大蒜有机硫化物有效提取方法的研究及结构鉴定
|
摘要
大蒜为百合科葱属植物蒜(Album sativum L．)的鳞茎，多年生草本植物。它既是人们喜欢的食品，又是一种历史悠久、广泛用于治疗各种疾病的药用植物，有“天然保健食品”之称。
大蒜中具有药理作用的物质主要是大蒜有机硫化物。传统提取大蒜有机硫化物的方法主要是水蒸汽蒸馏法，但该方法提取的大蒜有机硫化物存在纯度低、气味差、颜色深、生物活性低等缺点。
本文以金乡大蒜为原料，采用乙醇提取，同时蒸馏萃取和大孔树脂吸附等方法提取大蒜中有机硫化物，探讨了影响有机硫化物提取得率的相关因素；采用气相色谱—质谱法分析并比较了以上三种提取物的成分组成；采用滤纸片法研究了大蒜有机硫化物的抑菌性能；采用热风干燥法干制蒜片，考察了温度和切片厚度对蒜片中DATS(二烯炳基三硫)含量的影响。主要研究结果如下：
1．乙醇提取大蒜有机硫化物工艺的研究
研究了乙醇浓度、蒜氨蒜酶反应时间、温度、料液比、浸提次数等因素对提取效果的影响，通过正交试验确定了最佳提取工艺参数。结果表明：乙醇浓度70％，酶反应时间2h，温度50℃，料液比1∶7(w／v)，浸提3次为最佳提取工艺参数，大蒜有机硫化物的提取得率为2.01mg／g。
2．乙醇提取大蒜有机硫化物的组分分析
采用乙醚萃取乙醇粗提物中大蒜有机硫化物，用气相色谱—质谱法分析了其成分组成。结果表明：该提取物主要由含硫有机酸、醇、酯、酮、烷烃和烯烃类等物质组成。其中2-乙烯基-[4H]-1，3-二噻烯含量为30.42％，3-乙烯基-[4H]-1，2-二噻烯的含量为25.38％。
3．同时蒸馏萃取法提取大蒜有机硫化物的组分分析
用气相色谱—质谱法分析了同时蒸馏萃取法提取所得大蒜有机硫化物。结果表明：该方法所得大蒜有机硫化物的主要成份是硫醚类化合物、含硫酯类化合物，含硫烷烃类化合物。其中二烯丙基二硫的含量为28.28％，噻烯类化合物的含量为1.48％。
4．大孔树脂吸附大蒜有机硫化物的研究
研究了pH值和澄清剂对大蒜粗提液澄清效果的影响；考察三种大孔树脂的吸附量和洗脱率；研究了影响HF大孔树脂吸附及洗脱性能的因素并用气相色谱—质谱法分析其提取物的成分组成。结果表明：蒜液pH=4，壳聚糖添加量0.02％，明胶添加量0.01％，皂土添加量0.01％，为大蒜粗提液澄清最佳条件；HF大孔树脂吸附大蒜有机硫化物的最佳条件为：蒜液pH=4.0，吸附温度35℃，柱流速5BV／h，95％乙醇洗脱；该提取物的主要成分是含硫酯类、硫醚类、含硫烯烃类化合物，其中3-乙烯基-[4H]-1，2-二噻烯含量为17.66％，2-乙烯基-[4H]-1，3-二噻烯含量为25.93％。
5．大蒜有机硫化物抑菌性能的研究
采用滤纸片法研究了大蒜有机硫化物对枯草芽孢杆菌、金黄色葡萄球菌和啤酒酵母菌的抑菌试验，结果表明：三种提取物均有一定的抑菌性能，且存在剂量效应关系。大孔树脂提取物抑菌性能最强，乙醇提取物次之，同时蒸馏提取物较弱。
6．热风干燥工艺对蒜片成分影响的研究
采用热风干燥法干制蒜片，考察了温度和切片厚度对蒜片中DATS(二烯炳基三硫)含量的影响，并用气相色谱—质谱法分析蒜片中有机硫化物成分。结果表明：干燥温度55℃，切片厚度3 mm，为蒜片最佳干燥工艺参数。蒜片中含有64种含硫化合物，其中40种为杂环衍生物。
Garlic is the bulb of Allium sativum L, it is a perennial herb which is cultivated worldwide. It not only is a common food, also it is good medicine has a long reputation in folk medicine and mythology for its health giving properties. It is called the nature functional food.
Garlic organic sulfur compounds are the most important functional factors in garlic. Traditionally, garlic organic sulfur compounds are extracted by distillation, but the extraction has much deficiency, such as low purity, off odor, deep color and low biological activity.
In the paper, garlic organic sulfur compounds were extracted by ethyl alcohol, simultaneous distillation, and macroporous resins. The effects of different processing conditions were studied; GC-MS was used to analyze the components of three products; The antimicrobial activity of three extraction was tested using the agar disc diffusion method; effects of hot-air drying on components of garlic slice was studied, different slice thickness and drying temperature were investigated on the yield of DATS. The results were summarized as follows:
1. Study on the extraction of garlic organic sulfur with ethyl alcohol The influence of alcohol concentration, enzymatic time, extracting temperature, ratio of solid to liquid, extracting times were tested in this experiment. On basis of single-factor experiments, the optimum extracting technology with orthogonal design was obtained. Results: alcohol concentration70%, enzymatic time 2h, ratio of solid to liquidl:7, extracting Temperature 50℃, extracting for 3 times. The extraction rate was 2.01mg/g.
2. Characterization analysis of garlic organic sulfur components extracted by ethyl alcohol
Garlic organic sulfur components were extracted by ether from garlic crude extract, GC-MS was used to characterize the product. The results showed that: the major components were sulfur-containing acid, alcohol, ester, ketone, alkyl, and alkene. The relative content of 2-Vinyl-[4H]-1,3-dithiene was 30.42%, and the relative content of 3-Vinyl-[4H]-1,2-dithiene was 25.38%。
3. Characterization analysis of garlic organic sulfur components extracted by simultaneous distillation
GC-MS was used to characterize garlic organic sulfur components extracted by simultaneous distillation, the results showed that: the major components were sulfur-containing ether, ester, alkyl. The relative content of diallyl disulfur was 28.28%, and the relative content of dithiene was 1.48%。
4. Study on the extraction of garlic organic sulfur with macroporous resin
To study the influencing of different pH values and clarifiers on clarifying garlic prude extract; three macroporous resins were tested by adsorption capacity and desorption rate;the influencing factors on adsorption and desorption ability of HF macroporous resins were studied, and the garlic organic sulfur components extracted by macroporous resin were characterized by GC-MS. The results showed that: when the pH value of garlic crude extract was at 4, the dose level of chitosan, glutin and bentonite were 0.02%, 0.01%, 0.01%, the extract had the best clarification effect; the optimization of extraction conditions were: the PH value of garlic extract was at 4, adsorption temperature was 35℃, flow rat was 5BV/h, concentration rate of ethyl alcohol was 95%; the major of the extract were sulfur-containing ester, ether, alkene, the content of diallyl disulfur was 28.28%, and the content of dithiene was 1.48%。
5. Study on the antimicrobial activities of garlic organic sulfur components
Filter paper methods were adopted to test the antimicrobial activity of garlic organic sulfur components against Bacillus subtills, Staphylococcus aurus, and Beer saccharomycete biomass. The results showed that: the three products all have the high inhibitory activity; The antimicrobial activities of ethyl alcohol extract is better than that of macroporous resin extract, and that of simultaneous distillation extract is weakest.
