川桂叶+Cinnamomum+wilsonii+leaves是一种备受青睐的药用植物，广泛生长于中国的川桂地区。其叶子被用于中药制剂和传统草药疗法中，拥有丰富的药用价值。它具有抗菌、抗炎、抗氧化等多种药理作用，被广泛应用于药品、护肤品和健康食品等领域。Cinnamomum wilsonii leaves的英语短句和例句涵盖了其药用功效、用途和文化价值，为研究、生产以及对外传播提供了丰富的素材。这些短句和例句能够帮助人们更好地了解并利用川桂叶，促进中药文化的交流和发展。
川桂叶,Cinnamomum wilsonii leaves
1)Cinnamomum wilsonii leaves川桂叶
1.Volatile oil was extracted fromCinnamomum wilsonii leaves by supercritical CO2 fluid extraction(SFE-CO2) and steam distillation(SD).采用超临界CO2流体萃取法(SFE-CO2)和水蒸气蒸馏法(SD)从川桂叶中提取挥发油,利用气相色谱-质谱联用技术,分析了挥发油的化学组成,并进行了比较。
2.The flavonoids fromCinnamomum wilsonii leaves were obtained by microwave extraction for the first time.首次利用微波法提取川桂叶中的黄酮类化合物,探讨了乙醇浓度、固液比、提取温度、提取时间和提取次数等因素对总黄酮得率的影响,通过L(934)正交试验确定了提取的最佳工艺条件。
英文短句/例句
1.Extraction and Determination of Flavonoids from Cinnamomum Wilsonii Gamble Leaves川桂叶中黄酮类化合物的提取与测定
2.And there are a lot of mountains and lakes in Guilin.桂林有很多山川和河流。
3.Study on the Cultivar Resource of Sweet Osmanthus in Sichuan Province and the Application in Landscape;四川桂花品种资源调查与桂花的园林应用研究
4.Broadleaf hedge such as laurel, spirea, photinia, etc.阔叶树篱，如月桂、绣线菊、 光叶石楠等。
5.Study on human resources cooperation and development in Chongqing ,Sichuan,Guizhou and Guangxi川、渝、黔、桂四地人力资源合作开发研究
6.Study on the Synonymy Comparison of Ancient Chinese and Yi Characters of Dian、Chuan、Qian、Gui古汉字与滇川黔桂彝文同义比较研究
7.A Study on the Pollen Morphology of Osmanthus Fragrans in Sichuan;四川桂花品种分类的花粉形态学研究
parison of The Pingdi Yaos in Jianghua County of Hunan Province and Fuchuan County of Guangxi Province;湘南江华与桂北富川平地瑶话的比较
9.Biological Characteristics, Physiological and Biochemical Effect of the Pathogenic Bacterium on Sweet Osmanthus Leaf Blight;桂花叶枯病病原菌生物学特性及对桂花叶片生理生化影响的研究
10.Inhibitory Activity of Essential Oils from Cinnamomum camphora And Cinnamomum japonicum Leaves樟树叶及天竺桂叶的精油抑菌活性研究
11.The display was wreathed in/with laurel.展品周围环绕着月桂树叶.
