In this paper, authors report a method of determination of the essential oil content in natural flavour spices with only small quantities of the spices, oxidized method with potassium dichromate.
本文提出了使用少量样品准确地测定天然调味香料中精油含量的方法——重铬酸钾氧化法。
The method shows the advantages of simple operation, less pollution, high analytical speed, better accuracy and precision over the traditional potassium dichromate oxidation method.
与重铬酸钾氧化法的结果相比，微波消化法具有操作简单、污染小、快速准确的优点。
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