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目前已知大蒜含挥发油为20%,油中的主要成分为大蒜素,其有强力的抗菌作用,此外尚含有微量的碘。但是新鲜的大蒜中不含大蒜素而有一种含硫的氨基酸,称大蒜氨酸,经大蒜中酶的作用则分解产生大蒜素。大蒜素不稳定,遇热或碱均能失效。现将简单易行的妙用之法介绍如下:1.糖醋蒜:紫皮大蒜用适量的糖醋浸渍后生吃,每日服数次可以预防流脑。
Currently known garlic volatile oil is 20%, the main component of oil allicin, which has a strong antibacterial effect, in addition to still contain traces of iodine. However, fresh garlic does not contain allicin and sulfur-containing amino acids, said alliin, the role of the enzyme in garlic is decomposed produce allicin. Allicin unstable, in case of heat or alkali can fail. The magic now simple and easy way to introduce the following: 1. sweet and sour garlic: purple garlic with the right amount of sweet and sour soaked eaten raw, served several times a day can prevent meningitis.