| Customization: | Available |
|---|---|
| Certification: | RoHS, BRC, ISO, FDA, HACCP |
| Assay Method: | HPLC-MS, GPC, HPLC, UV |
|
Still deciding? Get samples of $ !
Request Sample
|
Suppliers with verified business licenses
Audited Supplier Audited by an independent third-party inspection agency
Allicin (also known as diallyl disulfide) is extracted from garlic, a liliaceae plant, and is the main antibacterial component in garlic volatile oil. Allicin is a light yellow powder or colorless to light yellow oily liquid, with garlic odor, insoluble in water, and soluble in organic solvent. Allicin Chemicalbook 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 alliin. When garlic is cut or crushed, the endogenous enzyme alliinase in garlic is activated to catalyze the decomposition of allicin into allicin.
1. Application in health care products
2. Application in Food additive
){kind=link}