... 多酚类化合物 Polyphenol compounds 总酚类化合物 Total phenolic compounds 氨基酚类化合物对鲤鱼 Cyprinus caprio ...
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Changes of the amount of total phenolic compounds, total flavones and percent of DPPH scavenging activity in different kinds of vinegar were analyzed.
总酚含量、总黄酮含量可作为评价食醋抗氧化性的指标，总酚含量、总黄酮含量、DPPH自由基清除率可作为鉴别不同品种食醋的指标。
After absorption and purification by HPD400, the amount of total phenolic and total flavones compounds were increased by 10.18, 2.53 times.
经hpd - 400吸附纯化后，白首乌抗氧化提取物中总多酚含量提高了10.18倍，总黄酮提高了2.53倍。
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