研究了温度对雨生红球菌虾青素含量的影响。
The effects of temperature on the astaxanthin content of Haematococcus Pluvialis has been investigated.
对于养殖的凡纳滨对虾，肝胰腺中虾青素的含量高于其他虾。
For cultured Litopenaeus vannamei, astaxanthin contents in hepatopancreas were higher than those of other prawns.
为了生存，藻细胞开始合成虾青素。
For survival, the algal cell begins to synthesize astaxanthin.
结论虾青素具有明显的抗氧化活性。
Conclusion: Astaxanthin has obvious anti-oxidation activity.
虾青素让生虾肉或生蟹肉呈蓝灰色或绿色。
This pigment creates the characteristic bluish-gray or green color of raw shrimp and crabs.
虾青素对中华绒螯蟹抗环境胁迫能力的影响；
The effect of astaxanthin upon the resistance of E. sinensis to the environmental stresses;
本文主要研究了龙虾壳酶解残渣中虾青素的稳定性。
The pigment stability from crayfish offal was studied in this paper.
目的研制虾青素自乳化软胶囊，并对其质量进行评价。
OBJECTIVE To prepare the astaxanthin self-emulsifying drug delivery soft capsules and evaluate its quality.
虾青素是一种天然类胡萝卜素，具有较强的抗氧化作用。
Astaxanthin is a kind of natural carotenoids which has strong antioxidation.
本文对虾青素的氧载体强化氧传递双液相发酵进行了研究。
Two-phase fermentation system with the addition of oxygen vector was applied to enhance oxygen transfer.
目的考察氧载体正十六烷对红法夫酵母发酵产虾青素的影响。
Objective To investigate the influences of oxygen vector n-hexadecane on Xanthophyllomyces dendrorhous growth and astaxanthin production in the shake-flask culture.
虾青素是一种弱小的抗氧化剂，这不断是多种迷信的研讨主题。
Astaxanthin is a powerful antioxidant which has been the subject of multiple scientific studies.
综述了近10年来虾青素结构、功能及应用方面的研究成果与进展。
This article reviews the research progress of astaxanthin in the last 10 years.
该工艺包括粗色素油的提取，虾青素酯的水解和虾青素粗品的纯化。
The process includes hydrochloric acid pretreatment, acetone extraction, hydrolysis of astaxanthin esters by catalysis of basic ion exchange resin, and adsorption separation.
很明显的原因就是它们没有虾青素，结果，就保持了它们的本色，白色。
For the obvious reason that they have no pigmentation and therefore, remain the same color even when cooked, white.
同时由于虾青素超强的抗氧化作用，作为医药保健品也具有巨大的市场潜力。
In addition, due to its strong antioxidative activity, astaxanthin also has promising potential in neutraceutical and healthy food market.
南极虾青素，深海鱼籽精华，海洋茴香，蓝藻，火山海藻，胶原质，甲壳素。
Astaxanthin Antarctic, deep sea caviar extracts, sea fennel, algae, volcano seaweed collagen and chitin.
采用优化后的发酵条件，虾青素产量较原始发酵条件的产量提高了20.4%。
The carotenoid production was increased by 20.4% when Phaffia rhodozyma was cultivated under the optimal conditions as compared with the control.
简单概述了虾青素的来源、组成和特性，并介绍了虾青素在化妆品中的应用。
This paper introduced the source, composition and properties of astaxanthin and highlighted on its application in cosmetics.
为评估虾青素对中风的保护，将测试脑组织被自由基损害、凋亡和兴奋剂毒性。
To evaluate the protective mechanisms of ATX against stroke, brain tissues were assayed for free radical damage, apoptosis, and excitoxicity.
单独添加维生素B_1、B_（12）和H能够促进雨生红球藻虾青素含量增加。
Astaxanthin content of H. pluvialis was accelerated significantly by adding of Vitamin-B_1, Vitamin-B_(12) and Vitamin-H.
对虾青素的结构、性质、生理功能、应用、生产方法及发展前景等进行了简要介绍。
This paper introduces the structure, properties, physiological functions, application, producing methods and development prospect of astaxanthin.
虾青素是一种氧化胡萝卜素，作为着色剂在水产养殖和家禽养殖行业已经得到广泛的应用。
Astaxanthin, a kind of oxygenated carotene, is widely employed in aquaculture and poultry raising as pigmentation source.
因此预计通过遗传改造和发酵控制提高丙酮酸脱氢酶的活性可能会进一步提高虾青素的产率。
The production of astaxanthin can be improved from the genetic manipulation and fermentation control by enhance the activity of pyruvate dehydrogenase.
虾青素可能在细胞膜免受自由基攻击保护的关键作用，以及作为免疫系统和心血管健康的支持。
Astaxanthin may play a key role in the protection of cell membranes against free radical attack, as well as support of the immune system and cardiovascular health.
虾青素在帮助细胞膜抵抗自由基损伤的方面起着关键作用，并且还能增强免疫系统和心血管健康。
Astaxanthin may play a key role in the protection of cell membranes against free radical attack, as well as supporting the immune system and cardiovascular health.
研究结果表明，螯虾壳虾青素主要是以游离的形式存在，红虾壳虾青素主要是以虾青素酯的形式存在。
The astaxanthin from crawfish waste was mainly free astaxanthin, and the astaxanthin from red shrimp waste was mainly astaxanthin ester.
研究结果表明，螯虾壳虾青素主要是以游离的形式存在，红虾壳虾青素主要是以虾青素酯的形式存在。
The astaxanthin from crawfish waste was mainly free astaxanthin, and the astaxanthin from red shrimp waste was mainly astaxanthin ester.
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