1) purple sweet potato juice
紫甘薯汁
2) purple sweet potato
紫心甘薯
1.
Study on the technological conditions for extracting pigments from purple sweet potato.;
紫心甘薯红色素提取技术研究
2.
Study on microwave-assisted extraction and anti-oxidation activity of flavonoids from purple sweet potato
微波萃取法提取紫心甘薯总黄酮及其抗氧化活性研究
3.
Enzyme treatment can improve the quality of purple sweet potato solution.
紫心甘薯是中国从日本引进的具有较佳保健功能的甘薯品种,有广阔的开发利用价值。
3) purple sweet potato
紫甘薯
1.
Technology optimization of starch extraction from purple sweet potato;
紫甘薯淀粉提取工艺优化
2.
Essential substance content in different purple sweet potato varieties and effect of processing on purple sweet potato pigments;
紫甘薯主要物质含量及处理方式对其色素的影响
4) purple sweet potato
紫色甘薯
1.
Physico-chemical properties and extraction conditions of the red pigment from purple sweet potatos were investigated.
对紫色甘薯红色素的提取条件及理化性质的研究结果表明,用1∶1的0。
2.
The antitumor effect of polysaccharide in purple sweet potato on the Sarcoma 180 (S (180)) bearing mice was observed.
以荷瘤S180小鼠为实验对象, 研究了紫色甘薯多糖对S180荷瘤小鼠肿瘤的体内抑制、免疫器官的影响。
3.
In this paper,six isozymes(peroxidase,superoxide dismutase,cytochrome oxidase,amylase,esterase and malate dehydrogenase) markers of 4 different tissues and organs of purple sweet potato were studied by means of polyacrylamid gel electrophoresis.
采用聚丙烯酰胺凝胶电泳技术,选用过氧化物酶(POD)、超氧化物歧化酶(SOD)、细胞色素氧化酶(CYT)、淀粉酶(AMY)、酯酶(EST)、苹果酸脱氢酶(MDH)等6种同工酶系统对紫色甘薯叶片、叶柄、茎段和块根等部分组织器官进行了同工酶分析。
5) purple sweet potato wine
紫甘薯酒
1.
The antioxidant activity of purple sweet potato wine was determined in terms of reducing capacity,scavenging acticity of DPPH radicals,inhibition of lipid peroxidation,and metal chelating activity.
采用果酒工艺制备紫甘薯酒,用还原能力、清除DPPH自由基能力、抑制脂质过氧化能力、金属螯合能力,研究了紫甘薯酒的抗氧化活性。
2.
The purple sweet potato wine was produced with the selectedyeast strain.
本论文对果酒酵母分离、筛选、生理特性、紫甘薯醪制备、紫甘薯酒发酵条件进行了研究，旨在为紫甘薯应用提供理论依据。
3.
Fermented purple sweet potato wine(PSPW) and its antioxidant activity、phenolic acids and anthocyanins were studied in this dissertation.
本文利用广西横县紫甘薯生产发酵型紫甘薯酒,并对紫甘薯酒的抗氧化性及其酚酸类和花色苷类物质进行了研究,得到如下结论: 1。
6) purple sweet potato
紫肉甘薯
1.
Study on physicochemical characteristics of anthocyanins from a purple sweet potato;
紫肉甘薯中花色苷理化特性的研究
2.
The thermal degradation kinetics of anthocyanins from the purple sweet potato showed that the crude pigment had a higher activation energy, lower degradation rate constant and shorter half-life than those of the pure pigment.
对紫肉甘薯中色素的热降解动力学进行了研究,发现该紫肉甘薯的花色苷粗提物在该实验条件下任何pH和任何温度下的热降解活化能(E0)都比其纯提物的要高、降解速率常数(K)要小、半衰期要长(t1/2)。
3.
This paper reports the stability of anthocyanins from a purple sweet potato.
研究了紫肉甘薯中的红色素———花色苷在不同环境条件下的稳定性。
补充资料：甘薯韭葱胡萝卜汁
甘薯韭葱胡萝卜汁
原料：1个大的甘薯，1根韭葱，2个胡萝卜，2根芹菜
做法：将所有原料洗净，榨汁并立即饮用。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。