采用无盐发酵制备酱油，反相高效液相色谱(rhplc)法测定异黄酮含量，并对酱油中大豆异黄酮的提取分离方法进行了研究。
Soy sauce was prepared by fermentation without salt. The content of isoflavones in soybean, soy sauce mash and soy sauce was determined by RHPLC respectively.
在不同金属盐体系中，微量正辛醇的加入能明显降低金属离子的中相盐宽，但不会改变中相盐宽的排列顺序。
In the systems containing different metal salts, salinity width of the middle phase has been reduce obviously and the order of arrange has not been changed with addition of micron-octanol.
利用X射线衍射(XRD)和扫描电镜(sem)等手段，对高温熔盐热腐蚀后的组织形貌、元素分布及物相进行了分析。
The microstructure? Element distribution and phase after hot-corrosion were analysed by means of X-ray diffraction (XRD) and scanning electron microscope (SEM).
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