以及对微量元素在食品精制过程中的损失也作了一些初步探讨。

The loss of trace elements during the purification of food was investigated.

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方法用高效液相色谱(hplc)法考察疏肝理脾片主要指标成分芍药苷在原生产各环节中(水提液、精制液、干燥品等样品)的提取率、损失率、转移率。

Methods To explore the influences of each links of productive process on the rate of extraction, percentage loss and the transferring rate of paeoniflorin by HPLC.

youdao

方法用高效液相色谱(hplc)法考察疏肝理脾片主要指标成分芍药苷在原生产各环节中(水提液、精制液、干燥品等样品)的提取率、损失率、转移率。

Methods To explore the influences of each links of productive process on the rate of extraction, percentage loss and the transferring rate of paeoniflorin by HPLC.

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