1、As China's traditional spices and herbs, Zanthoxylum bungeanum Maxim. has a very long history.
花椒是藥食兩用的植物，作為我國(guó)傳統(tǒng)的調(diào)味品及中藥材有著非常悠久的歷史。

2、The main components and applications of zanthoxylum are introduced.
介紹了花椒的主要成分及花椒的主要用途。

3、It is one of the commonly used features condiments. At the same time, Zanthoxylum bungeanum Maxim.
因花椒具有濃郁的香氣和辛麻味，同時(shí)具有“鎮(zhèn)膻解腥”的作用，是我國(guó)常用的特色調(diào)味品之一。

4、OBJECTIVE: To analyze the chemical constituents of Zanthoxylum oil.
目的：分析花椒油的化學(xué)成分。

5、Cation flocculant was prepared by using Zanthoxylum remnant and butyl acrylate.
用提取后的花椒殘?jiān)c丙烯酸丁酯聚合制備出陽(yáng)離子絮凝劑。

6、The volatile oils of Zanthoxylum schinifolium were extracted by water vapor distillation.
采用水蒸氣蒸餾法提取精制香椒子中的揮發(fā)油。

7、Three alkaloids were isolated from the root of Zanthoxylum laetum Drake.
從蕓香科滑葉花椒(Zanthoxylum laetum Drake)的根部分離出三種生物堿。