树叶和软体动物（例如水母或蠕虫）的组织堆积起来，逐渐被掩埋、压缩，失去其挥发性成分。
Leaves and tissue of soft-bodied organisms such as jellyfish or worms may accumulate, become buried and compressed, and lose their volatile constituents.
目的：分析菱壳粉末中挥发性成分。
Objective: To analyze the constituents of essential oil from the skin of water caltrop.
目的分析不同产地罗布麻叶中挥发性成分。
Objective To analyze essential components of Folium Apocyni Veneti from different habitats.
鉴定的挥发性成分占挥发物总量的98.77%。
The volatile components identified is 98.77% in volatile compounds.
方法采用气相色谱法测定鱼腥草注射液挥发性成分。
Method GC was used to analyze the volatile constituents and hydrodistillation was employed to extract them.
目的建立一种莪术挥发性成分的提取和分析的方法。
Objective To set up a method of extraction and analysis of volatile oil from Rhizoma curcumaesediment.
结论该方法稳定可靠，适用于中药挥发性成分的分析。
ConclusionThe method is stable, reliable and suitable for the volatile constituent analysis of traditional Chinese medicine.
目的对青蒿及其制剂双青咽喉片的挥发性成分进行分析。
ObjectiveTo analyse volatile constituents of Herba Artemisiae Annuae and its preparation(Shuangqing Yanhou tablet).
摘要 ：用气质色谱法分析了香樟叶中的主要挥发性成分；
Abstract : The main volatilize component from Camphor leaves was analyzed by GC/MS.
结果：在青蟹和湖蟹中分别鉴定出37种和30种挥发性成分。
Results:37 flavor compounds in Samoan crab and 30 flavor compounds in Chinese mitten crab were identified.
结果表明，枣子酊挥发性成分中含量最高的是5羟甲基糠醛。
The results show that the concentration of 5 (hydroxymethyl) 2 furfural is the highest among them.
发酵液煮沸，挥发性成分冷凝并产生的一种比啤酒酒精度更高的产品。
The fermented liquid is boiled, and the volatile components are condensed to yield a product with a higher alcohol content that, beer.
电子鼻是一种分析、识别和检测复杂气味和挥发性成分的人工嗅觉装置。
Electronic nose is an artificial olfactory devices for analysis, identification and detection of complex odors and volatile components.
目的：研究废旧电池浸出液对荆芥幼苗生长及叶片挥发性成分的影响。
Objective : The effect of waste batteries leaching on the seedling growth and volatile constituents in leaves of Schizonepeta tenuifolia was assayed.
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.
结果表明黑茶样品的挥发性成分中十六烷酸和芳樟醇两种化合物含量较高。
The hexadecyclic acid and the linalool were included in volatile oil and the contents were higher.
目的研究苦石莲皮中的挥发性成分，并对比普通粉和微粉中挥发性成分异同。
This study was to investigate the monosaccharide compositions and molecular property of extracts from Graptopetalum paraguayens E.
结论：薄层层析法可作为考察含少量挥发性成分药材蒸馏提取工艺的有效手段。
Conclusion: TLC can be a useful method to investigate the distillation process for herbs which contain minimal volatile constituents.
本文介绍了牛肉挥发性成分的提取方法、牛肉香气成分组成以及牛肉香精的开发。
Extract methods of odor-active compounds in beef , odor-active compounds and development of beef flavor were introduced in this paper.
电子鼻是一种新颖的模拟人的嗅觉来分析、识别和检测复杂嗅味和挥发性成分的仪器。
The electronic nose is a novel apparatus, which simulates human olfaction to analyze, recognize and examine complex gas and volatility.
该方法不仅可以较快速地得到挥发性成分，而且提取的精油能保持原鲜花的香气香味。
Its aroma constituents were absorbed with XAD-4. This method can get the aroma constituents faster and keep the flavor of fresh flowers.
目的：建立检测中药红曲基原菌中挥发性成分的毛细管气相色谱分析方法(CGC)。
Objective: to establish a capillary gas chromatography (CGC) method for identifying the origin fungi of traditional Chinese medicine Hongqu.
研究了样品萃取量、超声波萃取时间、以及不同萃取溶剂对微量挥发性成分萃取效果的影响。
The effects of sample concentration, ultrasonic extraction time, and different extracting solvent on the extraction of volatile microconstituents were also investigated.
介绍适用于香味文具的挥发性成分分析的各种技术，包括样品的前处理以及分离和检测的方法。
Various technique used to analyze the volatile component of fragrant stationery were introduced, including the technique of specimen pre-treatment, separation and detection.
它释放一种挥发性成分，使之散布开来召集其他类的螨虫它们来到继而攻击红叶螨，保护青豆。
It releases this volatile chemical that goes out into the world and summons another species of mite that comes in and attacks the spider mite, defending the Lima bean.
人工智能嗅觉系统是一种新颖的模拟人的嗅觉来分析、识别和检测复杂嗅味和挥发性成分的仪器。
The artificial intelligent olfactory system is a novel apparatus, which simulates human olfaction to analyze, identify and examine complex gas and volatility.
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.
本研究模拟热水冲泡之条件，探讨经热水处理后之四季桔与长实金柑所含精油及挥发性成分之变化。
The objection of this study is to analyzed changes of essential oil constituents in oval kumquat and calamondin after hot water treatments.
以酒花挥发性成分为基础对酒花进行聚类分析，既能寻找酒花的替代品也能够进行酒花品种的鉴定。
The cluster analysis based on the hop volatile compounds can be used to find the proximity of hop aroma and to distinguish hop varieties.
结果萃取物中挥发性成分较复杂，主要有芳香族、长链烷烃、生物碱类、香豆素和酯类等化合物。
RESULTS Volatile components from EtOAc extract were complex, mainly in aromatic, long-chain alkanes, alkaloids , coumarin and ester compounds.
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