Name | Diallyl Disulfide |
Synonyms | DADS Garlicin Allyl disulfide Diallyldisulfide dialkyldisulfide Diallyl Disulfide Diallyl disulphide Disulfide,di-2-propenyl 4,5-Dithia-1,7-octadiene Disulfide, di-2-propenyl 2-(diphenylphosphanyl)benzaldehyde 3-(prop-2-en-1-yldisulfanyl)prop-1-ene 4,7-dihydroxyhexahydro-2-benzofuran-1(3H)-one Diallyldisulfide, remainder mainly diallyl sulfide |
CAS | 2179-57-9 138540-99-5 |
EINECS | 218-548-6 |
InChI | InChI=1/C8H12O4/c9-5-1-2-6(10)7-4(5)3-12-8(7)11/h4-7,9-10H,1-3H2 |
InChIKey | PFRGXCVKLLPLIP-UHFFFAOYSA-N |
Molecular Formula | C6H10S2 |
Molar Mass | 146.27 |
Density | 1.008g/mLat 25°C(lit.) |
Boling Point | 180-195°C(lit.) |
Flash Point | 144°F |
JECFA Number | 572 |
Water Solubility | Insoluble in water |
Vapor Presure | 1 mm Hg ( 20 °C) |
Vapor Density | >5 (vs air) |
Appearance | Transparent liquid |
Color | colorless to yellow |
Odor | Diallyl disulfide is an essential odor component of garlic oil. |
BRN | 1699241 |
Storage Condition | 2-8°C |
Sensitive | Sensitive to heat and air |
Refractive Index | n20/D 1.541(lit.) |
MDL | MFCD00008656 |
Physical and Chemical Properties | Light yellow liquid. The patient presented with special garlic odor, with tear-inducing property. Boiling point 138~139 °c, or 79 °c (2133Pa). Insoluble in water, soluble in most common organic solvents. Natural products are found in raw cabbage, onions, garlic, chives, etc. |
Use | Used as food additives, pharmaceutical intermediates |
Risk Codes | R22 - Harmful if swallowed R36/37/38 - Irritating to eyes, respiratory system and skin. R10 - Flammable |
Safety Description | S26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S36/37/39 - Wear suitable protective clothing, gloves and eye/face protection. S37/39 - Wear suitable gloves and eye/face protection S16 - Keep away from sources of ignition. S36 - Wear suitable protective clothing. |
UN IDs | UN 2810 6.1/PG 3 |
WGK Germany | 3 |
RTECS | BB1000000 |
FLUKA BRAND F CODES | 13 |
TSCA | Yes |
HS Code | 29309090 |
Hazard Class | 6.1 |
Packing Group | II |
Reference Show more | 1. [IF=2.858] Tian-Tian Li et al."Control of pathogenic fungi on Panax notoginseng by volatile oils from the food ingredients Allium sativum and Foeniculum vulgare."LETTERS IN APPLIED MICROBIOLOGY. 2022 Apr 06 |
FEMA | 2028 | ALLYL DISULFIDE |
olfactory threshold (Odor Threshold) | 0.00022ppm |
NIST chemical information | Information provided by: webbook.nist.gov (external link) |
EPA chemical information | Information provided by: ofmpub.epa.gov (external link) |
introduction | diallyl disulfide is a light yellow liquid and can be used as a food additive and pharmaceutical intermediate. |
toxicity | GRAS(FEMA). |
use limit | FEMA(mg/kg): condiment 6.5; Meat 7.0. FDA,§ 172.515(2000): The right amount is limited. |
use | food spices. Used as food additive and pharmaceutical intermediate |
Production method | It is obtained by oxidation of allyl mercaptan and iodine in the presence of ethanol and pyridine. |
category | toxic substances |
toxicity classification | highly toxic |
acute toxicity | oral-rat LD50: 260 mg/kg |
flammability hazard characteristics | combustible; combustion produces toxic sulfur oxide smoke |
storage and transportation characteristics | warehouse ventilation and low temperature drying; separate from food raw materials |
fire extinguishing agent | dry powder, foam, sand, carbon dioxide, mist water |
toxic substance data | information provided by: pubchem.ncbi.nlm.nih.gov (external link) |