介绍一种新的元素地球化学分类。
目的：研究华东唐松草的化学成分，并探讨其化学分类学意义。
Aim:To study the chemical constituents of Thalictrum fortunei and their chemotaxonomical significances.
化学分类学：根据生物体的某些化学物质结构的相似性来进行分类的方法。
Chemotaxonomy: Method of biological classification based on similarities in the structure of certain compounds among the organisms being classified.
木材浸出物对于木材材性和木材利用都有重要影响，而且在树木化学分类上也有重要意义。
Wood extractives exhibit significant effects on wood properties and hence its utilization. They also play an important role on the chemotaxonomy of tree species.
作者对白屈菜族植物的化学成分及植物化学分类进行了综述，并对其开发前景进行了展望。
The author reviewed the research progress on opium poppy celandines chemical component and phytochemistry classification basis, and delineated the perspective.
得到的区域地球化学分类图反映了一定的岩性分布及构造特点，为区域地质调查提供了线索。
The geochemical classification map obtained by this method reflects the characters of lithologic distribution and structure, which can provide the thread of the regional geologic survey in such area.
一般哺乳动物，鸟和爬行在普通分类中处于相同的等级。解释这为什么在真正的进化学分类中是不准确的。
In the conventional Linnaean classification of life, mammals, birds and reptiles are given equivalent rank. explain why this is inappropriate in a genuine evolutionary classification.
对植物化学的研究现状及其衍生学科———植物化学生态学、植物化学分类学和植物化学系统学进行综述。
Present status of phytochemistry and its derived subjects-phytochemistry ecology, phytochemistry taxology and phytochemistry economy were reviewed.
通过“化学分类试验”与红外、电导滴定法等联用，对荆树皮栲胶不同氧化降解程度产物的官能团进行了研究。
Functional groups of the oxidizing degraded products of Black Wattle extract have been studied by using chemical classified tests, IR spectrum and conductivity titration methods.
论述了牛肉风味前体物质，风味物质的形成途径，介绍了牛肉的风味成分及其化学分类，并对牛肉风味物质中的一些特征化合物进行重点探讨。
The form of precursors and flavor of beef are discussed, chemical classification of theflavor is introduced and some characteristic compounds in flavor substance of beef are emphatically approached.
论述了牛肉风味前体物质，风味物质的形成途径，介绍了牛肉的风味成分及其化学分类，并对牛肉风味物质中的一些特征化合物进行重点探讨。
The form of precursors and flavor of beef are discussed, chemical classification of theflavor is introduced and some characteristic compounds in flavor substance of beef are emphatically approached.
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