片语

Monascus红曲霉

Monascus aurantiacus从橙色红曲菌

Monascus compounds红曲霉复合制剂

Monascus purpurevs紫色红曲霉

monascus pilosus红曲菌

Monascus purpurescens红曲菌

Monascus anke赤红曲霉

Monascus mucoroides毛霉状红曲霉

英汉例句

• conclusion: the monascus compound has an adjusting effect on blood lipids in rats.

  结论红曲复方制剂有辅助降血脂作用。

• monascus pigment fades in sun light, and ultraviolet radiation(uv) is main reason causing photobleaching of organic compound.

  红曲色素在自然光的作用下会逐渐褪色，紫外线是自然光中引起有机物褪色的主要光线。

• objective:to study the effect of compound monascus preparation to regulate blood lipid.

  目的：研究复方红曲制剂对实验动物调节血脂的作用。

• the red pigment fermented by monascus sp. is an important raw material for food coloring from ancient time.

  红曲红色素自古以来是人们食品着色的重要原料。

• this product is a safe and excellent natural preservative. its economic value is higher than monascus red coloring matter.

  该产品是一种安全、性能优良的天然防腐剂，经济价值高于红曲红色素。

• hplc method of analysis of monascus citrinin was established.

  建立了红曲霉真菌毒素桔霉素的hplc检测方法。

• the study on improving fermentative production of monascus pigments by fed-batch culture using disused glucose solution is presented in this paper.

  对以葡萄糖母液为原料进行半连续发酵生产红曲色素进行了初步研究。

• feed stimulating experiments were used to confirm precursors of monascus pigments.

  采用刺激实验法确定红曲色素的合成前体。

• accordingly, the discovery of citrinin in monascus brought tremendous dispute about the safety of red starter products.

  红曲霉中桔霉素的发现使得我国的红曲产品的安全性引起争议。

• to clarify the safety of monascus and chinese traditional medicine synbiotics.

  阐明红曲霉与健胃中药合生素的安全性。

• the functions and applications of monascus pigment in food processing is expounded, in addition, the possibility of its wide application in europe is discussed.

  本文阐述了红曲色素在食品加工中的应用和功能，同时也分析了在欧洲广泛应用的可能性。

• the results show that at 120℃ the monascus yellow pigment was stable for a short time, and below 100℃ was stable for a long time.

  结果表明，红曲黄色素于120℃下短时间内比较稳定，在100℃以下可长时间稳定。

• monascus possesses certain fermenting power and strong esterifying power.

  红曲霉具有一定的发酵力及较强的酯化力。

• objective to analyze the reasons of bacterial contamination in large areas which leads to the reduction of productivity during the fermentation of monascus purpureus.

  目的查找红曲霉菌发酵过程中出现大面积污染造成发酵产量、含量严重下降的原因。

• it has been developed that the new technology of producing functional monascus pigments by fermentation of seedmonascus liquid and solid fermentation of red kojic rice.

  本文研究了以早籼米为原料，以红曲霉为菌种，种子液体发酵、红曲固体发酵生产红曲色素新工艺。

• objective: to observe the effects of liquid mixture of monascus and grape seed procyanidins extract (gspe) on levels of cholesterol and ox-ldl of atherosclerosis rats.

  目的：探讨红曲与葡萄籽原花青素（gspe）混合剂对大鼠高脂血癥的改善及对血清氧化性低密度脂蛋白的影响。

• conclusion:compound monascus preparation can regulate blood lipid.

  结论：复方红曲制剂具有调节血脂的作用。

• red starter referred to monascus disperse starter.

  红色为红曲霉散曲。

• the optimum medium and relevant technical conditions of producing pigment by monascus with corn as a main raw material in submerged culture were studied.

  研究了以玉米为主要原料的红曲色素深层发酵最适培养基及其相关工艺条件。

• production of monascus pigments is studied by using disused glucose solution in air lift reactor using fed batch culture, and a simple mathematical model to control fed batch is established.

  以葡萄糖母液为原料，对在气升式生物反应器中流加发酵生产红曲色素进行了研究，建立了简单的数学模型控制流加。

• the article discussing the factors and solution of error in determine color value of monascus pigments, and proposed some modification to test methods in gb4926 - 85 food additive red kojic rice.

  本文研究探讨了引起红曲色价测定结果误差的几个因素及解决办法，并对85年版《gb4926-85食品添加剂红曲米》国家标準中的测定红曲色素色价的方法提出了几点修改建议。

• the production experiment of red koji was conducted with millet as raw material and monascus purpureus being inoculated.

  红曲是一种天然红色素，传统生产工艺以籼米为原料。

• the content ofergosterol was universally low, especially in the functional monascus red rice. the reason maybe that monacolin k can inhibit the biosynthesis of ergosterol.

  麦角甾醇的含量普遍偏低，功能性红曲中麦角甾醇的含量更低，原因有可能莫那可林k抑制了麦角甾醇的合成；

• as a kind of natural pigment, monascus pigment are used extensively for brewing rice wine, coloring soy sauce, fish, meat and cake, making chinese cheese, bean jam, and so forth.

  而且红曲色素作为一种天然色素，在我国广泛应用于清酒、酱油、腐乳、豆酱、鱼、肉、糕点等食品的着色。