搜索结果: 1-6 共查到“食品检验学 chromatography”相关记录6条 . 查询时间(0.044 秒)
Simultaneous determination of the residues of fourteen quinolones and fluoroquinolones in fish samples using liquid chromatography with photometric and fluorescence detection
chromatographic method UV detectecton salmon
2014/2/25
A chromatographic method is described for assaying fourteen quinolones and fluoroquinolones (pipemidic acid, marbofloxacin, norfloxacin, ciprofloxacin, danofloxacin, lomefloxacin, enrofloxacin, sarafl...
Preparation of flaxseed for lignan determination by gas chromatography–mass spectrometry method
defatting extraction GC/MS hydrolysis lignans
2014/2/25
Since 1980s, several methods for the determination of lignans in food samples have been developed depending on the types of lignans and foods analysed, but mostly on flaxseed as a reference food. In t...
Flavor Design of Sesame-flavored Dressing Using Gas Chromatography/Olfactometry and Food Kansei Model
sesame-flavored dressing solid-phase microextraction (SPME) sensory analysis
2009/5/31
Instrumental and sensory analyses were carried out on sesame-flavored dressings to identify the odorants affecting their perceived quality. The sampling of the odor-active compounds was performed by s...
Determination of Amitraz Residue by Headspace Gas Chromatography in Honey and Beeswax Samples from Iran
Amitraz Residue Headspace Gas Chromatography Honey Beeswax Iran
2009/1/21
In this study, 70 samples of honey and beeswax from different beehives (Eastern and Western Azerbaijan, Ardabil territory, Iran), markets and store shelves of (Tehran, Iran) were collected during 2006...
Assessment of the authenticity of fruit spirits by gas chromatography and stable isotope ratio analyses
authenticity fruit spirits gas chromatography stable isotope ratio analysis IRMS SNIF-NMR linear discriminant analysis
2014/3/3
The gas chromatographic (GC) determination of volatile constituents and the determination of 13C/12C isotope ratios by isotope ratio mass spectrometry – IRMS analysis as well as SNIF–NMR analysis of (...
Determination of banned dyes in spices by liquid chromatography−mass spectrometry
Sudan dyes Para Red Rhodamine B chilli curry liquid chromatography− mass spectrometry
2014/3/4
A simple and rapid multiresidue method for the determination of nine banned synthetic dyes in various spices has been developed. Reversed phase HPLC coupled with mass spectrometry (tandem in timeͨ...