丁香精油

采用浸渍处理（浓度为0.1%、0.3%、0.5%）和熏蒸处理（浓度为0.5mL、1mL、2mL）两种方法，研究了丁香精油对冬枣采后保鲜效果的生理效应。

Dipping ( concentration : 0.1 % 、 0.3 % 、 0.5 % ) and fumigating treatments ( concentration : 0.5 mL 、 1 mL 、 2mL ) have been applied to study its physiological effects of Clove oil on Dong jujube .

在烧热的锅里加几滴丁香精油，可消除家里因烹饪而产生的气味。

To dispel household cooking odors , add a few drops of Clove oil to a simmering pan .

丁香精油的超临界CO2和溶剂回流萃取及其GC-MS分析

Clove Essential Oil Extracting by SFE-MD or Refluxing and Its GC-MS Analyzed

超临界CO2流体萃取-分子蒸馏提取丁香精油的研究

Studies on Supercritical CO_2 Extraction-molecular Distillation of Essential Oil from Clove ( Eugenia caryophyllata Thunb . ) Bud

丁香精油和丁香酚对苹果贮藏期病害及果实品质的影响

Effects of essential oil and phenolic extracted from clove leaves ( Syringa portolaciniata ) on postharvest apple pathogens and quality

目的考察丁香精油（挥发油）的提取方法及其抗菌活性。

Objective To investigate the extraction methods of clove essential oil ( volatile oil ) from clove buds and its antibacterial effects .

其中丁香精油和香茅精油处理效果明显，艾叶精油、柠檬精油处理次之，芥末精油处理易产生药害，防腐保鲜作用不理想。

Clove essential oil and citronella essential oil processing effect is obvious , leaf essential oil of Artemisia argyi and lemon essential oil treated next best . Mustard essential oil processes easily to have the chemical damage , the function of maintains freshness not to be ideal .