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| 高效液相色谱法分析鉴定调味品及其原料中肌苷酸钠和鸟苷酸钠 | |
| 引用本文： | 戴军,谷海先,陶冠军.高效液相色谱法分析鉴定调味品及其原料中肌苷酸钠和鸟苷酸钠[J].中国脊柱脊髓杂志,1998(3). |
| 作者姓名： | 戴军 谷海先 陶冠军 |
| 作者单位： | 无锡轻工大学中央研究所 |
| 摘 要： | 分别选用ＮＨ２柱和ＯＤＳ柱，采用两种高效液相色谱分离模式，建立了调味品及其原料中肌苷酸钠和鸟苷酸钠的定量分析和定性鉴定的方法。方法简便易行，准确可靠。 |
| 关 键 词： | 高效液相色谱 肌苷酸钠 鸟苷酸钠 调味品 |
Determination of IMP and GMP in the Condiments and their Raw Materials by HPLC |
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| Dai Jun,Gu Haixian,Tao Guanjun.Determination of IMP and GMP in the Condiments and their Raw Materials by HPLC[J].Chinese Journal of Spine and Spinal Cord,1998(3). | |
| Authors: | Dai Jun Gu Haixian Tao Guanjun |
| Abstract: | Two methods were developed for qualitative and quantitative analysis of IMP and GMP in condiments and their raw materials by reversed phase(on the C 18 column) and normal phase(on the NH 2 column) high performance liquid chromatography. The techni |
| Keywords: | high performance liquid chromatography disodium 5' inosinate disodium 5' guanylate condiments |
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