说明:双击或选中下面任意单词,将显示该词的音标、读音、翻译等;选中中文或多个词,将显示翻译。
您的位置:首页 -> 词典 -> 红曲红
1)  hydrophobic monascus red colorant
红曲红
1.
Then using tungstate/pertungstate as media to indirect electrooxidate hydrophobic monascus red colorant to prepare hydrophobic monascus yellow colorant in cathode.
以自制SBS-g-(AA/StSO3Na)/SBS-g-DMAEMA双极膜作电解槽阴阳两极室的隔膜,借助正交试验确定阴极电还原氧气产生过氧化氢的最优条件,进而利用钨酸钠/过钨酸钠体系由阴极间接电氧化红曲红制备红曲黄色素。
2)  monascorubin
红曲红素
1.
Cultural conditions of purple Monascus ( Monascus purpureus ) strain NH4 that produces rubropunctatin and monascorubin screened by the a.
着重报道了作者筛选出的紫色红曲菌MonascuspurpureusNH4产生红斑素、红曲红素的培养条件,色素的提取及所产色素的理化特性。
3)  hongqu
红曲
1.
Analysis of Citrinin in Hongqu Product by ELISA;
红曲产品中桔霉素含量的ELISA测定
2.
Analysis of Citrinin in Hongqu (Monascus spp.) Product by TLC;
红曲中桔霉素的薄层层析分析
4)  red koji
红曲
1.
Development of health wine fermented by red koji;
发酵型红曲保健酒的研制
2.
Research Advances in Red Koji and its Bioactive Substances;
红曲及其活性物质的研究进展
3.
Immunological detection of citrinin in red koji Ⅰ Preparation of antigen and antibody;
红曲中桔霉素的免疫检测——(Ⅰ)抗原与抗体的制备
5)  monascus ['mɔnəskəs]
红曲
1.
Discussion of Pretreatment in Analysis of Citrinin from Monascus;
红曲桔霉素样品预处理的探讨
2.
Quality of monascus wine in She village of Zhejiang;
浙江畲乡红曲酒品质分析
3.
Elementary Investigation on Fermentation Conditions of Monascus Fat-lowering Vinegar and Analysis of its Active Components;
红曲降脂醋发酵条件初探及活性成分分析
6)  red starter
红曲
1.
Pachyrhizus red starter health wine was produced with pachyrhizus and rice as raw materials by semi-solid low-temperature fermentation of red starter,saccharifying enzyme and yeast.
以地瓜、大米为原料,采用红曲、糖化酶、酵母半固态低温发酵生产地瓜红曲保健酒,确定最佳发酵工艺条件,原料配比为地瓜∶大米为13∶,红曲添加量为10%,起始pH值为5。
2.
The application of red starter in medicine and food fermentation is a great invention attributed to ancient Chinese,which is of high significance in world microbe history and regarded as precious cultural heritage in China.
红曲应用于医药和食品发酵,是我国古代伟大的发明和创造,在世界微生物史上有着重要意义,是我国宝贵的科学文化遗产。
3.
The stability of the red pigments from red starter under different alcohol contents was studied in this paper with subjects investigated including illumination, pH value and temperature etc.
红曲红色素在不同酒度中的稳定性进行了系统的研究,并以光照、pH值、温度等因子为研究对象。
补充资料:红酵母红素
分子式:
CAS号:

性质:在甲醇+乙醚或用苯中可得到黑紫色针状结晶,熔点210~212℃;在二硫化碳中最大吸收为:582、541和502nm;在甲醇中最大吸收为:529、493和460nm。溶于二硫化碳、氯仿和吡啶中,略溶于乙醚、苯和热乙醇中。从红酵母中制得的为类胡萝卜色素。

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