EIV Emissions Index for Volatile

Inhibition of postharvest volatile compounds release by preharvest acibenzolar-S-methyl(BTH) treatment on muskmelons(cv.Yindi);

采前苯丙噻重氮处理抑制厚皮甜瓜采后挥发性物质的释放

The volatile compounds of“ Dajie”apricot juice and its fermented juice were extracted and identified with solid- phase micro extraction (SPME) and gas chromatography-mass spectrum (GC-MS).

采用固相微萃取法(SPME),结合气相色谱-质谱(GC-MS)技术手段对产自甘肃景泰条山农场的兰州“大接杏”杏汁及其发酵汁的挥发性物质进行了检测分析。

Objective To identify the volatile compounds of Indigofera bungeana and study its antibacterial effects.

方法通过水蒸汽蒸馏萃取法和超临界萃取法提取了本氏木兰中的挥发性物质,并利用气相色谱一质谱来确定挥发性成分,采用归一化法得出组分百分含量。

Determination of volatile substances in leisure salami;

休闲色拉米挥发性物质的测定

The water distillation-extractor was used for extracting the volatile substances of white P.

报道了用蒸馏-萃取法提取白胡椒果挥发性物质,测得白胡椒挥发油的含量为4。

Direct distillation extraction method (DDE) and simultaneous distillation extraction method (SDE) were used for extracting the volatile substances of fruit in Zizyphusjujuba Mill.

报道了用蒸馏 萃取法和同时蒸馏 萃取法提取酸枣果肉中挥发性物质 ,测得两种方法提取的酸枣果肉挥发油含量分别为 1。

Comparative analysis of volatile compounds from different host plants of Anoplophora glabripennis (Motsch.).;

光肩星天牛不同寄主树种挥发性物质的比较分析

Effect of Bagging on the Volatile Constituents and Contents of Yali Pear;

套袋对鸭梨果实内挥发性物质的影响(初报)

The volatile components in the fresh and weak needles of Pinus kesiya var.

经GC-MS分析,思茅松新鲜针叶和衰弱针叶的挥发性物质的含量具有很大差异。

The absorption and identification of volatiles from pine needles of Pinus massoniana Lamb.damaged by Dendrolimus punctatus(Walker) and the antennal responses of female Blepharipa zebina(Walker) to these volatile compounds;

被害马尾松(Pinus massoniana)针叶挥发性物质的提取、鉴定及蚕饰腹寄蝇(Blepharipa zebina)的电生理活性

Metabolic Characteristics of Phenolic Compounds and Volatiles in Relation to Fruit Quality in Apples;

苹果果实酚类和挥发性物质含量特征及其与果实品质关系的研究

【Method】Volatiles of ripe crabapple fruits of six varieties (‘Red splender’,‘Strawberry parifit’,‘Pink Spire’,‘Radiant’,‘Sparkler’,‘Flame’) were analyzed by SPME/GC/MS.

)品种果实的香气成分及果实成熟后挥发性物质的变化,为寻找苹果属物种中具有特异香气的种质提供有效的研究方法。

The simultaneous distillation extraction method was used for extracting the volatile substances of fruit cucumber.

用同时蒸馏-萃取法提取水果黄瓜中的挥发性物质,用GC/MS法从水果黄瓜的挥发油中分离并鉴定出28种化学成分。

The relationship between flow length and mass transfer speed of volatile substances through a raicroporous flat hydrophobic Teflon film was investigated.

本文以电解氯化钾制取钾碱过程溶解在淡盐水中氯和氢氧化钠水溶液为体系,研究了挥发性物质通过微孔疏水性聚四氟乙烯平面膜的传质速度和流程长度间的关系。

devolatilize coal.

除去易挥发性物质的煤

determination of moisture and volatile matter content-oven method

水分挤挥发性物质含量测定法-烘箱法

Analysis on Volatile Compounds of Postharvest Melon Yindi ;

“银帝”甜瓜采后挥发性物质的分析研究

Analysis of Volatile Compounds in Leaves of Cinnamomum burmanii by GC/MS

阴香叶挥发性物质的GC/MS分析

a volatile substance; a substance that changes readily from solid or liquid to a vapor.

挥发性物质；易由固体或液体变为蒸汽的物质。

Study on the Dynamic Releasing Characteristics of Plant Volatiles of Several Gardening Plants;

几种绿化植物挥发性物质动态释放特性的研究

Comparison the Volatile and Essential Oil of Anoplophora Glabripennis Larval Frass on Different Host Species

光肩星天牛取食寄主后虫粪挥发性、半挥发性物质的比较

Study on the Volatile Oil from Aerial Part of Scutellaria baicalensis Georgi by GC-MS

黄芩地上部分挥发性物质气相色谱-质谱研究

Sub-chronic Toxicity Test of Formaldehyde and Other Volatile Substances in Rats;

甲醛等挥发性物质对大鼠的亚慢性毒性实验

Microbial volatile organic compounds and its application in food industry

微生物挥发性物质及其在食品工业中的应用

The research of bacteriostasis of volatile organic compounds from eight landscape herbaceous plants

8种园林草本植物挥发性物质的抑菌效果研究

Determination of Odorant in Phloem of Picea abies Karst Young Sapling

挪威云杉幼树韧皮部挥发性物质的测定

Studies on Volatile Components and Metabolism of Muskmelon (Cucumis Melo L) during Fruit Development;

厚皮甜瓜果实挥发性物质含量及代谢途径研究

Analysis and Control of Volatile Flavor Compounds in Fresh Milk;

保鲜乳挥发性风味物质的分析与调控

Study on Processing Technology and Volatile Compounds of Pork Cured with Sweet Soybean Paste;

酱肉加工工艺及挥发性风味物质研究

Simultaneous Determination on Volatile Organic Compounds in Water

水质中多种挥发性有机物的同时测定

Volatile Flavor Composition of Boletus luridus Schaeff.: Fr.

褐黄牛肝菌挥发性风味物质组成研究

Radish Fermentation with Lactic Acid Bacteria as Starter Culture and Volatile Flavor Components

接种发酵萝卜及挥发性风味物质的研究