Distillation Extraction Method was used to isolate the flavor components of high salt liquid soy mash.The flavor components were analyzed by GC. 摘要采用蒸馏苯取法提取高盐稀态发酵法发酵结束后的酱醪中的挥发性成分，采用气相色谱进行分析。
The increasing discharge of hypersaline organic wastewater with high organic concentration plays adverse impacts on the environment in recent years. 摘要近年来，随着工业的发展，大量排放的高盐高有机物废水对环境产生非常不利的影响。
