本方法用于制作食品用的苹果多酚。
The method is used for preparing apple polyphenol as esculent products.
研究人员发现，苹果多酚能降低结肠癌的发病率。
Researchers found that polyphenols in apple can lower the morbidity of colorectal cancer.
根据该方法制备的苹果多酚提取物中总酚含量可达到96.72%。
The total phenol content of apple polyphenol extracts made by using this process came to 96.72%.
介绍了苹果多酚的组成成份，从未成熟苹果中制取苹果多酚的工艺。
This paper introduces the ingredients of apple polyphenols and the extraction process from unripe apples.
这表明该苹果多酚提取物是一种优良的天然抗氧化剂和自由基清除剂。
The results suggested that the apple polyphenol extracts was an excellent natural antioxidant and free radicals scavenger.
苹果多酚与抗坏血酸或烟酰胺配合使用，抗氧化与护色效果明显增强。
The effect of antioxidation and color stabilization was greatly enhanced when apple polyphenol was used with ascorbic acid or nicotinic amide.
通过单因素和正交实验研究，对超临界CO2萃取苹果多酚的工艺进行了优化设计。
The supercritical CO2 extraction technology of apple polyphenol was optimized by single-factor and orthogonal experiments.
老鼠被移植癌细胞后，食用苹果多酚水溶液，在生存率、生活质量方面，都有比较好的抗癌功效。
After consuming liquid soluble apple polyphenol mice that have been transplanted with cancer cells have greater effect against cancer whether in terms of survivability and standard of living.
因此，苹果多酚作为一种天然提取物，在胃酸条件下对亚硝酸盐具有良好的清除作用。
Therefore, apple polyphenols as a natural extract has excellent clearance effect on nitrite in mimic gastric juice.
探讨了抗坏血酸在不同温度、品种、浓度、真空度条件下对苹果多酚氧化酶的抑制效果。
This paper discussed the effects that Vc did preventive to apple's PPO in different temperature, varieties, concentrations and vacumm.
本文通过研究AB - 8大孔树脂对苹果多酚的吸附特性，找出适合于苹果多酚分离纯化的条件。
By studying the characteristics of adsorbing apple polyphenol with AB-8 resin, the optimum conditions for separating and purifying apple polyphenol were obtained.
很多研究表明苹果多酚可作为一种优越的抗氧化剂，其表现出的生理活性比茶多酚还高100倍以上。
Many studies show that apple polyphenols is available as an exceptional antioxidants, which showed that physical activity is higher the tea more than 100 times.
再采用顶空气相色谱法检测所得苹果多酚纯化物中正己烷、苯、甲苯、对二甲苯、邻二甲苯、苯乙烯等有机溶剂残留均低于检测限。
There were not n-hexane, benzene, toluene and xylene, o-xylene, styrene and other organic solvent residue in the purification of apple polyphenol by the headspace gas chromatograph.
苹果苹果中有一种非常有用的成分——多酚，能够抑制癌细胞的增殖。
Apple - Apple contains an extremely useful element known as polyphenol which can suppress the reproduction of cancer cells.
人们普遍认为苹果浓缩汁的褐变和后混浊与多酚物质密切相关。
Polyphenols were always thought to be connected with Browning and haze in apple juice concentrate.
至于如何解释苹果的这些益处，研究人员在水果中选出两类化合物：一种名叫果胶的碳水化合物和一组多酚类的抗氧化物。
As for what might explain the apples' beneficial effects, researchers singled out two compounds found in the fruit: a carbohydrate known as pectin and a class of antioxidants known as polyphenols.
不同采收期苹果果实出汁率、可溶性固形物含量、多酚含量、浓缩汁酸含量变化不同。
The changes of ratio of juice output, soluble solids content, polyphenol content of fruit, and acid content of apple juice concentrate were different with different fruit maturation degree.
对HPLC分离苹果酸性多酚组分(绿原酸、咖啡酸、P -香豆酸)的条件进行了研究。
The detection conditions of acid polyphenols in apple by HPLC were optimized.
使用超高压技术单独或协同热对鲜榨苹果汁进行处理，研究对其中多酚氧化酶（PPO）的影响。
The ultrahigh pressure technology alone or combined with heating was used in processing fresh apple juice and the its effect on PPO activity in juice was studied.
选择性地去除有颜色的多酚氧化产物，是理想的苹果浓缩汁加工工艺。
The selective removal of colored polyphenols oxidation products is ideal for apple juice concentrate production.
采用高效液相色谱法测定了苹果渣多酚的主要活性成分。
Main active contents in polyphenols was identified by using HPLC method.
总体看来，混浊苹果中可溶性果胶的含量，多酚-蛋白质复合物的形成、酚类的氧化聚合和原花青素的聚合都对悬浮颗粒的尺寸有影响。
Soluble pectin, polyphenol-protein complex, oxidation polymerimation of phenolics and polymerimation of tannin are responsible for the growing of particles in cloudy apple juice.
总体看来，混浊苹果中可溶性果胶的含量，多酚-蛋白质复合物的形成、酚类的氧化聚合和原花青素的聚合都对悬浮颗粒的尺寸有影响。
Soluble pectin, polyphenol-protein complex, oxidation polymerimation of phenolics and polymerimation of tannin are responsible for the growing of particles in cloudy apple juice.
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