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W204218

Sigma-Aldrich

烯丙基硫

≥97%, FG

同義詞:

3,3′-硫代双-1-丙烯, NSC 20947, 烯丙基硫醚

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About This Item

線性公式:
(CH2=CHCH2)2S
CAS號碼:
分子量::
114.21
FEMA號碼:
2042
Beilstein:
1736016
EC號碼:
歐洲委員會號碼:
2174
MDL號碼:
分類程式碼代碼:
12164502
PubChem物質ID:
Flavis號碼:
12.088
NACRES:
NA.21

生物源

synthetic

品質等級

等級

FG
Fragrance grade
Halal
Kosher

agency

follows IFRA guidelines
meets purity specifications of JECFA

法律遵循

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 117
FDA 21 CFR 172.515

蒸汽密度

3.9 (vs air)

蒸汽壓力

7 mmHg ( 20 °C)

化驗

≥97%

折射率

n20/D 1.490 (lit.)

bp

138 °C (lit.)

mp

−83 °C (lit.)

密度

0.887 g/mL at 25 °C (lit.)

應用

flavors and fragrances

文件

see Safety & Documentation for available documents

食物過敏原

no known allergens

香料過敏原

no known allergens

感官的

garlic; horseradish; onion; sulfurous

SMILES 字串

C=CCSCC=C

InChI

1S/C6H10S/c1-3-5-7-6-4-2/h3-4H,1-2,5-6H2

InChI 密鑰

UBJVUCKUDDKUJF-UHFFFAOYSA-N

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一般說明

Allyl sulfide is a volatile flavor compound naturally found in Allium species such as garlic and onion. It is has a characteristic garlic odor and is used as a flavoring agent in meat and condiments.

應用


  • Diallylsulfide attenuates excessive collagen production and apoptosis in a rat model of bleomycin induced pulmonary fibrosis through the involvement of protease activated receptor-2.: The research highlights the protective effects of diallyl sulfide against pulmonary fibrosis, focusing on its ability to modulate protease activated receptor-2 and reduce collagen production (Kalayarasan et al., 2013).

象形圖

Flame

訊號詞

Warning

危險聲明

危險分類

Flam. Liq. 3

儲存類別代碼

3 - Flammable liquids

水污染物質分類(WGK)

WGK 2

閃點(°F)

114.8 °F - closed cup

閃點(°C)

46 °C - closed cup

個人防護裝備

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter


分析證明 (COA)

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存取文件庫

Fenaroli's Handbook of Flavor Ingredients, Fifth Edition, 1971, 25-25 null
Burdock GA
Encyclopedia of Food and Color Additives, 1, 101-101 (1997)
Tao Zeng et al.
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 50(3-4), 485-491 (2011-12-06)
Garlic oil (GO) has been shown to partially attenuate ethanol-induced fatty liver, but the underlying mechanisms remain unclear. The current study was designed to evaluate the protective effects of GO against ethanol-induced steatosis in vitro and in vivo, and to
Hsiao-Chi Wang et al.
Annals of the New York Academy of Sciences, 1271, 44-52 (2012-10-12)
Skin cancer is a serious concern whose incidence is increasing at an alarming rate. Allyl sulfides-i.e., sulfur metabolites in garlic oil-have been demonstrated to have anticancer activity against several cancer types, although the mechanisms underlying these effects remain enigmatic. Our
Chong-Kuei Lii et al.
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 50(3-4), 478-484 (2011-12-06)
Garlic and its organosulfur compounds display hypolipidemic effects by inhibiting fatty acid and cholesterol synthesis. We investigated the anti-adipogenic effect of diallyl trisulfide (DATS), the second most abundant organosulfide in garlic oil. We studied the effects of DATS in 3T3-L1

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