搜索结果: 16-30 共查到“食品科学技术 HPLC”相关记录33条 . 查询时间(0.12 秒)
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...
Determination of Sterols in Dairy Products and Vegetable Fats by HPLC and GC Methods
cholesterol sterols milk dairy products RP HPLC GC
2014/3/10
Cholesterol concentrations in goat milk, goat milk cheeses, ewe’s milk, ewes milk cheeses, dairy bioproducts, and concentrations of cholesterol, stigmasterol and sitosterol in butter, butter with adde...
The aim of this study was the determination of lactoferrin in goat milk using HPLC method. Milk samples were collected at a goat farm in the South Moravia Region, the Czech Republic. It were establish...
Detection of plant raw materials in meat products by HPLC
HPLC isoflavones galactooligosaccharides
2014/3/7
The Czech legislation (Decrees No. 326/2001, 202/2003 and 651/2004 of the law No. 110/1997 as amended) regulates the requirements for the selected meat products with regard to the contents of individu...
SE-HPLC separation of myosin complex with tannins from bearberries (Arctostaphylos uva-ursi L. Sprengel) leaves – a short report.
myosin tannins SE-HPLC bearberry protein-tannins complex
2014/3/7
Phenolic compounds were extracted from bearberry (Arctostaphylos uva-ursi L. Sprengel) leaves into 95% (v/v) ethanol. The tannin constituents were separated from the crude extract using Sephadex LH-20...
Evaluation of Biogenic Amines in Organic and Non-Organic Wines by HPLC OPA Derivatization
organic wine biogenic amines HPLC
2009/3/5
Organic and non-organic wines, selected on the basis of consumers’ preference towards healthy products, were produced from the grapes of Vitis vinifera varieties Semillon, Colombard, Cabernet Sauvigno...
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%。
Effect of Filtration Systems on the Phenolic Content in Virgin Olive Oil by HPLC-DAD-MSD
Phenolic Content HPLC-DAD-MSD
2008/11/26
This research has been carried out to determine the filtration effect on the phenolic content and on the visual characteristics of olive oil. The influence of the filtration system on the phenolic and...
HPLC鉴定芥蓝中完形硫代葡萄糖甙
芥蓝 HPLC
2008/5/12
本文对芥蓝中硫代葡萄糖甙组成与含量进行研究。结果表明,HPLC梯度洗脱能很好地分离不同硫甙。二极管阵列(DAD)光谱发现,脂肪类硫代葡萄糖甙在225nm处有一个特征吸收峰,而吲哚类硫甙除在225nm处有吸收峰外,在280nm处还有吸收峰。经鉴定,芥蓝中的硫代葡萄糖甙有7种,主要的硫甙为3-丁稀基GS,约占总量的40%～60%。而4-羟基-3-吲哚基甲基GS和4-甲氧基-3-吲哚基甲基GS的含量最低...
牛肉样品中维生素C的HPLC测定
HPLC测定 维生素C 牛肉样品
2008/4/29
肉制品中维生素C的测定常用比色法和荧光法。本文描述一种简单快速的高压液相色谱法(HPLC)分析牛肉中少量Vc。这种方法使用梯度洗脱(0.1%草酸溶液＋乙腈，96∶4)，具有分辨率高，洗脱快，回收率(99%)和相对误差小(4.2%)等优点。
Determination of anthocyanins in red grape skin by pressurised fluid extraction and HPLC
flavonoids grapes PFE HPLC analysis
2014/3/3
Grape anthocyanins not only play an important role in the colour quality of red wines but they also have many beneficial effects on human health, e.g., reduction of coronary heart disease incidence, o...
HPLC-MS/MS method for analysis of isoproturon in difficult matrix: poppy seeds
HPLC-MS/MS isoproturon method development SPE poppy seeds
2014/3/3
While several validated methods have been developed for analysis of phenylurea herbicides in staple food plants, analytical procedures suitable for their quantification in minor crops such as poppy se...
反相HPLC法快速测定鸭蛋蛋黄粉中胆固醇含量
鸭蛋 胆固醇 RP-HPLC
2007/8/10
通过RP-HPLC方法，比较了不同的流动相、流速、检测波长和温度对鸭蛋蛋黄粉中胆固醇分离效果的影响。确定试验最佳条件为：流动相：乙睛：甲醇：异丙醇＝50∶80∶10(体积比)，柱温45℃，进样量20 μL，流速1.3 mL/min，检测波长205 nm。在此条件下测得的天然红心鸭蛋蛋黄粉和普通鸭蛋蛋黄粉中胆固醇的含量分别为24.84 mg/g和25.75 mg/g。
Separation of low molecular weight rapeseed proteins by RP-HPLC-DAD – a short report
HPLC rapeseed low molecular weight proteins phenolics phenolic acids
2014/3/17
Low molecular weight proteins were extracted and isolated from rapeseed and analysed using the HPLC-DAD method. The separation of proteins and phenolic compounds was done on the reversed phase C18 col...
2005年11月30日上午九点半，由中国农业大学食品科学与营养工程学院段长青教授主持的科研课题“红葡萄酒中酚类物质HPLC-MS谱库构建及指纹分析”成果鉴定会在东校区食品学院葡萄酒文化传播中心会议室召开。鉴定委员会一致同意通过鉴定，认为“红葡萄酒中酚类物质HPLC-MS谱库构建及指纹分析”技术对红葡萄酒的质量控制与相关生产工艺的研究具有重要的理论意义和实用价值，填补了国内空白，达到了国际领先水平。