首先，对雪里蕻腌菜卤汁的乙醚萃取浓缩液组分进行了鉴定，结果发现有机酸组分8个，醇类组分4个，腈类组分2个，酯类组分1个，芳香烃2个。
The constituents from pickle brine extracted with ethyl ether and identified by GC MS. In the result, 8 acids, 4 alcohol, 2 nitriles, 2benzines and 1 ester were identified.
首先，对雪里蕻腌菜卤汁的乙醚萃取浓缩液组分进行了鉴定，结果发现有机酸组分8个，醇类组分4个，腈类组分2个，酯类组分1个，芳香烃2个。
The constituents from pickle brine extracted with ethyl ether and identified by GC MS. In the result, 8 acids, 4 alcohol, 2 nitriles, 2benzines and 1 ester were identified.
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