6. Effects of hot-air drying on components of garlic slice
Hot-air drying was adopted to study different slice thickness and drying temperature on the yield of diallyl trisulfur and GC-MS was used to characterize the components of garlic slice. The results showed that: the optimum process was that the 3cm slice thickness was dried at temperature of 55℃. 64 compounds were identified and which of 40 compounds were heterocyclic derivatives。
大蒜中具有药理作用的物质主要是大蒜有机硫化物。传统提取大蒜有机硫化物的方法主要是水蒸汽蒸馏法，但该方法提取的大蒜有机硫化物存在纯度低、气味差、颜色深、生物活性低等缺点。
本文以金乡大蒜为原料，采用乙醇提取，同时蒸馏萃取和大孔树脂吸附等方法提取大蒜中有机硫化物，探讨了影响有机硫化物提取得率的相关因素；采用气相色谱—质谱法分析并比较了以上三种提取物的成分组成；采用滤纸片法研究了大蒜有机硫化物的抑菌性能；采用热风干燥法干制蒜片，考察了温度和切片厚度对蒜片中DATS(二烯炳基三硫)含量的影响。主要研究结果如下：
1．乙醇提取大蒜有机硫化物工艺的研究
研究了乙醇浓度、蒜氨蒜酶反应时间、温度、料液比、浸提次数等因素对提取效果的影响，通过正交试验确定了最佳提取工艺参数。结果表明：乙醇浓度70％，酶反应时间2h，温度50℃，料液比1∶7(w／v)，浸提3次为最佳提取工艺参数，大蒜有机硫化物的提取得率为2.01mg／g。
2．乙醇提取大蒜有机硫化物的组分分析
采用乙醚萃取乙醇粗提物中大蒜有机硫化物，用气相色谱—质谱法分析了其成分组成。结果表明：该提取物主要由含硫有机酸、醇、酯、酮、烷烃和烯烃类等物质组成。其中2-乙烯基-[4H]-1，3-二噻烯含量为30.42％，3-乙烯基-[4H]-1，2-二噻烯的含量为25.38％。
3．同时蒸馏萃取法提取大蒜有机硫化物的组分分析
用气相色谱—质谱法分析了同时蒸馏萃取法提取所得大蒜有机硫化物。结果表明：该方法所得大蒜有机硫化物的主要成份是硫醚类化合物、含硫酯类化合物，含硫烷烃类化合物。其中二烯丙基二硫的含量为28.28％，噻烯类化合物的含量为1.48％。
4．大孔树脂吸附大蒜有机硫化物的研究
研究了pH值和澄清剂对大蒜粗提液澄清效果的影响；考察三种大孔树脂的吸附量和洗脱率；研究了影响HF大孔树脂吸附及洗脱性能的因素并用气相色谱—质谱法分析其提取物的成分组成。结果表明：蒜液pH=4，壳聚糖添加量0.02％，明胶添加量0.01％，皂土添加量0.01％，为大蒜粗提液澄清最佳条件；HF大孔树脂吸附大蒜有机硫化物的最佳条件为：蒜液pH=4.0，吸附温度35℃，柱流速5BV／h，95％乙醇洗脱；该提取物的主要成分是含硫酯类、硫醚类、含硫烯烃类化合物，其中3-乙烯基-[4H]-1，2-二噻烯含量为17.66％，2-乙烯基-[4H]-1，3-二噻烯含量为25.93％。
5．大蒜有机硫化物抑菌性能的研究
采用滤纸片法研究了大蒜有机硫化物对枯草芽孢杆菌、金黄色葡萄球菌和啤酒酵母菌的抑菌试验，结果表明：三种提取物均有一定的抑菌性能，且存在剂量效应关系。大孔树脂提取物抑菌性能最强，乙醇提取物次之，同时蒸馏提取物较弱。
6．热风干燥工艺对蒜片成分影响的研究
采用热风干燥法干制蒜片，考察了温度和切片厚度对蒜片中DATS(二烯炳基三硫)含量的影响，并用气相色谱—质谱法分析蒜片中有机硫化物成分。结果表明：干燥温度55℃，切片厚度3 mm，为蒜片最佳干燥工艺参数。蒜片中含有64种含硫化合物，其中40种为杂环衍生物。
Garlic is the bulb of Allium sativum L, it is a perennial herb which is cultivated worldwide. It not only is a common food, also it is good medicine has a long reputation in folk medicine and mythology for its health giving properties. It is called the nature functional food.
Garlic organic sulfur compounds are the most important functional factors in garlic. Traditionally, garlic organic sulfur compounds are extracted by distillation, but the extraction has much deficiency, such as low purity, off odor, deep color and low biological activity.
In the paper, garlic organic sulfur compounds were extracted by ethyl alcohol, simultaneous distillation, and macroporous resins. The effects of different processing conditions were studied; GC-MS was used to analyze the components of three products; The antimicrobial activity of three extraction was tested using the agar disc diffusion method; effects of hot-air drying on components of garlic slice was studied, different slice thickness and drying temperature were investigated on the yield of DATS. The results were summarized as follows:
1. Study on the extraction of garlic organic sulfur with ethyl alcohol The influence of alcohol concentration, enzymatic time, extracting temperature, ratio of solid to liquid, extracting times were tested in this experiment. On basis of single-factor experiments, the optimum extracting technology with orthogonal design was obtained. Results: alcohol concentration70%, enzymatic time 2h, ratio of solid to liquidl:7, extracting Temperature 50℃, extracting for 3 times. The extraction rate was 2.01mg/g.
2. Characterization analysis of garlic organic sulfur components extracted by ethyl alcohol
Garlic organic sulfur components were extracted by ether from garlic crude extract, GC-MS was used to characterize the product. The results showed that: the major components were sulfur-containing acid, alcohol, ester, ketone, alkyl, and alkene. The relative content of 2-Vinyl-[4H]-1,3-dithiene was 30.42%, and the relative content of 3-Vinyl-[4H]-1,2-dithiene was 25.38%。
3. Characterization analysis of garlic organic sulfur components extracted by simultaneous distillation
GC-MS was used to characterize garlic organic sulfur components extracted by simultaneous distillation, the results showed that: the major components were sulfur-containing ether, ester, alkyl. The relative content of diallyl disulfur was 28.28%, and the relative content of dithiene was 1.48%。
4. Study on the extraction of garlic organic sulfur with macroporous resin
To study the influencing of different pH values and clarifiers on clarifying garlic prude extract; three macroporous resins were tested by adsorption capacity and desorption rate;the influencing factors on adsorption and desorption ability of HF macroporous resins were studied, and the garlic organic sulfur components extracted by macroporous resin were characterized by GC-MS. The results showed that: when the pH value of garlic crude extract was at 4, the dose level of chitosan, glutin and bentonite were 0.02%, 0.01%, 0.01%, the extract had the best clarification effect; the optimization of extraction conditions were: the PH value of garlic extract was at 4, adsorption temperature was 35℃, flow rat was 5BV/h, concentration rate of ethyl alcohol was 95%; the major of the extract were sulfur-containing ester, ether, alkene, the content of diallyl disulfur was 28.28%, and the content of dithiene was 1.48%。
5. Study on the antimicrobial activities of garlic organic sulfur components
Filter paper methods were adopted to test the antimicrobial activity of garlic organic sulfur components against Bacillus subtills, Staphylococcus aurus, and Beer saccharomycete biomass. The results showed that: the three products all have the high inhibitory activity; The antimicrobial activities of ethyl alcohol extract is better than that of macroporous resin extract, and that of simultaneous distillation extract is weakest.
