苋菜红

确定了ACF上苋菜红发生氧化和还原反应的电极电位分别是0.6V和？

The potentials of oxidization and reduction for amaranth decolorization on ACF were ascertained at 0.6V and ?

二次导数伏安法同时测定食品中苋菜红、胭脂红色素含量

Simultaneous determination of amaranth and carmine in food by second derivative voltammetry

Fe（Ⅲ）-KIO4-苋菜红体系催化动力学单扫描示波极谱法测定痕量铁

Catalytic Kinetic Polarographic Determination of Trace Iron with Fe (ⅲ) - KIO_4-Amaranth System

以光化学荧光衍生化法测定苋菜红（AM）和直接耐晒嫩黄5GL（DY）2种偶氮色素，研究了同时测定这2种色素混合物的光化学速差动力学荧光分析的原理和方法。

Photochemical fluorimetric methods for the determination of Azo-dyes , Amaranth ( AM ) and Direct Sun-resisting Light Yellow ( DY ) are described . A differential rate method is uesd for resolution of mixtures of these dyes . The principle of these methods are discussed .

二氧化钛催化降解苋菜红降解历程的研究

Degeneration Course of Amaranth Photocatalytic Degraded by TiO_2 Suspensions

它们分别是40号红、苋菜红、柠檬黄、日落黄和亮蓝。

Yellow 40 , amaranth , tartrazine , sunset yellow and brilliant blue .

胭脂红、日落黄和苋菜红的检测结果满意百分率均为93.55%。

The satisfactory results for ponceau4R , sunset yellow and amaranth were all93.55 % .

结论黑米天然色素的光稳定性优于苋菜红和葡萄红天然色素。

Conclusion The black rice pigment is more stable than amaranth and grape pigments .

天然苋菜红稳定性的研究

Study on Stability of Natural Red Pigment

本文以苋菜红、胭脂红组成的两组份混合体系为研究对象，应用改进单纯形优化法对混合色素进行同时测定的研究。

This paper studies the simultaneous determination of mixture pigment by improved simplex optimization method .

苋菜红在银基汞膜电极上伏安特性的研究

The voltammetric studies of amaranth at mercury membrane electrode based on the silver in aqueous solution

苋菜红和日落黄对蚕豆根尖细胞微核率的影响

Effect of Amaranth and Sunset Yellow on Micronucleus Rate in Root Tip Cells of Vicia faba

苋菜红的示波极谱分析方法研究

Study on the oscillopolarography of amaranth

GB4479.2-1996食品添加剂苋菜红铝色淀马齿苋红色素的提取及其稳定性研究

Food additive & Amaranth aluminum lake Studies on the Extraction and Stability of Red Pigment from Purslane

[Bmim]BF4双水相中苋菜红与牛血清白蛋白作用研究

Study on the Interaction Between Amaranth and Bovine Serum Albumin in [ Bmim ] BF_4 Aqueous Two-phase System

指出水作浸提剂，在65℃下浸提1小时，滤渣再室温下浸提4～5小时，可得高得率、高质量的天然苋菜红，这种色素适合作冷饮色素添加剂。

Amaranthus Red was extracted in water at 65 ℃ and 1 hour with high yield and high quality .

目的从天然产物中提取黑米、苋菜红、葡萄红这三种花青素类色素，并比较它们的光稳定性。

Objective To study and compare photic stabilities among extracted black rice , amaranth and grape pigment from natural products .

目的：采用单扫描示波极谱法检测饮料中混合色素柠檬黄、苋菜红和胭脂红的含量。

Objective : Purpose to examine and determine the content of mixed pigment such as tartrazine , amaranth and ponceau in beverage by using single-sweep oscillopolarography .

苋菜红、胭脂红、柠檬黄、亮蓝、日落黄五种食用合成色素标准物质柠檬酸、苹果酸和柠苹酸钼（钨）配合物研究

Certified Reference Materials of Synthetic Dye-stuff for Food Additive Amaranth , Ponceau 4R , Tartrazine , Brilliant Blue and Sunset Yellow Studies on Molybdenum and Tungsten Complexes with Citrate , Malate and Citramalate

常用食品合成色素胭脂红和苋菜红的荧光光谱特性研究苋菜红色素对羟自由基和超氧阴离子自由基的清除作用

Study on the Fluorescent Spectra of Ponceau 4R and Amaranth Two Pigments Used Frequently in Food ; Scavenging effects of red pigment extracted from edible amaranth on hydroxyl radicals and superoxide anion radicals

【研究方法】1.检测食品添加剂种类：苯甲酸、山梨酸、安赛蜜、甜蜜素、糖精钠、柠檬黄、苋菜红、胭脂红、日落黄、亮蓝和二氧化硫。

Additives to be tested : Saccharin , Sodium cyclamate , Acesulfame potassium , benzoic acid , sorbic acid , Sulphites , Tartrazine , Sunset yellow , Amaranth , Ponceau 4R , Brilliant blue . 2 .

结果建立了同时测定苯甲酸、山梨酸、糖精钠、柠檬黄、苋菜红、胭脂红、日落黄和咖啡因八种添加剂的高效液相色谱法，并应用于饮料样品的分析。

Result A high performance liquid chromatography method was developed to determine benzoic acid , sorbic acid , saccharin sodium , lemon yellow , amaranth , carmine , sunset yellow and caffeine , and was applied to drink samples .

野苋菜花粉性哮喘红细胞免疫功能的研究

A Research on Red-cell Immune Function in Amaranthus Pollen Allergic Asthma Patients

本文介绍了三种饮料常用的天然色素，即叶绿素铜钠盐、β-胡萝卜素和天然苋菜红色素。天然苋菜红稳定性的研究

Sodium copper chlorophyllin ,β - carotene and nature amaranth red were introduced in this paper . Study on Stability of Natural Red Pigment

野生血苋菜红色素提取及其稳定性研究GB4479.1-1996食品添加剂苋菜红

Extraction of Red Pigment of Wild Amaranthus Tricolor an Analyses of It 's Stability Food additive & Amaranth

苋菜红色素对羟自由基和超氧阴离子自由基的清除作用苋菜红、胭脂红、柠檬黄、亮蓝、日落黄五种食用合成色素标准物质

Scavenging effects of red pigment extracted from edible amaranth on hydroxyl radicals and superoxide anion radicals Certified Reference Materials of Synthetic Dye-stuff for Food Additive Amaranth , Ponceau 4R , Tartrazine , Brilliant Blue and Sunset Yellow