黑精

丙烯酰胺与类黑精生成量的相关性及其体外代谢初探

Correlation between Acrylamide and Melanoidins and Primary Investigation on Toxicity Metabolism in Vitro

面包的风味改善了，面包表皮的颜色也由于非酶褐变反应所生成的类黑精化合物而有所改善。

Bread aroma is enhanced , as is the crust color , by a build-up of melanoidin compounds from nonenzymatic browning reactions .

羟甲基糠醛是美拉德反应的重要中间产物，可以转化为类黑精，引起非酶褐变。

Hydroxymethylfurfural ( 5-HMF ) is an intermediary compounds in the formation of melanoidins in Maillard reaction , which can lead to non-enzymatic browning .

煮沸过程加强了美拉德反应、棕色反应，类黑精、类黑素化合物增加，麦汁色度增加，麦汁的抗氧化能力增强；

Maillard reaction and Brown reaction were strengthened in the boiling , melanoidin and melanoid compound contents increased , wort chromaticity improved , and the oxidation resistance of wort strengthened .

北京黑猪精小管内支持细胞发育及血睾屏障建立的超微结构研究

Ultrastructural studied on supporting cells development and establishment of the blood-testis barrier in the seminiferous tubules of Beijing black boar

北京黑猪睾丸精小管上皮发育的形态学观察

Morphological observation on the seminiferous epithelial development in the testis of Beijing black boar

黑麦芽类黑精体外抗氧化活性的研究

Anti-oxidative Effect of melanoidins from black malt in vitro

他还断言，全麦黑面包比用精白面制作的面包要好，这一论断在20世纪维他命被发现以后得以证实。

And his assertion that whole-grain dark bread was preferable to bread made from refined white flour was later borne out by the twentieth-century discovery of vitamins .

结论：黑麦芽类黑精具有较强的抗氧化性，具有开发保健型啤酒，开发天然抗氧化剂的潜力。

The conclusion : melaonidins from black malt have latent force for development in healthy beer or in a new natural antioxidant , which have stronger antioxidant activity .

黄酮类化合物作为啤酒中天然活性物质具有很强的抗氧化作用，焙焦麦芽作为黑啤酒的主要原料因其独特的焙焦工艺而使其含有丰富的类黑精。

Flavonoids in beer as active natural products have very strong antioxidation activity , roasting malt as the main raw material of black beer because of its unique baked craft contains rich melanoidins .