胭脂树

The colorants used are natural plant based colorants, including: annatto, black carrot juice, and tumeric.

该着色剂使用的天然植物色素的基础，其中包括：胭脂树，黑色胡萝卜汁，和姜黄。

Other Ingredients: Glucose Syrup, Sucrose, Gelatin, Citric Acid, Lactic Acid, Colors (Black Carrot Juice Concentrate, Annatto and Turmeric), Natural Flavors, Fractionated Coconut Oil and Beeswax to Prevent Sticking.

其他成分：葡萄糖浆，蔗糖，明胶，柠檬酸，乳酸，颜色（黑色胡萝卜浓缩汁，胭脂树和姜黄），天然香料，分次椰子油和蜂蜡防止坚持。

Other Ingredients: Glucose Syrup, Sucrose, Gelatin, Citric Acid, Lactic Acid, Colors (Annatto, Black Carrot Juice Concentrate and Turmeric), Natural Flavors, Fractionated Coconut Oil and Beeswax to Prevent Sticking.

其他成分：葡萄糖浆，蔗糖，明胶，柠檬酸，乳酸，颜色（胭脂树，黑胡萝卜浓缩汁和姜黄），天然香料，分次椰子油和蜂蜡防止坚持。

Glucose Syrup, Sucrose, Gelatin, Fractionated Coconut Oil, Natural Flavors, Citric Acid, Colors (annatto, black carrot and turmeric), Lactic Acid and Beeswax.

葡萄糖，蔗糖，凝胶，椰子油，天然口味，柠檬酸，天然颜色(胭脂树，黑胡萝卜和姜黄)，乳酸，蜂蜡。

Water, Cheese Ravioli (Enriched Durum Flour , Water, Cheddar Cheese Pasteurized Milk, Cheese Culture, Salt, Enzymes, Extractives of Annatto {Color}, Eggs, Part Skim Ricotta Cheese

水，奶酪馄饨（富集杜伦麦面粉，水，切达干酪巴氏奶，奶酪文化，盐，酶，胭脂树提取物的颜色）（，鸡蛋部分脱脂凝乳奶酪

Whole Grain Yellow Corn Flour, Corn Oil, Cheddar Cheese Cultured Pasteurized Milk, Salt, Enzymes, Natural Flavors, Salt, Maltodextrin, Disodium Phosphate, Annatto Extract Color.

全谷物黄玉米粉，玉米油，切达干酪培养的巴氏奶，盐，酶，天然香料，盐，麦芽糊精，磷酸二钠，胭脂树提取物的颜色。

Other Ingredients: Natural cane juice, glucose syrup, pectin, fumaric acid, citric acid, lactic acid, natural flavors, natural colors added (including annatto, turmeric and grape skin liquid).

天然蔗糖，葡萄糖浆，果胶，富马酸，柠檬酸，乳酸，纯天然味素，纯天然颜色（取自胭脂树，姜黄和葡萄皮浆）。

Sucrose, Glucose Syrup, Pectin, Colors (berry juice, black carrot, annatto), Natural Flavors, Lactic Acid, Citric Acid and Fumaric Acid.

蔗糖， 葡萄糖，果胶(存在于如苹果、杏和葡萄等成熟的水果中)，颜色(来自浆果汁，胡萝卜，胭脂树橙)，天然口味，乳酸，柠檬酸，反丁烯二酸。

A yellowish-red dyestuff obtained from the seed aril of this plant, used especially to dye ''.

胭脂树红，胭脂树橙从胭脂树果肉中提取的橙红色染料，尤用于给''。

The oxidation of methyl linoleate was inhibited by β-carotene, lutein and bixin in a dose-dependent manner. Lutein and zeaxanthin suppressed the hydroperoxide formation more efficiently than β-carotene and bixin at 41.7×10-6mol/L. Lutein inhibited the oxidation of methyl linoleate as efficiently as zeaxanthin.

表明β-胡萝卜素，叶黄素及胭脂树橙都按依赖于剂量的方式抑制亚油酸甲酯氢过氧化物的形成。41.7×10 -6mol/L的叶黄素及玉米黄质的抑制活性相近，高于β-胡萝卜素与胭脂树橙的活性，后两者活性近似。

In the United States, chronic alcoholism and hepatitis C are the most common ones.

在美国，慢性酒精中毒，肝炎是最常见的。

If you have any questions, you can contact me anytime.

如果有任何问题，你可以随时联系我。