1. The allicin is converted from alliin by the action of alliinase which is present in garlic when the garlic is cut, damaged or crushed.

2. The transformation ratio of alliin was improved by the addition of pyridoxine phosphate(PLP).

3. As a result, the yield and quality of alliin attained the requirement of predesign .

4. Results: The catalytic reaction products of alliin by alliinase are determined as allicin and pyruvic acid.

4. try its best to gather and create good sentences.

5. Objective To investigate the alliin content from fresh garlic in Xinjiang and to evaluate the quality of fresh garlic so as to estimate the source of garlic for pharmaceutical application.

6. The determination method for alliin in garlic by HPLC - MS is introduced.

7. Conclusion: There is no optical isomer in alliin samples. its configuration was found to be S-allyl-L-cysteine sulfoxide.

8. As a result, show that alliin can raise Kunming mouse cellular immunity function , humoral immunity function and phagocytic immunity function.

9. Enzyme character of crude garlic alliinase from fresh, freeze dried and microwave vacuum drying combined with vacuum drying(MV/VD) were compared using chemical synthesized alliin.

10. Objective To prepare the alliin standard for the content and specific rotation determining.

11. Objective : To establish HPLC method for determination of alliin in garlicinenteric - coated tablets.

12. OBJECTIVE To establish a preparation method for working reference substance of alliin.

13. The products of our company are about 100 kinds products of natural extraction include Alliin, Chlorogenic acid, Red Yeast Rice, polysaccharide, etc.

14. Objective To set up a method for evaluation of physiochemical characteristics and the stability of Alliin substance.

15. Objective: To develop HPLC-MS method for detecting catalytic reaction products of alliin by alliinase.

16. After garlic was pressed or fragmented, allinase in garlic will convert alliin to allicin and other volatile sulfur compounds, which are the main compositions of garlic oil.