The method is used for preparing apple polyphenol as esculent products.
本方法用于制作食品用的苹果多酚。
The total phenol content of apple polyphenol extracts made by using this process came to 96.72%.
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 results suggested that the apple polyphenol extracts was an excellent natural antioxidant and free radicals scavenger.
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 supercritical CO2 extraction technology of apple polyphenol was optimized by single-factor and orthogonal experiments.
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 effect of antioxidation and color stabilization was greatly enhanced when apple polyphenol was used with ascorbic acid or nicotinic amide.
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。
By studying the characteristics of adsorbing apple polyphenol with AB-8 resin, the optimum conditions for separating and purifying apple polyphenol were obtained.
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。
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.
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。
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.
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。
Apple - Apple contains an extremely useful element known as polyphenol which can suppress the reproduction of cancer cells.
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。
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.
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 physio-biochemical changes in respiration rate, ethylene production, polyphenol oxidase(PPO) and enzymatic browning of fresh-cut apple(Malus pumila Mill) induced by wounding were investigated.
以鲜切苹果为实验材料，研究了切割伤害诱导呼吸强度、乙烯生成量、酶活性以及酶促褐变的发生及其生理生化变化。
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.
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。
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