Natural Garlic Extract Powder Nlt 4% Allicin

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    2017-12-20 15:21

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Nanjing Zelang Medical Technology Co., Ltd.

By certification [File Integrity]

Contact:Mr. Daniel Yang(Mr.)  





Website: http://yangcun.auto-charge.net/

Source: Allium Sativum Garlic
Purity: 1% and 6% (Natural); 10%(synthesis)

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.
Analysis Contents Specification Analysis Results
Extract Solvents: 50% alcohol Conformed
Identification(TLC): Positive Positive
Particle Size: 80 mesh 80-100 mesh
Appearance: White to yellow crystalline powder Conformed
Odor: Characteristic Conformed
Taste: Characteristic Conformed
Loss on Drying: 5% max. 3.07%(at 105ºC 2 hours)
Heavy Metals &colon; 10ppm max < 10ppm
Arsenic&colon; 2ppm max&period; < 1ppm
Residual Solvent&colon; NMT 50ppm Conformed
Carriers Used&colon; None Conformed
Pesticides&colon; 5ppm max&period; None detected
Total bacterial counting&colon; 1000&sol;g max&period; 115 &sol;g
Yeast & Mold&colon; 100&sol;g max&period; 25 &sol;g
E&period; Coil&colon; None detectable None detectable
Salmonella&colon; None detectable None detectable
  NMT 0&period;2ppb Absent