1) coriander seed
芫荽子
1.
In this paper a study of the composition of coriander seed essential oil prepared by steam distillation and supercritical CO_2 fluid extraction was made by means of GC and GC-MS.
本文采用GC和GC-MS技术对芫荽子超临界CO_2流体萃取(SFE-CO_2)精油的化学成分进行了剖析,并与水汽蒸馏(SD)精油作了比较。
3) coriander oil
芫荽子油
4) Coriandrum sativum L
芫荽
1.
The essential oil was obtained from the fresh aerial parts of coriander (Coriandrum sativum L.
采用气相色谱/质谱(GC/MS)联机对水蒸汽蒸馏得到的黑龙江产芫荽茎叶精油的芳香成分进行了分析。
5) coriander
[英][,kɔri'ændə(r)] [美]['kɔrɪ'ændɚ]
芫荽
1.
Research on vacuum freeze-dry technology of coriander;
芫荽真空冷冻干燥工艺的研究
2.
Experimental study on supercritical carbon dioxide fluid extraction of coriander oleoresin;
超临界CO_2萃取芫荽油树脂工艺研究
3.
Extraction of Essential Oil in Coriander Leaf by Ultrasonic Method and Analysis of the Components and Effect of Scavenging Sodium Nitrite;
超声波法提取芫荽茎叶精油和成分解析以及清除亚硝酸钠作用
6) Coriandrum sativum
芫荽
1.
Germination States Research of Counter-season Coriandrum sativum Seed Under Dissimilar Condition;
反季节芫荽种子在不同条件下的萌发状态研究
2.
Aqueous two-phase system and ultrasonic wave co-extraction of total flavones from coriandrum sativum
超声波协同双水相体系提取芫荽总黄酮的研究
3.
Objective: The contents of 14 trace elements of stems and leaves in Coriandrum sativum have been detected respectively by ICP—AES.
目的:应用电感耦合等离子体发射光谱法(ICP-AES)测定了芫荽茎与叶中14种无机元素的含量。
补充资料：芫荽子油
分子式：
CAS号：
性质：由伞形科植物芫荽(Corian-drum sativum L.)的果实经水蒸气蒸馏所得。为无色至淡黄色液体。具甜的芳香和果香，带芳樟醇的清香和甜的木香。相对密度0.863～0.875。折射率1.462～1.472。旋光度+8°～+15°(25℃)。主成分为d-芳樟醇(60％～70％)。主产于前苏联、东欧、北非、印度等地。广泛用于软饮料、含酒精饮料、调味品、肉制品、焙烤食品等食品。用于古龙水及其他化妆品。是提取芳樟醇的原料。
CAS号：
性质：由伞形科植物芫荽(Corian-drum sativum L.)的果实经水蒸气蒸馏所得。为无色至淡黄色液体。具甜的芳香和果香，带芳樟醇的清香和甜的木香。相对密度0.863～0.875。折射率1.462～1.472。旋光度+8°～+15°(25℃)。主成分为d-芳樟醇(60％～70％)。主产于前苏联、东欧、北非、印度等地。广泛用于软饮料、含酒精饮料、调味品、肉制品、焙烤食品等食品。用于古龙水及其他化妆品。是提取芳樟醇的原料。
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