After garlic was pressed or fragmented, allinase in garlic will convert alliin to allicin and other volatile sulfur compounds, which are the main compositions of garlic oil. 大蒜受挤压或破碎后,蒜酶作用于蒜氨酸,产生大蒜素以及其它含硫挥发性物质,这些物质构成了大蒜油的主要成分。
Purification and Properties of Allinase from Garlic Power 蒜粉中蒜氨酸酶的分离纯化及性质测定
In the determination of residual pesticides in onion, garlic and chives by GC-MS, the sample was treated with phosphoric acid or with microwave before crushing, to make the allinase inactive and to eliminate the matrix interference. 采用气相色谱及质谱联用技术,测定葱、蒜及韭菜等蔬菜中多种农药残留量时,在粉碎试样之前,用磷酸或微波加热处理试样,可使蒜酶钝化并消除其基体干扰。