6. Effects of hot-air drying on components of garlic slice
Hot-air drying was adopted to study different slice thickness and drying temperature on the yield of diallyl trisulfur and GC-MS was used to characterize the components of garlic slice. The results showed that: the optimum process was that the 3cm slice thickness was dried at temperature of 55℃. 64 compounds were identified and which of 40 compounds were heterocyclic derivatives。
引文
1．必晓黎，杨众，成恒篙．大孔吸附树脂技术应用于复方中成药制备工艺的研究．离子交换与吸附，1997，13(6)：594
2．毕岳琦，候世祥，毛声俊．不同类型苷类在大孔吸附树脂上的吸附纯化特性研究[J]．中国中药杂志，2003，28(3)：217～219
3．查磊，任顺成，罗浪峰．大孔树脂对玉米花粉黄酮类的吸附分离特生研究[J]．河南工业大学学报，2007，28(1)：21～24
4．陈光伟．大蒜油主要营养成分的气相色谱与色谱—质谱联用分析[J]．分析化学研究简报，1997，11(25)：327～330
5．陈雄，乔听，林向东，董平．大蒜油抗菌作用的初步研究[J]．中国调味品，2002(10)：14～16
6．代同现，张艳茹．膨润土澄清剂在黄酒除浊中的应用[J]．酿酒，2001，(5)：85
7．丁筑红，王准生，谭书明，伍佳琪．壳聚糖、皂土澄清剂对发酵酒澄清作用的研究[J]．2005(11)：11～15
8．段咏新，傅庭治，傅家瑞，等．硒在大蒜体内的生物富集及其抗氧化作用[J]．园艺学报，1997，24(4)：343～347
9．方钦，大蒜油的蒸馏提取工艺研究[J]．化学与生物工程，205 (6)：55～56
10．葛保胜；王秀道，超临界CO_2萃取大蒜提取物[J]，冷饮与速冻食品工业，2002，8(2)．45～47
11．郭晓斐，杜爱玲，管从胜，潘光民等．气相色谱质谱法测定大蒜挥发油的组成[J]．色谱，2005，23 (5)：548～550．
12．黄力 张宝川．大蒜主要有效成分的溶剂萃取研究[J]．中华实用医药杂志 2004，4(24)26～29
13．黄雪松，李存芝，冉艳红．大蒜多糖提取液的澄清条件研究[J]．食品科技，2006，(6)：55～57
14．黄云，陈玲，候红瑞，冯毅凡，等．大孔吸附树脂对高良姜素吸附纯化特性的研究[J]．现代食品科技，2006，23(1)：1～4
15．蓝景生，黄耀光．大蒜素在心血管疾病中的研究进展．医学综述，2002 8(2)：206～207
16．黎海彬．大孔吸附树脂提取罗汉果皂甙的研究[J]．食品工业科技，2003，24(2)：19～21
17．李德懿，焦炳华，朱玉平，等．大蒜及双氧水降解内毒素的作用机理研究[J]．中华口腔医学杂志，2000，35(5)：333～335
18．李风林，张丽丽，齐俊生．GC-MS法分析测定超临界萃取法提取大蒜油的成分[J]．油脂工程，2006，12：53～54
19．李剑敏，陈志红，李浩．夏巴果籽中黄酮及精油的联合提取的研究[J]．西安文理学院学报，2005，8(4)：9～11
20．李时珍．本草纲木(下)．北京：华夏出版社，1998：1070～1076
21．李叙勇，史玉宝．高效液相色谱法测定大蒜及其制品中的大蒜素高效液[J]．分析测试学报，1997，16(6)：50～51
22．李雪，李英峰，刘必前．大蒜中大蒜素等含硫化合物的GC／MS法测定[J]．现代仪器，2005，(6)：16～17
23．李瑜，许时婴．不同干燥方法对大蒜的蒜氨酸酶活力的影响[J]．食品工业科技 2005，09(8)：80～83
24．李瑜，许时婴．大蒜中硫代亚磺酸酷的提取工艺[J]．无锡轻工大学学报，2004，23，(2)：77～81
25．廖晓峰，陈正行，姚惠源，于荣．大孔树脂吸附分离桅子浸提液中的三菇酸及结构鉴定[J]．食品科学，2006，27(8)：114～149
26．刘冬文，王国义，孙亚青，倪元颖，同时蒸馏萃取影响大蒜油得率的几个因素分析[J]．食品工业科技，2005，26(2)：105～107
27．刘倩，仰榴青，吴向阳．大孔吸附树脂纯化甘草酸的研究[J]．中药材，2003，26(5)：357-359．
28．刘书成，李元瑞，王丽华等．大蒜精油对食用油脂的抗氧化特性．食品科学，2002，23(1)：128～131
29．刘永忠，龚千峰，魏学鑫．大蒜挥发油主要成分的药理作用研究进展．江西中医学院学报，199810(1)：44
30．刘友平，焉丹，秦春梅．大孔吸附树脂纯化中药有效成分的影响因素[J]．中药新药与临床药理，2003，14(3)：212～214
31．吕茂平，乔庆彬，庞春燕．大孔树脂对桅子苷分离效果的研究．中草药2002，33(9)：794～796．
32．马慕英．大蒜抗真菌作用得研究．食品科学[J]．1993，(1)：7～11
33．马永建，朱晓琳，冯芳，赖珊．保健食品中大蒜素含量的测定方法[J]．江苏预防医学，2001，12 (4)：63-64
34．孟宪锋．大蒜油的提取研究[J]．昌吉学院学报[J]．2002，(1)：97～98
35．乔旭光，陈伟，韩雅珊．大蒜油的防腐杀菌作用研究[J]．山东农业大学学报，2001，32(3)：275～279
36．乔旭光；韩雅珊；张振华；王强；赵文恩，影响犬蒜精油提取得率的工艺参数研究[J]．农业工程学报，2001，17(3)：115-117
37．秦腊梅，张壮，牛福玲，董瑞，等．媛絮凝剂在中药提取工艺过程中的应用研究[J]．中国实验方剂学杂志，20006(3)：3～5
38．尚红霞，袁敏．毛细管气相色谱法测定饲料添加剂中的大蒜素[J]．粮食与饲料工业，1999(2)：45～45
39．施峰，王光忠，刘众文．大孔树脂分离纯化红花黄色素的研究[J]．湖北中医学院报，2007，9(1)：47～48
40．孙越，曹喜红，潘艳丽．大孔吸附树脂在中草药研究中的应用．中医药信息，2002，9(2)：23
41．谭尉，不同地区大蒜中大蒜油组分分析[J]．中国中药杂志．2000，25 (6)：343～344
42．汤志刚，周荣琪，段占庭．牛磺酸在大孔吸附树脂上的吸附-解吸行为研究[J]．离子交换与吸附，2000，16(3)：207～212
43．田莉，杨秀伟，陶海燕．大蒜化学成分的气质联用分析[J]，天然产物研究与开发．2005，17(5)：533～538
44．王川王，计建炳，王良华．NKA大孔吸附树脂分离桅子黄[J]．化工进展，2003，22(6)：622～625
45．王冬梅，尉芹，马希汉．大孔吸附树脂在药用植物有效成分分离的应用．西北林学院学报，2002，17 (1)：60
46．王希丽，张建丽，何洪巨．GC-MS法测定大蒜中的挥发性物质[J]．分析测试学报，2004，(23)：107～109
47．王欣；李元瑞；陈庆华，刘书成，超临界CO_2萃取大蒜精油及油树脂的研究[J]，农业工程学报2001，17(3)：111～114
48．吴长青．壳聚糖在果汁澄清工艺上的应用[J]．饮料工业，2001．(3)：9～11
49．席荣英，张积霞．大蒜油微量元素及抗菌活性测定[J]．新乡医学院学，1999，16(4)：301～302
50．向大雄，李焕德，朱叶超，等．大孔吸附树脂分离纯化葛根总黄酮的研究[J]．中国药学杂志，2003，38(1)：35～37
51．谢周梦，大蒜加工[M]，北京：中国轻工业出版社，2001．1
52．徐春．壳聚糖在白葡萄酒澄清中的应用研究[J]．中国酿造，2006(1)：21～23
53．许英爱，范国荣，高申．大孔吸附树脂分离纯化山楂叶总黄酮的研究[J]．中药材，2007，30(2)： 228～230
54．薛新．大蒜及其制品抑制致病菌生长繁殖的实验研究[J]．实用预防医学，2006，13，(4)：1034～1035
55．叶元康．大蒜提取物与大蒜抗深部真菌的实验研究．蚌埠医学院学报．1990，15(2)：82．
56．于文涛，卢定强，李晖，GC-MS法分析影响大蒜油活性成分的几个因素[J]．精细化工，2004，21 (9)：696～698
57．允波，允书琴．大蒜素的研究与应用．饲料博览，2002 3：6～8
58．臧亏清，周端美．超临界二氧化碳连续萃取蒜油的实验研究[J]．中国粮汕学报，1998，13(3)：21-24
59．曾哲灵，熊伟，熊涛，吴刘健．大蒜素的提取工艺研究．食品与发酵工业，2006，32，(2)：121～123
60．曾仲大，梁逸曾，李博岩，等．两个不同产地大蒜挥发油成分的比较研究[J]．中草药，200334(9)：772～776
61．张国栋，马力，刘学兴，刘洪伟．大蒜精油的提取及微胶囊化的工艺研究[J]．中国调味品，20053 (2)：21～23
62．张淑伟，白传记，孔德荣．大蒜粉抑菌活性实验研究．现代预防医学．1996，23 (4)：245～246
63．张振秋，杨礼理．薄层扫描法测定复方大蒜软胶囊中的大蒜新素的含量[J]．现代应用药学，1996 13(4)：34～35
64．郑屏，盛旋，袁生，胡艳云，冷柱头程序升温进样气相色谱／质谱法研究新鲜大蒜中的有机硫化合物[J]．色谱，2006，24 (4)：351～353
65．郑志，姜绍通，潘丽军．乙醇萃取分离大蒜素的工艺研究[J]．合肥工业大学学报，2003，26 (4)：542～545
66．钟秋平．壳聚糖对咖啡酒的澄清作用研究[J]．食品与发酵工业，2004，(9)：140～141．周娟，贾恩礼，周广军．大蒜对病原微生物的研究进展．时珍国医国药．2002，3(13)：633～635．
67．周曾芬，张永生，崔蓉，邓学瑞，刘文斌，张瑜，周崇斌．大蒜对幽门螺杆菌抑菌作用的实验研究[J]中国新药杂志1999，8，(4)：242～245
