Objective: To optimize the extraction technology for the chemical group of ester from Coix seed.
目的：明确薏苡仁中酯类化学物质组的最佳提取工艺。
参考来源 - 薏苡仁中酯类化学物质组提取工艺研究—《中国医药导报》—2010年第33期—龙源期刊网·2,447,543篇论文数据，部分数据来源于NoteExpress
The invention also discloses a coix seed medicinal liquor obtained by soaking the coix seed wine.
本发明另外还公开了采用上述的薏苡米酒浸泡而成的薏苡米药酒。
By means of TLC, GC, GC-MS, the qualitative and quantitative analysis of the Coix seed oil was carried out.
利用薄层层析、 毛细管气相色谱、气相色谱—质谱技术，对薏苡仁油脂进行了定性定量分析。
The invention relates to a biology fermentation brewing technology, in particular to a health wine brewed by fermentation of coix seed, coix stalk and coix root.
本发明涉及一种生物发酵酿酒工艺，尤其涉及一种采用薏仁米及薏苡秆和薏苡根发酵而成的保健酒。
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