野蒜
提取部位:叶
分析方法:GC-MS
分布地：北京、天津、河北、山西、内蒙古、辽宁、吉林、黑龙江、上海、江苏、浙江、安徽、福建、江西、山东、河南、湖北、湖南、广东、广西、重庆、四川、贵州、云南、西藏、陕西、甘肃、宁夏、台湾、香港、澳门
| Compounds | Content |
|---|---|
| Allyl methyl disulfide | 0.0154% |
| Dipropyl disulfide | 0.0634% |
| Amyl methyl disulfide | 0.029% |
| trans-3,5-Diethyl-1,2,4-trithiolane | 0.0201% |
| cis-3,5-Diethyl-1,2,4-trithiolane | 0.0196% |
| Tetradecanal | 0.0149% |
| 2-Tridecanol | 0.0212% |
| 3(2H)-Furanone, 2-hexyl-5-methyl- | 0.0306% |
| 2-Pentadecanone | 0.0311% |
| Nonadecane | 0.0196% |
| 3(2H)-Furanone, 5-methyl-2-octyl- | 0.0231% |
| Eicosane | 0.0223% |
| Heneicosane | 0.0259% |
| Docosane | 0.0274% |
| Tricosane | 0.028% |
引用文献:
Hashimoto S, Miyazawa M, Kameoka H. Volatile flavour components of Allium grayi Regal[J]. Journal of the Science of Food and Agriculture, 1984, 35(3): 353-356.