搜索结果: 1-15 共查到“食品科学技术 HPLC”相关记录33条 . 查询时间(0.203 秒)
目的 采用HPLC梯度洗脱法同时测定沉香化滞丸中沉香四醇、柚皮苷、橙皮苷、新橙皮苷、和厚朴酚、大黄素、厚朴酚、木香烃内酯、去氢木香内酯、大黄酚、大黄素甲醚11种成分。方法 采用Thermo Syncronis C18色谱柱(250 mm×4.6 mm,5 μm),流动相为水-乙腈,梯度洗脱:0~10 min,20%乙腈;10~20 min,20%~40%乙腈;20~24 min,40%乙腈;24~...
炭黑氨基柱净化-HPLC-ICP-MS测定黄酒中铬价态及含量
电感耦合等离子体质谱 铬形态 黄酒
2016/5/23
炭黑氨基柱净化-HPLC-ICP-MS测定黄酒中铬价态及含量。
Characterisation of hop varieties grown in Romania based on their contents of bitter acids by HPLC in combination with chemometrics approach
α-acids β-acids Romanian hop cultivars Humulus lupulus principal component analysis
2015/3/30
Reverse-phase high performance liquid chromatography technique was used for studying the evolution of bitter acids from three varieties of hop growing in Romania during the development of hop cones an...
本研究建立了直接进样测定葡萄糖、果糖和柠檬酸、磷酸的糖酸高温体系中5-HMF含量的高效液相色谱法,采用安捷伦Lc1260高效液相色谱仪,紫外检测器,检测波长284nm,流动相为5%(V/V)甲醇水溶液。经过测定条件分析(检测波长、流动相比例、流速和样品过滤方式)与方法评价(选择性、精密度、检出限、回收率和样品测定等)研究,得到标准曲线方程为y=0.006x-0.137,相关系数R2为0.999,精...
HPLC-RI法测定食用酵母的海藻糖含量
高效液相色谱 食用酵母 海藻糖 含量
2016/6/29
目的:建立酵母海藻糖的提取方法,并比较啤酒酵母、葡萄酒酵母、高活性酵母、酿酒高活性酵母的海藻糖含量。方法:酵母菌体经液氮研磨后以乙醇-水溶液为溶媒,通过超声波辅助的方法提取海藻糖,采用HPLC法分析海藻糖含量。以酿酒高活性酵母为例,在单因素实验基础上通过正交实验优化酵母菌海藻糖的提取工艺,并比较4株食用酵母菌海藻糖的含量。结果:酵母菌细胞海藻糖提取的最优工艺条件为:在80℃的条件下,乙醇浓度为50...
目的:为了建立定量检测酪蛋白水解物中的血管紧张素转换酶(ACE)抑制肽的反相高效液相色谱(RP-HPLC)方法。方法:酪蛋白先经过胃蛋白酶水解、再经过胰蛋白酶水解,用风味蛋白酶和离子交换树脂对水解物先后进行脱苦和脱盐处理。建立标准品十肽酪氨酸-谷氨酰胺-赖氨酸-苯丙氨酸-脯氨酸-谷氨酰胺-酪氨酸-亮氨酸-谷氨酰胺-酪氨酸(YQKFPQYLQY)的RP-HPLC检测方法,运用外标法测定酪蛋白水解物中...
HPLC-DAD法测定通贤柚叶中两种活性黄酮的含量
通贤柚叶 高效液相色谱-二极管阵列检测器 柚皮苷 野漆树苷 含量测定
2016/12/23
HPLC-DAD法测定通贤柚叶中两种活性黄酮的含量。
HPLC-UV-CL联用研究霍山石斛生物碱清除自由基活性。
Organic acids (oxalic, citric, malic, and succinic) contents of Domat, Memecik and Uslu varieties of olives grown in Turkey were investigated using HPLC method. Organic acids were extracted from olive...
冷皂化-HPLC测定强化食品中的维生素A、E的方法研究
高效液相色谱法 冷皂化
2015/12/23
建立测定强化食品中的维生素A、E的冷皂化-HPLC方法。方法 试样经过夜冷皂化后,醋酸调pH值至6.0~7.5,定容离心后高效液相色谱法测定;色谱条件:色谱柱SUPERIOREX ODS ( 4.6 mm×250 mm,5μm),流动相:甲醇+水=94+6。结果 方法的线性范围:维生素A:0.25~3.00μg/ml;维生素γ-E、δ-E、α-E:10.0~150μg/ml。相关系数R为0.999...
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...
Comparative Enantioseparation of Monoterpenes by HPLC on Three Kinds of Chiral Stationary Phases with an On-Line Optical Rotatory Dispersion under Reverse Phase Mode
enantioseparation chiral stationary phases monoterpenes
2009/6/17
HPLC enantioseparation of chiral monoterpenes was studied using amylose (AD-H), cellulose (OD-H) and β-cyclodextrin (CD-Ph), phenyl carbamate derivatives as chiral stationary phases (CSPs). The contri...
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-...