1) ginseng essential oil
人参挥发油
2) volatile oils
挥发油
1.
Mass transfer models for supercritical CO_2 extraction of volatile oils;
超临界CO_2萃取植物挥发油的传质模型
2.
GC Fingerprint of volatile oils in Rhizoma Ligustici from Suichuan;
遂川产西芎藁本挥发油气相色谱指纹图谱研究
3.
Quantitative analysis of volatile oils and isoimperatorin in Rhizoma et Radix Notopterygii;
羌活中挥发油和异欧前胡素的含量测定
3) volatile oil
挥发油
1.
Extraction of Volatile Oil from Mentha Hapiocalyx Briq and Processing Techniques of Its β-cycoldextrin Inclusion Compound;
薄荷挥发油的提取及其β-环糊精包合物制备工艺研究
2.
The extraction of volatile oil from Rhizoma Homalomenae and the study of technique of β-CD inclusion process;
千年健挥发油的提取及β-环糊精包合物的工艺研究
3.
Extraction of the volatile oil of Virgate Wormwood herb and preparation of β-cyclodextrin inclusion compound of Hugan granules;
护肝颗粒中茵陈等挥发油提取和β-环糊精包合工艺研究
4) essential oil
挥发油
1.
Optimization of the extraction procedure of essential oil from four herbs;
抗病毒口服液挥发油提取工艺的研究
2.
Preparation technology of β-cyclodextrin inclusion compound of essential oil from Alpinia katsumadai Hayata;
正交实验法优选草豆蔻挥发油β-环糊精包合工艺
3.
Study on inhibitory effects of coriander leaf essential oil on the formation of N-Nitrosodimethylamine;
超声波法提取芫荽茎叶挥发油和阻断N-亚硝基二甲胺生成作用的研究
5) essential oils
挥发油
1.
Research progress of extraction and separation of essential oils using supercritical fluids;
挥发油的超临界流体萃取与分离进展
2.
Studies on the chemical constituents of the essential oils from cultivated Houttuynia cordata Thunb in Guangzhou;
穗产人工栽培鱼腥草挥发油化学成分研究
3.
Comparative Analysis of Essential Oils from Stem-skins,Leaves and Fruitages of Acanthopanax Giraidii Harma with GC-MS Technique;
红毛五加茎皮、叶及果实挥发油的GC-MS比较分析
6) naphtha
[英]['næfθə] [美]['næfθə]
挥发油
1.
Making of Compound Rhizoma Acori Tatarinowii Naphtha Emulsion;
石菖蒲挥发油复乳的研制
2.
Preparation Research on Naphtha of Fuoshou and Xiangfu and Muxiang Packed by β-CD;
β-环糊精包合佛手、香附、木香混合挥发油的制备工艺研究
3.
Optimization of SFE-CO_2 method for naphtha of flos Lonicerae produced in Hunan province;
湖南山银花挥发油超临界CO_2萃取条件优化
补充资料：油爆人参鸡脯
菜谱名称 《中国益寿食谱》之延年益寿食谱（一）补阳益寿----油爆人参鸡脯
所属菜系 其它菜系
所属类型 健康菜谱
基本特点 补气壮阳，健脾和胃
基本材料 人参10克，鸡脯肉200克，冬笋、黄瓜各25克，蛋清1个，精盐、绍酒、水豆粉、葱、生姜、香菜梗、鸡汤、猪油、芝麻油各适量。
制法：将鸡脯切成片；人参洗净，斜刀切成1厘米厚的小片；冬笋、黄瓜切骨排片；葱、姜切丝；香菜梗切长段。将鸡片上加盐、味精后拌匀，下入蛋清、水豆粉，拌匀。在锅内放猪油，烧至五成热时，下入鸡片，用铁筷子划开，熟时捞出，控净油，用精盐、味精、鸡汤、绍酒对成汁水。在锅内放底油，旺火，油六成热时，下入葱丝、生姜丝、笋片、人参片煸炒，再下黄瓜片、香菜梗、鸡片，烹上汁水，颠翻几下，淋上麻油即成。
功效：补气壮阳，健脾和胃。
用法：佐餐食鸡肉，每日1--2次。
应用：适用食欲不振，身体虚弱者。
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