挥发性的

Objective:to study the chemical constituents of the essential oil of Inula helenium L.were extracted by steam distillation(SD)and supercritical-CO2 fluid(SFE).

研究香挥发油的化学成分,并比较水蒸气蒸馏提取(SD)与超临界CO2萃取(SFE)所香挥发性成分的差异。

Nutritional Effects: the main ingredients of pungent taste in ginger include zingerone, ginger alcohol and ginger hydroxybenzene which are volatile to some extend.

的辣味成分主要有、醇、酚三种，它们具有一定的挥发性。