Changes of the amount of total phenolic compounds, total flavones and percent of DPPH scavenging activity in different kinds of vinegar were analyzed.
总酚含量、总黄酮含量可作为评价食醋抗氧化性的指标，总酚含量、总黄酮含量、DPPH自由基清除率可作为鉴别不同品种食醋的指标。
By using these enzyme electrodes the total amount of phenolic compounds in red wines of Turkey was also analyzed.
利用这些酶电极总额酚类化合物红酒土耳其也分析。
After absorption and purification by HPD400, the amount of total phenolic and total flavones compounds were increased by 10.18, 2.53 times.
经hpd - 400吸附纯化后，白首乌抗氧化提取物中总多酚含量提高了10.18倍，总黄酮提高了2.53倍。
After absorption and purification by HPD400, the amount of total phenolic and total flavones compounds were increased by 10.18, 2.53 times.
经hpd - 400吸附纯化后，白首乌抗氧化提取物中总多酚含量提高了10.18倍，总黄酮提高了2.53倍。
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