摘要
阐述了目前与大蒜相关的含硫有机化合物命名混乱的现象。依据大蒜在加工过程中各种产物的生成机制,明确这些产物的化学结构,再比对国外文献,对这些化合物的科学统一命名进行探讨,以期望帮助读者和初次从事有关大蒜研究的工作人员能够进行准确识别。
The confusion phenomena of nomenclature of sulfur-containing organic compounds related to garlic were stated in this study.According to the formation mechanism of garlic products during the processing,confirming the chemical structure of these products,and comparing with foreign literature,the scientific and uniform nomenclature was carried out to help readers and those who are engaged in garlic research for the first time to identify accurately.
作者
王益友
张士伟
WANG Yiyou;ZHANG Shiwei(Anhui CAPA Bio-Tech Co.,Ltd.,Hefei 230000,Anhui,China)
出处
《香料香精化妆品》
CAS
2022年第2期88-92,共5页
Flavour Fragrance Cosmetics
关键词
大蒜素
蒜氨酸
大蒜辣素
大蒜油
大蒜烯
统一命名
diallyl trisulfide
alliin
allicin
garlic oil
ajoene
uniform nomenclature