68．周重阳，陈海波．用生物检定法测定大蒜油中大蒜辣素和大蒜新素的含量[J]．中草药，199728(1)：18-20
69. A O'Gara, D. J. Hill, D. J. Maslinl. Activities of garlic oil, garlic powder, and their diallyl constituents against Helicobacter pylori, applied and environmental Microbiology. 2000, 66(5): 2269～2273
70. Abramovitz D.; Gavri S.; Harats D.; Levkovit7 H, Mirelman D.; Miron T.; Eilat A. S.; Rabinkov A.; Wilchek M., Eldar M.; Vered Z., Allicin-induced decrease in formation of fatty streaks (atherosclerosis) in mice fed a cholesterol-rich diet[J]. Coronary Artery Disease. 1999.10{7): 515-519
71. Amagase H.; Petesch B. L.; Matsuura H.; Kasuga S.; ItakuraY, Intake of garlic and its bioactive components [J] Journal of Nutrition. 2001, 131 (3 Supplement): 9555-9625
72. Ankri S.; Mirelman D., Antimicrobial properties ofallicin from garlic[J]. Microbes & Infection 1999. 1(2): 125-129
73. Ankri S.; Miron T.; Rabinkov A.; Wilchek M.; Mirelman D., Ailicin from garlic strongly inhibits cysteine proteinases and cytopathic effects of Entamoeba histolytica[J]. Antimicrobial Agents & Chemotherapy 1997. 41 (10): 2286-2288
74. Ashurst P. R, Food Flavorings [M], UK: Blackie Academic and Professional, 1995: p42. [42]
75. Benkeblia N. Antimicrobial activity of essential oil extracts of various onions and garlic(Aliium sativum).Lebensmittel Wissenschaft and Technologie. 2004 37(2): 263-268
76. Biodevelopment Division, Central Institute, Nagoya Seiraku Co.,et al. Antimicrobial activity of a compound isolated from an oil-macerated garlic extract. Biosci Biotechnol Biochem. 1998, 62(5):1014-1017
77. Block, E., S. Ahmad, J. L. Catalfamo, M. K. Jain, and R. Apitz-Castro. 1986. Antithrombotic organosulfur compounds from garlic: structural, mechanistic, and synthetic studies[J]. Am. Chem. Soc. 108:7045-7055
78. Block E., Connor J., The chemistry of alkyl thiolsulfinate esters. Preparation and special studies [J]. Am Chem. Soc. 1974, (96):3921-3929
79. Brodnitz MH, Pascale JV, Derslice LV.Flavor components of garlic extract[J]. J Agric Food chem, 1971,19:273
80. Calvo Gomez, O.; Morales Lopez, J.; Lopez, M. G; Solid-phase microextraction-gas chromatographic-mass spectrometric analysis of garlic oil obtained by hydrodistillation [J]. Journal of Chromatography A. 2004, (1) 91-93
81. Carbonell E.S. Extraction of flavors with supercritical carbon dioxide [A]. Cereal Foods World [C].November, 1991: 935-937
82. Cheng X.f., Liu A., Liu J.p., Zhang Z.W, The process study on extracting garlic oil with supercritical fluid [J] Food&Machinery. 2002, (4): 9-10
83. E.Block. The organosulfur chemistry of the genus Album-Implications for the organic chemistry of sulfur. Angew. Chem, 1992, 31 (9): 1135-1178
84. Eun J.J., Jong P.K., Ji E.C., Jae W.L., Yang B.L., Woo J. K., Effect of extraction solvent on volatile compounds of garlic oleoresin[J]. Journal of the Korean Society of Food Science&Nutrition. 2001,30(6): 1033-1037
85. Everchon GD.P., Suoercritical CO2 extraction and fractionation of lavender essential oil and waxes [J]. J Agric Food Chen, 1995,43: 1654-1658
86. Farhath K;Anilakumar K.R;Sudarshanakrishna K.R;Viswanathan K.R, Effects of feeding fresh garlic and garlic oil on detoxifying enzymes and micronuclei formation in rats treated with azoxymethane[J]. International Journal for Vitamin and Nutrition Research; 199$,68 (3):208-213
87. Freeman, G;Whenham, R.J., A survey of molatile components of some Allium species in terms of S-Alkyl-L-cysteine sulphoxides present as flavour precursors[J]. J. Sci. FoodAgric. 1975, 26: 1869-1886
88. Jonkers D.; van den Broek E.; van Dooren I; Thijs C; Dorant E.; Hageman G; Stobberingh E., Antihacterial effect of garlic and omeprazole on Helicobacter pylori [J]. Journal of Antimicrobial Chemotherapy. 1999.43(6):837-839
89. Kensgen M. A high throughput method for the quantit determinantion of allicin.Planta medica, 1998,64:736-740
90. Kim J.Y., Alliinase-independent inhibition of Staphylococcus aureus by heated garlic [J]. Journal of Food Science. 2002.67(2):780-785
91. Kim J.Y; Lee YC; Kim K..S., Effect of heat treatments on the antimicrobial activities of garlic(allium sativum)[J]. Journal of Microbiology & Biotechnology. 2002.12(2):331-335
92. Krest 1, Keusgen MM..Quality of herbal remedies from Allium sativum: differences between alliinase from garlic powder and fresh garlic[J]. Planta Medica, 1999, 65: 139-143
