The hydrolysis rate of Fructus Sophorae isoflavones was detected by high performance liquid chromatography.
采用高效液相色谱法检测槐角异黄酮水解率。
Abstract : Fructus Sophorae isoflavones were hydrolyzed to genistein in hydrochloric acid-methanol solution.
摘要 ： 利用盐酸甲醇溶液对槐角总异黄酮进行水解制备染料木黄酮。
An Instant drink made from Fructus Sophorae Japonicae was developed. The rutin content and physical characteristics of the product were studied.
以槐角为原料，开发了一种速溶槐角饮料，研究了不同工艺及配方对产品中芦丁含量及物性的影响。
The effects of hydrolysis time, hydrolysis temperature and hydrochloric acid concentration on hydrolysis rate of Fructus Sophorae isoflavones were investigated.
探讨水解时间、盐酸浓度和水解温度对异黄酮水解率的影响，并通过响应面法确定最佳水解条件。
The effects of hydrolysis time, hydrolysis temperature and hydrochloric acid concentration on hydrolysis rate of Fructus Sophorae isoflavones were investigated.
探讨水解时间、盐酸浓度和水解温度对异黄酮水解率的影响，并通过响应面法确定最佳水解条件。
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