1) Artemisia ordosica
油蒿
1.
Adjustment of Artemisia ordosica and Hedysarum laeve's Allometric Pattern and Individual's Size to the Intra-species Competition in Mu Us Sandland;
毛乌素沙地油蒿与杨柴异速生长模式及个体大小的种内竞争调节
2.
The Analysis on the Fine Roots Decomposition and Influence Factors of Sabina vulgaris andArtemisia ordosica Communities in MU US Sandland;
毛乌素沙地天然臭柏、油蒿群落细根分解及影响因子分析
2) artemisia sphaerocephala krasch seed oil
沙蒿籽油
1.
Study on the processing conditions of extracting artemisia sphaerocephala krasch seed oil by supercritical CO_2;
超临界CO_2萃取沙蒿籽油工艺条件的研究
3) essential oils of Artemisia vulgars L
艾蒿精油
4) artemisia oil
沙蒿油
1.
Overall analysis and test for the artemisia oil show that the oil has a high content of α_VE,higher than the α_VE content of the internationally recognized VE King_wheat germ oil.
研究了以我国西北地区沙漠中野生植物资源沙蒿 ,从其种籽中提取沙蒿油以及沙蒿胶生产新工艺并对沙蒿油进行了全面分析测试 ,发现其α -VE 含量高 ,比国际公认的维生素E王—小麦胚芽油还高 ,是一种可产业化发展的食品添加剂和药用资
5) Artemisia Annuae oil
青蒿油
1.
Methods Artemisia Annuae oil,Menthol,Chlorogenic Acids,Gallic Acid and Glycyrrhizic Acid in HuangJing YanHou Tablet were identified by TLC.
方法采用薄层色谱法对黄金咽喉片中的主要有效成分挥发油类(青蒿油、薄荷脑)及有机酸类(绿原酸、没食子酸、甘草酸)分别进行定性鉴别。
2.
METHODS Chlorogenic Acids,Glycyrrhizic Acid,Artemisia Annuae oil and menthol in Shuangqing Yanhou tablets were identified by TLC.
方法:采用薄层色谱法对双青咽喉片中的主要有效成分绿原酸、甘草酸、青蒿油和薄荷脑进行定性鉴别。
6) Artemisia ordosica
油蒿群落
1.
Retrieval of the Coverage of Artemisia ordosica Community in Mu Us Sandland Based on Spectral Mixture Analysis(SMA);
基于光谱混合分析的毛乌素沙地油蒿群落覆盖度提取
2.
The results showed that the aboveground biomass of the Artemisia ordosica community varied with community types,with the shifting sandland having the lowest biomass,while the semi-shifting sandland the highest.
本文研究了鄂尔多斯沙地草原改良试验站颇具特色的油蒿群落生物量的季节变化和空间格局。
补充资料：黄蒿油
分子式：
CAS号：
性质：又称黄蒿油。由伞形科植物葛缕子(Carum carvi L.)的果实经水蒸气蒸馏取得。为淡黄色至茶色液体。辛香温甜，带药草香气。d25250.900～0.910。nD201.484～1.488。旋光度+70°～+80°(25℃)。含酮量(以香芹酮计)≥50.0％。主要成分为右旋香芹酮和右旋苧烯。主产于欧洲和北美。主要用于食品，如焙烤食品、干酪、肉制品、沙司和调味品等。
CAS号：
性质：又称黄蒿油。由伞形科植物葛缕子(Carum carvi L.)的果实经水蒸气蒸馏取得。为淡黄色至茶色液体。辛香温甜，带药草香气。d25250.900～0.910。nD201.484～1.488。旋光度+70°～+80°(25℃)。含酮量(以香芹酮计)≥50.0％。主要成分为右旋香芹酮和右旋苧烯。主产于欧洲和北美。主要用于食品，如焙烤食品、干酪、肉制品、沙司和调味品等。
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