93. Krest I, Gender may affect the action of garlic oil on plasma cholesterol and glucose levels of normal subjects[J]. Journal ofNutrition. 2001.131(5):1471-1478
94. Krest I..; Glodek J.; Keusgen M., Cysteine sulfoxides and alliinase activity of some Allium species[J]. Journal of Agricultural&Food Chemistry., 2000.48 (8) : 3753-3760
95. Lan H, Lu YY Allitridi induces apoptosis by affecting Bcl-2 expression andcaspase-3activity in human gastric cancer cells[ J]acta phamacol sin, 2004, 25( 2): 219-225
96. Lawson L.D.; Wang Z.J;Papadimitriou D., Allicin release under simulated gastrointestinal conditions from garlic powder tablets employed in clinical trials on serum cholesterol [J]. Planta Medica. [print]2001.67(1): 13-18
97. Lawson, L.D.; Wang,Z., Identification and HPLC quantitation of the Sulfides and Dialkyl thiosulfinates in commercial garlic products[J]. Planta Med.1990, 56:363-370
98. Miething,H.,AHicin and oil in garlic bulbs-HPLC quantitative determination[J]. Dtsch. Apoth.Ztg.1985,125:2049-21150
99. Mousa A.S., Discovery of angiogenesis inhibition by garlic ingredients: Potential anti-cancer benefits[J]. FASEB Journal. 2001.15(4):A117
100. O.Calvo-Gomez,J.Morales-Lopez, MGLopez Solid-phasemicro extraction-gas Chromatographic Mass spectrometric analysis of garlic oil obtained by hvdrodistilIation[J]. Journal of Chromatography A, 2004, (2) 91-93
101. O.Gara E.A.; Hill D.J.; Maslin D.J., Activities of garlic oil, garlic powder, and their diallyl constituents against Helicobacter pylori[J]. Applied and Environmental Microbiology; 2000, 66 (5):2269-2273
102. Rabinkov A.; Miron T:; Mirelman D; Wilchek M.; Glozman S;Yavin E.; Weiner L., S-allylmercaptoglutathione: The reaction product of allicin with glutathione possesses SH-modifying and antioxidant properties[J]. Biochimica et Biophysica Acta. 2000.1499(1-2): 144-153
103. Rabinkov A.; Miron T.; Konstantinovski L.; Wilchek M; Mirelman D, Weiner L., The mode of action of allicin: Trapping of radicals and interaction with thiol containing proteins}J}. Biochimica et Biophysica Acta.1998. 1379(2):233-244
104. Ross Z.M.; O'Gara E.A.; Hill D.J.; Sleightholme H.V; Maslin D.J., Antimicrobial properties of garlic oil against human enteric bacteria: evaluation of methodologies and comparisons with garlic oil sulfides and garlic powder[J]. Applied and Environmental Microbiology; 2001, 67 (1)475-480
105. Ross Z.M.; O'Gara E.A.; Hill D.J.;Sleightholme H.V; Maslin D.J., Antimicrobial properties of garlic oil against human enteric bacteria: evaluation of methodologies and comparisons with garlic oil sulfides and garlic powder[J]. Applied and Environmental Microbiology;2001,67 (1):475-480
106. SOVOVA, Effect of allicin from garlic powder on serum lipids and blood pressure in rats fed with a high cholesterol diet[J]. Prostaglandins Leukotrienes & Essential Fatty Acids. 2000. 62(4):253-259
107. Velisek J.; Kubec R.;Davidek J., Correction of PREVIEWS 99517186. Chemical composition and classification of culinary and pharmaceutical garlic-based products. Correction of volume number fromvolume 202, Zeitschrift fur Lebensmittel-Untersuchung und-Forschung[J]. A-Food Research&Techno logy. 1997,204(2): 161-164
108. Wong R.M.; Kondoh Y; Bamba H.: Sekine S.; Matsuzaki F., Anti-Helicobacter pylori activity in garlic extract[J]. Journal of Saitama Medical School 1998.25(4):215-223
109. Wu CC, Chung JG, Tsai SJ et al. Differential effects of allyl sulfide from essential oil cell cycle regulation in human liver tumor cell [J]. Food Chem Toxicol,2004,42(12): 1937-47
110. Yin M.C.; Hui C.C.; Shyh M.T., Inhibitory effects of aqueous garlic extract, garlic oil and four diallyl sulphides against four enteric pathogens[J]. Journal of Food and Drug Analysis; 2002,10(2): 120-126
111. Yin M.C.;Cheng W.S., Antioxidant activity of several Allium members[J]. Journal of Agricultural&Food Chemistry. 1998.46(10 ):4097-4101
112. Yoshida H. An organosulfur compound isolated from oil-macerated garlic extract, and its antimicrobial effect.Bioscience Biotechnology and Biochemistry. 1999,63(3):588-590
113. Yoshida H.; Katsuzaki H.; Ohta R.; Ishikawa K.; Fukuda H. Fujino T.; Suzuki A., An organosulfur compound isolated from oil-macerated garlic extract, and its antimicrobial effect [J]. Bioscience, Biotechnology and Biochemis (?);1999,63 (3):588-590
