李瑜,许时婴

• 1:江南大学食品学院
• 2:江南大学食品学院 江苏无锡214036
• 3:江苏无锡214036

摘要(Abstract)：

硫代亚磺酸酯是大蒜中的活性成分 ,由大蒜中非蛋白质氨基酸———蒜氨酸 (alliin)经内源酶蒜氨酸酶 (alliinase ,蒜氨酸裂合酶 ,EC4·4·1·4 )的酶解作用而生成的。介绍了一种利用L -半光氨酸和DTNB检测新鲜大蒜及大蒜提取物中硫代亚磺酸酯的分光光度法。此方法具有简便 ,快速和灵敏度高的特点。

关键词(KeyWords)： 大蒜;大蒜提取物;硫代亚磺酸酯;5,5′-二硫代双(2-硝基苯甲酸)(DTNB)

Abstract:

Keywords:

基金项目(Foundation):

作者(Author): 李瑜,许时婴

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