目的建立蒜氨酸工作对照品。
OBJECTIVE To establish a preparation method for working reference substance of alliin.
目的：对洋葱中蒜氨酸酶的性质进行研究。
目的制备蒜氨酸对照品，供含量测定和比旋度测定用。
Objective To prepare the alliin standard for the content and specific rotation determining.
目的建立蒜氨酸原料药理化性质和稳定性的评价方法。
Objective To set up a method for evaluation of physiochemical characteristics and the stability of Alliin substance.
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.
方法：使用电喷雾电离源分析蒜酶催化蒜氨酸反应产物。
Methods: HPLC-MS equipped with an electro spray ionization (ESI) source was used for this study.
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.
目的：建立蒜酶催化蒜氨酸反应产物的HPLC-MS分析方法。
Objective: To develop HPLC-MS method for detecting catalytic reaction products of alliin by alliinase.
结论：国产蒜氨酸中无手性对映体杂质，其立体构型为S-烯丙基-L-半胱氨酸亚砜。
Conclusion: There is no optical isomer in alliin samples. its configuration was found to be S-allyl-L-cysteine sulfoxide.
本发明公开了一种采用超高压调控蒜氨酸酶反应提取洋葱精油的方法，属于农产品精深加工技术。
The invention discloses a method for extracting onion essential oil through ultrahigh voltage regulation of alliinase reaction and belongs to fine and deep processing technology for farm products.
最后经HA柱层析，得到高纯度的蒜氨酸酶，最终纯化倍数为20.68倍，回收率为38.53%。
Ultimately, alliinase was purified up to 20.68 times with a recovery of 38.53% by HA chromatography.
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.
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.
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.
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