Comparing the effects of various solvents,garlic extracted with methanol,spinach with ethyl acetate,and pumpkin and radish with water showed highest UIA.

• 蔬菜的加工方式对抑制效果有影响 ,有刺激味的蔬菜以有机溶剂浸提效果好于水浸提效果 ,无刺激味的则以水浸提的效果为好 ;