After the garlic is crushed, allin is released, and when the allin decompound completely, Allicin is created.Allicin is a very volatile substances.

• 大蒜辣素是大蒜被粉碎后，蒜酶被释放出来，将蒜氨酸酶解，产生了大蒜辣素，大蒜辣素是非常不稳定的活性物质。