大蒜油具有重要的生物活性和调味功能。本文以化学合成的蒜氨酸为原料在蒜酶的催化下制备大蒜油，研究中间产物大蒜素、萃取溶剂对蒜酶活性的影响，以及溶剂对大蒜油组成成分的影响。结果显示：大蒜素在一定程度上会抑制蒜酶的活性，但不会导致蒜酶的完全失活；有机溶剂对蒜酶的影响比较复杂，其中氯仿、二氯甲烷使蒜酶活性完全丧失，而正己烷、正戊烷对蒜酶的活性影响则不明显。采用气质联用、核磁共振二维谱表征了不同溶剂下大蒜油的组成。用氯仿、正己烷等非极性溶剂萃取大蒜素，得到的大蒜油以3-乙烯基-1, 2-二硫环己-4-烯(4X)和3-乙烯基-1, 2-二硫环己-5-烯(5X)为主；而用乙酸等质子溶剂萃取，则大蒜油成分以二烯丙基三硫醚（DATS）、二烯丙基二硫醚（DADS）为主。

Garlic oil has important biological activities and flavoring functions. In this study, garlic oil was prepared by using alliinase as catalyzer and allicin which was chemically synthesized as a raw material; meanwhile, how the intermediate product, allicin, and extraction solvents affect alliinase activity were investigated and the effect of solvents on the composition of garlic oil was explored. The results indicated that allicin partially inhibited alliinase activity, but did not lead to complete inactivation of alliinase. Further, organic solvents had a complicated effect on alliinase activity. Chloroform and methylene chloride caused complete inactivation of alliinase, whereas no obvious effects were observed with n-hexane and n-pentane. Gas chromatography-mass spectrometry and two-dimensional nuclear magnetic resonance spectroscopy were employed to characterize the components of garlic oil in different solvents. Extracting allicin with non-polar solvents, such as chloroform and hexane, resulted in garlic oil that primarily contained 3-vinyl-1,2-disulfide cyclohex-4-ene (4×) and 3-vinyl-1,2-disulfide cyclohex-5-ene (5×), whereas extracting allicin using polar solvents, such as acetic acid, resulted in garlic oil composed primarily of diallyl sulfide (DATS) and diallyl disulfide (DADS).

国家自然科学基金资助项目（31101323）