一种热饮，有时药用，由兰根粉、黄樟或相似的香草制成。
A hot drink, sometimes used medicinally, made from salep, sassafras, or similar aromatic herbs.
采用高效液相法对肉豆蔻及其炮制品挥发油中肉豆蔻醚、黄樟醚进行了测定。
The contents of myristicin and safrol in the volatile oil of nutmeg and its processed products were determined by HPLC.
生产方法主要有愈创木酚法、 木质素法、黄樟素法、丁香酚法、甲酚法和微生物法等。
Synthetic methods of vanillin include o-methoxyphenol method, lignin method, safrole method, eugenol method, methyl hydroxybenzene method and microbial method.
结果表明：有9种含量大于1%的化学成分占北细辛挥发油总量的86.1%，其中甲基丁香酚含量最高（22.9%），其次为黄樟醚（19.8%）；
In GC-MS analysis, 9 major constituents accounting for 86.1% of the total essential oil, of which methyleugenol (22.9%) was the most, followed by safrole (19.8%).
结果表明：有9种含量大于1%的化学成分占北细辛挥发油总量的86.1%，其中甲基丁香酚含量最高（22.9%），其次为黄樟醚（19.8%）；
In GC-MS analysis, 9 major constituents accounting for 86.1% of the total essential oil, of which methyleugenol (22.9%) was the most, followed by safrole (19.8%).
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