1) amaranthin
苋菜红素
1.
However,contents of amaranthin(one type of betacyanins) and flavonoids increased more remarkably in red cultivar than in green cultivar.
研究40℃高温下连续处理6d的红叶苋和绿叶苋叶中抗氧化能力的结果表明:高温胁迫下,两种苋菜叶中总酚含量相近,红叶苋的苋菜红素和类黄酮含量显著大于绿叶苋,两者的抗氧化酶活性都下降,超氧化物歧化酶(SOD)活性的变化差异不大,但红叶苋的抗坏血酸过氧化物酶(APX)和过氧化氢酶(CAT)活性下降幅度比绿叶苋小,其叶中H2O2积累较少,总叶绿素含量较高,热害指数也低于绿叶苋。
2) 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
3) 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
4) 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。
5) 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。
6) Amaranthus Paniculatus L
红苋菜
参考词条
补充资料：酸性苋菜红
分子式：C20H11N2Na23O10S3
分子量：604.480
CAS号：915-67-3
性质：紫红色粉末。21℃时的溶解度为：水17.2%,10%的乙醇6.9,50%的乙醇0.5%。可溶于甘油及丙二醇，不溶于油脂。0.01%水溶液呈玫瑰红色，遇硫酸呈紫色，稀释后呈桃红色；遇浓硝酸呈亮红色，遇浓盐酸呈棕色，有黑色沉淀。水溶液遇浓盐酸呈品红色，遇氢氧化钠溶液呈红棕色。属偶氮型酸性染料，耐细菌性差，有耐光性，耐热性，耐盐性，耐酸性良好，对柠檬酸，酒石酸等稳定，对氧化，还原作用敏感。
制备方法：由1-萘胺-4-磺酸重氮化后，在碱性条件下与2-萘酚-3,6-二磺酸钠(R盐)偶合，经食盐盐析，精制而得。
用途：用于食品，医药，化妆品的着色。
分子量：604.480
CAS号：915-67-3
性质：紫红色粉末。21℃时的溶解度为：水17.2%,10%的乙醇6.9,50%的乙醇0.5%。可溶于甘油及丙二醇，不溶于油脂。0.01%水溶液呈玫瑰红色，遇硫酸呈紫色，稀释后呈桃红色；遇浓硝酸呈亮红色，遇浓盐酸呈棕色，有黑色沉淀。水溶液遇浓盐酸呈品红色，遇氢氧化钠溶液呈红棕色。属偶氮型酸性染料，耐细菌性差，有耐光性，耐热性，耐盐性，耐酸性良好，对柠檬酸，酒石酸等稳定，对氧化，还原作用敏感。
制备方法：由1-萘胺-4-磺酸重氮化后，在碱性条件下与2-萘酚-3,6-二磺酸钠(R盐)偶合，经食盐盐析，精制而得。
用途：用于食品，医药，化妆品的着色。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。