PRODUCT Properties
| Melting point: | < 25 °C (77 °F; 298 K) |
| Boiling point: | decomposes |
| Density | 1.112 g cm−3 |
| refractive index | nD20 1.561 |
| storage temp. | 4°C, away from moisture and light |
| solubility | DMSO : 5 mg/mL (30.81 mM; Need ultrasonic)H2O : < 0.1 mg/mL (insoluble) |
| form | liquid |
| color | Colourless |
| Water Solubility | 24g/L(10 ºC) |
| InChI | InChI=1S/C6H10OS2/c1-3-5-8-9(7)6-4-2/h3-4H,1-2,5-6H2 |
| InChIKey | JDLKFOPOAOFWQN-UHFFFAOYSA-N |
| SMILES | C(S(SCC=C)=O)C=C |
| LogP | 1.133 (est) |
Description and Uses
Allicin is one of the major allergens in garlic (Allium sativum L.). It is responsible of the characteristical fiavour of the bulbs.
Allicin is naturally formed by the action of the enzyme allicinase on alliin when the tissue of the garlic bulb is disrupted. Allicin shows antibacterial activity.
Safety
| Symbol(GHS) |  GHS07 |
| Signal word | Warning |
| Hazard statements | H315-H319-H335 |
| Precautionary statements | P264-P280-P305+P351+P338-P337+P313P-P264-P280-P302+P352-P321-P332+P313-P362 |
| HS Code | 29329990 |
| Toxicity | LD50 in mice (mg/kg): 60 i.v.; 120 s.c. (Cavallito, Bailey) |