12.Broadleaf evergreen shrub such as laurel, rhododendron, etc.阔叶长绿灌木，如月桂、北美杜鹃花等。
13.The leaves dropped from his imaginary crown of laurel.他想象中那顶桂冠的叶子凋零了。
14.Warm temperate zones support broadleaf evergreen forests, including laurel forests.暖温带适合阔叶常绿林，包括月桂树林。
15.Study on the Progenitive Technology and Salt Resistance Characteristics of Prunus Zippeliana Miq大叶桂樱的繁殖技术及抗盐特性研究
16.GC-MS Analysis of Chemical Components of Essential Oil from Leaves of Cinnamomum chekiangense浙江桂叶油化学成分的GC-MS分析
17.A Study of Meishan Physical Culture in Hunan,Hubei,Sichuan,Guizhou,Chongqing and Guangxi我国湘、鄂、川、黔、渝、桂地区梅山体育文化的研究
18.Morphological, Cytological and Molecular Biological Classification of Alnus Mill.and Osmanthus Fragrans (Thunb.) Lour.;桤木和四川桂花的形态、细胞及分子分类学研究
相关短句/例句
Cinnamomum wilsonii川桂
1.The Chemical Constituents of the Essential Oil from Leaves ofCinnamomum wilsonii in Hubei,China;湖北川桂叶精油的化学成分
2.The volatile oil was extracted fromCinnamomum wilsonii leaf and twig with the steam distillation and the yield was 1.采用水蒸气蒸馏法从川桂叶和嫩枝中提取挥发油,出油率分别为1。
3.The chemical structures of 29 constituents in volatile oil extracted from the dried leaves ofCinnamomum wilsonii have been identified by means of GC MS technique,among which,the principal were á linalool (38 71%), á citral (18 52%) and à citial (22 67%).采用 GC- MS技术分析了川桂 ( Cinnamomum wilsonii)叶挥发油的化学组成 ,确定了2 9种成分的化学结构与相对含量 ,其中 ,芳樟醇 ( 38。
3)YE Gui叶桂
1.Diffusing and Obstruction-removing Gastric Yang Theory of Ye Gui and Treatment of Gastroenteropathy Based on Syndrome Differentiation;叶桂“宣通胃阳”说与胃肠病证治
4)cassia leaf oil桂叶油
1.Benzaldehyde was prepared by basic hydrolysis ofcassia leaf oil using phase transfer catalyts.在相转移催化条件下 ,从桂叶油出发通过碱性水解制备天然苯甲醛。
2.Natural benzaldehyde is prepared by hydrolysis ofcassia leaf oil.从桂叶油出发，通过碱性水解制备天然苯甲醛。
5)Cinnamomum Petrophilum Leaves Oil香桂叶油
1.TheCinnamomum Petrophilum Leaves Oil(CPL Oil) is an essential oil from leaves of a plant of Cinnamomum Petrophilum Nees.重庆嘉顿公司 (四川省日用化学工业研究所改制企业 )用香桂 (ＣｉｎｎａｍｏｍｕｍｐｅｔｒｏｐｈｉｌｕｍＮｅｅｓＣｈａｏ)的枝叶生产香桂叶油 (ＣＰＬＯｉｌ) (ｅｓｓｅｎｔｉａｌｏｉｌｏｆＣｉｎ ｎａｍｏｍｕｍＰｅｔｒｏｐｈｉｌｕｍＬｅａｖｅｓ)。
6)Leaves of Cinnamomum jensenianum Hand.-Mazz野黄桂叶
1.Study on the Chemical Components of Volatile Oil in theLeaves of Cinnamomum jensenianum Hand.-Mazz by GC-MS;野黄桂叶挥发性成分色谱-质谱联用分析
延伸阅读
桂花糕原料配方 一级川白糖16公斤 提糖4公斤 糯米粉4公斤 熟油4公斤 蜜桂花2.5公斤 熟粉20公斤制作方法 1.制熟粉：将面粉装入蒸笼蒸熟(时间20分钟)取出冷却后，用粉碎机打细。即成熟粉。2.制糕粉：将糯米以50～60℃温水淘洗4～5分钟，捞起摊在簸箕内滤干水分，次日以河砂(用菜油制过的河砂)炒泡(不能炒黄)，然后用电磨磨成粉子，即为糕粉(又称雄粉)，再将糕粉摊在簸箕上露2～3天，用手捏粉子成团不散即可。3.制提糖：按白糖50公斤的比例加饴糖2～2.5公斤、水7.5公斤，煮开后下化油1公斤熬至120℃左右，将糖液滴入水中能成块时，即可舀起放入冰锅搅拌至翻砂，成为提糖。4.制心子：按配料将白糖、熟粉、熟油糕粉、蜜桂花拌合均匀，过筛，除去杂质，即成心子。5.装盆、成型：以木制框具。先将拌合的底、面料，用1/5放入框内，敖薄薄的一层作为底子，中间放上心子，再以4/5的底、面料铺上作糕面皮，擀平，压紧，同薄刀划成长方形条状，然后包装。质量标准 规格：长方形条状，造型完整，厚薄均匀。色泽：黄白分明，无斑点，无杂质。组织：滋润松软，细腻化渣，不翻粗，无糖子。口味：香甜可口，具有浓郁的桂花清香。
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