2) dropping method
滴制法
1.
Ursolic acid dropping pills were prepared by dropping method,Optimum prescription and dropping conditions were that the ratio of Ursolic acid to PEG was 1∶5,the temperature of dropping was 90 ℃,the temperature of coolant liquid was 15 ℃ and the dropping distance was 10 cm by using spherical degree,disintegrability time and hardness as comprehensive evaluation indicator.
采用滴制法制备乌索酸滴丸,以滴丸的圆整度、质量差异及硬度等作为综合评定指标,优选出滴丸的最佳工艺为乌索酸与基质配比为1∶5,滴制温度为90℃,滴距为10 cm,冷凝剂的温度为15℃。
2.
Methods: Ursolic acid dropping pills were prepared by dropping method.
方法:采用滴制法制备乌索酸滴丸。
3) one-step preparation process
一步制法
4) melting method
熔制法
1.
The Li2O-Al2O3-SiO2 (LAS) glass containing mixed colorization agents (Fe2O3+Co2O3+Ni2O3) was prepared by the melting methodand the effects of colorization agents on the colorization, nucleation and crystallization of LAS glass were investigated by visible-ultraviolet spectroscopy, differential thermal analysis, X-ray diffraction and scanning electron microscopy.
用熔制法制备含混合着色剂(Fe2O3+Co2O3+Ni2O3)的Li2O-Al2O3-SiO2(LAS)玻璃,利用可见-紫外光谱、差热分析、X射线衍射及扫描电镜等方法分析了着色剂成分对LAS玻璃着色、核化及晶化过程的影响规律。
5) enzyme inhibition method
酶抑制法
1.
Present situation and prospect of rapid detection of organophosphate and carbamate pesticide residues in vegetable with enzyme inhibition method;
酶抑制法快速检测蔬菜中有机磷和氨基甲酸酯类农药残留的研究现状及展望
2.
The effect of 2E6 on AChE activity was observed by enzyme inhibition method.
以超速离心制备的电鳐乙酰胆碱酯酶（ＡＣｈＥ）及蛋白Ａ亲和层析纯化的单克隆抗体２Ｅ６为材料，以酶抑制法观察了２Ｅ６对ＡＣｈＥ活性的影响。
6) enzyme inhibition
酶抑制法
1.
Comparison experiment on the advantages of two different substrates in enzyme inhibition;
酶抑制法两种底物优越性比较试验
2.
The method was based on electrokinetic flow analysis(EFA) and enzyme inhibition.
用电动流动分析和酶抑制法测定池塘水中有机磷和氨基甲酸酯农药残留折合总量。
3.
This paper reviewed the researches and application of enzyme inhibitionon rapid detection of pesticide residues in China and analyzed its disadvantages in the application and suggested some approaches to resolve them.
简述了目前我国农药残留快速检测技术酶抑制法的研究和应用现状,分析了酶抑制法在使用中存在的问题和解决途径。
参考词条
补充资料：熬制法
分子式：
分子量：
CAS号：
性质：由动物脂肪组织或内脏等取得油脂的方法。有干熬法和湿熬法两种。干熬法是将油料切碎，放在开口锅或真空锅中加热至约105-110℃，脂肪组织受热去水而破裂，油脂与固体部分分离。湿熬法是将水加入切碎的油料共同加热，脂肪组织经受热而破裂，油脂分离上浮。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。