Cold trap using liquid nitrogen to achieve a constant input of rapid cooling, so that rapid nucleation of steam to ensure that the nanometer scale.
冷阱采用了不断输入液氮实现了急速冷却，使蒸汽快速成核以保证纳米尺度。
Volatile components from castrated and intact male rabbit meat were trapped using the improved nitrogen purge and trap(NPT)technique and were analysed by gas chromatography mass spectrometry(GC?MS).
应用改进的NPT技术提得去势公兔与正常公兔兔肉腥味物质，经气—质联谱比较分析，初步确定中级醛类是兔肉腥味物质的主导成分。
Volatile components from castrated and intact male rabbit meat were trapped using the improved nitrogen purge and trap(NPT)technique and were analysed by gas chromatography mass spectrometry(GC?MS).
应用改进的NPT技术提得去势公兔与正常公兔兔肉腥味物质，经气—质联谱比较分析，初步确定中级醛类是兔肉腥味物质的主导成分。
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