大蒜含硫化合物统一命名的探讨  

Discussion on the Unified Nomenclature of Sulfur Compounds in Garlic

作　　者：王益友 张士伟 WANG Yiyou;ZHANG Shiwei(Anhui CAPA Bio-Tech Co.,Ltd.,Hefei 230000,Anhui,China)

机构地区：[1]安徽凯博生物科技有限公司,安徽合肥230000

出　　处：《香料香精化妆品》2022年第2期88-92,共5页Flavour Fragrance Cosmetics

摘　　要：阐述了目前与大蒜相关的含硫有机化合物命名混乱的现象。依据大蒜在加工过程中各种产物的生成机制,明确这些产物的化学结构,再比对国外文献,对这些化合物的科学统一命名进行探讨,以期望帮助读者和初次从事有关大蒜研究的工作人员能够进行准确识别。The confusion phenomena of nomenclature of sulfur-containing organic compounds related to garlic were stated in this study.According to the formation mechanism of garlic products during the processing,confirming the chemical structure of these products,and comparing with foreign literature,the scientific and uniform nomenclature was carried out to help readers and those who are engaged in garlic research for the first time to identify accurately.

关 键 词：大蒜素 蒜氨酸 大蒜辣素 大蒜油 大蒜烯 统一命名 

分 类 号：TS201.2[轻工技术与工程—食品科学]