1) amaranth
苋菜红色素
1.
The adsorption and elution property of the resins to amaranth from a kind of fresh vegetable and some effective affects were investigated also in the paper.
采用大孔氯甲基化聚苯乙烯氯球与葡萄糖和甲胺反应，然后在ＲａｎｅｙＮｉ催化条件下加氢合成葡萄糖甲氨树脂，研究其对苋菜浸取液中色素的吸附和解吸性能，以及各种因素的影响，结果显示，该树脂对苋菜红色素的吸附效率达１００％，用浓度为０。
2) 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。
3) amaranth
苋菜
1.
Effect of malic acid and citric acid addition on Cd transformations in soil and Cd uptake in amaranth;
添加有机酸对土壤镉形态转化及苋菜镉积累的影响
2.
Optimization of the preparation process for red pigment and green pigment of amaranth;
超声波法提取苋菜中红、绿色素的工艺研究
3.
Determination of eight mineral elements in amaranth by FAAS;
火焰原子吸收光谱法测定苋菜中8种矿物元素
4) Amaranthus tricolor
苋菜
1.
Effects of environmental factors on some quality traits of early maturing spring Amaranthus tricolor under high plastic tunnel;
环境因子对春季大棚早熟苋菜部分品质性状的影响
2.
Effects of environmental factors on growth of early spring maturing Amaranthus tricolor in plastic houses;
环境因子对春季大棚早熟苋菜营养生长的影响
3.
Effect of Long-time Salt Stress on Cell Structure of Leaves in Amaranthus tricolor;
长时间盐胁迫对苋菜叶片细胞结构的影响
5) Amaranthus
苋菜
1.
Effects of Copper on Gas Exchange of Amaranthus Stomata;
铜对苋菜气孔气体交换的影响
2.
Effects of environmental factors on key carbon-nitrogen metabolizing and antioxidizing enzyme activities of Amaranthus.;
环境因子对苋菜碳、氮代谢关键酶及抗氧化酶活性的影响
3.
With Lactuca and Amaranthus as the planting stuff on floating-beds,the studies on their growth status and the purification effect on the eutrophic water indicated that Lactuca and Amaranthus could grow in the eutrophic water normally.
用生菜和苋菜作为泡沫板浮床栽培材料,研究了其生长状况及对富营养化水体的净化效果。
6) amaranth
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.
Make use of the trait of aqueous polymer can separated two phases with solution in the presence of inorganic salt, carmine and amaranth was transferred polymer phase.
利用水溶性高聚物的水溶液在无机盐存在下可分成两相的特点,将胭脂红和苋菜红转入高聚物相,消除了其它物质的干扰。
参考词条
补充资料：苋菜鲜笋汤
苋菜鲜笋汤
菜谱名称 素食汤－－苋菜鲜笋汤
所属菜系 素食菜
所属类型 健康菜谱
基本特点 请试
基本材料 冬笋（或绿竹笋）１个，三色魔芋１０片，苋菜１５０克，素高汤５杯 调味料： a料：米酒１大匙，盐１／２小匙 b料：玉米粉１大匙，清水３大匙 c料：香油１小匙
加工方法：１、冬笋去壳、洗净，再切滚刀块；苋菜去根部及老梗，洗净，切小段。 ２、三色魔芋浸泡清水１０分钟，捞出，放入滚水氽烫一下去味，再捞出冲凉，每片切半。 ３、锅中倒入素高汤煮开，加入笋块、三色魔芋片、苋菜，倒入a料调味，加入拌好的b料勾薄芡，淋入c料即可。 健康人小语：苋菜的营养价值很高，维生素c的含量亦高居绿色蔬菜第一位，并含丰富的钙、磷、铁，能降火解毒，治疗下痢。 美味小提示：冬笋鲜嫩，魔芋片美观，清淡无油腻，有纤维，养颜美容。嗜吃辣者，可撒上白胡椒粉。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。