melanoidins

基本解釋

Melanoidins were prepared from tobacco,and their antioxidant activity were determined by radical scavenging activity,DPPH assay and antioxidant value.
以云南產(chǎn)煙草為實(shí)驗(yàn)材料制備不同的煙草類(lèi)黑精;并用還原能力、抗氧化值、和[DPPH.;]自由基清除能力等指標(biāo)對(duì)其抗氧化活性進(jìn)行評(píng)價(jià)。
The adsorption and desorption of macro-porous resin on Aspergillus-type Douchi melanoidin were studied.
研究了大孔樹(shù)脂吸附和解吸曲霉型豆豉類(lèi)黑精的特性。
Bread aroma is enhanced, as is the crust color, by a build-up of melanoidin compounds from nonenzymatic browning reactions.
面包的風(fēng)味改善了,面包表皮的顏色也由于非酶褐變反應(yīng)所生成的類(lèi)黑精化合物而有所改善。
Many studies showed that melanoidins possess significant antioxidant capacity,scavenging active oxigen,antibacterial and bind flavor-active thiols properties.
大量的研究顯示,食品類(lèi)黑精具有明顯的抗氧化、抗誘變、抗癌、抗菌以及結(jié)合風(fēng)味物質(zhì)等功能。
Melanoidins are the final reaction products of the Mailard reaction.They are considered a mixture composed by some complex,brown compounds and possessed high molecular masses.
類(lèi)黑精是美拉德反應(yīng)后期形成的一類(lèi)棕褐色的、結(jié)構(gòu)復(fù)雜的大分子化合物,在食品中普遍存在。