114. Zakaria El Astal. The inhibitory action of aqueous garlic extract on the growth of certain pathogenic bacteria. Eur Food Res Technol, 2004, 218: 464-469
2．毕岳琦，候世祥，毛声俊．不同类型苷类在大孔吸附树脂上的吸附纯化特性研究[J]．中国中药杂志，2003，28(3)：217～219
3．查磊，任顺成，罗浪峰．大孔树脂对玉米花粉黄酮类的吸附分离特生研究[J]．河南工业大学学报，2007，28(1)：21～24
4．陈光伟．大蒜油主要营养成分的气相色谱与色谱—质谱联用分析[J]．分析化学研究简报，1997，11(25)：327～330
5．陈雄，乔听，林向东，董平．大蒜油抗菌作用的初步研究[J]．中国调味品，2002(10)：14～16
6．代同现，张艳茹．膨润土澄清剂在黄酒除浊中的应用[J]．酿酒，2001，(5)：85
7．丁筑红，王准生，谭书明，伍佳琪．壳聚糖、皂土澄清剂对发酵酒澄清作用的研究[J]．2005(11)：11～15
8．段咏新，傅庭治，傅家瑞，等．硒在大蒜体内的生物富集及其抗氧化作用[J]．园艺学报，1997，24(4)：343～347
9．方钦，大蒜油的蒸馏提取工艺研究[J]．化学与生物工程，205 (6)：55～56
10．葛保胜；王秀道，超临界CO_2萃取大蒜提取物[J]，冷饮与速冻食品工业，2002，8(2)．45～47
11．郭晓斐，杜爱玲，管从胜，潘光民等．气相色谱质谱法测定大蒜挥发油的组成[J]．色谱，2005，23 (5)：548～550．
12．黄力 张宝川．大蒜主要有效成分的溶剂萃取研究[J]．中华实用医药杂志 2004，4(24)26～29
13．黄雪松，李存芝，冉艳红．大蒜多糖提取液的澄清条件研究[J]．食品科技，2006，(6)：55～57
14．黄云，陈玲，候红瑞，冯毅凡，等．大孔吸附树脂对高良姜素吸附纯化特性的研究[J]．现代食品科技，2006，23(1)：1～4
15．蓝景生，黄耀光．大蒜素在心血管疾病中的研究进展．医学综述，2002 8(2)：206～207
16．黎海彬．大孔吸附树脂提取罗汉果皂甙的研究[J]．食品工业科技，2003，24(2)：19～21
17．李德懿，焦炳华，朱玉平，等．大蒜及双氧水降解内毒素的作用机理研究[J]．中华口腔医学杂志，2000，35(5)：333～335
18．李风林，张丽丽，齐俊生．GC-MS法分析测定超临界萃取法提取大蒜油的成分[J]．油脂工程，2006，12：53～54
19．李剑敏，陈志红，李浩．夏巴果籽中黄酮及精油的联合提取的研究[J]．西安文理学院学报，2005，8(4)：9～11
20．李时珍．本草纲木(下)．北京：华夏出版社，1998：1070～1076
21．李叙勇，史玉宝．高效液相色谱法测定大蒜及其制品中的大蒜素高效液[J]．分析测试学报，1997，16(6)：50～51
22．李雪，李英峰，刘必前．大蒜中大蒜素等含硫化合物的GC／MS法测定[J]．现代仪器，2005，(6)：16～17
23．李瑜，许时婴．不同干燥方法对大蒜的蒜氨酸酶活力的影响[J]．食品工业科技 2005，09(8)：80～83
24．李瑜，许时婴．大蒜中硫代亚磺酸酷的提取工艺[J]．无锡轻工大学学报，2004，23，(2)：77～81
25．廖晓峰，陈正行，姚惠源，于荣．大孔树脂吸附分离桅子浸提液中的三菇酸及结构鉴定[J]．食品科学，2006，27(8)：114～149
26．刘冬文，王国义，孙亚青，倪元颖，同时蒸馏萃取影响大蒜油得率的几个因素分析[J]．食品工业科技，2005，26(2)：105～107
27．刘倩，仰榴青，吴向阳．大孔吸附树脂纯化甘草酸的研究[J]．中药材，2003，26(5)：357-359．
28．刘书成，李元瑞，王丽华等．大蒜精油对食用油脂的抗氧化特性．食品科学，2002，23(1)：128～131
29．刘永忠，龚千峰，魏学鑫．大蒜挥发油主要成分的药理作用研究进展．江西中医学院学报，199810(1)：44
30．刘友平，焉丹，秦春梅．大孔吸附树脂纯化中药有效成分的影响因素[J]．中药新药与临床药理，2003，14(3)：212～214
31．吕茂平，乔庆彬，庞春燕．大孔树脂对桅子苷分离效果的研究．中草药2002，33(9)：794～796．
32．马慕英．大蒜抗真菌作用得研究．食品科学[J]．1993，(1)：7～11
33．马永建，朱晓琳，冯芳，赖珊．保健食品中大蒜素含量的测定方法[J]．江苏预防医学，2001，12 (4)：63-64
34．孟宪锋．大蒜油的提取研究[J]．昌吉学院学报[J]．2002，(1)：97～98
35．乔旭光，陈伟，韩雅珊．大蒜油的防腐杀菌作用研究[J]．山东农业大学学报，2001，32(3)：275～279
36．乔旭光；韩雅珊；张振华；王强；赵文恩，影响犬蒜精油提取得率的工艺参数研究[J]．农业工程学报，2001，17(3)：115-117
37．秦腊梅，张壮，牛福玲，董瑞，等．媛絮凝剂在中药提取工艺过程中的应用研究[J]．中国实验方剂学杂志，20006(3)：3～5
38．尚红霞，袁敏．毛细管气相色谱法测定饲料添加剂中的大蒜素[J]．粮食与饲料工业，1999(2)：45～45
39．施峰，王光忠，刘众文．大孔树脂分离纯化红花黄色素的研究[J]．湖北中医学院报，2007，9(1)：47～48
40．孙越，曹喜红，潘艳丽．大孔吸附树脂在中草药研究中的应用．中医药信息，2002，9(2)：23
41．谭尉，不同地区大蒜中大蒜油组分分析[J]．中国中药杂志．2000，25 (6)：343～344
42．汤志刚，周荣琪，段占庭．牛磺酸在大孔吸附树脂上的吸附-解吸行为研究[J]．离子交换与吸附，2000，16(3)：207～212
43．田莉，杨秀伟，陶海燕．大蒜化学成分的气质联用分析[J]，天然产物研究与开发．2005，17(5)：533～538
44．王川王，计建炳，王良华．NKA大孔吸附树脂分离桅子黄[J]．化工进展，2003，22(6)：622～625
45．王冬梅，尉芹，马希汉．大孔吸附树脂在药用植物有效成分分离的应用．西北林学院学报，2002，17 (1)：60
46．王希丽，张建丽，何洪巨．GC-MS法测定大蒜中的挥发性物质[J]．分析测试学报，2004，(23)：107～109
47．王欣；李元瑞；陈庆华，刘书成，超临界CO_2萃取大蒜精油及油树脂的研究[J]，农业工程学报2001，17(3)：111～114
48．吴长青．壳聚糖在果汁澄清工艺上的应用[J]．饮料工业，2001．(3)：9～11
49．席荣英，张积霞．大蒜油微量元素及抗菌活性测定[J]．新乡医学院学，1999，16(4)：301～302
50．向大雄，李焕德，朱叶超，等．大孔吸附树脂分离纯化葛根总黄酮的研究[J]．中国药学杂志，2003，38(1)：35～37
51．谢周梦，大蒜加工[M]，北京：中国轻工业出版社，2001．1
52．徐春．壳聚糖在白葡萄酒澄清中的应用研究[J]．中国酿造，2006(1)：21～23
53．许英爱，范国荣，高申．大孔吸附树脂分离纯化山楂叶总黄酮的研究[J]．中药材，2007，30(2)： 228～230
54．薛新．大蒜及其制品抑制致病菌生长繁殖的实验研究[J]．实用预防医学，2006，13，(4)：1034～1035
55．叶元康．大蒜提取物与大蒜抗深部真菌的实验研究．蚌埠医学院学报．1990，15(2)：82．
56．于文涛，卢定强，李晖，GC-MS法分析影响大蒜油活性成分的几个因素[J]．精细化工，2004，21 (9)：696～698
57．允波，允书琴．大蒜素的研究与应用．饲料博览，2002 3：6～8
58．臧亏清，周端美．超临界二氧化碳连续萃取蒜油的实验研究[J]．中国粮汕学报，1998，13(3)：21-24
59．曾哲灵，熊伟，熊涛，吴刘健．大蒜素的提取工艺研究．食品与发酵工业，2006，32，(2)：121～123
60．曾仲大，梁逸曾，李博岩，等．两个不同产地大蒜挥发油成分的比较研究[J]．中草药，200334(9)：772～776
61．张国栋，马力，刘学兴，刘洪伟．大蒜精油的提取及微胶囊化的工艺研究[J]．中国调味品，20053 (2)：21～23
62．张淑伟，白传记，孔德荣．大蒜粉抑菌活性实验研究．现代预防医学．1996，23 (4)：245～246
63．张振秋，杨礼理．薄层扫描法测定复方大蒜软胶囊中的大蒜新素的含量[J]．现代应用药学，1996 13(4)：34～35
64．郑屏，盛旋，袁生，胡艳云，冷柱头程序升温进样气相色谱／质谱法研究新鲜大蒜中的有机硫化合物[J]．色谱，2006，24 (4)：351～353
65．郑志，姜绍通，潘丽军．乙醇萃取分离大蒜素的工艺研究[J]．合肥工业大学学报，2003，26 (4)：542～545
66．钟秋平．壳聚糖对咖啡酒的澄清作用研究[J]．食品与发酵工业，2004，(9)：140～141．周娟，贾恩礼，周广军．大蒜对病原微生物的研究进展．时珍国医国药．2002，3(13)：633～635．
67．周曾芬，张永生，崔蓉，邓学瑞，刘文斌，张瑜，周崇斌．大蒜对幽门螺杆菌抑菌作用的实验研究[J]中国新药杂志1999，8，(4)：242～245
68．周重阳，陈海波．用生物检定法测定大蒜油中大蒜辣素和大蒜新素的含量[J]．中草药，199728(1)：18-20
69. A O'Gara, D. J. Hill, D. J. Maslinl. Activities of garlic oil, garlic powder, and their diallyl constituents against Helicobacter pylori, applied and environmental Microbiology. 2000, 66(5): 2269～2273
