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。

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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。

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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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