1) GC-SIM-MS
GC-SIM-MS法
1.
OBJECTIVE To develop a GC-SIM-MS method for determination of the concentration of methyl nonyl ketone in rat plasma and study of the pharmacokinetics of methyl nonyl ketone in rat.
目的建立GC-SIM-MS法测定大鼠血浆中甲基正壬酮的浓度,研究灌胃给药和腹腔注射给药后体内药代动力学特点,为临床应用提供参考依据。
2) GC/MS-SIM detection
GC/SIM-MS检测
3) GC/MS/MS
GC/MS/MS法
1.
Detection of clenbuterol residues in biological materials by GC/MS/MS;
GC/MS/MS法测定生物材料中克伦特罗残留量的研究
4) GC-MS/MS
GC-MS/MS法
1.
Determination of inorganic cyanide in biological samples by GC-MS/MS
GC-MS/MS法检验生物检材中的无机氰化物
5) GC-MS
GC-MS法
1.
To Detect Organophosphorus Pesticide Multi-residues with GC-MS;
GC-MS法测定多种有机磷农药残留
2.
Determination of Phthalate Esters in Water by GC-MS
GC-MS法测定水中邻苯二甲酸酯
3.
Through GC-MS combined with SDE (simultaneous distillation and solvent extraction),the volatile flavor compounds of stewed marinated beef by different processings are detacted and analysised.
本研究采用SDE与GC-MS法对不同工艺条件下的卤牛肉中的挥发性风味物质成分进行测定与分析,结果表明,试验组共测出44种挥发性物质,少于对照组中测出的51种挥发性物质,通过成分的分析,为以后的工艺与风味研究提供一定的依据。
6) GC/MS
GC/MS法
1.
The Determination of p-Nitrochlorobenzene and 2,4-Dinitrochlorobenzene in Water by SPE-GC/MS;
SPE-GC/MS法测定水中对硝基氯苯和2,4-二硝基氯苯
2.
Analysis of Chemical Components of Meat-like Flavor in Beef Hydrolysate by GC/MS;
GC/MS法分析牛肉酶解物衍生肉香风味的化学成分
3.
Analysis of Chemical Components of Meat-like Flavor in Hydrolyzed Vegetable Protein by GC/MS;
GC/MS法分析水解植物蛋白衍生肉香风味的化学成分
补充资料：GC
分子式：
CAS号：
性质：用气体作为流动相的色谱法。根据所用固定相状态的不同，又可分为气固色谱法和气液色谱法。分析样品可以是气体、液体或固体，只要在-196～500℃温度范围内有26.6644～1333.22Pa（0.2～10mmHg）蒸气压，而且热稳定的物质，均可用气相色谱法来分析。
CAS号：
性质：用气体作为流动相的色谱法。根据所用固定相状态的不同，又可分为气固色谱法和气液色谱法。分析样品可以是气体、液体或固体，只要在-196～500℃温度范围内有26.6644～1333.22Pa（0.2～10mmHg）蒸气压，而且热稳定的物质，均可用气相色谱法来分析。
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