| Compounds | Content |
|---|---|
| Mollugin | 30.58% |
| 2-Cyclopenten-1-one, 3-methyl | 10.55% |
| Menthol | 2.25% |
| Eugenol | 6.3% |
| 2-(1,1-dimethylethyl)-3,4-dihydro-1(2H)-naphthalenone | 1.48% |
| 4-tert-butyl-2-phenyl- phenol | 8.64% |
| Acetaldehyde | 1.48% |
| 2-Methyl-1-nitroanthraquinone | 1.74% |
| 2-t-butyl-4-(dimethylbenzyl) phenol | 2.21% |
| 1-hydroxy-4-methylanthraquinone | 3.68% |
| 1-Hydroxy-3-methoxy-6-methylanthraquinone | 4.32% |
| 11-hydroxycannabinol | 4.38% |
| 1-eicosanol | 2.19% |
| Cinnamaldehyde | 0.92% |
| 9-octadecenoic acid, methyl ester | 0.92% |
引用文献:
Li W Q, Quan M P, Li Q. Chemical Composition and Antibacterial Activity of the Essential Oil from Qiancao (Rubia cordifolia Linn.) Roots against Selected Foodborne Pathogens[J]. Asian Journal of Agriculture and Food Sciences (ISSN: 2321–1571), 2019, 7(04).