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大蒜(Allium sativum L)是我国民间常用中草药之一,其制剂对多种细菌和霉菌有较强的杀菌和抑菌作用。据 Stoll 等报道,大蒜油中主要成分为大蒜辣素(allicin),但性质不稳定,其溶液遇热或遇碱易失效。近年来国内报道,大蒜中含有五种化学成分。其中杀菌效果较好的一种证明为三硫二丙烯,命名为“大蒜新素”。我院从1974年开始,从大蒜中提取大蒜油,通过化学检查,在有关单位协作下,对其中的五种化学成分进行分析研究,亦发现其中杀菌力较强的一种成分为三硫二丙烯,其化学性质较稳定。此成分现已进行人工合成,临床疗效较
Garlic (Allium sativum L) is one of the common folk herbs in China. Its preparation has a strong bactericidal and bacteriostatic effect on various bacteria and fungi. According to Stoll et al., the main component of garlic oil is allicin, but the nature of the oil is not stable, and its solution is susceptible to heat or alkali to fail. In recent years, domestic reports have indicated that garlic contains five chemical components. Among them, one with good bactericidal effect is tris-dipropylene, which is named as “garlicin”. In our hospital, garlic oil was extracted from garlic from 1974. Through chemical inspection, the five chemical components were analyzed and researched under the cooperation of related organizations. It was also found that one of the components with strong bactericidal activity was trisulfide. Propylene is chemically stable. This component has been artificially synthesized and has clinical efficacy