其它选项包括使用丙烷气或木球，或将太阳能辐射反射到烹饪器皿上。
Other options include stoves that run on propane gas or pellets, or reflect solar radiation onto a cooking vessel.
目的：通过用气相色谱测定鲜竹沥中愈创木酚的含量，作为鲜竹沥的质量考核指标。
Objective: To determine content of guajacolum in bamboo juice with vapor phase chromatography(VPC) as the quality control target of bamboo juice.
采用水蒸气蒸馏法从巴旦木杏仁中提取挥性化学成分，用气相色谱-质谱法对化学成分进行鉴定。
The volatile chemical components extracted from the almond of Prunus amygdalus Stokes was abstracted by steam-stilling and analyzed by GC-MS method.
介绍了利用毛细管柱气相色谱法测定木糖发酵液中乙醇含量，其变异系数小于2 %。
Capillary - column gas chromatography was applied successfully to determine the ethanol in the xylose fermentation broth, the coefficient variation was less than 2 percent.
采用水蒸汽蒸馏法从大戟科木奶果中提取挥发油，用气相色谱-质谱对挥发油的化学成分进行了分析。
The essential oils extracted from Baccaurea ramiflora Lour and its chemical constituents were analyzed by GC-MS.
结论：采用气相色谱法测定鲜竹沥中愈创木酚含量的方法可行。
Conclusion: VPC can be used to determine the guajacolum in bamboo juice.
结论：采用气相色谱法测定鲜竹沥中愈创木酚含量的方法可行。
Conclusion: VPC can be used to determine the guajacolum in bamboo juice.
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