The volatile chemical components extracted from the almond of Prunus amygdalus Stokes was abstracted by steam-stilling and analyzed by GC-MS method.
采用水蒸气蒸馏法从巴旦木杏仁中提取挥性化学成分，用气相色谱-质谱法对化学成分进行鉴定。
2
The effects of 6-BA, IBA and sucrose in different concentrations and combinations on subculture of Amygdalus pedunculata were analyzed by using uniform orthogonal design UL9(34).