搜索结果: 1-6 共查到“食品生物化学 HPLC”相关记录6条 . 查询时间(0.303 秒)
HPLC-UV-CL联用研究霍山石斛生物碱清除自由基活性。
Determination of Saponin Content in Turkish Tahini Halvah by Using HPLC
HPLC saponin soapwort Tahini Halvah
2010/9/30
The total saponin content, components and fatty acid composition of 14 different Tahini Halvah
samples were investigated. Total saponin was determined by HPLC. The quantities of moisture, oil, protei...
Determination of Organic Acids in White Wines by RP-HPLC
organic acids RP-HPLC analysis white wine
2009/3/20
The chromatographic conditions for the optimal separation of tartaric, malic and citric acids on a LiChrosorb RP-18 column (10 microm, 25 cm x 4.0 mm i.d.) at 210 nm were determined. The optimized RP-...
Determination of Phenolic Compounds in Saussurea salicifolia (L.) DC. by HPLC
Saussurea salicifolia HPLC UV254 detector quercetin kaempferol
2014/3/10
The flavonoid aglycone content of ethyl acetate fraction of Saussurea salicifolia (L.) DC was analysed by the HPLC “Agilent” 1100 with Alltech C18 μm column, UV254 detector, flow rate: 1 ml/min, mobil...
HPLC法测定麻辣火锅底料中辣椒碱含量
麻辣火锅底料 辣椒碱 HPLC
2009/1/7
笔者为明确辣椒碱消费程度，保证麻辣火锅底料产品质量，研究了麻辣火锅底料中辣椒碱含量的测定方法。采用ODS色谱柱，检测波长为280nm，以甲醇和水为流动相进行梯度洗脱，测定了麻辣火锅底料中的辣椒碱含量。结果显示，清油火锅底料中辣椒碱含量为0.068mg/g，牛油火锅底料中辣椒碱含量为0.077mg/g，方法加样平均回收率为101.85%和102.69%。
Matrix solid phase dispersion as an effective preparation method for food samples and plants before HPLC analysis – a riview
matrix solid phase dispersion high performance liquid chromatography food samples contaminants pesticides drug residues natural compounds
2014/3/19
This review deals with a preparation technique – Matrix Solid Phase Dispersion (MSPD) and its possibilities in the HPLC analysis for contaminants, pesticides, drug residues, and natural compounds in f...