The conclusions obtained were as follows:The experiment used supercritical CO2 method to extract numb-taste component from Zanthoxylum L. peels.
研究结论如下：实验提出了以花椒果皮为原料，采用超临界CO2萃取技术对花椒麻味物质进行萃取的工艺。
The conclusions obtained were as follows:The experiment used supercritical CO2 method to extract numb-taste component from Zanthoxylum L. peels.
研究结论如下：实验提出了以花椒果皮为原料，采用超临界CO2萃取技术对花椒麻味物质进行萃取的工艺。
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