本文以大蒜植株中蒜氨酸酶为对象，研究其提取条件及酶学特性。以酶活性为指标，考察了大蒜植株中蒜氨酸酶的提取条件，并通过Km值的测定、热稳定性和pH稳定性等实验研究了蒜氨酸酶的酶学特性。结果表明，提取条件为料液比1:3 (g/mL)，打浆，离心，提取三次，收集滤液；蒜氨酸酶最大反应速度Vmax=1.05 μmol/min，米氏常数Km=2.38 mmol/L。蒜氨酸酶在30 ℃、pH为6.88条件下比较稳定。

In this paper, a method for extracting alliinase from garlic plant was established and the enzymatic characteristics of alliinase were studied. The extracting method was determined by single factor and orthogonal experiments. The results indicated that the best extracting conditions were as follows: solid/liquid ratio 1:3 (g/mL) and extracting 3 times, under which the Vmax and Km were 1.05 μmol/min and 2.38 mmol/L, respectively. The alliinase was constant under the conditions of 30 ℃ and pH 6.88.