70. Abramovitz D.; Gavri S.; Harats D.; Levkovit7 H, Mirelman D.; Miron T.; Eilat A. S.; Rabinkov A.; Wilchek M., Eldar M.; Vered Z., Allicin-induced decrease in formation of fatty streaks (atherosclerosis) in mice fed a cholesterol-rich diet[J]. Coronary Artery Disease. 1999.10{7): 515-519
71. Amagase H.; Petesch B. L.; Matsuura H.; Kasuga S.; ItakuraY, Intake of garlic and its bioactive components [J] Journal of Nutrition. 2001, 131 (3 Supplement): 9555-9625
72. Ankri S.; Mirelman D., Antimicrobial properties ofallicin from garlic[J]. Microbes & Infection 1999. 1(2): 125-129
73. Ankri S.; Miron T.; Rabinkov A.; Wilchek M.; Mirelman D., Ailicin from garlic strongly inhibits cysteine proteinases and cytopathic effects of Entamoeba histolytica[J]. Antimicrobial Agents & Chemotherapy 1997. 41 (10): 2286-2288
74. Ashurst P. R, Food Flavorings [M], UK: Blackie Academic and Professional, 1995: p42. [42]
75. Benkeblia N. Antimicrobial activity of essential oil extracts of various onions and garlic(Aliium sativum).Lebensmittel Wissenschaft and Technologie. 2004 37(2): 263-268
76. Biodevelopment Division, Central Institute, Nagoya Seiraku Co.,et al. Antimicrobial activity of a compound isolated from an oil-macerated garlic extract. Biosci Biotechnol Biochem. 1998, 62(5):1014-1017
77. Block, E., S. Ahmad, J. L. Catalfamo, M. K. Jain, and R. Apitz-Castro. 1986. Antithrombotic organosulfur compounds from garlic: structural, mechanistic, and synthetic studies[J]. Am. Chem. Soc. 108:7045-7055
78. Block E., Connor J., The chemistry of alkyl thiolsulfinate esters. Preparation and special studies [J]. Am Chem. Soc. 1974, (96):3921-3929
79. Brodnitz MH, Pascale JV, Derslice LV.Flavor components of garlic extract[J]. J Agric Food chem, 1971,19:273
80. Calvo Gomez, O.; Morales Lopez, J.; Lopez, M. G; Solid-phase microextraction-gas chromatographic-mass spectrometric analysis of garlic oil obtained by hydrodistillation [J]. Journal of Chromatography A. 2004, (1) 91-93
81. Carbonell E.S. Extraction of flavors with supercritical carbon dioxide [A]. Cereal Foods World [C].November, 1991: 935-937
82. Cheng X.f., Liu A., Liu J.p., Zhang Z.W, The process study on extracting garlic oil with supercritical fluid [J] Food&Machinery. 2002, (4): 9-10
83. E.Block. The organosulfur chemistry of the genus Album-Implications for the organic chemistry of sulfur. Angew. Chem, 1992, 31 (9): 1135-1178
84. Eun J.J., Jong P.K., Ji E.C., Jae W.L., Yang B.L., Woo J. K., Effect of extraction solvent on volatile compounds of garlic oleoresin[J]. Journal of the Korean Society of Food Science&Nutrition. 2001,30(6): 1033-1037
85. Everchon GD.P., Suoercritical CO2 extraction and fractionation of lavender essential oil and waxes [J]. J Agric Food Chen, 1995,43: 1654-1658
86. Farhath K;Anilakumar K.R;Sudarshanakrishna K.R;Viswanathan K.R, Effects of feeding fresh garlic and garlic oil on detoxifying enzymes and micronuclei formation in rats treated with azoxymethane[J]. International Journal for Vitamin and Nutrition Research; 199$,68 (3):208-213
87. Freeman, G;Whenham, R.J., A survey of molatile components of some Allium species in terms of S-Alkyl-L-cysteine sulphoxides present as flavour precursors[J]. J. Sci. FoodAgric. 1975, 26: 1869-1886
88. Jonkers D.; van den Broek E.; van Dooren I; Thijs C; Dorant E.; Hageman G; Stobberingh E., Antihacterial effect of garlic and omeprazole on Helicobacter pylori [J]. Journal of Antimicrobial Chemotherapy. 1999.43(6):837-839
89. Kensgen M. A high throughput method for the quantit determinantion of allicin.Planta medica, 1998,64:736-740
90. Kim J.Y., Alliinase-independent inhibition of Staphylococcus aureus by heated garlic [J]. Journal of Food Science. 2002.67(2):780-785
91. Kim J.Y; Lee YC; Kim K..S., Effect of heat treatments on the antimicrobial activities of garlic(allium sativum)[J]. Journal of Microbiology & Biotechnology. 2002.12(2):331-335
92. Krest 1, Keusgen MM..Quality of herbal remedies from Allium sativum: differences between alliinase from garlic powder and fresh garlic[J]. Planta Medica, 1999, 65: 139-143
93. Krest I, Gender may affect the action of garlic oil on plasma cholesterol and glucose levels of normal subjects[J]. Journal ofNutrition. 2001.131(5):1471-1478
