酶催化方法 英文名称： Milk - Determination of lactulose content - Enzymatic method 页数： 8 采用标准： BS ISO 11285-2004,IDT;IDF 175-2004,IDT 被替代标准： 归口单位： 引用标准： 分..
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目的：建立蒜酶催化蒜氨酸反应产物的HPLC-MS分析方法。
Objective: To develop HPLC-MS method for detecting catalytic reaction products of alliin by alliinase.
方法：使用电喷雾电离源分析蒜酶催化蒜氨酸反应产物。
Methods: HPLC-MS equipped with an electro spray ionization (ESI) source was used for this study.
与以传统方法制得的类似的酯相比，由象脂肪酶这样的酶催化合成的酯的气味要好得多。
It was also observed that fatty acid esters, synthesized by enzymes such as lipase, often have better odour and flavour characteristics compared to similar esters produced by conventional means.
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