Art

J-GLOBAL ID：201702239423877267   Reference number：17A0169750

Optimization of the extraction process of anthocyanins in Lycium ruthenicum Murr

黒のアントシアニン抽出技術の最適化【JST・京大機械翻訳】

Author (8)： Pan Zihao (Pharmacy School,Nanjing University of Chinese Medicine) ,  Gu Ziyang (Pharmacy School,Nanjing University of Chinese Medicine) ,  Zhou Shuai (Pharmacy School,Nanjing University of Chinese Medicine) ,  Jiang Yue (Pharmacy School,Nanjing University of Chinese Medicine) ,  Geng Siqi (Pharmacy School,Nanjing University of Chinese Medicine) ,  Ding Fan (Pharmacy School,Nanjing University of Chinese Medicine) ,  Pei Changsong (Urology Surgery Department,the First Affiliated Hospital of Soochow University) ,  Pan Yang (Pharmacy School,Nanjing University of Chinese Medicine)
Material： Shipin Gongye Keji  (Science and Technology of Food Industry)
Volume： 37  Issue： 16  Page： 302-307  Publication year： 2016 
JST Material Number： C2152A  ISSN： 1002-0306  Document type： Article
Article type： 原著論文  Country of issue： China (CHN)  Language： CHINESE (ZH)

Abstract/Point： Taken total anthocyanin conten...

Register(free) or Log In to access     To see more with JDream III (charged).   {{ this.onShowAbsJLink("http://jdream3.com/lp/jglobal/index.html?docNo=17A0169750&from=J-GLOBAL&jstjournalNo=C2152A") }}

Thesaurus term： optimum condition ,  *anthocyanin ,  orthogonality ,  *optimization ,  aromatic nitro compound ,  hydrazyl radical ,  aliphatic carboxylic acid
Semi thesaurus term： 除去率 ,  抽出時間 ,  評価指標 , 【Automatic Indexing@JST】

Author keywords (4)： Lycium ruthenicum Murr. ,  anthocyanin ,  total anthocyanin content ,  DPPH radical scavenging ratio

JST classification (2)： Food chemistry,nutritional value  (FJ01020J) ,  Fruits and processed fruit products  (FJ11030Z)

Substance index (2)： DPPH ,  Formic acid

Terms in the title (3)： 黒 ,  アントシアニン ,  最適化