1) volatile components
挥发性成分
1.
Development on application of headspace single drop microextraction in analysis of volatile components;
顶空单液滴微萃取在挥发性成分分析中的应用进展
2.
Applications of solid-phase microextraction and gas chromatography-mass spectrometry technique on analysis of volatile components in natural products;
固相微萃取-气质联用技术在天然产物挥发性成分分析中的应用
3.
Determination of volatile components in bergamot by gas chromatography-mass spectrometry with solid-phase microextraction;
固相微萃取气相色谱-质谱分析佛手挥发性成分
2) Volatile component
挥发性成分
1.
Analysis of volatile components from the flowers of Chrysanthemum morifolium by GC-MS with solid-phase microextraction;
固相微萃取-气相色谱-质谱技术应用于菊花的挥发性成分分析
2.
Influence of 3 different yeast strains on the production of volatile components in Brandy
不同酵母菌对白兰地挥发性成分的影响
3.
Determination of volatile components from Illicium verum Hook. F. by HS-SPME and GC-MS
顶空-固相微萃取法并气相色谱-质谱法测定八角茴香挥发性成分
3) volatile constituents
挥发性成分
1.
Studies on the volatile constituents of the buds and flowers of Edgeworthia chrysantha Lindl.in Henan Province;
河南产结香花蕾和花的挥发性成分研究
2.
Determination of volatile constituents from Coleus forskohlii (Willd.) by GC-MS;
毛喉鞘蕊花挥发性成分的气相色谱-质谱联用分析
3.
Extraction and determination of volatile constituents from Melaleuca alternefolia growing in Guangxi province;
互叶白千层挥发性成分的提取和分析
4) volatile compounds
挥发性成分
1.
Extraction,preparation and identification of volatile compounds in Changyu XO brandy;
张裕XO级白兰地挥发性成分的提取分离与鉴定
2.
The contribution of starter culture to volatile compounds in fermented sausages;
微生物发酵剂对发酵香肠中挥发性成分的影响
3.
Analysis of volatile compounds of propolis by solid-phase microextraction combined with GC-MS;
固相微萃取与GC-MS法分析蜂胶中挥发性成分
5) volatiles
挥发性成分
1.
Objective:To sdudy optimized technics of β-cyclodextrin(β-CYD) inclusion techniques for volatiles from Compound Liguoric Tablet.
目的:研究β-环糊精包合复方甘草片挥发性成分的最佳工艺。
2.
The volatiles in cured fish were extracted through the solid phase micro-extraction fiber and identified by GC-MS.
运用固相微萃取与气-质联用技术初步鉴定了不同工艺制作的腌腊鱼中挥发性物质的组成,结果表明:腌制可促进鱼中挥发性物质及前体向腌腊鱼相关风味物质的转化;酯类化合物是腌腊鱼中可能的特征性风味物质,2种浓度盐水腌制的腌腊鱼中均含有乙酸-11-十二烯-1-酯、十二酸甲酯、12-甲基十三酸甲酯、14-甲基十五酸甲酯、Z-9-十六烯酸乙酯和邻苯二甲酸二叔丁酯等多种酯类化合物,但主要挥发性成分组成差异明显;低温干燥有利于促进腌腊鱼风味的形成,干燥时应使用较低的温度。
3.
The extraction and chromatography conditions were optimized with compared some common analysis in fish meat volatiles.
以我国重要食用的淡水鱼之一,白鲢鱼为原料,采用涂有聚二甲基硅氧烷-二乙烯苯(PDMS-DVB)涂层的固相微萃取头萃取挥发性成分,以鱼肉气味成分中含量比较多的物质(己醛、己醇、庚醛、庚醇、辛醛、1-辛烯-3-醇、壬醛等)为参照对象,比较了不同涂层的萃取头、萃取时间、萃取温度、离子强度、初始状态下不分流时间的长短、解吸时间、程序升温速率等因素对固相微萃取的萃取效率以及气相色谱-质谱联用仪分析效率的影响,建立了顶空固相微萃取技术与气相色谱-质谱联用仪分析鉴定鱼肉中的气味成分的方法。
6) volatile compound
挥发性成分
1.
Analysis of chemical constituents of licorice extract volatile compounds by GC-MS
SDE/GC-MS分析甘草浸膏的挥发性成分
2.
Analysis of volatile compounds from Illicium verum Hook. f. by static headspace-GC-MS
静态顶空-气相色谱-质谱法测定八角挥发性成分
3.
Objective To compare the difference of volatile compounds of Herba Asari from Jilin province obtained by different sample preparation methods.
方法采用传统的水蒸气蒸馏提取挥发油,和顶空进样直接采集挥发性成分2种方法,对吉林细辛中的挥发性成分进行GC-MS分析。
补充资料：睾丸多组织成分的生殖细胞性肿瘤
睾丸多组织成分的生殖细胞性肿瘤
病名。睾 丸生殖细胞性肿瘤之一。亦称睾丸混合性癌。该肿瘤由一种以上组织学类型所构成。如畸胎 瘤合并胚胎性瘤、精原细胞瘤合并胚胎性癌、畸胎瘤合并精原细胞瘤、胚胎性癌、畸胎瘤和 绒毛膜上皮癌混合等。其恶性程度及预后主要取决于肿瘤所含各种组织学类型的多少。治疗 亦需依肿瘤所含组织学类型及各自比例择之。参见各条。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条