Table 3.
Components of fresh Allium chinense bulbs.
| Item | Content (wt %) |
|---|---|
| Principal component analysis | |
| Moisture | 81.4 ± 0.03 |
| NFEa | 12.3 ± 0.05 |
| Crude ash | 0.80 ± 0.12 |
| Crude fat | 0.50 ± 0.11 |
| Crude fiber | 3.01 ± 0.45 |
| Crude protein | 2.02 ± 1.30 |
| Organic acid analysis | |
| Oxalic acid | 1.06 ± 0.03 |
| Tartaric acid | 0.67 ± 0.02 |
| Lactate | 0.26 ± 0.01 |
| Citric Acid | 0.95 ± 0.03 |
| Succinic acid | 1.07 ± 0.06 |
| Malic acid | 4.05 ± 0.15 |
| Flavonoids analysis | |
| Quercetin | 0.14 ± 0.01 |
| Rutin | 0.07 ± 0.00 |
NFE = nitrogen-free extract.
a
NFE = 100% – (% moisture + % crude ash + % crude fat + % crude fiber + % crude protein.