Typical G.C. analysis
| 藜 chenopodium ambrosioldes var. anthelminthicumoilamerica | |||
| # | % | Leftshift | Components |
|---|---|---|---|
| 21 | 1.98 | scar啶 ascaridole | |
| 5 | 0.14 | 樟脑 camphene | |
| 8 | 0.03 | delta-3- | carene carene |
| 23 | 0.04 | carvacrol | |
| 19 | 1.06 | trans- | carvacrol |
| 20 | 0.25 | cis- | carvacrol |
| 18 | 2.28 | carvone | |
| 15 | 8.09 | para- | 异丙基甲苯、伞花烃 cymene |
| 17 | 0.09 | (E)- | 二氢香芹酮 dihydrocarvone |
| 1 | 0.01 | 二甲基硫醚 dimethyl sulfide | |
| 4 | 0.02 | alpha- | 芬烯 fenchene |
| 12 | 42.32 | 柠檬烯 limonene | |
| 16 | 0.09 | (E)- | 氧化烯 limonene oxide |
| 9 | 0.01 | myrcene | |
| 10 | 0.01 | alpha- | 芹菜烯 phellandrene |
| 13 | 0.09 | beta- | 芹菜烯 phellandrene |
| 3 | 0.82 | alpha- | 松油萜、蒎烯 pinene |
| 6 | 0.18 | beta- | 松油萜、蒎烯 pinene |
| 7 | 0.01 | 桧烯 sabinene | |
| 11 | 17.54 | alpha- | terpinene |
| 14 | 0.58 | gamma- | terpinene |
| 22 | 0.02 | thymol | |
| 2 | 0.22 | tricyclene | |
A. O. Tucker M. J. m Maciarello, 一些 Some 有毒的 toxic 烹饪 culinary herbs in 北 North 美国 America. in In: Food 风味 Flavors, Formation, 分析 Analysis 打包 Packaging 影响 in Influences. Edits., E. T. Contis, C-T. ho h Ho, C. J. m Mussinan, T. H. Parliament, F. Shahidi A. M. Spanier, 401-414, Elsevier, Amsterdam (1998). p＆amp P&F 24, 6 No. 6, 45, (1999) | |||