In order to increase the content of allicin extract during extraction and preservation of garlic products, the stability of further degradation reaction for allicin and alliinase was studied.

• 摘要为了在提取和保存过程中提高大蒜制品中蒜素的含量，进行了蒜素后续反应的稳定性和蒜氨酸酶对蒜素后续反应影响的研究。