基本释义:

黄素

网络释义

1)Flavin,黄素

2)theaflavins,茶黄素

3)xanthophylls,叶黄素

4)emodin,大黄素

5)curcumin,姜黄素

6)lutein,叶黄素

用法和例句

Comparison of RP-HPLC and Roberts method on theaflavins quantitation;

Roberts法和RP-HPLC法测定茶黄素的比较研究

Research Progress on the Influence Factors of Preparing Theaflavins by Means of Oxidation in Vitro;

茶黄素体外氧化制备方法的影响因子研究进展

Studies on Preparing Theaflavins from Oxidation of Tea Catechins in Vitro;

儿茶素体外氧化制备茶黄素的研究

A Natural Food Colorant in Future─Xanthophylls;

一种前景广阔的天然食品着色剂——叶黄素

Optimization on Ultrasound-assisted Extraction Technology of Xanthophylls from Corn Gluten Meal;

玉米蛋白粉叶黄素超声提取工艺优化

The technical factors of the xanthophylls extraction from marigold flower were researched.

研究了循环超声技术在万寿菊中叶黄素提取中的应用。

Preparation of emodin by demethylation;

脱甲基制备大黄素的方法比较

Preparation and anticoagulation evaluation of emodin/poly(lactic acid) composite films;

大黄素/聚乳酸物复合薄膜的制备及抗凝血研究

Determination of Emodin contents in Qushizhiyang Solution by HPLC;

HPLC法测定祛湿止痒搽剂中大黄素的含量

Optimum Conditions for Extracting Curcumin with Sodium Dodecyl Sulfate;

十二烷基硫酸钠提取姜黄素的工艺优化

Studies on Preparation and Physicochemical Properties of Inclusion Complex of Curcumin with HP-β-Cyclodextrin;

姜黄素-羟丙基-β-环糊精包合物的制备及其理化性质研究

Study on preparation of curcumin lipsomes and the chemicophysical propery;

姜黄素脂质体的制备及理化性质考察

Quantitative determination of lutein in foods by HPLC;

HPLC法测定食品中的叶黄素含量

Studies on the physical and chemical of properties of microencapsulated lutein and its stability;

微胶囊叶黄素理化性质及其稳定性研究

Production of lutein by the microalga Chorella ellipsoidea in heterotrophic cultivation;

淡水小球藻异养培养生产叶黄素的研究