| 大蒜素研究进展 |
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| 引用本文： | 杨凤娟,刘世琦. 大蒜素研究进展[J]. 安徽农业科学, 2003, 31(6): 1034-1037,1051 |
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| 作者姓名： | 杨凤娟 刘世琦 |
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| 作者单位： | 山东农业大学园艺学院,山东泰安,271018 |
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| 摘 要： | 大蒜素的开发利用已经成为国内外竞相研究的热点课题。笔者综述了大蒜素的结构、性质及其形成 ,并讨论了栽培条件、不同加工处理方法、温度、pH值等因素对大蒜素含量的影响 ,同时分析了大蒜素的作用活性和开发利用情况 ,并提出了今后的研究方向
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| 关 键 词： | 大蒜 大蒜素 研究进展 |
| 文章编号： | 0517-6611(2003)06-1034-04 |
Reseavch Advances in Allicin |
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| Yang Fengjuan et al. Reseavch Advances in Allicin[J]. Journal of Anhui Agricultural Sciences, 2003, 31(6): 1034-1037,1051 |
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| Authors: | Yang Fengjuan et al |
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| Abstract: | The development and exploitation of allicin in garlic has already been a hot research topic at home and abroad. In the article ,its structure, properties and formation were reviewed. Cultivation conditions, temperature, pH and different processing treatment were closely related to its content. At last,the authors also analyzed the mode of action in allicin and its utilization ,and offered our views on the direction of future study. |
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| Keywords: | Garlic Allicin Advance |
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