1) clove oil
丁香油
1.
Simulation of supercritical CO_2 extraction of clove oil;
超临界CO_2萃取丁香油的数值模拟
2.
Studies on the Influence Factors of Clove Oil Inclusion Process with β-Cyclodextrin;
丁香油β-环糊精包合工艺的影响因素研究
3.
Determination and correlation of solubilities of clove oil components in supercritical carbon dioxide;
丁香油主要成分在超临界CO_2中的溶解度测定与关联
2) eugenol
[英]['ju:dʒənɔl] [美]['judʒə,nɑl]
丁香油酚
1.
Synthesis of new insecticides from eugenol;
丁香油酚酯新型杀虫剂的设计合成
2.
Effects of Eugenol on Microtensile Bond Strength of Dentin Bonding Systems Using Different Removal Strategies;
不同方法处理丁香油酚暂封面对牙本质粘接强度的影响
3.
Effect of eugenol on microtensile bond strength of total-etch/self-etch dentin bonding systems;
丁香油酚对全酸蚀/自酸蚀牙本质粘接系统微拉伸强度的影响
3) Clove essential oil
丁香精油
1.
Study on the anti-oxidation and bacterioslasis of Clove essential oil;
丁香精油抑菌及抗氧化作用研究
2.
The minimum inhibition concentrations (MICs) of single clove essential oil,single cinnamon essential oil and their comination were determined by the same ratio dilution method respectively,and their combined antiseptic effects were evalu-ated by fractional inhibitory concentration (FIC).
采用等比稀释的方法,分别测定丁香精油和肉桂精油单独使用及联合使用时的最低抑菌浓度(MIC),利用FIC值对两者联合使用后的抑菌效果进行评价。
4) clove leaf oil
丁香叶油
1.
Preliminary research on the preservation effect of peach with clove leaf oil;
丁香叶油对桃保鲜作用的初步研究
2.
To study the preservation of clove leaf oil, the peach“Ba yue cui”,which was used to study the effects of clove leaf oil on the quality and related physiology target including respiration rate,ethylene release and peroxydase enzyme of peach and so on at under different temperature models.
本试验以“八月脆”桃果实为试材,研究了丁香叶油对桃果实的保鲜作用。
5) clove oil
丁香精油
1.
Inhibitory effects of clove oil and its combination with chitosan on the pathogens of postharvest fruits;
丁香精油及其与壳聚糖复合物对水果采后病原菌的抑制作用
2.
The inhibitory efficacy of fungi and Physiological effect of Clove oil on postharvest Dong jujube was studied in this paper.
丁香精油是从丁香的花蕾和叶子等提取的挥发性芳香精油,既可作为食用香料,又是一味中药,有抗菌作用。
6) eugenia cargophllata thunb oleorelin
丁香油树脂
补充资料：丁香油
【通用名称】
丁香油
【其他名称】
丁香油 (《药性考》)
【来源】
为桃金娘科植物丁香的干燥花蕾(丁香)经蒸馏所得的挥发油（古代则多为母丁香所榨出之油）。植物形态见"丁香"。
【药材】
为淡黄或无色得澄明油状物，有丁香的特殊芳香气。露置空气中或贮存日久，则渐渐浓厚而色变综黄。不溶于水，易溶于醇、醚或冰醋酸中。比重为1.038～1.060。
【化学成分】
见"丁香"。
【药理】
见"丁香"条。
【性味】
《纲目拾遗》："味甘辛，性大热。"
【功用主治】
暖胃，温肾。治胃寒痛胀、呃逆、吐泻、痹痛，疝痛，口臭，牙痛。 ①《药性考》："壮阳暖肾。治疝痛阴寒。" ②王殿翔《生药学》："用于肠胃多气、绞痛，消化不良，恶心与呕吐；风湿痛，神经痛，牙痛。"
【用法与用量】
内服：以少许滴入汤剂中或和酒坎。外用：涂擦患处。
【选方】
①治胃寒呃逆呕吐甚者：丁香油，擦透中脘。 ②治受寒胃痛：丁香油好酒和服。 ③暖丹田，除水泻：丁香油涂暖脐膏贴。 ④散臌痞：丁香油涂脐。 ⑤治痹痛：丁香油擦痛处。 ⑥治口臭：丁香油揩牙。 ⑦解蟹毒：丁香油一滴，同姜汤服。(①方以下出《纲目拾遗》) ⑧治虫蛀牙痛(非炎症性牙痛)：丁香油少许，蘸以小棉球，嵌入蛀孔内。(江苏)
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条