W530316
大蒜油混合物
artificial
别名:
大蒜油
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关于此项目
Organoleptic:
garlic; alliaceous
Grade:
Kosher
Food allergen:
no known allergens
grade
Kosher
refractive index
n20/D 1.560
density
1.073 g/mL at 25 °C
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
organoleptic
garlic; alliaceous
Quality Level
General description
30-50 重量% 的二烯丙基二硫醚 (FEMA #2028)
10-13 wt.% 二烯丙基三硫化物 (FEMA #3265)
5-13 重量% 的烯丙基二硫醚 (FEMA #2042)
10-13 wt.% 二烯丙基三硫化物 (FEMA #3265)
5-13 重量% 的烯丙基二硫醚 (FEMA #2042)
Disclaimer
For R&D or non-EU Food use. Not for retail sale.
signalword
Warning
hcodes
Hazard Classifications
Acute Tox. 4 Oral - Flam. Liq. 3 - Skin Irrit. 2 - Skin Sens. 1A
存储类别
3 - Flammable liquids
wgk
WGK 3
flash_point_f
116.6 °F - closed cup
flash_point_c
47 °C - closed cup
法规信息
新产品
此项目有
Diallyl-disulphide is the effective ingredient of garlic oil that protects primary human osteoblasts from damage due to cigarette smoke.
Ehnert S, et al
Food Chemistry, 132(2), 724-729 (2012)
C C Wu et al.
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 39(6), 563-569 (2001-05-11)
The modulation of garlic oil (GO) and three allyl compounds, diallyl sulfide (DAS), diallyl disulfide (DADS) and diallyl trisulfide (DATS), on the antioxidation system in rat livers and red blood cells was examined. Rats were orally administered GO (200 mg/kg
Muralidaran Yuvashree et al.
3 Biotech, 10(6), 272-272 (2020-06-12)
The renoprotective potential of nanoemulsified garlic oil blend (GNE) in alleviating the progressive stages of hyperlipidemia-mediated diabetic nephropathy was examined. The study was carried out in high fat-fed, streptozotocin-induced type 2 diabetic Wistar rats for five months. The diabetic rats
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