Garlic
Garlic Oil
CAS: 8008-99-9;8000-78-0
Molecular Formula: C6H10S3
Garlic - Names and Identifiers
Garlic - Physico-chemical Properties
| Molecular Formula | C6H10S3 |
| Molar Mass | 178.3386 |
| Density | 1.083g/mLat 25°C |
| Boling Point | 150-208°C |
| Flash Point | 47°C |
| Storage Condition | Room Temprature |
| Refractive Index | n20/D 1.575 |
| Physical and Chemical Properties | Yellow to orange-red clear volatile essential oil. Has a strong irritating odor and a pungent taste characteristic of garlic. Has a strong bactericidal ability (about 15 times of phenol). Soluble in most non-volatile oils and mineral oils, incompletely soluble in ethanol, insoluble in glycerol and propylene glycol. |
Garlic - Risk and Safety
| Hazard Symbols | Xn - Harmful |
| Risk Codes | R10 - Flammable R22 - Harmful if swallowed |
| Safety Description | S16 - Keep away from sources of ignition. S36 - Wear suitable protective clothing. |
| UN IDs | UN 1993 3/PG 3 |
| RTECS | LX3154800 |
Garlic - Nature
Open Data Verified Data
is a yellow to orange-red clear volatile liquid. The main component of sulfur-containing organic compounds, the total sulfur content of up to 35% ~ 45%, with a strong stimulation of the smell and garlic unique spicy taste. Garlic oil sterilization ability is relatively strong. Soluble in most non-volatile oils and volatile oils, ethanol-soluble, insoluble in glycerol and propylene glycol. The relative density was 1. 040~1.090, and the refractive index was 1. 5590~5790.
Last Update：2024-01-02 23:10:35
Garlic - Preparation Method
Open Data Verified Data
The bulb of garlic (Allium sativum) was crushed and subjected to steam distillation to obtain a yield of about 2%.
Last Update：2022-01-01 11:16:15
Garlic - Use
Open Data Verified Data
can be used as a flavor and seasoning.
Last Update：2022-01-01 11:16:16
Garlic - Reference Information
| Plant Source: | garlic |
| EPA chemical substance information | information provided by: ofmpeb.epa.gov (external link) |
| garlic extract | garlic essential oil is a special substance extracted from garlic, which presents a bright and transparent amber liquid, contains a variety of active thioether compounds, the main component is allicin, known as "natural broad-spectrum antibiotics". It is helpful for immunity and cardiovascular health. The essential oil of garlic contains more than 30 kinds of thioether compounds, and the active ingredient is 1500 times of common raw garlic. Garlic essential oil (allicin ≥ 1200mg/100g), vitamin E, vegetable oil garlic biological active ingredient is garlic essential oil (allicin), only about 0.2% of the composition of garlic. Garlic essential oil contains more than 140 kinds of extremely precious natural substances, its composition can be divided into two categories, one is volatile components (also known as garlic oil), including more than 40 kinds of thioether compounds; One is non-volatile components, including more than 100 kinds of esters, trace elements, minerals and various amino acids. It is these complex and excellent ingredients that give the garlic essential oil softgel excellent functionality. allicin is a general term for the main bioactive components in garlic, mainly containing comb compounds, which has strong antioxidant activity and bactericidal ability, and can inhibit and kill a variety of bacteria and pathogenic fungi. Modern medical research has proved that allicin has a good killing effect on pathogenic bacteria and parasites, can kill such as Escherichia coli, Mycobacterium tuberculosis, influenza Virus. Allicin can also make vasodilation, increase the permeability of blood vessels, regulate intestinal health, enhance immunity and so on have a role in the health care of the product. garlic also boosts metabolism, lowers cholesterol and triglycerides, and is used to lower cholesterol levels and the risk of cardiovascular disease. In addition, garlic also has the function of lowering blood fat, lowering blood sugar, lowering blood sugar, anti-cancer, anti-aging and so on. |
| Use | garlic powder, prepared by adding a carrier to allicin oil. GB 2760-2000: permitted use of food spices; Flavoring agents. Mainly for sauce, meat and other flavoring flavor. Mix meat flavor, seafood and spice flavor. It is used to mix meat-flavor, seafood and spice flavor. It is used as insecticide and fungicide in agriculture, and also used in feed, food and medicine. As a feed additive has the following functions:(1) to increase the flavor of broilers, soft-shelled turtle. The addition of allicin to the feed of chicken or soft-shelled turtle can make the flavor of chicken and soft-shelled turtle more concentrated. (2) to improve the survival rate of animals. Garlic solution, sterilization, disease prevention, the role of treatment, in chickens, pigeons and other animals in the feed to add 0.1% allicin, can improve the survival rate of 5%~ 15%. (3) increase appetite. Allicin can increase gastric secretion and gastrointestinal peristalsis, stimulate appetite and promote digestion. Adding 0.1% allicin in feed can enhance the palatability of feed. Antibacterial effect: allicin can inhibit Shigella, Salmonella Typhi breeding, Staphylococcus, Pneumonia cocci and other obvious inhibition kill |
| principle of action | allicin can effectively stimulate the formation of amino acids producing flavor in animals, increase the flavor components in meat eggs, make the meat and eggs more delicious. Adding feed can improve the disease resistance of livestock, poultry and fish and shrimp, and accelerate the growth rate. Have clear blast, detoxification, blood circulation function, can significantly reduce the toxicity of effective substances in feed. Broad-spectrum antibacterial and antibacterial, bactericidal effect: can effectively inhibit the growth of Escherichia coli, salmonella and other harmful fungi, reproduction, for livestock and poultry due to gram-negative and positive bacteria infection caused by respiratory tract, gastrointestinal diseases and their complications have a significant effect. |
| production method | by the Liliaceae perennial herb (large) garlic (Allium sativum) the bulbs were crushed and then immersed in water (1:7) (50~60 C) for 3H, and then distilled for 0.5~2H. The yield can be increased from the conventional 0.16% to 0.52%. |
Last Update：2024-04-09 21:32:08
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View History
Garlic
L-alpha-Hydroxyisocaproic acid
isopropyl stearate
methyl 2-[(2-ethoxy-1-naphthoyl)amino]-4-(4-isopropylphenyl)thiophene-3-carboxylate
3,6-Nonadienal
CT3600
Silane coupler WD-10
2-Furanmethanol, 5-ethenyltetrahydro-α,α,5-trimethyl-, (2S,5R)-
3-nitro-à-toluenesulfonyl chlorid
L-alpha-Hydroxyisocaproic acid
isopropyl stearate
methyl 2-[(2-ethoxy-1-naphthoyl)amino]-4-(4-isopropylphenyl)thiophene-3-carboxylate
3,6-Nonadienal
CT3600
Silane coupler WD-10
2-Furanmethanol, 5-ethenyltetrahydro-α,α,5-trimethyl-, (2S,5R)-
3-nitro-à-toluenesulfonyl chlorid