[Objective] The kinetic characteristics of alliinase was studied to select the optimum reaction performance.[Method] Alliinase activity was measured to analysis the influence of temperature,pH,substrate concentration and metal iron.[Result] Alliinase was an enzyme with thermal instability.Its optimum reaction temperature was 29 ℃ and pH value was 6.1.The Vmax was 0.439 IU/mg and Km was 0.483 mmol/L by using natural extract as substrate.Alliinase activity was activated when the K+,Mg2+,Na+ and Cd2+ existed and alliinase activity was inhibited when Cu2+ existed.[Conclusion] Results showed that the kinetic characteristics of alliinase supply the academic foundation for development and application of garlic medical products. [Objective] The kinetic characteristics of alliinase was studied to select the optimum reaction performance. [Method] Alliinase activity was measured to analyze the influence of temperature, pH, substrate concentration and metal iron. [Result] Alliinase was an enzyme with thermal instability. Its optimum reaction temperature was 29 ° C and the pH value was 6.1. The Vmax was 0.439 IU / mg and Km was 0.483 mmol / L by using natural extract as substrate. Alloy activity was activated when the K +, Mg2 +, Na + and Cd2 + existed and alliinase activity was inhibited when Cu2 + existed. [Conclusion] Results showed that kinetic characteristics of alliinase supply the academic foundation for development and application of garlic medical products.