用常规水蒸气蒸馏法提取杜克蓝莓果实中的挥发油，并用气相色谱-质谱法分析了其化学成分。
The essential constituents from duke blueberry fruits were extracted by steam distillation method and the essential oil obtained was analyzed by gas chromatography-mass spectrometry.
采用水蒸气蒸馏法从巴旦木杏仁中提取挥性化学成分，用气相色谱-质谱法对化学成分进行鉴定。
The volatile chemical components extracted from the almond of Prunus amygdalus Stokes was abstracted by steam-stilling and analyzed by GC-MS method.
采用水蒸气蒸馏法从杜梨花中提取挥发油，用气相色谱-质谱法对化学成分进行鉴定。
The essential oil from the flowers of Pyrus betulaefolia Bunge was abstracted by steam-stilling and analyzed by capillary GC-MS method.
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