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近十几年来营养学报及其他中国刊物发表了不少有关大蒜（ＡｌｌｉｕｍｓａｔｉｖｕｍＬ．）的学术论文，但在大部分文章中，普遍存在着大蒜化合物专用名词使用混乱的问题。这一问题阻碍了大蒜研究的深化，也给学术交流带来了困难。现对此问题进行探讨。 一、大蒜化学简介
In recent ten years, the Journal of Nutrition and other Chinese publications published many academic papers on Alliumsativum L. However, in most articles, there is a widespread problem that the use of specific terms for garlic compounds is confused. This problem hindered the deepening of garlic research, but also brought difficulties in academic exchanges. Now this issue is discussed. First, garlic chemical profile