Blania G, Spangenberg B
E. Scheurich Pharmwerk GmbH, Federal Republic of Germany.
Planta Med. 1991 Aug;57(4):371-5. doi: 10.1055/s-2006-960120.
In garlic (Allium sativum L.) the enzyme alliin lyase catalyzes the cleavage of alliin into allicin which reacts further to furnish ajoene. A simultaneous determination of allicin and ajoene is introduced which, in contrast to the determination of alliin only, allows for the testing of the activity of alliin lyase. It can be demonstrated that at a pH value of less than 3 the enzyme produces only small amounts of allicin. For this reason preparations from garlic should be administered only as enteric-coated formulations.
在大蒜（葱属植物大蒜）中，蒜氨酸裂解酶催化蒜氨酸裂解为蒜素，蒜素进一步反应生成阿霍烯。本文介绍了一种同时测定蒜素和阿霍烯的方法，与仅测定蒜氨酸相比，该方法能够检测蒜氨酸裂解酶的活性。结果表明，在pH值小于3时，该酶仅产生少量蒜素。因此，大蒜制剂应仅作为肠溶包衣制剂给药。
