Allicin CAS 539-86-6 Purity 1%

CAS 539-86-6

Purity 1%

standard BP

MF: C6H10OS2

MW: 162.27

EINECS: 208-727-7

Chemical Properties white-off powder

Allicin is an organosulfur compound obtained from garlic, a 

species in the family Alliaceae.It was first isolated and 

studied in the laboratory by Chester J. Cavallito and John 

Hays Bailey in 1944. When fresh garlic is chopped or 

crushed, the enzyme alliinase converts alliin into allicin, 

which is responsible for the aroma of fresh garlic. The 

allicin generated is very unstable and quickly changes into 

a series of other sulfur containing compounds such as 

diallyl disulfide. It exhibits antibacterial, antifungal, 

antiviral, and antiprotozoal activity. Allicin is garlic's 

defense mechanism against attacks by pests. 

Usage 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. It 

wildly used in Pesticide, fungicide, also used in feed, food 

and medicine.

MIN ORDER 1kg

Indicative Price: 35USD/KG

Packaging: 25KG/ DRUM OR AS YOUR REQUEST

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Delivery time : 3~5 working days after confirming the 

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