1)β-Caroteneβ-胡萝卜素
1.The Triplet Properties of β-Carotene in Acetonitrile Solution:A Laser Flash Photolysis Study;β-胡萝卜素在乙腈体系中的激光光解研究
2.Qualitative Analysis of β-carotene Isomers;β-胡萝卜素异构体的定性分析
3.Study on Fermentation Conditions of β-carotene by Biosynthesis;生物合成法生产β-胡萝卜素发酵条件研究
英文短句/例句
1.Deternimation of the Content ofβ- Carotene Microcapsulae;测定β-胡萝卜素微囊剂中β-胡萝卜素的含量
2.Relationship between carotenoid/β-carotene and exercise performance;类胡萝卜素/β-胡萝卜素与运动能力的关系
3.Study on the Inclusion Compound of β-carotene with β-Cyclodextrin;β-环糊精包埋β-胡萝卜素的研究
4.Preparation of Vitamin E and β-carotene Micro-emulsion;维生素E和β-胡萝卜素微乳液的制备
5.Effect of β-carotene on Cell Proliferation and Cycle;β-胡萝卜素对细胞增殖和周期的影响
6.Study on the extraction condition of β-carotene提取法制备β-胡萝卜素的工艺研究
7.Influence of preparation process on color of β-carotene制剂化过程对β-胡萝卜素颜色的影响
8.HPLC analysis method on β-carotene in sweet potato甘薯中β-胡萝卜素HPLC测定方法分析
9.Study on Extraction and Purification Technology and Stability of β-Carotene from Carrot;胡萝卜中β-胡萝卜素的提取、纯化及其稳定性研究
10.Study on the Cell-Wall Breaking Technique to Increase the Content of β-Carotene in Carrot Juice;细胞破壁技术提高胡萝卜汁中β-胡萝卜素含量的研究
11.Research on the Key Technique to Increase the Content of β-Carotene in Concentration Carrot Juice Process;提高浓缩胡萝卜汁中β-胡萝卜素含量的关键技术研究
12.The Study of Lutein and β-Carotene about Technological Process of Ultrasound Extraction;叶黄素和β-胡萝卜素的超声提取工艺研究
13.Study on the processing of extracting Lycopene and β-carotene from tomato从番茄提取番茄红素与β-胡萝卜素的工艺研究
14.Secondary Raman Spectrum of β-carotene Molecule in Living Leaf of French Phoenix Tree活体植物中β-胡萝卜素分子的二级拉曼散射谱
15.Preparation of β-c from Dunaliella Salina Submicron Emulsion and Study on Its Cytoactive;盐藻β-胡萝卜素亚微乳的制备及活性研究
16.The Study of Production of Beta-Carotene by Blakeslea Trispora;三孢布拉氏霉发酵产β-胡萝卜素的研究
17.1.Boost your beta carotene intake.1.增加β－胡萝卜素的摄入量。
18.The Antiaging Effects of Beta-carotene (Cisisomer) from Dunaliella Salina on Drosophila Melanogaster Rats and Mice;盐藻β胡萝卜素（顺式）抗衰老作用研究
相关短句/例句
beta-caroteneβ-胡萝卜素
1.Advances in production methods and applications of beta-carotene;β-胡萝卜素的生产方法与应用进展
