2) Virola surinamensis Warb.
苏里兰维罗拉蔻木
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) Alpiniae katsumadai Hayata
草蔻
1.
The Antioxidant Activity of Essential Oils from Alpiniae katsumadai Hayata and Fructus cinnamomi;
桂丁、草蔻挥发油抗氧化性研究
5) The Paraphrase of Word KOU
释"蔻"
6) 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。
补充资料：肉荳蔻
1.常绿乔木。叶为椭圆形。夏日茎梢开花﹐黄白色。果实为浆果﹐近球形。果皮肉质﹐内有深红色假种皮。皮内有仁﹐名"肉荳蔻"。又称肉果。假种皮和仁有香气﹐可供调味用。种子的仁入药﹐性温味辛﹐能温中﹐消食﹐止泻。参阅明李时珍《本草纲目．草三．肉豆蔻》。
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