玉米皮色素 的英文怎麼說
中文拼音 [yùmǐpíshǎisù]
玉米皮色素
英文
cornbran pigment- 玉 : Ⅰ名詞1 (玉石) jade 2 (姓氏) a surname Ⅱ形容詞(比喻潔白或美麗) (of a person esp a woman) p...
- 米 : Ⅰ名詞1. (稻米) rice 2. (泛指去殼或皮的可吃的種子) shelled or husked seed 3. (姓氏) a surname Ⅱ量詞(公制長度的主單位) metre
- 皮 : Ⅰ名詞1 (人或物體表面的一層組織) skin 2 (皮革) leather; hide 3 (毛皮) fur 4 (包在外面的一層...
- 色 : 色名詞[口語] (顏色) colour
- 素 : Ⅰ形容詞1 (本色; 白色) white 2 (顏色單純) plain; simple; quiet 3 (本來的; 原有的) native Ⅱ名...
- 玉米 : 1 (一年生草本植物) maize; indian corn; corn 2 (這種植物的果實) ear of maize; 玉米餅 johnnycak...
- 色素 : [生物學] pigment; pigmentum; colouring material色素斑 pigmented spots; 色素不均 anisochromasia; ...
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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。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: 1The salted garlic cloves produced by our company is with the features of bright color, pure flavor without disease spot and black spot, non - mechanical wound, non - pesticide residue, natural white jade color, pigment - free, additive - free and preservative - free, as well as various physical and chemical indexes meet the international standards of salted garlic clove
我公司生產的腌制蒜米全部採用蒼山大蒜基地大蒜為原料,經手工剝皮,精細挑選科學腌漬和嚴格的質量體系控制,所產各規格蒜米製品,粒度均勻,色澤鮮亮、味道純正、無病斑、無黑斑、無機械傷、無農藥殘留、呈白玉色、屬自然色澤、不添加任何色素、無任何食品添加劑,各項理化指標均符合腌制蒜米國際標準。
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