阿藿烯的制备工艺和活性研究概述
China Pharmacist(2010)
Abstract
<正>人类食用大蒜的历史有4千多年,在20世纪初,人们就认识到大蒜中存在蒜氨酸和蒜氨酶,它们作用形成一种强烈刺激性的物质大蒜素。由于大蒜素(allicin)很不稳定。很难解释其是大蒜主要活性物质。后来,从大蒜的衍生产物中分离得到命名为阿藿烯(ajoene)的成分,其稳定性优于alli-
MoreAI Read Science
Must-Reading Tree
Example
![](https://originalfileserver.aminer.cn/sys/aminer/pubs/mrt_preview.jpeg)
Generate MRT to find the research sequence of this paper
Chat Paper
Summary is being generated by the instructions you defined