Analysis of Volatile Flavour of Onions by Simultaneous Distillation and Extraction and Solid-Phase Microextraction Combined with GC-MS;
同时蒸馏萃取和固相微萃取与气相色谱-质谱法分析洋葱的挥发性风味成分
Spacial distribution patterns of flavonoid material in different species onions;
水浸提法提取洋葱黄酮类化合物的工艺条件研究
Study on the Components of Essential Oil in Allium cepa L.by GC/MS;
GC/MS研究洋葱挥发油的化学成分
Relationships between the Growth and Development of Different Onion(Allium cepa L.) Varieties and Environmental Conditions in Tieling Area;
铁岭地区不同洋葱品种生长发育特性与环境条件关系研究
Cytoplasmic Male-sterility of Onion(Allium cepa L.)63A Is Associated with Premature Degeneration of the Tapetum;
洋葱63A细胞质雄性不育与绒毡层的提早衰退有关(英文)
Genotoxicity of sodium arsenite on the root tip cells of Vicia faba and Allium cepa;
亚砷酸钠对蚕豆和洋葱根尖细胞的遗传损伤效应
Study on extraction of flavonoids from allium cepa and their determination;
洋葱中黄酮化合物的提取与光谱分析
Affection of Alkaline Pulp Black Liquor on Root Growth of Allium Cepa;
碱法制浆黑液对洋葱根系生长的影响
The processing technology of fried onion chips was studied from the ratio of raw materials to forming conditions using the onion flour and potato starch as the main raw materials.
以洋葱粉和马铃薯淀粉为主要原料,从原料的配比和成型条件等方面对洋葱脆片的制作工艺进行了研究。
Refing onion essential oil by molecular distillation technology;
应用分子蒸馏技术精制洋葱精油
The effects of extracting time , enzymatic time, temperature, and pH on the extraction of onion essential oil w ere investigated.
以新鲜洋葱为原料,采用同时蒸馏-萃取法(SDE)提取精油,比较了酶解温度、酶解时间、酶解pH和提取时间对洋葱精油提取的影响,并以提取时间、酶解时间和酶解温度为考查因素,采用L9(33)正交实验确定了同时蒸馏-萃取法提取精油的最佳工艺参数为:提取时间2。
Effect of pretreatment method,extract time and extract solvent on the yield and quality of onion oil were studied.
系统研究了样品不同的预处理方法、浸提溶剂、浸提时间等对洋葱油质量和得率的影响,确定了一条操作简单的洋葱油提取工艺,较佳条件为:新鲜洋葱直接匀浆,常温下用石油醚浸提9h,这一工艺条件下所得的洋葱油质量好、得率为0。
The effects of different dehydration,coefficient of water content and particle size on the yield of onion oil were studied.
就洋葱粉的干燥方式、含水率和破碎粒度3个因素对超临界流体萃取洋葱油的得率予以探讨。
Study on the Extraction and Purification Processing of Total Flavones in Onionskin;
洋葱皮总黄酮提取与纯化工艺的研究
Extraction technology of flavones in onionskin was studied by single factor and orthogonal experiment.
对洋葱皮黄酮类物质的提取工艺进行了研究。