1) Onion essential oil
洋葱精油
1.
Refing onion essential oil by molecular distillation technology;
应用分子蒸馏技术精制洋葱精油
2.
Study on refine of onion essential oil by molecular distillation technology and effect factors
分子蒸馏技术精制洋葱精油及其工艺影响因素的考察
3.
The effects of extracting time , enzymatic time, temperature, and pH on the extraction of onion essential oil w ere investigated.
以新鲜洋葱为原料,采用同时蒸馏-萃取法(SDE)提取精油,比较了酶解温度、酶解时间、酶解pH和提取时间对洋葱精油提取的影响,并以提取时间、酶解时间和酶解温度为考查因素,采用L9(33)正交实验确定了同时蒸馏-萃取法提取精油的最佳工艺参数为:提取时间2。
2) Onion oil
洋葱油
1.
Effect of pretreatment method,extract time and extract solvent on the yield and quality of onion oil were studied.
系统研究了样品不同的预处理方法、浸提溶剂、浸提时间等对洋葱油质量和得率的影响,确定了一条操作简单的洋葱油提取工艺,较佳条件为:新鲜洋葱直接匀浆,常温下用石油醚浸提9h,这一工艺条件下所得的洋葱油质量好、得率为0。
2.
The effects of different dehydration,coefficient of water content and particle size on the yield of onion oil were studied.
就洋葱粉的干燥方式、含水率和破碎粒度3个因素对超临界流体萃取洋葱油的得率予以探讨。
3) Onion oleoresin
洋葱油树脂
4) essential oil extracts of onions
洋葱挥发油
1.
Using essential oil extracts of onions (Allium cepa L.
采用砂堡培养基液体稀释培养法和薄层色谱分析法研究了洋葱挥发油抗真菌效果及机理,以期发现天然抗真菌药物,开发洋葱资源。
5) chive oil
香葱油香精
1.
To apply the method of 3 factors and 6 levels in this paper for the study of the conditions of the preparation of chive oil β-cyclodextrin inclusion complexs.
应用三因素六水平的均匀设计方法,研究β-环糊精对香葱油香精的包合作用,利用研磨法,筛选出香葱油香精—β-环糊精包合物的较佳制备条件。
6) shrimps & green onion braised noodle
葱油开洋煨面
补充资料：洋葱饼
洋葱饼
洋葱饼的做法：大洋葱一个切丁，放两个鸡蛋搅匀。然后放适量面粉成面糊。最后放盐、香油、黑胡椒粉调味，搅拌均匀。
在平底锅内放少许油，把面糊放入铺平，开始煎啦~~两面煎成金黄色即可。
切开摆盘神鹰
说明：补充资料仅用于学习参考，请勿用于其它任何用途。