大蒜功能性风味物质的提取得率与蒜氨酸酶的活性调控有密切联系，因此首先围绕大蒜蒜氨酸酶的酶学性质展开研究具有十分重要的现实意义。
The outputs of volatile aroma components of garlic bulbs essential oil highly depends on the activity of alliinase, so it's of great significance to study its properties.
但鲜蒜中大蒜素是以稳定无臭的大蒜氨酸的形式存在。
But allicin of fresh garlic is the existence of garlic aminoacid that is stabilization and smell less.
目的调查新疆各地鲜蒜中蒜氨酸含量，评价鲜蒜品质，判断药用大蒜来源。方法对地区多点采样，以微波方式灭酶并采用高效液相色谱内标法进行鲜蒜中蒜氨酸含量测定。
Objective To investigate the alliin content from fresh garlic in Xinjiang and to evaluate the quality of fresh garlic so as to estimate the source of garlic for pharmaceutical application.
本发明涉及一种壳聚糖固定化蒜氨酸酶及制备大蒜素方法。
The invention relates to a chitosan-immobilized allinase and a method for preparing allantolin allicin.
本发明涉及一种壳聚糖固定化蒜氨酸酶及制备大蒜素方法。
The invention relates to a chitosan-immobilized allinase and a method for preparing allantolin allicin.
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