竹子
化学成分
作文(语言)
化学
食品科学
植物
有机化学
生物
语言学
哲学
作者
Hong Li,Jiang Meng-liang,Xiaofei Jin
出处
期刊:PubMed
日期:2013-09-01
卷期号:36 (9): 1408-11
被引量:2
摘要
To study the effect of heating time on the chemical composition of bamboo juice.GC-MS was used to analyze the chemical components of bamboo juice collected from the bamboo heating for 10 min and 50 min.153 peaks were detected from the bamboo juice of 10 min. Among of them, 36 peaks were identified. As for the bamboo juice of 50 min, 80 peaks were detected and 29 identified.Heating time has effect on the chemical composition of bamboo juice, the substances detected in short time are more than that in long time.
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