| Compounds | Content |
|---|---|
| 1,6-Diisothiocyanatohexane | 30.74% |
| Allyl isothiocyanate | 17.10% |
| Cyclohexylacetic acid | 6.97% |
| (Bromomethyl)cyclohexane | 2.69% |
| Furfural | 1.97% |
| Ethylbenzene | 1.74% |
| Butyl acetate | 1.24% |
| 5-⼄烯基-5-甲基-1,3-环戊⼆烯 | 8.65% |
| p-Xylene | 0.94% |
| 2,6,6-三甲基-⼆环[3.1.1]-2-庚烯 | 3.94% |
| beta-Pinene | 1.2% |
| 2-(2-氨基-⼄酰胺)-3-甲基丁酸 | 5.48% |
| 9-烯⼗⼋酸 | 3.19% |
| 8,11,14-三烯⼗⼋酸甲酯 | 1.78% |
| 邻苯⼆甲酸⼆(6-甲基-庚基) 酯 | 5.01% |
引用文献:
陆礼和,唐东艳,杨世波,伍道春,刘晓峰,张西京,何艳萍,李聪.山嵛菜根、茎叶挥发性成分比较[J].云南民族大学学报(自然科学版),2012,21(02):88-92.