1) Allium sativum oils
大蒜-油
2) garlic essential oil
大蒜精油
1.
Extraction of garlic essential oil by controlling allinase;
提高大蒜精油提取得率的酶调控技术
2.
By the method of water vapor distillation and extraction of refined vegetable oil, the garlic essential oil was prepared.
采用水蒸气蒸馏方法提取大蒜精油,并用精炼植物油萃取收集。
3.
The Effect of extraction conditions, including reaction time, pH, reaction temperature and distillation time on the yields of garlic essential oil were studied.
研究了大蒜精油提取条件 ,包括反应温度、反应 p H值、反应时间和蒸馏时间对大蒜精油提取得率的影响 ,初步确定了采用鲜蒜提取风味物质的最适工艺条
3) Garlic oil
大蒜油
1.
Extraction and antibacterial activity of garlic oil;
大蒜油的提取及抗菌活性研究
2.
The investigation of factors affecting the yield of garlic oil by SDE.;
同时蒸馏萃取影响大蒜油得率的几个因素分析
3.
Preparation of garlic oil submicron emulsion for intravenous administration;
静脉注射用大蒜油亚微乳的制备
4) garlic oil
大蒜精油
1.
Research on the preparation of garlic oil β-cyclodextrin inclusion compound;
大蒜精油β-环糊精包合物制备工艺研究
2.
The extraction of garlic oil with Supercritical Carbon Dioxide was studied.
研究了超临界二氧化碳萃取大蒜精油的可行性 ,其最佳的提取工艺条件为 15MPa ,4 0℃ ;若只需得到蒜素可采用发酵醇提法预处理 ,这样所得蒜素得率最高 ,可达 4 4。
3.
Inclusion compounds of Garlic oil with β-cyclodextrin(β-CD) have been prepared.
大蒜精油β－环糊精包合物的特性研究马学毅，李晓明，潘惠平，陈耀祖（兰州大学应用有机化学国家重点实验室、兰州大学化学系，兰州，７３００００）关键词大蒜精油，β－环糊精，包合物大蒜精油中含有多种烯丙基、丙基和甲基组成的硫醚化合物［１，２］。
5) Nature garlic oil
天然大蒜油
1.
Nature garlic oil and synthetical allicin were analyzed by gas chromatorgpahy-mass spectrometry, and the main components and their relative contents were obtained.
利用气相色谱-质谱联用方法对天然大蒜油和合成大蒜素进行了分析和鉴定,给出了其主要组分及分布情况。
6) Volatile garlic oil
挥发大蒜油
补充资料：大蒜油
分子式：
CAS号：
性质：由百合科植物大蒜(Allium sativum L.)的鳞茎经水蒸气蒸馏得到。为澄清苍黄色至橘红色液体。且强烈刺激气味，似硫醇。1.050～1.0951.550～1.580。主成分为烯丙基丙基二硫化物、二烯丙基二硫化物、二烯丙基三硫化物、大蒜素等。主产于埃及、中国等。主要用于制备辛香调味料，也用于消毒剂等药品。大蒜鳞茎经有机溶剂可提取大蒜油树脂，用于食品工业。
CAS号：
性质：由百合科植物大蒜(Allium sativum L.)的鳞茎经水蒸气蒸馏得到。为澄清苍黄色至橘红色液体。且强烈刺激气味，似硫醇。1.050～1.0951.550～1.580。主成分为烯丙基丙基二硫化物、二烯丙基二硫化物、二烯丙基三硫化物、大蒜素等。主产于埃及、中国等。主要用于制备辛香调味料，也用于消毒剂等药品。大蒜鳞茎经有机溶剂可提取大蒜油树脂，用于食品工业。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条