高效液相色谱法测定骨髓蛋白粉的蛋白质系数

doi:10.7506/rlyj1001-8123-201007014

Download: PDF (4080 KB) HTML (1 KB)
Export: BibTeX | EndNote (RIS)

Abstract To developed the method of the determination for total protein factor in bone marrow protein powder by HPLC. Decomposition by acid hydrolysis of proteins in bone marrow protein powder, characterized by retention time, quantitatived by the percentage area of amino acid, obtained to the protein factor in bone marrow protein powder is 5.65.

Key words： protein factor bone marrow protein powder HPLC

:

TS201.1

	Service

	E-mail this article
	Add to my bookshelf
	Add to citation manager
	E-mail Alert
	RSS
	Articles by authors
	CHEN Jun
	WAN Hongmei
	PAN Zhiming
	ZHOU Luming

Cite this article:

CHEN Jun,WAN Hongmei,PAN Zhiming, et al. Determination of Protein Factor in Bone Marrow Protein Powder by HPLC[J]. Meat Research, 2010, 24(7): 54-56.

URL:

https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-201007014 OR https://www.rlyj.net.cn/EN/Y2010/V24/I7/54

[1]	LI Qi, LI Xiaomin, JIANG Deming, TAN Xinyue, WANG Qing, ZHANG Xiaolin. Determination of Flavor-Active Nucleotides in Cooked Pork by High Performance Liquid Chromatography[J]. Meat Research, 2022, 36(3): 26-31.