蒜
提取部位:鳞茎
分析方法:None
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、海南、重庆、四川、贵州、云南、西藏、陕西、甘肃、青海、宁夏、新疆、台湾、香港、澳门
| Compounds | Content |
|---|---|
| Diallyl trisulfide | 33.4% |
| Diallyl disulfide | 20.8% |
| Allyl methyl trisulfide | 19.2% |
| Allyl 1-Propenyl Disulfide | 5.2% |
| Allyl methyl disulfide | 4.4% |
| Allyl (Z)-1-Propenyl Disulfide | 2.6% |
| 2-Vinyl-4H-1,3-Dithiine | 2.5% |
| Dimethyl Trisulfide | 2% |
| Diallyl sulfide | 1.9% |
| Diallyl Tetrasulfide | 1.5% |
| 3-Vinyl-4H-1,2-dithiine | 0.9% |
| 1,2,3-Trithia-4-cyclohexene | 0.7% |
| (E)-1-Propenyl Methyl Disulfide | 0.6% |
| 1,2-Dithiolane | 0.5% |
| Dimethyl disulfide | 0.4% |
引用文献:
Satyal P, Craft J D, Dosoky N S, et al. The chemical compositions of the volatile oils of garlic (Allium sativum) and wild garlic (Allium vineale)[J]. Foods, 2017, 6(8): 63.