生姜调味油生产中油脚的综合利用

PREPARATION OF PERFUME OF HOT TASTE FROM RESIDUE IN PRODUCTION OF GINGER OIL DRESSING

对生姜调味油生产过程中的副产物油脚，进行了辛辣味成分的分离和鉴定研究，并探讨了其利用价值，简略地介绍了综合利用的新途径。

The chemical constituents of hot laste from residue in production of ginger oildressing, which were isolated and were identified. The feasibiliey of exploiying and useingresidue was discussed in this paper.