2.Experimental study on the beta-carotene extracting from camellia sinesis;从龙井茶中提取β-胡萝卜素的实验研究
3.Protective Effects of Beta-carotene on Myocardial Hypertrophy Induced by Norepinephrine in Rats;β-胡萝卜素对去甲肾上腺素致大鼠心肌肥厚的保护作用
3)Carotene[英]['k?r?ti:n][美]['k?r?,tin]β-胡萝卜素
1.Study on Separation and Determination of β-Carotene Isomers;β-胡萝卜素顺反异构体分离鉴定的研究
2.The Nutritional Value and Biosynthesis of β-Carotene;β-胡萝卜素的营养价值及其生物合成
3.Extraction of β carotene from Waste of Chlorophillin Factory;叶绿素厂生产废液中β-胡萝卜素的提取
4)β-caroteneβ胡萝卜素
1.Study on Effect of β-Carotene in Synergistic Anticancer with Chemotherapeutic Drugs and Relieving Myelosuppression;β胡萝卜素协同化疗药物抗癌及减轻骨髓抑制作用的研究
2.Effects of UV radiation on exopolysaccharides and β-carotene accumulation in Dunaliella salina SZ-05紫外辐射对盐藻SZ-05的胞外多糖和β胡萝卜素产量的影响
3.Objective To get the best combination plan of β-Carotene and vitamin E.目的探讨β胡萝卜素(β-Carton,β-C)与维生素E(VitaminE,VE)不同配比方案,对荷瘤小鼠放、化疗后血液学及肿瘤生长的影响,确定其减轻放、化疗毒副作用的合理剂量配比水平。
5)β caroteneβ胡萝卜素
1.Objective: To examine the effects of β carotene and α tocopherol on LDL oxidation by monocyte derived macrophages from SD rats (in DMEM medium).目的 : 研究维生素 E(VE)、β胡萝卜素 (βC)对巨噬细胞 (MΦ )介导的低密度脂蛋白 (LDL)氧化修饰能力的影响。
6)carotene[英]['k?r?ti:n][美]['k?r?,tin]β胡萝卜素
1.The effects of β carotene on experimental liver fibrosis in rats;β胡萝卜素对实验性大鼠肝纤维化的影响
延伸阅读
β-胡萝卜素分子式：C40H56分子量：536.88CAS号：7235-40-7性质：纯净的产品为深红色或暗红色、有光泽的斜方六面体或结晶状粉末，对氧、热及光不稳定，是类胡萝卜素之一。它是自然界中存在最普遍、最稳定的天然色素，许多天然食物如螺旋藻、绿色蔬菜、甘薯、胡萝卜、菠菜、木瓜、芒果等，皆存有β－胡萝卜素。熔点183℃。溶于二硫化碳、苯、氯仿。0℃时在100ml己烷中可溶该品109mg，不溶于水、丙二醇、甘油，几乎不溶于甲醇和乙醇，对氧、热及光不稳定。制备方法：1.从天然物萃取 天然β-胡萝卜素通常有植物萃取、盐藻萃取和发酵法三种方法生产。中国主要采用盐藻萃取方法和发酵法，植物提取方法国内已经淘汰。2.合成法 合成法的中间体3,8-二甲基-3,5,7-十三烯-1,9-二炔苯基锂及4-（2,6,6-三甲基-1-环己烯-1-基）-2-甲基-2-丁烯-1-醛的制备方法载于美国专利2917539。工业品一般制成β-胡萝卜素的食用油脂溶液或悬浮液、乳化液以及可分散于水的粉末。为提高其稳定性，可添加抗氧剂、乳化剂、分散剂，并可含有不同的比例的反式/顺式异构体。用途：营养增补剂和色素。按我国卫生部颁布的“食品营养强化剂使用卫生标准（1993）”规定，可用于奶油及膨化食品，最大使用量0.2g/kg。该品0.6μg的生理作用相当于1国际单位（I·U·）的维生素A。现广泛用作黄色色素代替油溶性焦油系色素，如用于原为就含有胡萝卜素的奶油、干酪、蛋黄酱等，并广泛应用于其他食用油脂、人造奶油、起酥油、糕点、面包等。用于油性食品时，常溶解于棉籽油之类的食用油或悬浊制剂（含量30%）。经稀释后即便于使用，也可防止β-胡萝卜素氧化。一般添加α-生育酚、硬脂酰抗坏血酸酯、BHA等的抗氧化剂。用作色素添加量较少，如用于人造奶油为1.37mg/kg。在果汁中与维生素C合用，可提高稳定性。
