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中国农学通报 ›› 2009, Vol. 25 ›› Issue (9): 97-101.

所属专题: 园艺

• 农学 农业基础科学 • 上一篇    下一篇

大蒜素的研究进展

梅四卫,朱涵珍   

  • 收稿日期:2009-02-06 修回日期:2009-03-12 出版日期:2009-05-05 发布日期:2009-05-05

Research Advances in Allicin

  • Received:2009-02-06 Revised:2009-03-12 Online:2009-05-05 Published:2009-05-05

摘要: 大蒜素是大蒜中主要生物活性成分而备受国内外研究者的关注。本文简述了大蒜素的形成、大蒜素的化学结构及性质、影响大蒜素活性的因素、大蒜素的作用特点、大蒜素的功能和大蒜素的开发利用,并提出了今后大蒜素的研究方向。

关键词: 植物, 植物, 根际, 解磷细菌

Abstract: Allicin is the main active components of garlic and has been the concern of the researchers at home and abroad. This article summarized the formation of allicin, the chemical structure and the impact of allicin activity factors, the features, the function, the development and utilization of allicin, and offered our views on the direction of future study.