Allicin Raw Materials Allicin powder

CAS:539-86-6

MF:C6H10OS2

MW:162.27

EINECS:208-727-7

Specification: 99% min Allicin powder

Sample:Allicin powder

Packaging:1kg/bag, 25kg/drum

Brand: Henrikang

Appearance: White

Storage: Cool Dry Place

Shelf Life: 2 Years

Test Method: HPLC

Allicin powder Usage and Synthesis.

1.Antibacterial and anti-inflammatory allicin has strong antibacterial and anti-inflammatory effects on a variety of cocci, bacilli, fungi, viruses, etc. are inhibited or killed, the bactericidal power of penicillin 100 times, (1mg allicin antibacterial efficacy is equal to the 15 international units of penicillin) has been proved to be penicillin, streptomycin, aureomycin and chloramphenicol-resistant bacteria, the allicin is still sensitive.

Thus, allicin is sensitive to a variety of pathogenic bacteria. Such as Escherichia coli, staphylococcus, pneumococcus, dysentery coccus, anthrax bacillus, cholera, diphtheria bacillus and so on have obvious inhibition and killing effect.

2.Anti-fungal effect of allicin on a variety of fungi have inhibition and killing effect, low concentration of allicin mainly inhibit the growth of fungi, high concentration of allicin can completely kill the fungus.

3. Detoxification effect improves the detoxification ability of liver and prevents mercury, cadmium, lead and other poisoning.

4.Antiviral and antiprotozoal effects in vitro test proved that allicin can effectively inhibit coxsackievirus and echovirus. It has the effect of inhibiting the activity of amoeba protozoa, and it also has obvious inhibition of Leishmania protozoa, and it has obvious killing effect on the chiggers Rickettsia pyogenes.

5. Improve the quality of animals in the rearing process in the appropriate amount of addition of allicin, after being ingested by the animal body, can effectively stimulate the formation of amino acids in the meat to produce flavor, increase the flavor of animal meat or eggs C3H5-S (0)-gene production, so as to make the flavor of the animal meat or eggs more delicious.

6. Improve the immunity of the body Allicin can inhibit the production of nitric oxide by macrophages, thus promoting the activation of T-lymphocytes; it can also significantly increase the rate of lymphocyte transformation and T-lymphocyte acid a-acetate naphthyl ester positivity rate of the role of the central lymphoid organs and peripheral lymphoid organs to proliferate, and improve immune function. Antibody and exotoxin specific binding, so that it does not produce toxic effects, but significantly enhance the humoral immune function.

Allicin can also activate the secretion level of monocytes, promote the release of lysozyme, thereby hydrolyzing the mucopolypeptide in the cell wall to cause bacterial death, and enhance the non-specific immune function.

Uses of Allicin powder.

Allicin is an antimicrobial substance, which can inhibit the growth and reproduction of dysentery bacillus, typhoid bacillus and cholera vibrio.

Staphylococcus, streptococcus, pneumococcus and so on have obvious inhibition and killing effect, so it can reduce the morbidity rate of chicken and fish. Adding a small amount of allicin to the feed of chicks, chickens, ducks and laying hens can improve the survival rate of chickens, chicks and ducks and the egg production rate of laying hens. Adding allicin to broiler chickens and broiler ducks can improve the feed utilization rate by 6%-16%, improve the palatability of the feed, stimulate the taste buds of the oral cavity, and increase the amount of animal feed intake.

Groups in allicin can improve the flavor of chicken and duck meat. For fish, the role of allicin is mainly disease prevention, treatment and good food attractant, but also added vitamin B1 combined into alliothiamine and prevent the decomposition of vitamin B1 in live bait (fish) vitamin B2 decomposition enzyme decomposition of vitamin B1.

Allicin has the same effect as vitamin B1, but its absorption is better than that of vitamin B1, and the physiological effect is better. Therefore, allicin can also prevent vitamin B1 deficiency in fish, reduce bait coefficient and promote fish growth.

Characteristic of Allicin powder.

Allicin (allicin) (also known as diallyl disulfide) is extracted from the lily plant garlic, the main antibacterial component in the volatile oil of garlic, is a light yellow powder or colorless to light yellow oily liquid, with garlic odor, not easily soluble in water, easily soluble in organic solvents.

Allicin is unstable, and loses its antibacterial activity when it meets heat or alkali, but it is not affected by dilute acid. Fresh garlic does not have allicin, but only contains alliin. When garlic is cut or crushed, the endogenous enzyme alliinase in garlic is activated, catalyzing the decomposition and synthesis of alliin into allicin.

Product Method of Bulk Allicin powder.

Allicin is available in natural, chemically synthesized and microencapsulated forms. Natural allicin can be obtained by extracting the volatile oil from the bulb of the perennial herb (garlic) of the lily family, usually at a rate of 0.1%-0.2%.

It can also be extracted directly from fresh garlic, and about 3kg of garlic oil can be extracted from each ton of garlic. Its extraction is more difficult, and requires a large number of plant bulbs or fresh garlic raw materials.

Chemical synthesis of allicin is the use of chemical methods in certain conditions to synthesize garlic oil yield of 85%-90%, and then added to the carrier diluted into allicin powder. Its active ingredient is high purity, significant efficacy and low price.

Microcapsule allicin is a natural extraction or chemical synthesis of garlic oil, with some kind of wall material coating, made of uniform particles, fine, good fluidity microcapsule allicin. Its high stability, good processing resistance, small garlic odor, the active ingredients are not easy to lose, is the ideal feed additive.