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次黄（嘌呤核）甙的
1、isoclinic───等倾的
2、inosine───n.[生化]肌苷
3、linolenic───adj.亚麻酸的
4、nicotinic───adj.烟碱的；烟碱酸的
5、cinchoninic───辛可宁
6、inosilicate───[地质]链硅酸盐
7、inorganic───adj.[无化]无机的；无生物的
8、eosinic───曙红
9、picolinic───吡啶
1、The quantitative determination of inosine and inosinic acid was conducted by High Performance Liquid Chromatography(HPLC).───采用高效液相色谱对风味酱中的肌苷、肌苷酸进行定量分析。
2、A novel method for extraction of inosinic acid in smoked Katsuwonus pelamis based on water was developed.───了一种基于纯水提取的新型烟熏鲣鱼中肌苷酸提取方法。
3、The HPLC assay of inosinic acid in animal muscles was improved in this experiment.───本试验改进了肌肉中肌苷酸测定的高效液相色谱法。
4、Comparison of fat deposition and inosinic acid content between the growth-rapid broiler and Chinese native chicken───快速与慢速肉鸡脂肪生长与肌苷酸含量比较
5、Quantitative determination of inosine and inosinic acid in flavor paste by HPLC───风味酱中肌苷、肌苷酸的高效液相色谱分析
6、Determination of Inosinic Acid in Animal Muscles by HPLC───高效液相色谱法测定肌肉中肌苷酸的含量
7、Inosinic acid (imp) is the major umami compound in the meat of livestock, poultry and fish, having the important function to the meat flavor formation.───苷酸(IMP)是畜、禽、鱼肉中的主要鲜味化合物，对肉品风味形成具有重要作用。
8、genes affecting the production and content of inosinic acid (IMP) are candidate genes influencing the meat flavor characteristic.───影响肌苷酸(IMP)生成及其含量的基因都是影响肌肉风味特性的候选基因。
9、Improve chicken quality and flavor, especially in muscle-fat and inosinic acid content;───提高禽肉肌间脂肪和肌苷酸含量，改善禽肉风味；
1、It contains abundant dainty substances as nucleotide, guanylic acid, inosinic acid, polypeptide and amino acid, as well as plenty of vitamin B complex.
2、A novel method for extraction of inosinic acid in smoked Katsuwonus pelamis based on water was developed.
3、Kelp is rich in acid , champignon is rich in guanylate, and carp is rich inosinic acid.
4、The quantitative determination of inosine inosinic acid was conducted by High Performance Liquid Chromatography ( HPLC ).
5、The quantitative determination of inosine and inosinic acid was conducted by High Performance Liquid Chromatography ( HPLC ) .