采用同时蒸馏萃取法和柱吸附法(XAD - 4)对香米香气成分进行比较分析。
To analyze the aroma of scented rice, the SDE and absorption methods (XAD-4) were used.
采用同时蒸馏萃取法提取白鲜皮中的挥发油,通过GC-MS对其化学成分进行分析。
The volatile oil from Dictamnus dasycarpus Turcz was extracted by simultaneous distillation and extraction(SED), then separated and analyzed by GC-MS.
在浸泡之后,采用同时蒸馏萃取法提取了经不同条件热烫、打浆及添加还原剂所得豆浆的风味物质;
After the process of soaking, beany flavor of soybean milks prepared with different blanching temperature or at various grinding conditions was extracted by SDE.
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