从分布较广的大蒜三个栽培品种Balady大蒜、美国大蒜和中国大蒜及一个生态型Bahrawi大蒜中广泛选种,并在其各自的挥发油成分和产量的基础上进行评价。此外,用不同的提取溶剂,以色谱法及比重分析检测了各不同品种挥发油的抗微生物活性、辛辣性、理化特性和成分。结果表明,四种大蒜品种的成分和抗微生物特性不尽相同。其中Balady大蒜和美国大蒜具有类似的生理特 Widely selected three cultivars of garlic, Balady Garlic, American Garlic and Chinese Garlic, and an eco-type Bahrawi Garlic are widely selected and evaluated on the basis of their respective volatile oil components and yields. In addition, the antimicrobial activity, pungency, physicochemical properties and composition of the volatile oil of different varieties were detected by different extraction solvents, chromatography and specific gravity. The results showed that the composition of four kinds of garlic and antimicrobial properties vary. Balady garlic and American garlic have similar physiological characteristics