The volatile oils of Zhulan scented teas and their dhools were extracted with simultaneous steam distillation extract(SDE) as well as analyzed and identified by GC-MS.
采用SDE提取精油，用气-质联用技术，分析了重庆产特级和一级珠兰花茶及其素坯的挥发油化学组成。
Volatile oil of Shaoxing black dried pickle was obtained by simultaneous distillation-extraction (SDE) and analyzed for chemical constituents by GC-MS.
采用同时蒸馏法提取并用气质联用检测绍兴霉干菜中挥发性香气成分。
The changes of aroma of Qimen raw black tea during processing were studied by SDE-GC/MS method.
采用SDE-GC/MS法对祁红毛茶初制过程中香气成分变化进行了跟踪分析。
Volatile components of fresh onion, vacuum freeze-drying onion and hot-air drying onion were obtained by simultaneous distillation-extraction(SDE), 36,33,27substances were analyzed by GC-MS.
采用同时蒸馏萃取的方法提取新鲜洋葱、真空冷冻干燥洋葱和热风干燥洋葱的挥发性成分，并经气质联用分析，分别析出36、33、27种物质。
Volatile components of fresh onion, vacuum freeze-drying onion and hot-air drying onion were obtained by simultaneous distillation-extraction(SDE), 36,33,27substances were analyzed by GC-MS.
采用同时蒸馏萃取的方法提取新鲜洋葱、真空冷冻干燥洋葱和热风干燥洋葱的挥发性成分，并经气质联用分析，分别析出36、33、27种物质。
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