Alliinase could catalyse degradation reaction of allicin.Degradation reaction of allicin was quickened with the increase of alliinase content. 蒜氨酸酶会催化蒜素的降解反应，随着加酶量的增加，降解反应速度增加。
The rate of chain-reaction degradation is retarded by the presence of small amounts of antioxidants. 这种链式降解反应的速率可通过加入少量抗氧剂而受到阻滞。
