大蒜素提取与合成研究进展  

Research Advances of the Extraction and Synthesis of Allicin

作　　者：韩明亮[1] 毛利军[1] 仝均[1] 张学俊[1] 

机构地区：[1]中北大学理学院,太原030051

出　　处：《中国调味品》2012年第11期19-22,共4页China Condiment

基　　金：山西省大学生创新实验项目

摘　　要：大蒜素在调味品、保健、医药等领域有着特殊的功效与应用。文章简述了大蒜素的化学组成、理化特性以及功效应用,重点综述了大蒜素的提取工艺和合成方面的研究进展,并对类大蒜素的合成研究提出了设想和展望。Allicin has a special effect and fields. The chemical composition, physical application on and chemical condiment, health care, medicine and other characteristics and pharmacological effects of allicin are reviewed. Analyze the progress in research of the extraction and synthesis of allicin, and offer prospect and views on the synthesis research of the derivative of allicin.

关 键 词：大蒜素 提取 合成 研究进展 

分 类 号：TS201.2[轻工技术与工程—食品科学]