| 大蒜功能成分研究进展 |
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| 引用本文： | 闫淼淼,许真,徐蝉,郭得平.大蒜功能成分研究进展[J].食品科学,2010,31(5):312. |
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| 作者姓名： | 闫淼淼 许真 徐蝉 郭得平 |
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| 作者单位： | 浙江大学农业与生物技术学院;鹤壁职业技术学院农林系; |
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| 基金项目： | 韩国农村振兴厅(RDA)项目(200618) |
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| 摘 要： | 综述近年来大蒜功能成分方面的研究进展。大蒜功能成分主要分为挥发性化合物和非挥发性化合物两大类,挥发性化合物主要包括硫代亚磺酸酯类及其他脂溶性有机硫化物,非挥发性功能物质主要包括水溶性有机硫化物、类固醇皂苷、皂苷配基、类黄酮类、酚类等。同时,介绍大蒜功能成分的生成途径和蒜氨酸酶的作用、大蒜的药理作用和食用大蒜的可能副作用。
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| 关 键 词： | 大蒜 功能成分 有机硫化物 |
Research Progress of Bioactive Components in Garlic |
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| YAN Miao-miao,XU Zhen,XU Chan,GUO De-ping.Research Progress of Bioactive Components in Garlic[J].Food Science,2010,31(5):312. |
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| Authors: | YAN Miao-miao XU Zhen XU Chan GUO De-ping |
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| Affiliation: | YAN Miao-miao1,XU Zhen2,XU Chan1,GUO De-ping1 (1.College of Agriculture , Biotechnology,Zhejiang University,Hangzhou 310029,China,2. Department of Agriculture , Forestry,Hebi College of Vocation , Technology,Hebi 458030,China) |
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| Abstract: | Current research progress of bioactive components in garlic is reviewed in this paper. The bioactive components in garlic are classified as volatile compounds including lipid-soluble sulphur compounds, and non-volatile compounds including water-soluble sulphur compounds, sapogenins, saponins, flavonoids and phenols. In addition, biosynthesis pathways of sulphur compounds, roles of alliinase, pharmacological actions as well as side-effects of garlic are also described. |
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| Keywords: | garlic bioactive component organosulphur compounds |
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