柠乌素 meaning in Chinese
citraurin
Examples
- The yellow color of the yellow cultivar fruit was resulted from relatively less acumulation of total carotenoids and p - citraurin , p - cryptoxanthin component in peel as compared with the orange and red cultivars
“满头红”以积累红色的-柠乌素为主，而“尾张”则以积累橙色的的-隐黄质为主。 - With development and maturation of citrus fruit , chlorophyll content of citrus fruit peel decreased , being acompanied by a gradual decrease in a - carotene and p - carotene which are known to be in the upstream of carotenoid biosynthesis pathway . the decrease continued up to complete vanishment of the carotenes . on the other hand , p - cryptoxanthin , p - citraurin and zeaxanthin that are in the downstream of carotenoid biosynthesis pathway increased steadily and became the principal carotenoid components
随着柑橘果实发育和成熟，果皮叶绿素含量下降，与此同时，位于类胡萝卜素生物合成途径上游的-胡萝卜素、 -胡萝卜素等胡萝卜素成分逐渐下降直至消失，而在类胡萝卜素生物合成途径下游的-隐黄质、 -柠乌素、玉米黄素等叶黄素成分逐渐上升，使得类胡萝卜素总量先略微下降后迅速上升；果实褪绿并呈现其特征色泽。 - Hence , total carotenoid content was slightly reduced at the beginning , and then went up quickly , leading to change of fruit color from green to its color characteristic of mature fruit . 3 . correlation between changes in color and carotenoid content in peel of citrus fruit was investigated using mantouhong ( c . erythrosa hort ex tanaka ) , owari satsuma mandarin ( c . unshiu marc ) , huyou ( citrus hybrid ) as representatives of red , orange and yellow cultivars , respectively
对红、橙、黄三种不同色泽的代表品种“满头红” 、 “尾张” 、 “胡柚”的果实外观色泽变化与果皮类胡萝卜素变化的关系分析表明，类胡萝卜素总量及其橙、红色类胡萝卜素成分-隐黄质、 -柠乌素积累少是柑橘果实颜色淡呈黄色的主要原因；柑橘果实呈现红、橙色差异并非由于果皮类胡萝卜素总量的差异，而主要是由于果皮不同类胡萝卜素成分组成比例不同造成。