The flavor bodies of Tibet Ghee was concentrated by water team distillation, then separated and identified by GC-MS. 34 components and their relative concentration have been identified.

• 摘要采用水蒸汽蒸馏法提取出酥油中的风味物质，利用气相色谱-质谱联用技术对西藏酥油中的风味物质进行了分离、鉴定，共确定了34种化合物及其它们的相对含量。