic Kinetic Polarographic Determination of Trace Iron with Fe(Ⅲ)-KIO_4-Amaranth System;
Fe(Ⅲ)-KIO_4-苋菜红体系催化动力学单扫描示波极谱法测定痕量铁
2.
Effect of Amaranth and Sunset Yellow on Micronucleus Rate in Root Tip Cells of Vicia faba
苋菜红和日落黄对蚕豆根尖细胞微核率的影响
3.
Influence of culture parameters on decolorization and biodegradation of amaranth by white rot fungus J610-D
影响白腐真菌J610-D对染料苋菜红脱色降解的培养因素
补充资料：苋菜
| 苋菜 Amaranth 苋科苋属一年生草本。原产于中美洲、亚洲热带、亚热带地区，有50多个种。中国和世界各地均有分布，不论野生或栽培，其嫩茎和叶都可作蔬菜食用，花可供观赏。按用途分为菜用苋、粒用苋两类。叶片多数呈倒卵形，尖端圆或尖，叶色有绿色、红色、彩色3个类型。穗状花序。胞果，种子小而多。性喜高温，耐热力强，也较其他绿叶菜耐旱，但不耐低温。由于富含氨基酸和蛋白质，味道又鲜美，多作蔬菜鲜食。也可取肥大肉质茎腌食。 |
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条