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Influence of the constituent composition on antimicrobial and perfume properties of fir essential oils

机译：组成成分对杉木精油的抗菌和香料性能的影响

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The essential oils of 7 kinds of spruces by the method of steam distillation were obtained. The qualitative and quantitative composition of the received essential oils was studied by gas-liquid chromatography. Antimicrobial activity of essential oils on substances Staphilococcus aureusATSS 6538 P, Pseudomonas aeruginosaATSS 9027, Bacillus subtilisATSS 6633, Candida albicansATSS 885-653 was defined. Perfume tasting evaluation of the essential oils was made.

机译：通过水蒸气蒸馏法得到了7种云杉精油。通过气液色谱法研究了所接收精油的定性和定量组成。定义了精油对金黄色葡萄球菌ATSS 6538 P，铜绿假单胞菌ATSS 9027，枯草芽孢杆菌ATSS 6633，白色念珠菌ATSS 885-653的抗菌活性。对香精油进行了香水品尝评估。

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Vladykina D. S.; Lamotkin S. A.; Litvinova E. V.; Vyglazov O. G.;
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Influence of the constituent composition on antimicrobial and perfume properties of fir essential oils

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