查询词典 Browning

Result］ The new buds and petals of I.germanica was proper to be used as explant of tissue culture, with lower browning rate compared with other positions. The well situated tissue block of explant (3 mm×3 mm×3 mm) might reduce browning rate. Adding 0.1%Vc or 0.3% active carbon in medium had obvious effect on preventing tissue browning. The exogenous hormone 2 mg/L 6-BA was easy to lead to brownness turning, and 2 mg/L Kt and 2 mg/L NAA brought less effect to tissue browning. When using disinfectants of alcohol, its dipping time of 5～10 s for explant was the best, with the minimum browning rate. The culture under full illumination condition was liable to induce brownness turning, compared with other cultured conditions, the brownness turning could be restrained effectively by using imitating artificial climate condition for culture.

结果］ 鸢尾的新生芽和花瓣较适宜作组织培养的外植体，与其他部位相比褐变率较低；外植体组织块适中（3 mm×3 mm×3 mm）可降低褐变率；在培养基中加入0.1%Vc或0.3%活性炭对防止组织褐化效果明显；外源激素2 mg/L 6-BA易引发褐变，2 mg/L Kt和2 mg/L NAA对组织褐变影响不大；使用乙醇消毒剂时，对外植体浸泡时间以5～10 s为佳，褐变率最低；全光照条件培养容易诱发褐变，采用仿人工气候条件培养较其他条件培养可有效抑制褐变的发生。

Mass fraction) sodium erythorbate ;nonenzymatic browning of greengage juice was restrained more remarkably by vacuum concentration than by normal pressure concentration;the non-enzymatic browning of greengage juice increased and the color darkened with the increase of concentration and processing temperature;non-enzymatic browning of greenga.

结果表明：在青梅果打浆时加入质量分数为0.2%的异抗坏血酸钠，可防止果汁氧化褐变而保持天然淡黄色泽；减压浓缩较常压浓缩明显抑制了非酶褐变的发生；随着果汁含量和加工温度的提高，非酶褐变加快，色泽加深；低温有利于青梅浓缩汁的贮藏，冷冻贮藏是最佳的贮藏条件

According to the browning phenomenon of Castanea mollissima in plant tissue culture and the activity of the peroxidase and polyphenolic oxidase, the results of my study indicated that the activity of PPO has relativity with the browning of the callus, that is the higher activity of enzyme,the more severity of browning.But POD was not as PPO.

本文对褐变的机理进行初步研究，分别统计和测定培养期间褐变率、PPO活性、POD活性，研究培养过程中酶的活性变化与外植体褐变的关系，结果表明：板栗组织培养过程中，PPO活性与褐变存在显著的相关关系，PPO活性高的处理其褐变率也较高，POD活性与褐变之间无相关性。

The results showed that 4-HR combined preventing browning reagent has good controling browning effects on the above four kinds of materials. The best combination to apple-slice is A2B2C1, namely 0.02% 4-HR, 0.03% antiscorbutic acid and 0.5% citric acid; the best combination to banana-slice is A2B2C2, namely 0.02% 4-HR, 0.03% antiscorbutic acid and 0.75% citric acid; the best combina...

实验结果表明4-HR组合防褐试剂对上述四种材料均表现良好的护色效果，其中对苹果切片的最佳组合是A2B2C1，即0.02%4-HR、0.03%抗坏血酸、0.5%柠檬酸；香蕉最佳组合是A2B2C2，即0.02%4-HR、0.03%抗坏血酸、0.75%柠檬酸；马铃薯切片和莲藕汁的最佳组合都是A1B1C2，即0.01%4-HR、0.02%抗坏血酸、0.75%柠檬酸。

Content of flavone is the hightest in browning callus. It is supposed, that suppose which the last pace of synthesize flavone is in brovwing callus. SDS-PAGE cataphoresis electrophoresis show protein has big change from differentiating callus to browning callus. The change may has relation with change of enzymire activiation of control flavone synthesize.

黄酮含量的变化以褐化愈伤组织中含量最高，因此我们推测：黄酮合成的最后几步，可能发生在褐化愈伤组织中，从可溶性蛋白质的 SDS-PAGE 平板电泳结果表明，分化愈伤组织与褐化愈伤组织相比蛋白质谱带发生了明显的变化，这可能与控制黄酮合成的有关酶的活性变化有关。

Results show that treating the pear juice with FPC-21 resin can reduced pH value, formol index and browning index. Reduction of pH value enhence the decolor ability of XAD-16 resin on pear juice. Reduction of pH value and formol index can control the browning rate of PJC during storage.

结果显示，阳离子树脂处理可降低酥梨汁的pH值、氨基态氮和褐变指数；降低pH值可提高吸附树脂对酥梨汁的脱色能力；降低pH值、氨基态氮可控制70 °Brix浓缩酥梨汁贮存中褐变速度。

Meanwhile, the experiment of three factors and three levels,whose influential factors are the kind and concentration of reagent for controlling nonenzymatic browning and the soaking time,is carried out and the results show that the optimal technological condition for controlling nonenzymatic browning is to soak the material in 2% edible citrin solution for 45 min before the material is blanched.

同时以抑制剂种类、浸泡液质量分数及浸泡时间为影响因素，进行了三因素三水平试验。结果表明，将原料在灭酶前用2%的食用柠檬酸溶液浸泡45 min为抑制非酶促褐变的最佳工艺条件。

Several non-enzymatic types of browning reactions that might possibly occur in citrus juice during storage were also discussed, the result indicated that degradation of Vc was the main cause of browning, whereas the possibility for Maillard reaction, Caramelization, Polyphenol oxidation and condensation to take place in juice was little.

在贮藏过程中，还对橙汁中可能发生的几种非酶褐变类型进行了探讨，发现Vc的降解反应是橙汁褐变的主要原因，而美拉德反应、焦糖化反应或酚类化合物的氧化缩合反应在橙汁中发生的可能性都很小。

The browning reaction is mostly non-enzymatic browning, including maillard reaction and caramelization .

浓缩苹果汁的生产工艺基本消除了果汁贮藏期的酶促褐变，在贮藏期的褐变限于非酶促褐变，主要是Maillard反应和焦糖化反应。

After PPO being destroyed,oxidation and condensation of polyphenols were the causes of banana juice browning before juice was sterilized,while caramelization of sug ar played an important role in browning during sterilization.

当热烫充分时，酚类化合物氧化聚合是杀菌前香蕉汁褐变的主要原因，而杀菌时的色泽变化主要是糖类焦糖化反应的结果。

World War II: Battle of Saipan - Americans take Saipan.

1944年的今天，美国在塞班战役中拿下塞班岛。

When the scorner, the rejecter of truth, has become presumptuous; when the routine of work in the various money-making lines is carried on without regard to principle; when the student is eagerly seeking knowledge of everything but his Bible, Christ comes as a thief.{DA 635.3

当讥诮和拒绝真理的人，到了任意妄为时，当追求财利者罔顾按道义经营谋利时，当学人正在兢兢业业地研究各种知识，而单把圣经丢在一边时，基督要像贼一样来临。