Analysis of v olatile aroma components in Yu-lu by SPME and SDE;

Study on processing technology of volatile oil from raspberry leaves by SDE;

The investigation of factors affecting the yield of garlic oil by SDE.;

Comparison between solid phase micro-extraction and simultaneous distillation extraction methods for analysis of aroma components in tobacco flavor;

Simultaneous distillation extraction and solid phase micro-extraction methods for analysis of aroma components in home-made cheese flavor;

This paper was about volatile components of peach flavor which were extracted with two methods simultaneous distillation extraction(SDE) and solid phase micro-extraction(SPME) and were analyzed by gas chromatograph/mass spectrometer(GC-MS),in addition to comparison on the identified compounds.

The volatile oil was extracted from the Zanthoxylum bungeanum Maxim from Dabieshan area by simultaneity distillation extraction method (SDE) and direct distillation extraction method(DDE).

SDE is adopted to make a study of the effects of the quantities of scented rice and the times of aroma absorption on aromatic components of scented rice.

To analyze the aroma of scented rice,the SDE and absorption methods(XAD-4) were used.

were collected using a simultaneous distillation and extraction(SDE) equipment.

The volatile components were extracted from vanilla by simultaneous distillation and extraction equipment (SDE) and the components were analyzed by the gas chromatography mass spectrometry (GC/MS).