...艾塞那肽；高效液相色谱法；有关物质；醋酸含量 [gap=918]Key words: Exenatide; HPLC; Related substance; Acetic acid content ...
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结果：在放置过程中醋酸含量下降，而乙酸乙酯含量增加。
RESULTS During the storage period, the content of acetic acid reduced and the content of its labile product increased.
进料中醋酸含量增加时，塔顶、塔釜醋酸浓度均随之增加。
With increasing of initial concentration of acetic acid, acetic acid concentration of tower top and bottom increased.
对柿子原浆果醋的加工技术进行了研究，并分析了柿果醋加工过程中酒精、糖及醋酸含量的变化规律。
A new processing technology of persimmon vinegar with persimmon pulp was studied and the changes of alcohol, sugar and acetic acid contents during the processing were analyzed.
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