胡蘿卜色的 的英文怎麼說

中文拼音 [húluóboshǎide]
胡蘿卜色的 英文
carroty
  • 胡 : Ⅰ名詞1 （古代泛稱北方和西方的少數民族） non han nationalities living in the north and west in anc...
  • 蘿 : 名詞[植物學] （通常指某些能爬蔓的植物） trailing plants
  • 卜 : 卜Ⅰ名詞1 （占卜） divination; fortune telling 2 （姓氏） a surname Ⅱ動詞1 （占卜） divine 2 [書面...
  • 色 : 色名詞[口語] （顏色） colour
  • 的 : 4次方是 The fourth power of 2 is direction
  • 胡蘿卜 : daucus carota; carrot; carota
  1. Fruit flesh color involves the production of both carotenoids and anthocyanins.

    果肉顏色是由類胡蘿卜素和花青素兩者所造成的。
  2. In peel of citrus fruit, red cultivar " mantouhong " accumulated mainly p - citraurin component, whereas orange cultivar " owari satsuma mandarin " accumulated mainly p - cryptoxanthin component. 4. effects of shading fruit with opaque paper bag at the late stage of fruit enlargement on change in chlorophyll, carotenoid, sugar content and peel color in " hongshigan " citrus ( c. suavissima hort. ex tanaka x c. sinensis osbeck ) were examined

    與光照處理相比，遮光前期果皮糖含量下降不大，而後期下降明顯；若在後期去袋照光，果皮糖含量上升，與此相應，類胡蘿卜素，尤其是卜隱黃質的積累增加，顏色加深，這一結果表明光對果皮類胡蘿卜素合成尤其是卜隱黃質的積累有促進作用，其原因可能是光以環境信號的方式影響果皮的類胡蘿卜素形成。
  3. With development and maturation of citrus fruit, chlorophyll content of citrus fruit peel decreased, being acompanied by a gradual decrease in a - carotene and p - carotene which are known to be in the upstream of carotenoid biosynthesis pathway. the decrease continued up to complete vanishment of the carotenes. on the other hand, p - cryptoxanthin, p - citraurin and zeaxanthin that are in the downstream of carotenoid biosynthesis pathway increased steadily and became the principal carotenoid components

    隨著柑橘果實發育和成熟，果皮葉綠素含量下降，與此同時，位於類胡蘿卜素生物合成途徑上游的-胡蘿卜素、 -胡蘿卜素等胡蘿卜素成分逐漸下降直至消失，而在類胡蘿卜素生物合成途徑下游的-隱黃質、 -檸烏素、玉米黃素等葉黃素成分逐漸上升，使得類胡蘿卜素總量先略微下降后迅速上升；果實褪綠並呈現其特徵色澤。
  4. In order to elucidate the physiological mechanism of carotenoid formation in citrus fruit, we determined a - carotene, p - carotene, lycopene, p - cryptoxanthin, zeaxanthin and lutein content in 53 varieties that belong to various citrus types using hplc, analyzed the possible connection between color formation and carotenoid accumulation, and studied the effects of light. ga3 and mpta on carotenoid biosynthesis in peel of citrus fruit. the results are summarized below

    為探討柑橘果實類胡蘿卜素形成的生理機制，本論文運用hplc技術測定了我國寬皮柑桔類、橙類、柚類及雜柑類等不同柑橘類型共53個品種（系）的-胡蘿卜素、 -胡蘿卜素、番茄紅素、 -隱黃質、玉米黃素、葉黃質六種類胡蘿卜素的含量，分析了柑橘果實不同色澤的呈現與果皮類胡蘿卜素積累的可能聯系，並探討了光照、 ga _ 3 、 mpta等不同處理對柑橘果皮類胡蘿卜素形成的調控機制，主要結果如下： 1
  5. There is a salad of grate carrot and french dress

    曾有過及胡蘿卜絲加法式色拉油做的色拉。
  6. Thou juicy, green, poisonous hemlock, throw thy shadow over athens - not thou, olive tree of fame

    你，這多汁的綠色的劇毒胡蘿卜，將你雅典投入陰翳中的是你，而不是那傳說中的橄欖樹！
  7. For example many of the orange yellow fruits and vegetables such as pumpkin and mango are a good source of the carotenoids, white vegetables such as onions, garlic are a good source of sulphurous compounds and the green vegetables are an excellent source of many b vitamins

    譬如許多橘黃色的蔬果像是番瓜和芒果，是類胡蘿卜素的一個好的來源，白色菜像是蔥大蒜含有亞硫化合物，在綠色菜中則含有豐富的b維生素。
  8. The physiological functions of some natural pigments were reviewed, some natural pigments such as carotenoid, xanthophylls, flavanones and anthocyanin were introduced on antioxidant activities, antibacterial activities and health protection

    綜述了中藥色素的藥理作用，對類胡蘿卜素、黃酮類、花色苷類等色素的抗氧化活性、抗菌活性及保健功能作了簡要介紹。
  9. The result shows that the greater positive influence is from the dissolutions of carotene and browning reaction, next come the cembratriendid compounds and hypoglycemia compounds, while the negative influence is from indoles, toluene and some aldehydes, and the negative influence from the dissolutions of carotene and browning reaction is less

