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食品与药品, ISSN 1672-979X, 2019, Volume 21, Issue 4, pp. 303 - 306
TS262.91; 目的 考察智能感官技术对中药保健酒的口味区分及对配方工艺优化的预测作用.方法... 
Journal Article
by 赵婷 and 国大亮 and 刘洋 and 赵宇 and 徐道情 and 刘玉璇
现代食品, ISSN 1007-3582, 2019, Issue 18, pp. 96 - 99
TS262.91; 药酒具有非常悠久的历史,是中国酒类中独特的存在,其因具有滋养身体、强健筋骨的功效而广受人们喜爱.本文主要从药酒的发展历史、制备工艺、澄清技术、质量检测和临床应用5个方面对其进行总结和阐述,旨在为药酒未来的发展提供新思路、新方法. 
Journal Article
齐鲁药事, ISSN 1672-7738, 2012, Volume 31, Issue 8, pp. 446 - 447
R927.2; 目的 建立紫苏叶油中紫苏酮的含量测定方法.方法 采用气相色谱法,色谱条件:色谱柱为DB-17石英毛细管柱(30 m×0.25 mm,0.25 μm);进样口温度280 ℃;分流比为50:1;检测器温度为280 ℃;进样量1 μL;程序升温:初始温度100 ℃,保持5 min,以每分钟5... 
Journal Article
天津药学, ISSN 1006-5687, 2012, Volume 24, Issue 4, pp. 6 - 8
R927.2; 目的 建立HPLC法测定通脉养心丸中五味子醇甲含量的方法.方法 色谱柱:Agilent XDB C18 (250 mm ×4.6 mm,5μm);流动相:乙腈-0.1%甲酸溶液(39∶61);检测波长:250 nm;流速:1.0 ml/min.结果:线性范围为0.01 654~2.068... 
Journal Article
2019, Volume 6, Issue 25
R222;... 
Magazine Article
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