焦栀子炮制前后熊果酸含量变化  

Integrated Control Strategy Based on DPC-FOC for Three-level DuaI-PWM Converter

作　　者：詹景君[1] 张颖超[1] 钱希森[1] 金丽萍[1] 景有泉[1] 

机构地区：[1]重庆通信学院,重庆400035

出　　处：《电源学报》2013年第4期43-48,共6页Journal of Power Supply

基　　金：重庆市自然科学基金重点项目（cstc2012jjB107）

摘　　要：目的：考察焦栀子炮制前后熊果酸含量变化。方法：采用Inersil ODS-2 C18色谱柱（4.6 mm×250 mm,5μm）,流动相乙腈-水（90∶10）,流速1.0 mL.min-1,检测波长210 nm,柱温30℃。结果：焦栀子炮制前后熊果酸含量大小顺序为生品（中）（1.03 mg.g-1）〉生品（小）（0.68 mg.g-1）〉生品（大）（0.57 mg.g-1）〉炒焦（0.12 mg.g-1）〉炒焦（轻）（0.11mg.g-1）〉炒焦（重）（0.09 mg.g-1）。结论：加热温度与时间对栀子中熊果酸含量有一定影响,炒焦后熊果酸含量降低。To improve dynamic performance and reduce capacity of DC-bus are popular for three-level dual-PWM converter which is widely used these years. According to the dynamic performance of rectifier and distribution of instantaneous energy in dual- PWM converter, a novel integrated control strategy of load power feedback for three-level dual-PWM converter based on DPC- FOC was proposed. The simulation results under MATLAB/simulink verify that dual-PWM converter with integrated control based on load power feedback has better dynamic performance and lower DC-bus voltage tipple.

关 键 词：栀子 炒焦 熊果酸 高效液相色谱 

分 类 号：TM461[电气工程—电器]