1) Amomum
豆蔻属
1.
Study on the Adaptive Significance of Flexistyly in Amomum (Zingiberaceae);
豆蔻属花柱卷曲性运动机制的适应性研究
3) fructus amomi rotundus
豆蔻
1.
OBJECTIVE To analyze the chemical components of the essential oil from fructus amomi rotundus by GC-MS.
目的 用气相色谱-质谱法对豆蔻仁挥发油进行化学成分的分析。
4) Alpinia katsumadai hayata
草豆蔻
1.
Study on the extraction process of alpinetin and cardamonin in Alpinia Katsumadai Hayata;
草豆蔻中山姜素和小豆蔻明提取工艺研究
2.
Study of chemical constituents of the essential oil from Alpinia katsumadai Hayata by GC-MS;
草豆蔻挥发油化学成分的GC/MS研究
3.
The chemical constituents of Alpinia katsumadai hayata were extracted with ether by Sexhet and the chemical constituents was analyzed by GC-MS.
采用Sexhet提取器以乙醚为萃取剂提取草豆蔻中的化学成分,运用气相色谱-质谱联用技术对化学成分进行了研究。
5) cardamonin
小豆蔻明
1.
Study on the extraction process of alpinetin and cardamonin in Alpinia Katsumadai Hayata;
草豆蔻中山姜素和小豆蔻明提取工艺研究
6) nutmeg
[英]['nʌtmeɡ] [美]['nʌtmɛg]
肉豆蔻
1.
Optimize the Extraction Process for the Volatile Oil from the Nutmeg by Orthogonal Design;
正交法优选肉豆蔻挥发油提取工艺
2.
Comparing analysis of components in volatile oils of nutmeg and prepared nutmeg by GC-MS;
肉豆蔻饮片炮制前后挥发油成分的GC-MS分析
补充资料：属属
1.专心谨慎貌。
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