1) Perilla Anthocyanidin
紫苏花青素
2) purple sweet potato anthocyanins
紫心红薯花青素
1.
The impact of preservatives on mulberry anthocyanins was minor, low concentration of preservatives could enhance the stability of purple sweet potato anthocyanins, and litchi anthocyanins was more sensitive to the preservatives.
研究了紫心红薯花青素、荔枝壳花青素及桑椹花青素在不同物理因素及环境条件下的稳定性。
3) Perilla color
紫苏色素
1.
The influnences of four food additives, such as β- Cycledextrin, Dextrin, Calcium Gluconate and Chlcium Lactate,on the color strength and stability of Perilla Color were detected.
本文研究了环状糊精、糊精、乳酸钙、葡萄糖酸钙等食品添加剂对紫苏色素呈色作用和稳定性的影响。
2.
In this article,the spectrums and Hunter Lab values of Perilla color in acidic and alcohol water solutions were measured.
分析研究了紫苏色素不同ｐＨ条件下及乙醇—水溶液中的色调变化。
3.
The effect of several acidifiers, such as citric acid, and sugars on the stability of perilla color were studied.
本文研究了柠檬酸、酒石酸、鞣酸、蔗糖、葡萄糖等食用酸味剂和甜味剂对紫苏色素稳定性的影响。
4) bodinierine A
东紫苏素A
5) sisomycin
紫苏霉素
6) Charnockite
['tʃɑ:nəkait]
紫苏花岗岩
1.
Charnockites occur as giant enclaves or pendants(?) in the Miaoergou Batholith, Western Junggar region.
紫苏花岗岩呈岩体形式侵入于石炭纪地层中,又为碱长花岗岩侵入。
2.
The Charnockite in this region was originated from igneous rock ofmagmatic activity and formed in 2390 ± 24Ma, It crystalized dire.
紫苏花岗岩属典型岩浆成因侵入岩，其侵位成岩时代为２３９０±２４Ｍａ，是区域麻粒岩相峰期变质作用期间长英质熔浆直接结晶的产物。
3.
It is discovered that zircons(2400 Ma ±) from charnockite and granulite in LowerJining Group of Inner Mongolia and Sanggan Group of Hebei exhibit euhedral growthzoning and compositional zonation of increasing HfO_2 content and decreasing ZrO_2/HfO_2ratio from the core to the edge of a crystal,suggesting that these zircons grew duringmagmatic crystallization and differentiation.
本文对内蒙古上、下集宁群、河北桑干群紫苏花岗岩及麻粒岩中的锆石进行了形态、环带及成分分布的研究，发现这些岩石中存在岩浆成因和变质成因的锆石，论述了这两种锆石的成因矿物学特征，并对这些岩石的成因进行了探讨。
补充资料：紫苏色素
分子式：
CAS号：
性质：一种天然食用红色素。紫色粉末。溶于水、乙醇、丙二醇等醇溶性有机溶剂。不溶于动植物油，氯仿等亲油性有机溶剂。酸性时呈红色，极稳定。中性时呈紫色。碱性时呈绿色。遇三价铁，呈褐色。主要成分为紫苏素(C36H29O15)，紫苏宁(C36H28O20)。可由紫苏叶干燥后磨成粉末制剂，或再用稀盐酸-乙醇进行萃取，经过滤，真空浓缩馏去乙醇，喷雾干燥，可调制得一定色调的制剂。主要作为食用红色素，用于蜜饯、腌菜、果汁粉、冷饮品的着色。
CAS号：
性质：一种天然食用红色素。紫色粉末。溶于水、乙醇、丙二醇等醇溶性有机溶剂。不溶于动植物油，氯仿等亲油性有机溶剂。酸性时呈红色，极稳定。中性时呈紫色。碱性时呈绿色。遇三价铁，呈褐色。主要成分为紫苏素(C36H29O15)，紫苏宁(C36H28O20)。可由紫苏叶干燥后磨成粉末制剂，或再用稀盐酸-乙醇进行萃取，经过滤，真空浓缩馏去乙醇，喷雾干燥，可调制得一定色调的制剂。主要作为食用红色素，用于蜜饯、腌菜、果汁粉、冷饮品的着色。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条