大蒜素（Allicin）是从葱科葱属植物大蒜的鳞茎（大蒜头）中提取的一种有机硫化合物，也存在于洋葱和其他葱科植物中，学名为二烯丙基硫代亚磺酸酯 ，化学式为C6H10OS2 。固体剂为白色至浅黄色流动性粉末，液体剂为淡黄色到棕色挥发性油状液体，具有浓烈的大蒜气味，蒸馏时分解，水溶液放置形成油状沉淀。不溶于甘油、丙二醇等，可与乙醇、氯仿、醚、苯混合。对碱不稳定，对酸稳定。溶液遇热时很快失效。大蒜素有较强的抗菌作用，在极低浓度时即可抑制多种革兰氏阳性球菌和革兰氏阴性杆菌，对霉菌、原虫、蛲虫等也有抑制作用。对大肠杆菌、痢疾杆菌抑制效果明显。 农业上用作杀虫、杀菌剂，也用于饲料、食品、医药上。
浩瀚色谱（山东）应用技术开发有限公司，研发气相色谱法测定药典大蒜素的含量，面积外标法定量，结果满意。
名称：填充柱
型号：0．5％的己二酸乙二 醇酯/Chromosorb W AW
规格：2m*1/8，80-100目
*高使用温度：200°C
应用：药典1997大蒜素 气相色谱法
Allicin is a organosulfur compound extracted from the bulb (Allium sativum L.) of Allium, a plant of Alliaceae. It also exists in onions and other Alliaceae plants. Its scientific name is diallyl thiosulfinate, and its chemical formula is C6H10OS2. The solid agent is a white to light yellow flowable powder, while the liquid agent is a light yellow to brown volatile oily liquid with a strong garlic odor. It decomposes during distillation, and the aqueous solution is placed to form an oily precipitate. Insoluble in glycerol, propylene glycol, etc., can be mixed with ethanol, chloroform, ether, benzene. Unstable to alkali, stable to acid. When the solution encounters heat, it quickly becomes ineffective. Allicin has strong antibacterial effects and can inhibit various Gram positive cocci and Gram negative bacilli at extremely low concentrations. It also has inhibitory effects on molds, viruses, protozoa, pinworms, etc. It has obvious inhibitory effect on Escherichia coli and dysentery bacillus. Used as insecticides and fungicides in agriculture, as well as in feed, food, and medicine.
Haohan Chromatography (Shandong) Application Technology Development Co., Ltd. has developed a gas chromatography method for determining the content of allicin in the pharmacopoeia, and an area external standard method for quantification, with satisfactory results.
Name: Filled Column
Model: 0.5% ethylene glycol adipate/Chromosorb W AW
Specification: 2m * 1/8, 80-100 mesh
*High operating temperature: 200 ° C
Application: Pharmacopoeia 1997 Garlic Gas Chromatography
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