总固形物是食品行业的一个技术指标，反应食品的可溶性固形物和不可溶性固形物的含量。理论上等同于干物质指标。
方法从主要成分含量、指纹图谱、总固形物得率、除杂试验等多角度不同层次比较分析不同纯化产物与活性部位成分群的相似度和纯化效果。
METHODS: Screening the purification condition by means of the content of active principle, fingerprint chromatography, the yield of dry extracts, et al. of the purified product.
结果表明，增施有机肥（烘干鸡粪），果实中可溶性固形物、蔗糖和总糖含量显著高于对照。
The results showed that soluble solids, sucrose and total sugar contents of fruit were increased significantly by applying organic manure.
该文研究了腐乳生产过程中，采用不同包装材料，对其游离氨基酸态氮、食盐、总酸、游离脂肪酸和可溶性无盐固形物含量的影响。
This article discusses effects of different package materials on free amino acids nitrogen, salt, free fatty acids, and soluble solid content without salt during the sufu production.
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