大蒜素的杀菌及其在食品中的防腐保鲜应用研究进展

大蒜（Allium sativum L）具有很高的食疗保健价值,备受人们的青睐。大蒜素是大蒜的主要功能成分,研究证明,大蒜素对多种细菌、真菌、病毒均具有杀灭和抑制作用,被称为“天然广谱植物杀菌素”。本文阐述了大蒜素的形成、特性、杀菌机理及其在食品保鲜防腐中的主要应用研究进展。

The allicin sterilization and its maintains freshness the applied research progress in food anticorrosion

The garlic has the very high nutritional therapy health care value,prepares people's favor.The allicin is garlic's main function ingredient,the research proved that,the allicin to the many kinds of bacteria,the fungus,the virus has kills extinguishes with the inhibitory action,is called "the natural broad spectrum plant phytoncide".This article elaborated the allicin formation,the characteristic,the sterilization mechanism and its maintain freshness in the anticorrosion main applied research progress in food.