A liquid chromatograph - mass spectrometric method for the determination of sodium cyclamate in food had been established.
建立了食品中甜蜜素的液相色譜 - 串聯(lián)質(zhì)譜測(cè)定方法,研究了不同提取溶劑的影響.
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The determination of cyclamate in food by capillary column gas chromatography detector ( ECD ) is studied.
研究了測(cè)定食品中微量甜蜜素的毛細(xì)管柱氣相色譜 ECD 分析方法.
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The production applied sodium cyclamate and xylitol as sweet agent instead of sucrose.
并作為軟糖的膠凝劑和成形劑,以甜蜜素、木糖醇作為甜味劑取代蔗糖研制而成.
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