Diallyltrisulfane

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Standard for maximum allowable use and maximum allowable residue of food additives

Maximum allowable residue (g/kg). The flavor components of garlic oil, food and food flavors used for the preparation of flavors should not exceed the maximum allowable use and maximum allowable residue in GB 2760.

Chemical property

Yellow to orange clear volatile essential oil. It has a strong pungent smell and the unique spicy taste of garlic. It has strong bactericidal ability (about 15 times that of phenol). Soluble in most non-volatile oils and mineral oils, not completely soluble in ethanol, insoluble in glycerol and propylene glycol.

Uses

GB 2760—2000：Permitted spices for food; Flavoring agent. It is mainly used for flavoring sauce and minced meat. Blend meat, seafood and spicy flavors.

Uses

Used for blending meat, seafood and spicy flavors.

Uses

It is used as insecticidal and bactericide in agriculture, as well as feed, food and medicine.

As a feed additive, it has the following functions:

（1）Increase the flavor of Broilers and turtle. Adding allicin to the feed of chicken or turtle can make the flavor of chicken and turtle stronger.

（2）Improve the survival rate of animals. Garlic has the functions of digestion, sterilization, disease prevention and treatment. Adding 0.1% allicin to the feed of chickens, pigeons and other animals can improve the survival rate by 5% ~ 15%.

（3）Increase appetite. Allicin can increase gastric juice secretion and gastrointestinal peristalsis, stimulate appetite and promote digestion. Adding 0.1% allicin preparation to the feed can enhance the palatability of the feed. Antibacterial effect: allicin can inhibit the reproduction of dysentery bacilli and typhoid bacilli, and significantly inhibit and kill Staphylococcus and pneumococcus

Production method

The bulb of Allium sativum, a perennial perennial herb of Liliaceae, was broken, soaked in water (1:7) (50 ~ 60 ℃) for fermentation for 3h, and then distilled for 0.5 ~ 2H. The yield can be increased from 0.16% to 0.52%.

Chinese alias

大蒜精油;蒜粉;大蒜提取物;二丙烯基三硫醚;大蒜素

Alias

Diallyltrisulfane;GARLICOILEXTRACT;AQUEOUSGARLICEXTRACT;RAWGARLICEXTRACT;HEATEDGARLICEXTRACT

Physicochemical properties：

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Index

Boiling point 

150-208 °C

Density 

1.083 g/mL at 25 °C

Refractive index 

n20/D 1.575

Flash point

47 °C