大蒜有機硫化物的提取及其在食用油中的應(yīng)用研究進(jìn)展

摘 要：大蒜是一種藥食兩用植物，其根莖具有抗菌、抗氧化、抗高血壓、抗腫瘤、降血脂等功效。大蒜的功能活性主要歸因于其含有的多種有機硫化物。本文對大蒜有機硫化物的提取方法進(jìn)行了綜述，分析了其在食用油中的應(yīng)用，并預(yù)測了其發(fā)展前景，為含有有機硫化物的功能性食品的開發(fā)提供了新的發(fā)展方向。

關(guān)鍵詞：大蒜；有機硫化物；提取技術(shù)；食用油

Research Progress on Extraction of Garlic Organic Sulfide and Its Application in Edible Oil

WANG Yanzhen

（Hebi Polytechnic， Hebi 458030， China）

Abstract： Garlic is a plant that can be used as both medicine and food. Its rhizome has antibacterial， antioxidant， antihypertensive， antitumor， and lipid-lowering effects. The functional activity of garlic is mainly attributed to the various organic sulfides it contains. This paper reviews the extraction methods of garlic organic sulfides， analyzes its application in edible oil， and predicts its development prospects， providing a new development direction for the development of functional foods containing organic sulfides.

Keywords： garlic; organic sulfide; extraction technology; edible oil

大蒜是人們餐桌上常見的一種調(diào)味品，它不僅能提高菜肴的風(fēng)味，還具有重要的藥用價值。（剩余4321字）