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Preparation of flaxseed for lignan determination by gas chromatography–mass spectrometry method
defatting extraction GC/MS hydrolysis lignans
2014/2/25
Since 1980s, several methods for the determination of lignans in food samples have been developed depending on the types of lignans and foods analysed, but mostly on flaxseed as a reference food. In t...
Determination of banned dyes in spices by liquid chromatography−mass spectrometry
Sudan dyes Para Red Rhodamine B chilli curry liquid chromatography− mass spectrometry
2014/3/4
A simple and rapid multiresidue method for the determination of nine banned synthetic dyes in various spices has been developed. Reversed phase HPLC coupled with mass spectrometry (tandem in timeͨ...