Abstract : The aim of this study was to obtain the optimal condition of ultrasonic-assisted extracting polysaccharides from RosaroxburghiiTratt.
摘要 ： 探讨超声波作用下刺梨多糖提取的最佳工艺条件。
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The results indicated that each method has limitations and three methods should be combined to extract volatile flavor compounds from fresh fruit of RosaroxburghiiTratt.
结果显示，不同的提取方法各有特点。三种提取方法相结合能得到比较全面的结果。
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Objective To analyze polybasic acids and higher fatty acids of RosaroxburghiiTratt fruit.