    結果表明，對評吸結果影響較大的是胡蘿卜素降解產物類和棕色化反應產物類；類西柏烷類和苯丙氨酸類中性致香物質的貢獻較小；負面影響較大的成分主要集中在吲哚、甲苯及一些醛類上，類胡蘿卜素降解產物類和棕色化反應產物類中的個別成分也有一定的負面影響。
  10. Hence, total carotenoid content was slightly reduced at the beginning, and then went up quickly, leading to change of fruit color from green to its color characteristic of mature fruit. 3. correlation between changes in color and carotenoid content in peel of citrus fruit was investigated using mantouhong ( c. erythrosa hort ex tanaka ), owari satsuma mandarin ( c. unshiu marc ), huyou ( citrus hybrid ) as representatives of red, orange and yellow cultivars, respectively

    對紅、橙、黃三種不同色澤的代表品種「滿頭紅」 、 「尾張」 、 「胡柚」的果實外觀色澤變化與果皮類胡蘿卜素變化的關系分析表明，類胡蘿卜素總量及其橙、紅色類胡蘿卜素成分-隱黃質、 -檸烏素積累少是柑橘果實顏色淡呈黃色的主要原因；柑橘果實呈現紅、橙色差異並非由於果皮類胡蘿卜素總量的差異，而主要是由於果皮不同類胡蘿卜素成分組成比例不同造成。
  11. 2 ) the carotenoids successfully probed in nacre by in situ resonance raman spectra, are considered one of the most important factors responsible for the coloration of nacre and pearl

    2 ）採用共振拉曼光譜首次成功地原位探測到三角帆蚌及馬氏珍珠貝珍珠層中類胡蘿卜素的存在，並提出類胡蘿卜素是珍珠層致色的重要原因之一。
  12. Product description : carrots are tubers : a green lacy foliage and long, slender, edible orange roots. use in stir fries and salads, or make a soup, cake or juice

    中文描述：胡蘿卜是長管狀的有花邊狀菜葉的可食菜根。可用來拌色拉或油炸食物，或用來做湯和蛋糕。
  13. Carotenoids are organic pigments that are naturally occurring in plants and some other photosynthetic organisms like algae, some types of fungus and some bacteria

    類胡蘿卜素是一些有機色素，它們天然地存在於植物和其他可以進行光合作用的生物體比如海藻和一些真菌與細菌里。
  14. The carrot had turned the soup a glorious pink

    胡蘿卜使湯呈現出極漂亮的粉紅色。
  15. Tomatoes contain lycopene, probably the most powerful antioxidant among the carotenoids, the compounds that turn fruits and veggies deep orange

    番茄里含有番茄紅素。在能使水果和蔬菜變成深橙色的化合物? ?類胡蘿卜素中，番茄紅素也許是最強的抗氧化物。
  16. However, the difference between orange and red color of fruit was due not to difference in total carotenoid content. rather, the composition and proportion of carotenoids in peel of citrus fruit were responsible

    以「紅柿柑」為試材，在柑橘果實膨大末期通過套袋遮光處理以抑制果皮光合作用，研究光照對果皮糖、葉綠素、類胡蘿卜素及果實外觀色澤的影響。
  17. Blue phycocyanin, green chlorophyll and orange carotenoids colours are absorbed from the sun s energy

    藍色藻青蛋白，綠色葉綠素和橘子胡蘿卜素的顏色是從太陽的能量吸取轉制而得的。
  18. Do not caught red carrots, or end beam get halfway there will be a white froth. to put chopsticks swinging back to the front plate, and back to the left side of the soup ladle fishing bubble

    千萬不要夾紅胡蘿卜，不然終束吃到中途會有白色泡沫，要先把筷子擺回右方碟子，再換左邊的湯瓢撈泡沫。
  19. Boost your beta carotene1 ） intake. eat lots of oranges and yellow fruits and vegetables such as spinach

    增加-胡蘿卜素的攝入量。食用大量的柑橘、黃色水果和蔬菜，如菠菜。
  20. In this study, varieties of carrots were used as experimental material, including nigel, nevis, nandrin, cascade and xin heitian wuchun. the research was focused on the analysis of carotenoids in carrot by high performance liquid chromatography ( hplc ). the content of lycopene, a - carotene and p - carotene during growing and the content of carotenes in different parts of different varieties were measured, in order to study the difference of the development of the content of carotenes among varieties, and try to study during which period carotenes was accumulated mostly in different varieties

    本試驗以不同品種胡蘿卜（品種nigel 、 nevis 、 nandrin 、 cascade和新黑田五寸）為試驗材料，用hplc分析各品種胡蘿卜在其肉質根膨大過程中番茄紅素、 -胡蘿卜素和-胡蘿卜素積累的動態變化；不同品種蘿卜不同部位胡蘿卜素的含量；不同品種胡蘿卜中各胡蘿卜素所佔比例的差異，試圖研究不同品種胡蘿卜在肉質根膨大過程中，類胡蘿卜素形成及大量積累的主要時期以及不同品種胡蘿卜類胡蘿卜素形成之間的差異；胡蘿卜中類胡蘿卜素的分佈狀況，以及胡蘿卜中類胡蘿卜素含量與胡蘿卜色澤的相關性。
分享友人
分享到 Line

分享到臉書