应用酸水解法，对纯化物进行了氨基酸组成测定。
Amino acid component was determined by using acid hydrolysis method.
研究了采用酸水解法测定南瓜中的多糖含量的方法。
The method of determining the content of polysaccharides in pumpkin with acid hydrolysis was studied.
而酸水解法只需两天，成品往往具有刺激性的味道、不透明和明显的化学香气。
The non-brewed sauces take only two days to make and are often opaque with a harsh flavor and chemical aroma.
单管化学合成模块是一种用酸水解法制备18f -FDG的自动化设备。
"1-pot" equipment is an automatic synthesis module of producing 18f-fdg by acid hydrolysis process.
论文从以下几个方面对影响淀粉微晶及其晶型的因素进行了探索：1、酸水解法。
In this paper, we make exploration on the factors affecting the crystal type of starch crystallite in the following aspects: 1. Acid-catalyze hydrolysis.
探讨了在实验室条件下，采用酸水解法处理豆皮制备食用微晶纤维素的工艺条件。
The technology of microcrystalline cellulose from soybean hulls was obtained by a lot of experiments made in LABS in this paper. Acidolysis of soybean hulls was the main preparation method.
今天的酱油酿造主要有两种方法：传统的酿造法- - -发酵法，非酿造方法- - -酸水解法。
Today soy sauce is made by two methods: the traditional brewing method, or fermentation, and the non-brewed method, or chemical-hydrolyzation.
以低纯度商品大豆异黄酮为原料，利用酸水解法、超声波辅助酸水解法及酶水解法制备高纯度大豆异黄酮甙元产品。
The high purification soy isoflavone aglycone was extracted from low purification soy isoflavone product by acid hydrolysis, ultrasound-assisted acid hydrolysis and enzyme hydrolysis.
本提取方法与国标法的酸水解法（GB5009。 6-85）和哥特里-罗紫法（GB/T5009.46-1996）比较，DHA的提取率提高了10%以上，本提取方法的回收率为97.0%-98.3%，且具有操作简便、不易出现乳化等优点。
The rate of DHA extraction by this method was 10% more than that by the methods of GB5009.6-85 and GB/T5009.46-1996. The recovery was 97.0% - 98.3% . Meanwhile, this method is simple and accurate.
以鸡羽毛为原料，采用正交试验研究微波水解法制备复合氨基酸的工艺条件。
Microwave hydrolysis extraction of compound amino-acids from feather was optimized by an orthogonal experiment.
对凝胶多糖的酸降解法、酶水解法、超声波降解法及凝胶渗透色谱(GPC)分级法制备低分子量凝胶多糖的研究进展进行综述。
In this paper, the research progress of acid hydrolysis, enzymatic hydrolysis, ultrasonic degradation and GPC fractionation of curdlan are reviewed.
对凝胶多糖的酸降解法、酶水解法、超声波降解法及凝胶渗透色谱(GPC)分级法制备低分子量凝胶多糖的研究进展进行综述。
In this paper, the research progress of acid hydrolysis, enzymatic hydrolysis, ultrasonic degradation and GPC fractionation of curdlan are reviewed.
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