Aj8FQKqQg8EkVM2TMoo_337920761756_mp4_264_hd_aliyun
2 year ago
Nickname: Allicin, Allicin
Allicin is a product extracted from garlic Allium Sativum L. bulbs and can also be chemically synthesized. Currently, the vast majority of allicin used as a feed additive is a product of chemical synthesis.
Allicin
Molecular weight: 162
Chemical name: Diallyl disulfide (CH2=CH-CH2-S (O) - S-CH2-CH=CH2)
CAS number: 539-86-6
Property: Light yellow oily liquid. Boiling point 80-85 ℃ (0.2kPa), relative density 1.112 (20/4 ℃), refractive index 1.561. Soluble in ethanol, chloroform, or ether. The solubility in water is 2.5% (mass) (10 ℃), and the pH value of the aqueous solution is 6.5. Oil like precipitates form when left standing. It is miscible with ethanol, ether, and benzene. Unstable to hot alkali and stable to acid. It is produced by the conversion of allicin, which exists in the bulbs of garlic plants in the lily family, through the action of alliinase. It also exists in the bulbs of onions. Has a strong garlic odor and a spicy taste.
Preparation method: It is extracted from the bulbs (big garlic) of Allium plants in the lily family, and can also be chemically synthesized.
It is widely used as Health food ingredient，Nutritional Supplements, Dietary Supplements and Cosmetics.
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