? asked in 社會與文化語言 · 1 decade ago

很為難的一段英文

The colour stability of fruit puree made from raspberries ( Rubus idaeus), which were subjected to high hydrostatic pressure, was studied by measuring the anthocyanin content. High hydrostatic pressure is an alternative method of food preservation to heat treatment. In this study, we assess the impact of high pressure on the colour molecules in raspberries. Fruit samples were pressured under 200, 400, 600 and 800 MPa for 15 min at a temperature controlled between 18 and 22 °C. After application of pressure, the high pressure treated samples were kept at refrigerator temperature (4 °C), room temperature (20 °C) and at 30 °C. The anthocyanin content of the raspberries was analysed after 1, 2, 4, 7 and 9 days of storage by HPLC-UV using an isocratic elution system. Two pigments were identified and quantified: cyanidin-3-glucoside and cyanidin-3-sophoroside. The highest stability of the anthocyanins was found when raspberries were pressured under 200 and 800 MPa and stored at 4 °C.

一段英文~我仔細看過內容

可是我覺得太難了~拜託知道的人幫忙翻譯

不要網路即時翻譯喔!

Update:

希望懂生化單字的人幫忙看一下

網路和dr eye翻譯都有問題~請不要使用

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  • 1 decade ago
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    The colour stability of fruit puree made from raspberries ( Rubus idaeus), which were subjected to high hydrostatic pressure, was studied by measuring the anthocyanin content.由覆盆子製成的水果濃菜汁(Rubus idaeus)的顏色穩定 ,接受高的流體靜壓力,透過測量anthocyanin 內容被研究。 High hydrostatic pressure is an alternative method of food preservation to heat treatment.高的流體靜壓力是熱處理的一種食品儲存的交替法。 In this study, we assess the impact of high pressure on the colour molecules in raspberries.在這項研究過程中,我們在覆盆子裡評價高的對顏色分子的壓力的影響。 Fruit samples were pressured under 200, 400, 600 and 800 MPa for 15 min at a temperature controlled between 18 and 22 °C.水果樣品被增壓在下面 200, 400, 600 並且800 MPa 15分在溫度在18 和22 之間控制。 After application of pressure, the high pressure treated samples were kept at refrigerator temperature (4 °C), room temperature (20 °C) and at 30 °C.在壓力的應用之後,高壓對待樣品被堅持雪櫃溫度(4 ) ,室溫(20 ) 並且在30 。 The anthocyanin content of the raspberries was analysed after 1, 2, 4, 7 and 9 days of storage by HPLC-UV using an isocratic elution system.覆盆子的anthocyanin 內容以後被分析 1, 2, 4, 7 以及透過HPLC 紫外線的9天的貯存使用一個isocratic elution系統。 Two pigments were identified and quantified: cyanidin-3-glucoside and cyanidin-3-sophoroside.兩種顏料被鑑定並且確定的數量︰ cyanidin-3 glucoside和cyanidin-3 sophoroside。 The highest stability of the anthocyanins was found when raspberries were pressured under 200 and 800 MPa and stored at 4 °C.當覆盆子被少於200 和800 MPa 增壓並且儲存在4 時,anthocyanins的最高的穩定被發現。

  • 1 decade ago

    顏色水果煮爛過濾或製漿的食物的安定從覆盆子 ( Rubus idaeus),受制於高流體靜力學壓力製造,藉由測量 anthocyanin 內容被學習. 高流體靜力學壓力是對熱處理的一個食物保存的替代方法. 在這研究,我們在覆盆子中在顏色上估計高壓力的衝擊分子. 水果樣本在 200,400,600 和 800MPa 之下被強迫,因為 15 分鐘在溫度在壓力的申請之後在 18 和 22 ° C. 之間控制,對待樣本的高壓力在電冰箱溫度 (4 °C) 被保持, 室溫 (20 °C) 和在 30 ° C. 覆盆子的內容被分析的 anthocyanin 在 HPLC 的 1,2,4,7 和 9 天的儲藏之後-紫外線使用一個權力平等主義的洗提系統. 二色素被識別而且定量: cyanidin-3 配糖物的和 cyanidin-3 sophoroside 的. anthocyanins 的最高安定在覆盆子何時在 200 而且 800MPa 之下被強迫而且被儲存在 4 °C 被發現.

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