方法用石油醚提取脂肪油并甲酯化，采用毛细管气相色谱-质谱联用技术对其进行分析鉴定。
Method The fatty oil from Carum carvi L was extracted by ligarine petrum and analyzed by capillary gas chromatograph mass spectrometer(GC-MS) method.
挥发油的化学成分。方法用气相色谱-质谱（GC/MS）联用技术，应用峰面积归一化法测定各组分的相对含量。
Methods The chemical components of volatile oil were analyzed by gas chromatography-mass spectraphy (GC/MS), and their relative contents were determined by peak area normalization.
利用气相色谱-质谱联用（GC／MS）技术对鸡屎藤挥发油化学成分进行分析研究。
The chemical composition of the volatile oil from Paederia scandens was analysed by gas chromatography mass spectrometer (GC/MS) technique.
综述了气相色谱-质谱联用仪分析样品的几种前处理技术，并对今后样品制备与前处理技术进行了展望。
Several sample preparation and pretreatment techniques in GC-MS analysis were reviewed. The trends in the development of these methods were also discussed.
用顶空固相微萃取，结合气相-质谱联用技术分析了四川郫县豆瓣酱的挥发性香成分。
Flavor components of Pixian pea sauce from Sichuan were analyzed by GC/MS combining with solid-phase micro-extraction (SPME).
运用气相色谱质谱联用技术实现农产品中多种残留农药的快速检测。
A method for rapid analysis of multiresidual pesticides in agricultural products by gas chromatograph-mass spectrometry(GC/MS) was introduced.
我们还首次利用气相色谱-质谱联用技术对马骝卵的挥发油主要成分进行分析，并鉴定了其中的17种成分。
We also used GC-MS to analyze the constituents of the essential oil from the tuber of the plant, finding out 17 compounds.
采用气相色谱-质谱（GC-MS）联用技术对橘核脂肪酸组成进行了分析和鉴定。
The fatty acids composition of seed oil were separated and identified by GC-MS.
应用气相色谱-质谱联用技术对姜黄属中草药郁金和姜黄中挥发油的化学成分进行了测定。
The chemical compositions of the volatile oils obtained from two traditional Chinese medicines, rhizomes of Curcuma aromatica and C.
采用同时蒸馏萃取装置提取箬竹叶的挥发性成分，然后经气相色谱-质谱联用技术对挥发性成分进行分离鉴定。
The volatile components were extracted from leaves of Indocalamus latifolius by simultaneous distillation and extraction, and analyzed by gas chromatography-mass spectrum (GC-MS).
利用气相色谱-质谱联用（GC-MS）技术对丁草胺原药中的主要杂质进行定性分析。
The primary impurities in butachlor technical were quantified by gas chromatography-mass spectrometry (GC-MS).
采用水蒸气蒸馏法提取黑杨萎蔫叶片具诱虫活性的气味物质，用气相色谱质谱联用技术分离和鉴定活性物质的化学成分。
A report is made of the study of chemical components of the odor with luring activity from withered black poplar leaves.
方法用索氏提取法对脂肪油进行提取，采用不同甲酯化处理后，采用气相色谱-质谱联用技术分离和鉴定其组分和含量。
MethodsThe fatty acids were extracted by Soxlet extraction, etherified by different methods and its components were analyzed by GC/MS.
方法采用气相色谱-质谱-计算机联用技术，分析高粱壳中的挥发性成分。
Methods The chemical constituents in volatile oils from the husk of sorghum vulgare pers were analyzed By GC-MS-computer technology.
方法：采用气相色谱-质谱联用技术。
方法：采用顶空固相微萃取-气相色谱-质谱联用技术分别对青蟹和湖蟹肉挥发性成分进行分析。
Methods: The volatile compounds of Samoan crab and Chinese mitten crab meat were analyzed by gas chromatography-mass spectrometry with solid phase microextraction technique.
采用同时蒸馏微萃取法提取姜科植物生姜中挥发油，并用气相色谱-质谱联用技术对其挥发性化学成分进行分析。
The volatile oil from ginger was extracted by the method of simultaneous distillation microextraction, the components were separated by gas chromatography and identified by mass-spectrometry.
方法采用水蒸气蒸馏法分别提取水菖蒲根状茎和根挥发油，采用气相色谱- 质谱联用技术进行分析鉴定。
METHODS:The steam distillation was used to prepare the volatile oil from the rhizome and root of Acorus calamus L .
采用气相色谱-质谱联用技术(GC - MS)分析比较了超临界流体萃取法、水蒸气蒸馏法、索氏提取法及超声提取法所得提取物中的挥发性化学成分，分别鉴定出37,45,27及37种化学成分。
The volatile compounds of extracts obtained by SFE, steam distillation, soxhlet extraction and ultrasound extraction were analyzed by GC-MS. 37, 45, 27 and 37 compounds were identified respectively.
方法以水蒸汽蒸馏法提取挥发油，分别得到不同样品的挥发油，以气相色谱质谱联用（GC MS）联用技术对其化学成分进行分离和鉴定。
METHODS The volatile oils were extracted with steam distillation. The components were separated and identified by GC MS and elucidated on the standard mass spectral data.
用气相色谱/质谱联用技术，对荞酒中的香气成分进行分离鉴定。
The aroma components of buckwheat wine were examined by capillary column GC / MS, twenty five constituents were separated and identified .
方法：采用气相色谱质谱联用技术。
方法采用气相色谱-质谱-计算机联用技术，分析穿龙薯蓣油状物的成分。
Makino. Methods The the liposoluble components from the aerial parts of Dioscorea nipponica.
结果：气相色谱质谱联用技术共鉴定出15种香豆素类成分，主要成分氧化前胡素、欧前胡素、异欧前胡素的相对含量分别达到42 .40 % ，2 2 .14 %和12 .12 % ；
Result: Total 15 coumarins were separated, the relative contents of oxyimperatorin, imperatorin and isoimperatorin being up to 42.40%, 22.14% and 12.12% respectively.
建立了采用顶空萃取-气相色谱-质谱联用技术分离鉴定芝麻油中的气味成分的方法。
The volatile flavor components from sesame seed oil were obtained by steam distillation, and 57components were separated and identified by GC-MS.
建立了采用顶空萃取-气相色谱-质谱联用技术分离鉴定芝麻油中的气味成分的方法。
The volatile flavor components from sesame seed oil were obtained by steam distillation, and 57components were separated and identified by GC-MS.
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