紅蘿卜色 的英文怎麼說

中文拼音 [hóngluóboshǎi]
紅蘿卜色 英文
carrot
  • 紅 : 紅Ⅰ形容詞1 （像鮮血或石榴花的顏色） red 2 （象徵順利、成功或受人重視、歡迎） symbol of success lu...
  • 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
  1. 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
  2. Eat plenty of green leafy vegetables and orange or yellowish vegetables which are rich in vitamin a and c. for example : chinese flowering cabbage, carrot, tomato, etc

    應多進食含豐富維他命a及c的綠葉蔬菜及橙黃色蔬菜，如菜心、紅蘿卜、西紅柿等。
  3. 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。
  4. The radish red by the mustard family plant party loyalty radish after squeezing, filters, withdraws, the vacuum concentration, spray drying but, assumes the scarlet red indefinite powder, the easy absorption of moisture, after the absorption of moisture to form massive, but does not affect the use effect, the taste micro acid, is easy to dissolve in the water, does not dissolve in the absolute ethyl alcohol, serves as the food coloring, is suitable in the acidic drink, the luster bright, is transparent, general amount used 0. 02gkg

    蘿卜紅由十字花科植物紅心蘿卜經壓榨、過濾、提取、真空濃縮、噴霧乾燥而得，呈深紅色無定型粉末，易吸潮，吸潮后結成塊狀，但不影響使用效果，味微酸，易溶於水，不溶於無水乙醇，用作食用色素，適用於酸性飲料，色澤鮮艷、透明、一般用量0
  5. The carrot had turned the soup a glorious pink

    胡蘿卜使湯呈現出極漂亮的粉紅色。
  6. 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。
  7. The natural pigment developed by the company includes perilla red pigment, cabbage red pigment, carrot red pigment, grape hull red pigment, special pigment for wine etc, most products export, with annual production capacity of 100 tons

    公司開發的天然色素有紫蘇紅色素、甘藍紅色素、蘿卜紅色素、紫甘薯紅色素、葡萄皮紅色素、葡萄酒專用色素等，產品大部分出口，年出產能力為100噸。
  8. 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。
  9. Analyses of pigment content and accumulative total at main parts of red - core radish on seven strains indicates that distribution of pigment appear unhomogeneous and obviously positive correlation at various parts of red - core radish

    摘要對7個紅心蘿卜品系主要部位的色素含量、積累量分析表明，紅心蘿卜色素在不同部位的分佈，具有非均一性和較明顯的正相關性。
  10. And then add in the cubed carrots, cubed potatoes, cubed red pepper and green pepper. stir fried till the cubed potatoes turn to deep yellowish

    然後加入紅蘿卜丁，馬鈴薯丁，紅椒丁及綠椒丁.翻炒至馬鈴薯丁轉深黃色
  11. 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。
  12. As a valuable traditional medicine, saffron is applied in controlling viral hepatitis, increasing immune system, preventing cardio - vascular disease and anti - cancer, etc. crocin as a effective component in saffron is synthesized by carotenoids metabolic pathway

    由於富含的類胡蘿卜素使其具有鮮亮的顏色、特殊的香味，因而被用作食品添加劑、天然色素、香料和染料外；番紅花也是一種珍稀名貴中藥材，具有抑制肝炎病毒、增強免疫、治療或預防心腦血管疾患和抗癌的功效。
  13. Many antioxidant - rich foods can be identified by their bright, distinctive coloursthe red of cherries and of tomatoes ; the orange of carrots ; the yellow of corn, mangos, and the blue - purple of eggplants and grapes

    許多富含抗氧化劑的食物都有特定的光澤和獨特的顏色櫻桃和西紅絲是紅色的胡蘿卜是橙色的玉米和芒果是黃色的茄子和葡萄是藍紫色的。
  14. It is found as carotenoids in deep yellow and dark green vegetables and fruits such as carrot, tomato, papaya, pumpkin, choi sum, and spinach

    一些橙黃色及深綠色的蔬果如紅蘿卜番茄木瓜南瓜菜心菠菜等含豐富胡蘿卜素，進食后會轉化成維生素a 。
  15. Enhance the flavor and color by using colorful ingredients to prepare the main dishes, like pureed carrot, pureed pumpkin, pureed tomato, mashed egg yolk, jam, and pureed fruit

    烹調不同顏色的食物：如紅蘿卜蓉南瓜蓉番茄蓉煲熟及壓爛的蛋黃果醬果蓉等，能令食物于視覺上更吸引。
  16. Sanrio world of animation vol. 20 - find the pink mushroom the excitement at the carrot patch

    Sanrio童話故事世界vol . 20 -尋找粉紅色磨菇紅蘿卜田的騷動
  17. 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。
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