摘要
采用生物学与化学相结合的方法,对玫瑰花在开花期间精油含量的变化进行了研究;采用单因素和正交实验的方法,运用方差分析、多重比较等统计手段,对水蒸气蒸馏提取玫瑰精油过程中影响精油出油率的各种因素及工艺参数进行了研究。
Changes of the content of essential oil contained in the rose flowers during the blossoming period are discussed in this thesis. Factors influencing the rate of essential oil during distillation are investigated by trial experiment and statistics analysis.
出处
《农产品加工（下）》
2006年第11期75-77,共3页
Farm Products Processing
关键词
玫瑰花
精油
提取工艺
鲜花保藏
rose flower
essential oil
processing technology
flower preservation