94. Krest I..; Glodek J.; Keusgen M., Cysteine sulfoxides and alliinase activity of some Allium species[J]. Journal of Agricultural&Food Chemistry., 2000.48 (8) : 3753-3760
95. Lan H, Lu YY Allitridi induces apoptosis by affecting Bcl-2 expression andcaspase-3activity in human gastric cancer cells[ J]acta phamacol sin, 2004, 25( 2): 219-225
96. Lawson L.D.; Wang Z.J;Papadimitriou D., Allicin release under simulated gastrointestinal conditions from garlic powder tablets employed in clinical trials on serum cholesterol [J]. Planta Medica. [print]2001.67(1): 13-18
97. Lawson, L.D.; Wang,Z., Identification and HPLC quantitation of the Sulfides and Dialkyl thiosulfinates in commercial garlic products[J]. Planta Med.1990, 56:363-370
98. Miething,H.,AHicin and oil in garlic bulbs-HPLC quantitative determination[J]. Dtsch. Apoth.Ztg.1985,125:2049-21150
99. Mousa A.S., Discovery of angiogenesis inhibition by garlic ingredients: Potential anti-cancer benefits[J]. FASEB Journal. 2001.15(4):A117
100. O.Calvo-Gomez,J.Morales-Lopez, MGLopez Solid-phasemicro extraction-gas Chromatographic Mass spectrometric analysis of garlic oil obtained by hvdrodistilIation[J]. Journal of Chromatography A, 2004, (2) 91-93
101. O.Gara E.A.; Hill D.J.; Maslin D.J., Activities of garlic oil, garlic powder, and their diallyl constituents against Helicobacter pylori[J]. Applied and Environmental Microbiology; 2000, 66 (5):2269-2273
102. Rabinkov A.; Miron T:; Mirelman D; Wilchek M.; Glozman S;Yavin E.; Weiner L., S-allylmercaptoglutathione: The reaction product of allicin with glutathione possesses SH-modifying and antioxidant properties[J]. Biochimica et Biophysica Acta. 2000.1499(1-2): 144-153
103. Rabinkov A.; Miron T.; Konstantinovski L.; Wilchek M; Mirelman D, Weiner L., The mode of action of allicin: Trapping of radicals and interaction with thiol containing proteins}J}. Biochimica et Biophysica Acta.1998. 1379(2):233-244
104. Ross Z.M.; O'Gara E.A.; Hill D.J.; Sleightholme H.V; Maslin D.J., Antimicrobial properties of garlic oil against human enteric bacteria: evaluation of methodologies and comparisons with garlic oil sulfides and garlic powder[J]. Applied and Environmental Microbiology; 2001, 67 (1)475-480
105. Ross Z.M.; O'Gara E.A.; Hill D.J.;Sleightholme H.V; Maslin D.J., Antimicrobial properties of garlic oil against human enteric bacteria: evaluation of methodologies and comparisons with garlic oil sulfides and garlic powder[J]. Applied and Environmental Microbiology;2001,67 (1):475-480
106. SOVOVA, Effect of allicin from garlic powder on serum lipids and blood pressure in rats fed with a high cholesterol diet[J]. Prostaglandins Leukotrienes & Essential Fatty Acids. 2000. 62(4):253-259
107. Velisek J.; Kubec R.;Davidek J., Correction of PREVIEWS 99517186. Chemical composition and classification of culinary and pharmaceutical garlic-based products. Correction of volume number fromvolume 202, Zeitschrift fur Lebensmittel-Untersuchung und-Forschung[J]. A-Food Research&Techno logy. 1997,204(2): 161-164
108. Wong R.M.; Kondoh Y; Bamba H.: Sekine S.; Matsuzaki F., Anti-Helicobacter pylori activity in garlic extract[J]. Journal of Saitama Medical School 1998.25(4):215-223
109. Wu CC, Chung JG, Tsai SJ et al. Differential effects of allyl sulfide from essential oil cell cycle regulation in human liver tumor cell [J]. Food Chem Toxicol,2004,42(12): 1937-47
110. Yin M.C.; Hui C.C.; Shyh M.T., Inhibitory effects of aqueous garlic extract, garlic oil and four diallyl sulphides against four enteric pathogens[J]. Journal of Food and Drug Analysis; 2002,10(2): 120-126
111. Yin M.C.;Cheng W.S., Antioxidant activity of several Allium members[J]. Journal of Agricultural&Food Chemistry. 1998.46(10 ):4097-4101
112. Yoshida H. An organosulfur compound isolated from oil-macerated garlic extract, and its antimicrobial effect.Bioscience Biotechnology and Biochemistry. 1999,63(3):588-590
113. Yoshida H.; Katsuzaki H.; Ohta R.; Ishikawa K.; Fukuda H. Fujino T.; Suzuki A., An organosulfur compound isolated from oil-macerated garlic extract, and its antimicrobial effect [J]. Bioscience, Biotechnology and Biochemis (?);1999,63 (3):588-590
114. Zakaria El Astal. The inhibitory action of aqueous garlic extract on the growth of certain pathogenic bacteria. Eur Food Res Technol, 2004, 218: 464-469