大蒜绿色素前体物吡咯基氨基酸的成因研究

摘要

The various enzymes,s-propylene 1 cysteine sulfoxide,tricarboxylic acid cycle and chlorophyll synthesis raw material accumulation factors of garlic green pigment precursor effects were discussed.%以各种酶、S-丙烯基-L-半胱氨酸亚砜、三羧酸循环以及合成叶绿素原料的积累量等因素对大蒜绿色素前体物的影响进行了探讨.