大蒜素是自大蒜中分离出来,有抗菌作用中医常田大蒜主治霍乱、腹中不安、消谷健胃、温中、除邪痺毒气。1928——1930年氏等发現若干高等植物中含有抗菌物质,称为植物杀菌素。氏等研究二百多种植物,其中効力最大者系大蒜与洋葱,其有効成份系一种挥发性物质,室温中易于失散,煮彿后効力消失。1944年Carallit和Bailey氏自大蒜中分离出有抗菌効用的辣味成份,称大蒜素(Allicin)其结构式为2—丙烯—1— Garlicin is isolated from garlic and has an antibacterial effect. Changzhou Garlic Indications of cholera, abdominal discomfort, consumption of stomach and stomach, warming, and removing evil spirits. 1928 - 1930 found that some higher plants contain antibacterial substances called phytoalexins. Shi et al. studied 200 kinds of plants, of which the most potent ones were garlic and onion. Its active ingredient was a volatile substance that was easily lost at room temperature and disappeared after boiled. In 1944, Carallit and Bailey separated the spicy ingredient with antibacterial effect from garlic, and called Allicin its structural formula is 2-propene-1-