1) free-glycin
游离甘氨酸
1.
A HPLC method study on determining the content of free-glycin in dairy drinks.
测得含乳饮料中游离甘氨酸的含量,与样品中蛋白质含量比较,从而对含乳饮料中是否违规添加甘氨酸进行分析。
2.
The amino acid analysis direct system was used to test the free-glycin in the milk drinks and the dairy products,and the methods for sample pretreatment and chromatographic parameters were studied.
利用氨基酸分析仪测定乳饮料及乳制品中游离甘氨酸含量。
2) free amino acids
游离氨基酸
1.
The determination of free amino acids in tobacco by pre-column derivatization of Rp-HPLC;
柱前衍生化反相高效液相色谱法测定烟草中的游离氨基酸
2.
Determination of free amino acids in transfer factor capsules by pre-column derivatization with RP-HPLC;
柱前衍生-反相高效液相色谱法测定转移因子胶囊中游离氨基酸
3.
Determination of Free Amino Acids in Burley Tobacco by High Performance Liquid Chromatography;
饼肥的不同施用量对白肋烟烟叶中的游离氨基酸的影响
3) free proline
游离脯氨酸
1.
Effects of drought stress on contents of free proline of Oenothera biennis;
干旱胁迫对月见草体内游离脯氨酸含量的影响
2.
Relationship between Grafted Eggplant Resistance to Verticilliun Wilt and the Leaf Chlorophyll Content,Relative Electrical Conductivity and Free Proline Content;
茄子嫁接抗黄萎病与叶片叶绿素含量、相对电导率和游离脯氨酸含量的关系
3.
Effect of temperature and PEG stress on the accumulation of free proline in persimmon leaves;
温度和PEG胁迫对甜柿叶片游离脯氨酸累积的影响
4) free amino acid
游离氨基酸
1.
Effection of free amino acid of milk by ultra-high pressure treatment;
超高压处理对牛乳中游离氨基酸影响的研究
2.
Determination method of free amino acid content in drink milk by UV-spectrometer;
紫外分光光度法测定含乳饮料中游离氨基酸含量
3.
Analysis of free amino acid content and whey protein composition in yogurt;
酸奶中游离氨基酸含量及乳清蛋白组成分析
5) FAA
游离氨基酸
1.
The effect of inoculating size,pH value and the reaction time on the hydrolysis were investigated by determining the free amino acid (FAA) content.
通过测定水解产物游离氨基酸(FAA)含量,比较霉菌添加量、pH值、水解时间对乳清中蛋白质水解度的影响,实验发现较佳的水解条件为:接种量0。
2.
The effects of low mass peptides and FAA formed in dry - cured hams on the formation of ham taste are mainly introduced and the possible mechanism forming the flavor substances is summarized in the article.
本文综述了近年来国内外关于干腌火腿风味物质的研究资料,重点介绍了干腌火腿中的小分子多肽和游离氨基酸在火腿滋味形成的作用,并对这些风味物质的产生机制进行总结。
3.
SDS-PAGE was used to analyze proteolysis of dry-salted duck samples of different processing phases and the free-amino acid(FAA) were tested as well.
用SDS-PAGE电泳分析蛋白质的降解规律,同时比较加工初期及末期游离氨基酸的变化,并以不接菌样品为对照。
6) free-amino acid
游离氨基酸
1.
Determination of total free-amino acid in tea by Nihydrin colorimetry;
茚三酮比色法测定茶叶中游离氨基酸总量
2.
An approach to determinating the free-amino acid level of bovine meat with Ninhydrin colorimetric method has been studied in this paper.
利用茚三酮比色法测定出牛肉中游离氨基酸含量。
3.
SDS-PAGE was used to analyze proteolysis of dry-salted duck samples of different processing phases and the free-amino acids(FAA) were tested as well.
以德汉逊氏酵母(Dabaryomyces hansenula)为发酵剂,研究其在风鸭加工过程中对肌肉蛋白降解的影响;通过SDS-PAGE电泳分析蛋白质的降解规律,比较加工初期与末期游离氨基酸含量的变化。
补充资料：甘氨酰-甘氨酰-甘氨酸
CAS: 556-33-2
分子式: C6H11N3O4
分子量: 189.17
熔点: 240-250℃
中文名称: 甘氨酰-甘氨酰-甘氨酸
英文名称: glycyl-glycyl-glycine；Glycine,N-(N-glycylglycyl)-；α-Diglycylglycin
分子式: C6H11N3O4
分子量: 189.17
熔点: 240-250℃
中文名称: 甘氨酰-甘氨酰-甘氨酸
英文名称: glycyl-glycyl-glycine；Glycine,N-(N-glycylglycyl)-；α-Diglycylglycin
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