Garlic Oil, Allicin, Alliin
Specification
60% Allicin ( Diallyl Disulfide, Diallyl Trisulfide) by GC
Introduction
Allicin (CAS No. 539-86-6, Chemical formula:C6H10OS2) is an organosulfur compound obtained from garlic, a species in the family Alliaceae.
Allicin is an oily, slightly yellow liquid that gives garlic its unique odor. It is a thioester of sulfenic acid and is also known as allyl thiosulfinate. Its biological activity can be attributed to both its antioxidant activity and its reaction with thiol-containing proteins. Produced in garlic cells, allicin is released upon disruption, producing a potent aroma when garlic is cut or cooked, and is among the chemicals responsible for both the smell and flavour of garlic.
Alliin is a sulfoxide that is a natural constituent of fresh garlic. It is a derivative of the amino acid cysteine. When fresh garlic is chopped or crushed, the enzyme alliinase converts alliin into allicin, which is responsible for the aroma of fresh garlic.
Garlic shows strong antioxidant and hydroxyl radical-scavenging properties, it is presumed owing to the alliin contained within. Alliin has also been found to affect immune responses in blood.
Alliin was the first natural product found to have both carbon- and sulfur-centered stereochemistry.
Application
Anti-bacterial, Anti- Virus.
1) It is often made into capsule to lower blood pressure and blood fat. and it used in food field as functional food additives.
2) It can be used in feed additive to protecting the poultry, livestock and fishes agaianst disease.
Certificate Of Analysis For Reference
| Product Name: | Garlic Oil | Latin Name: | Allium Sativum L. |
| Batch Number: | 20201210 | Used Part: | Bulb |
| Batch Quantity: | 1200KG | Analysis Date: | Dec. 16, 2020 |
| Manufacture Date: | Dec. 10, 2020 | Certificate Date: | Dec. 16, 2020 |
| ITEM | SPECIFICATION | RESULTS |
| Description: Appearance Odor Extract Solvents |
Yellow to Brownish Red Oily liquid Strong, Pungent Odor and a Garlic flavor Distilled |
Conforms Conforms Conforms |
| Assay: Allicin Diallyl Disulfide Diallyl Trisulfide |
≥60% 15.0%-50.0% 15.0%-50.0% |
76.92% |
| Physical: Relative Density (25℃) Refractive Index (20℃) Moisture |
1.0400-1.1100 1.5400-1.5900 ≤0.5% |
1.0710 |
| Chemical: Arsenic (As) Lead (Pb) Cadmium (Cd) Mercury (Hg) Heavy Metals |
≤2ppm ≤5ppm ≤1ppm ≤0.1ppm ≤10ppm |
Conforms Conforms Conforms Conforms Conforms |
| Microbial: Total Plate Count Yeast & MoldE.Coli Salmonella Staphylococcus |
≤1000cfu/g Max ≤100cfu/g Max ≤0.3MPN/g Negative Negative |
Conforms Conforms Conforms Conforms Conforms |
Conclusion: Conform to specification.
Storage: Store in cool & dry place. Keep away from strong light and heat.
Shelf life: 2 years when properly stored.
Chromatogram For Reference
