Allitridin
Diallyl trisulfide
CAS: 2050-87-5
Molecular Formula: C6H10S3
Allitridin - Names and Identifiers
Allitridin - Physico-chemical Properties
| Molecular Formula | C6H10S3 |
| Molar Mass | 178.34 |
| Density | 1.085 |
| Melting Point | 66-67 °C |
| Boling Point | bp6 92°; bp0.0008 66-67° |
| Flash Point | 87.8°C |
| JECFA Number | 587 |
| Solubility | Insoluble in water and ethanol, miscible in ether. |
| Vapor Presure | 0.105mmHg at 25°C |
| Appearance | Yellow liquid |
| Storage Condition | -20°C |
| Refractive Index | nD20 1.5896 |
| MDL | MFCD00040025 |
| Physical and Chemical Properties | Yellow liquid. With an unpleasant smell. Boiling point 112~120 °c (2133Pa), or 95~97 °c (667Pa) or 70 °c (133Pa). Insoluble in water and ethanol, miscible in ether. Natural products are found in onions, garlic, etc. |
Allitridin - Risk and Safety
| UN IDs | 2810 |
| WGK Germany | 3 |
| RTECS | BC6168000 |
| HS Code | 29309090 |
| Hazard Class | 6.1(b) |
| Packing Group | III |
Allitridin - Reference Information
| FEMA | 3265 | DIALLYL TRISULFIDE |
| NIST chemical information | Information provided by: webbook.nist.gov (external link) |
| biological activity | Diallyl Trisulfide are isolated from garlic. Diallyl Trisulfide inhibits the growth of Penicillium dilatae (MFC99 value: ≤ 90 μg/mL) and promotes apoptosis by producing reactive oxygen species (ROS) and destroying cell ultrastructure, with anticancer ability. |
| target | Penicillium expansum (MFC 99 value: ≤ 90); Apoptosis; Reactive oxygen species (ROS) |
| use | GB 2760-2002 specifies food spices that are allowed to be used. |
| category | combustible liquid |
| toxicity classification | highly toxic |
| acute toxicity | oral-mouse LD50: 100 mg/kg |
| flammability hazard characteristics | flammability; fire scene decomposition of toxic sulfur oxide smoke |
| storage and transportation characteristics | warehouse is low temperature, ventilated and dry; Fire prevention; Store separately from oxidant |
| fire extinguishing agent | water, carbon dioxide, dry powder, sand |
Last Update：2024-04-10 22:29:15
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