肌苷酸钠
- 网络IMP;GMP;sodium inosinate
肌苷酸钠-
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。
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 .