赤芍主要挥发成分为（Z, Z）-9, 12-十八碳二烯酸，正十六碳酸和2-羟基苯甲醛。
The main volatile chemical components of RPR are(Z, Z)-9,12-octadecadienoic acid, n-hexadecanoic acid and 2-hydroxy-benzaldehyde.
结论赤芍主要挥发成分为（Z，Z）-9，12-十八碳二烯酸，正十六碳酸和水杨醛。
CONCLUSION The mail volatile chemical components of RPR are(Z, Z)-9,12-octadecadienoic acid, n-hexadecanoic acid and 2-hydroxy-benzaldehyde.
利用这种线形关系，建立了用顶空气相色谱技术分析乳胶中挥发成分含量的方法，可以准确、快速地测定各类乳胶中挥发性成分的含量。
This linear relation was used to set up an approach by witch volatile content in latex could be analyzed with static head-space gas chromatography. The approach was precise and rapid.
本研究发现猕猴桃酒的挥发成分主要包括：醇类、酯类、挥发酸、醛酮类近80种香气物质，并非国内外资料所报道的40多种香气物质。
Therer are about 80 aroma components of alcohols, acids, esters, ketones and aldehydes in kiwi wine, which are not the 40 aroma components in reports of home and abroad.
本研究发现猕猴桃酒的挥发成分主要包括：醇类、酯类、挥发酸、醛酮类近80种香气物质，并非国内外资料所报道的40多种香气物质。
Therer are about 80 aroma components of alcohols, acids, esters, ketones and aldehydes in kiwi wine, which are not the 40 aroma components in reports of home and abroad.
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