Allicin

Product introduction:

Allicin (also known as diallyl disulfide) is extracted from garlic, a lily plant. It is the main antibacterial component in garlic volatile oil. It is a light yellow powder or a colorless to light yellow oily liquid with garlic odor. It is not easy to dissolve in water and is easy to dissolve in organic solvent. Allicin is unstable and loses its antibacterial activity in case of heat or alkali, but it is not affected by dilute acid. There is no allicin in fresh garlic, only allicin. When garlic is cut or crushed, the endogenous enzyme in garlic, alliinase, is activated to catalyze the decomposition of allicin to allicin.

CAS：539-86-6

Molecular formula: C₆H₁₀OS₂

Molecular weight: 162.27

Structural type:

Product purpose:

1. Allicin is an antibacterial substance, which can inhibit the growth and reproduction of dysentery bacilli, typhoid bacilli and Vibrio cholerae. It has obvious inhibition and killing effect on Staphylococcus, Streptococcus and pneumococcus, so it can reduce the incidence rate of chicken and fish.

2. Used as food additives and pharmaceutical intermediates

3. Broad spectrum antibiotics. It is effective in the treatment of fungal infections in the digestive tract, respiratory tract and vagina, such as bacillary dysentery and pertussis.

4. Pro apoptotic compounds also have antioxidant activity.