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1) GC-MS

GC-MS法

To Detect Organophosphorus Pesticide Multi-residues with GC-MS; 点击朗读

GC-MS法测定多种有机磷农药残留

Determination of Phthalate Esters in Water by GC-MS 点击朗读

GC-MS法测定水中邻苯二甲酸酯

Through GC-MS combined with SDE (simultaneous distillation and solvent extraction),the volatile flavor compounds of stewed marinated beef by different processings are detacted and analysised.

本研究采用SDE与GC-MS法对不同工艺条件下的卤牛肉中的挥发性风味物质成分进行测定与分析,结果表明,试验组共测出44种挥发性物质,少于对照组中测出的51种挥发性物质,通过成分的分析,为以后的工艺与风味研究提供一定的依据。

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2) GC-MS method 点击朗读

GC-MS法

with LH-20 column,and trimethylsilylation at 60℃ for 30 min,then the GC-MS method in selected ion monitoring mode(SIM) was used to analyze them.

目的:建立GC-MS法测定肉中雌二醇、戊酸雌二醇、炔雌醚、苯甲酸雌二醇残留量的方法。

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3) GC/MS/MS 点击朗读

GC/MS/MS法

Detection of clenbuterol residues in biological materials by GC/MS/MS; 点击朗读

GC/MS/MS法测定生物材料中克伦特罗残留量的研究

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4) GC-MS/MS 点击朗读

GC-MS/MS法

Determination of inorganic cyanide in biological samples by GC-MS/MS 点击朗读

GC-MS/MS法检验生物检材中的无机氰化物

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5) GC/MS

GC/MS法

The Determination of p-Nitrochlorobenzene and 2,4-Dinitrochlorobenzene in Water by SPE-GC/MS;

SPE-GC/MS法测定水中对硝基氯苯和2,4-二硝基氯苯

Analysis of Chemical Components of Meat-like Flavor in Beef Hydrolysate by GC/MS; 点击朗读

GC/MS法分析牛肉酶解物衍生肉香风味的化学成分

Analysis of Chemical Components of Meat-like Flavor in Hydrolyzed Vegetable Protein by GC/MS;

GC/MS法分析水解植物蛋白衍生肉香风味的化学成分

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6) GC/MS method 点击朗读

GC/MS法

28 components were identified by GC/MS method. 点击朗读

1%,用GC/MS法从黑胡椒根挥发油中分离并确定出28种化学成分。

GC/MS method is applied to determine the chemical constituents of the volatile oil,18 compounds were identified,The percent contents of the chemical components identified are obtained by G1701BA Chemstation.

用同时蒸馏萃取方法对木蝴蝶中挥发油组分进行了提取 ,测得木蝴蝶挥发油含量为 0 3% ,并用GC/MS法对挥发油进行了分离和鉴定 ,确认出 18种化合物 ;用峰面积归一法通过G170 1BA化学工作站数据处理系统得出各化学成分在挥发油中的百分含量为 92 35

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补充资料：Orange Salt GC

分子式：
CAS号：

性质：为橙色基GC(C.I.色基2)的稳定重氮盐。乳白色粉末。在棉上与色酚偶合为橙色。间氯苯胺重氮化后与硼砂及氢氟酸制成的氟硼酸成盐制得。主要用于棉和黏纤维胶织物的染色及印花。

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

GC/MS法鉴定顶空GC/MS法 GC-MS GC/MS 预浓缩-GC-MS法气质联用法(GC/MS)

GC-MS方法 GC/MS/DS法 GC-SIM-MS法

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	您的位置：首页 -> 词典 -> GC-MS法 1) GC-MS GC-MS法 1. To Detect Organophosphorus Pesticide Multi-residues with GC-MS; GC-MS法测定多种有机磷农药残留 2. Determination of Phthalate Esters in Water by GC-MS GC-MS法测定水中邻苯二甲酸酯 3. Through GC-MS combined with SDE (simultaneous distillation and solvent extraction),the volatile flavor compounds of stewed marinated beef by different processings are detacted and analysised. 本研究采用SDE与GC-MS法对不同工艺条件下的卤牛肉中的挥发性风味物质成分进行测定与分析,结果表明,试验组共测出44种挥发性物质,少于对照组中测出的51种挥发性物质,通过成分的分析,为以后的工艺与风味研究提供一定的依据。更多例句>> 2) GC-MS method GC-MS法 1. with LH-20 column,and trimethylsilylation at 60℃ for 30 min,then the GC-MS method in selected ion monitoring mode(SIM) was used to analyze them. 目的:建立GC-MS法测定肉中雌二醇、戊酸雌二醇、炔雌醚、苯甲酸雌二醇残留量的方法。更多例句>> 3) GC/MS/MS GC/MS/MS法 1. Detection of clenbuterol residues in biological materials by GC/MS/MS; GC/MS/MS法测定生物材料中克伦特罗残留量的研究更多例句>> 4) GC-MS/MS GC-MS/MS法 1. Determination of inorganic cyanide in biological samples by GC-MS/MS GC-MS/MS法检验生物检材中的无机氰化物更多例句>> 5) GC/MS GC/MS法 1. The Determination of p-Nitrochlorobenzene and 2,4-Dinitrochlorobenzene in Water by SPE-GC/MS; SPE-GC/MS法测定水中对硝基氯苯和2,4-二硝基氯苯 2. Analysis of Chemical Components of Meat-like Flavor in Beef Hydrolysate by GC/MS; GC/MS法分析牛肉酶解物衍生肉香风味的化学成分 3. Analysis of Chemical Components of Meat-like Flavor in Hydrolyzed Vegetable Protein by GC/MS; GC/MS法分析水解植物蛋白衍生肉香风味的化学成分更多例句>> 6) GC/MS method GC/MS法 1. 28 components were identified by GC/MS method. 1%,用GC/MS法从黑胡椒根挥发油中分离并确定出28种化学成分。 2. GC/MS method is applied to determine the chemical constituents of the volatile oil,18 compounds were identified,The percent contents of the chemical components identified are obtained by G1701BA Chemstation. 用同时蒸馏萃取方法对木蝴蝶中挥发油组分进行了提取 ,测得木蝴蝶挥发油含量为 0 3% ,并用GC/MS法对挥发油进行了分离和鉴定 ,确认出 18种化合物 ;用峰面积归一法通过G170 1BA化学工作站数据处理系统得出各化学成分在挥发油中的百分含量为 92 35 更多例句>> 补充资料：Orange Salt GC 分子式： CAS号：性质：为橙色基GC(C.I.色基2)的稳定重氮盐。乳白色粉末。在棉上与色酚偶合为橙色。间氯苯胺重氮化后与硼砂及氢氟酸制成的氟硼酸成盐制得。主要用于棉和黏纤维胶织物的染色及印花。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 GC/MS法鉴定顶空GC/MS法 GC-MS GC/MS 预浓缩-GC-MS法气质联用法(GC/MS)

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