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The Study on Ozone Ice in the Freshness Keeping of Fishery Products 被引量:3
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作者 XU Tao DENG Shanggui ZHENG Haiping 《肉类研究》 2009年第4期91-93,共3页
关键词 鱼类产品 臭氧 保鲜技术 贮藏温度
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Simultaneous determination of ten components in Dianxiankang Capsules by HPLC QAMS
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作者 GUANG Li-wen ZHANG Shuang +1 位作者 GAO Xin-lei YANG Tian-ming 《Journal of Hainan Medical University》 2022年第18期13-21,共9页
Objective:To establish an high performance liquid chromatography-quantitative analysis of multi components by single marker(HPLC-QAMS)method for simultaneous determination of gastrodin,parishin E,parishin B,parishin,t... Objective:To establish an high performance liquid chromatography-quantitative analysis of multi components by single marker(HPLC-QAMS)method for simultaneous determination of gastrodin,parishin E,parishin B,parishin,tenuifolin,onjisaponin B,methylophiopogonanone A,methylophiopogonanone B,β-asarone andαasarone in Dianxiankang Capsules.Methods:Waters Symmetry C_(18)column was used with acetonitrile-0.05%phosphoric acid solution as mobile phase for gradient elution.Multiwavelength switching detection.The contents of gastrodin,parishin E,parishin B,parishin,onjisaponin B,methylophiopogonanone A,methylophiopogonanone B,β-asarone andα-asarone were calculated by relative correction factor.At the same time,the contents of 10 components in 12 batches of Dianxiankang Capsules were determined by external standard method(ESM).Results:An HPLC-QAMS method was established tenuifolin as the internal reference substance was established.The relative correction factors of gastrodin,parishin E,parishin B,parishin,onjisaponin B,methylophiopogonanone A,methylophiopogonanone B,β-asarone andα-asarone were 0.8238,0.7239,1.0229,1.1881,0.7272,1.3108,0.9314,0.6549 and 1.0572,respectively.The relative correction factors had good repeatability and no significant difference with ESM(P>0.05).Conclusion:HPLC-QAMS can be used for simultaneous determination of multi-index components in Dianxiankang Capsules. 展开更多
关键词 HPLC QAMS Dianxiankang Capsules f_(k/s) Quantitative determination
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Rapid Detection of Nitrate in Aquatic Products by K-model of Characteristic Absorbance Points
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作者 YE Ting XU Tao DENG Shanggui 《肉类研究》 2010年第5期93-96,共4页
关键词 肉类制品 标准 产品质量 摘要
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