알리신

Allicin

HCID 65036CAS 539-86-6

기본 정보

표준 SMILES
C=CCSS(=O)CC=C
InChIKey
JDLKFOPOAOFWQN-UHFFFAOYSA-N
분자식
C6H10OS2
평균 분자량
162.3 g/mol
단동위원소 질량
162.01730729

이름 및 식별자

우선 이름
Allicin
IUPAC
3-prop-2-enylsulfinylsulfanylprop-1-ene
현지명
알리신
영어명
Allicin
분자식
C6H10OS2
분자량
162.27

이름 및 동의어

Allicin539-86-6Diallyl thiosulfinateThio-2-propene-1-sulfinic acid S-allyl esterAllylthiosulphinic acid allyl ester3-prop-2-enylsulfinylsulfanylprop-1-ene2-Propene-1-sulfinothioic acid S-2-propenyl esterDTXSID60437073C39BY17Y6CHEBI:284113-[(prop-2-ene-1-sulfinyl)sulfanyl]prop-1-ene3-((prop-2-ene-1-sulfinyl)sulfanyl)prop-1-ene
이름 더 보기
알리신Allitridgarlic mealAlliMedalliosanC6H10S2OAllisatinARICINE(P)ALLICIN(SH)Allicin 10%
RefChem:5523DTXCID4023707208-727-7S-allyl prop-2-ene-1-sulfinothioateDiallyldisulfid-S-oxid2-Propene-1-sulfinothioic acid, S-2-propenyl esterC6H10OS2S-Allyl acrylo-1-sulphinothioate

데이터베이스 식별자

CAS
539-86-6
PubChem CID
65036
DTXSID
DTXSID6043707
ChEMBL
CHEMBL359965
ChEBI
CHEBI:28411
UNII
3C39BY17Y6
EC Number
208-727-7
Nikkaji
J71.032F、J816.011B

물성

구조 계산 물성

XLogP
1.3
극성 표면적
61.6 Ų
수소 결합 공여자 수
0
수소 결합 수용자 수
3
회전 가능 결합 수
5
무거운 원자 수
9

실험 및 물리화학적 성질

Solubility24 mg/mL at 10 °C
Melting Point25 °C
Physical DescriptionSolid

물리화학적 성질

녹는점
25 °C · 25°C
끓는 점
259 °C · 259°C (rough estimate)
밀도
420 · d420 1.112
굴절률
20 · nD20 1.561
저장 조건
4 °C, · 4°C, away from moisture and light
용해도
5 mg/mL · DMSO : 5 mg/mL (30.81 mM; Need ultrasonic)H2O : < 0.1 mg/mL (insoluble)

화학적 성질

Light yellow oily liquid

안전 및 규제

GHS 분류

GHS Classification · 5건

Warning

H315 (100%): Causes skin irritation [Warning Skin corrosion/irritation];H319 (100%): Causes serious eye irritation [Warning Serious eye damage/eye irritation];H335 (100%): May cause respiratory irritation [Warning Specific target organ toxicity, single exposure; Respiratory tract irritation]

P261, P264, P264+P265, P271, P280, P302+P352, P304+P340, P305+P351+P338, P319, P321, P332+P317, P337+P317, P362+P364, P403+P233, P405, and P501 (click each P-code to see the statement)

Aggregated GHS information provided per 39 reports by companies from 2 notifications to the ECHA C&L Inventory. Each notification may be associated with multiple companies.;Information may vary between notifications depending on impurities, additives, and other factors. The percentage value in parenthesis indicates the notified classification ratio from companies that provide hazard codes. Only hazard codes with percentage values above 10% are shown. For more detailed information, please visit ECHA C&L website.

유해성 정보

Hazard Classes and CategoriesSkin Irrit. 2 (100%);Eye Irrit. 2 (100%);STOT SE 3 (100%)

안전 데이터

독성
LD50 in mice (mg/kg): 60 i.v.; 120 s.c. (Cavallito, Bailey)
HS 번호
29329990

화학 및 산업

약리 정보

Metabolism/MetabolitesDADSO is a known human metabolite of diallyl disulfide.
MeSH Pharmacological Classification · 5건

Substances that prevent infectious agents or organisms from spreading or kill infectious agents in order to prevent the spread of infection.

Substances that lower the levels of certain LIPIDS in the BLOOD. They are used to treat HYPERLIPIDEMIAS.

Naturally occurring or synthetic substances that inhibit or retard oxidation reactions. They counteract the damaging effects of oxidation in animal tissues.

Substances which lower blood glucose levels.

Substances that eliminate free radicals. Among other effects, they protect PANCREATIC ISLETS against damage by CYTOKINES and prevent myocardial and pulmonary REPERFUSION INJURY.

Cellular LocationsCytoplasm;Extracellular
응용 분야 · 3건

개요Allicin is one of the major allergens in garlic (Allium sativum L.). It is responsible of the characteristical fiavour of the bulbs.

역사As the main active substance of garlic, garlic was separated by Cavallito and Bailey in 1944 from crushed garlic. Cavallito firstly clarified the physical properties and chemical structure of the scent of garlic.Fresh garlic does not contain free allicin but only its precursor material alliin. When the garlic undergoes physical mechanical crushing, garlic alliinase is activated and catalyzes the breakdown of alliin into allicin.The reported preparation methods of allicin contain extraction, biosynthesis, and chemical synthesis. Chemical synthesis starts from raw material of diallyldisulfides, m-chloroperoxy benzoic acid to get crude allicin. According to the United States patent report, biosynthesis preparation of allicin comes from natural sources or synthetic, after it is made into a certain concentration of aqueous solution, it is converted into allicin by reaction with alliinase. Extraction of allicin with low boiling nonpolar solvent can acquire pure allicin, but it must be stored at 70°C to prevent from decomposing.

용도Allicin 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.

공급사50 곳

北京华美互利生物化工010-56205725 · [email protected]
Shandong chuangyingchemical Co., Ltd.18853181302 · [email protected]
合肥翰刚医药科技有限公司+8618062405514 · [email protected]
湖北金梭生物科技有限公司00123456789 · [email protected]
陕西帕尼尔生物科技有限公司029-84385017; +8613259417953 · [email protected]

추가 설명

정의An antibacterial substance extracted from garlic (allium).

관련 반응

5건

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