Calvey E M, White K D, Matusik J E, Sha D, Block E
Center for Food Safety and Applied Nutrition, Food and Drug Administration, Washington, DC 20204, USA.
Phytochemistry. 1998 Sep;49(2):359-64. doi: 10.1016/s0031-9422(98)00191-5.
Supercritical fluid (SF) extracts of homogenized ramp (Allium tricoccum Ait.) were separated and characterized with liquid chromatography coupled with atmospheric pressure chemical ionization mass spectrometric identification. The profiles of SF extracts of aqueous homogenates of ramp bulbs from three different seasons and growing regions revealed that the thiosulfinates were major components. In addition, some of the cepaenes (alpha-sulfinyldisulfides) found in extracts of onion juice, as well as allyl containing cepaenes (2-propenyl l-(2-propenylsulfinyl)propyl disulfide), are present in the ramp extracts. The amount of allicin in ramp bulb homogenates ranged from approximately 10% to 50% of that found in extracts of aqueous garlic homogenates. The greater amount of the methyl 1-propenyl thiosulfinates in the ramp extracts relative to that found in the garlic extracts correlates with the flavor characteristics of ramp bulbs.
对匀浆的北美野韭（Allium tricoccum Ait.）的超临界流体（SF）提取物进行了分离，并通过液相色谱与大气压化学电离质谱鉴定相结合的方法对其进行了表征。来自三个不同季节和生长区域的北美野韭鳞茎水匀浆的SF提取物谱显示，硫代亚磺酸盐是主要成分。此外，在洋葱汁提取物中发现的一些洋葱烯（α-亚磺酰基二硫化物）以及含烯丙基的洋葱烯（2-丙烯基-1-(2-丙烯基亚磺酰基)丙基二硫化物）也存在于北美野韭提取物中。北美野韭鳞茎匀浆中大蒜素的含量约为大蒜水匀浆提取物中大蒜素含量的10%至50%。北美野韭提取物中1-丙烯基硫代亚磺酸盐甲酯的含量相对于大蒜提取物中更高，这与北美野韭鳞茎的风味特征相关。
