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，同時具有“鎮(zhèn)膻解腥”的作用，是我國常用的特色調(diào)味品之一。

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

5、Cation flocculant was prepared by using Zanthoxylum remnant and butyl acrylate.
用提取后的花椒殘渣與丙烯酸丁酯聚合制備出陽離子絮凝劑。

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。