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新鲜大蒜计对多种真菌和霉菌有较强的杀菌和抑菌作用四十年代国外不少学者曾研究过大蒜的化学成份。stoll等人认为大蒜的主要成份为大蒜辣素。但是,由于其化学性质很不稳定,其溶液遇热遇冷易失效,对其用途没做进一步研究。Dadlly等人曾对大蒜的组份做过气相色谱分析。近年来,国内对大蒜的化学成份做了进一步研究,把从天然大蒜中提出的一种具有较强抗霉菌和真菌能力且性质较稳定的挥发油叫大蒜新素。此产品国内临床证实了它对白色念珠球菌,隐球菌等真菌有明显抑制作用。采用两性霉菌素已不能耐受时,改用本品仍能获得满意疗效。本品文献上早有合成方法报道。归纳有五条合成路线,我们采用下面路线:
Fresh garlic on a variety of fungi and molds have a strong bactericidal and bacteriostatic effect in the forties many scholars have studied the chemical composition of garlic. Stoll et al think that the main ingredient of garlic allicin. However, due to its very unstable chemical nature, the solutions were not readily available for use in the event of heat failure. Dadlly et al. Have done gas chromatography on the components of garlic. In recent years, the domestic chemical composition of garlic made further research, put forward from the natural garlic with a strong anti-fungal and fungal properties and the more stable nature of the volatile oil called Allicin. This product is clinically proven in the domestic clinical Candida albicans, Cryptococcus and other fungi have a significant inhibitory effect. The use of amphotericin has been unable to tolerate, use this product can still get a satisfactory effect. This article has long been reported synthetic methods. Summarize five synthetic routes, we use the following route: