大蒜提取物

Name: 大蒜提取物
Brand: 济南圣和化工有限公司

CAS 2050-87-5C6H10S3MW 178.3

大蒜提取物，CAS 登记号 2050-87-5，由济南圣和化工有限公司现货供应，可提供纯度按批次COA提供(不公开发布) 的规格，下游主要用于精细化学品；植物提取物。支持样品与小批量试用，批量价格请联系我们获取，验收以批次 COA 为准。

规格参数

CAS号2050-87-5

分子式C6H10S3

分子量178.3

沸点112.00 to 120.00 °C. @ 16.00 mm Hg

LogP2.6

纯度按批次COA提供(不公开发布)

包装按订单/批次确认(不公开发布)

应用领域精细化学品；植物提取物

类别精细化学品|植物提取物|植物提取物

用途与场景

精细化学品；植物提取物

包装与供货

包装规格按订单/批次确认(不公开发布)

纯度规格按批次COA提供(不公开发布)

储存条件密封、阴凉干燥处保存

供货周期现货/按订单安排

文件与支持

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常见问题

在哪里能查到大蒜提取物的 CAS 号？

本页已列出大蒜提取物的 CAS 号：2050-87-5，可与随货 COA 核对。

可以提供哪些规格和包装？

常见纯度为按批次COA提供(不公开发布)，包装形式为按订单/批次确认(不公开发布)，特殊规格可在询价时说明。

大蒜提取物一般用在什么产品里？

主要涉及精细化学品；植物提取物。

下单流程是怎样的？

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PubChem 公开数据

Description

Diallyl trisulfide is identified by CAS 2050-87-5, molecular formula C6H10S3 and molecular weight 177.99 g/mol. UNII 0ZO1U5A3XX; ChEBI 78492; InChIKey UBAXRAHSPKWNCX-UHFFFAOYSA-N. Boiling Point: 112.00 to 120.00 °C. @ 16.00 mm Hg; Boiling Point: 112-120 °C (16 mm Hg); 95-97 °C (5 mm Hg); 70 °C (1.0 mm Hg); Density: 1.135-1.170.

Identification

CAS Registry Number	2050-87-5
PubChem CID	16315
Molecular formula	C6H10S3
Molecular weight	177.99 g/mol
IUPAC name	3-(prop-2-enyltrisulfanyl)prop-1-ene
InChIKey	UBAXRAHSPKWNCX-UHFFFAOYSA-N
UNII (FDA)	0ZO1U5A3XX
ChEBI ID	CHEBI:78492
FEMA number	3265
JECFA number	587

Computed Descriptors

Molecular Weight	178.3
XLogP3	2.6
Hydrogen Bond Donor Count	0
Hydrogen Bond Acceptor Count	3
Rotatable Bond Count	6
Exact Mass	177.99446384
Monoisotopic Mass	177.99446384
Topological Polar Surface Area	75.9
Heavy Atom Count	9
Formal Charge	0

Physical & Chemical Properties

Boiling Point	112.00 to 120.00 °C. @ 16.00 mm Hg
Boiling Point	112-120 °C (16 mm Hg); 95-97 °C (5 mm Hg); 70 °C (1.0 mm Hg)
Density	1.135-1.170
Refractive Index	1.600-1.620

Physical description & handling notes

Liquid
yellow liquid with disagreeable odour
insoluble in water and alcohol; miscible with ether
(in ethanol)
126.9 Å² [M+H]+ [CCS Type: TW; Method: calibrated with polyalanine and drug standards]

Regulatory Status

Regulatory & Food Contact	EU Flavoring substances FDA Substance added to food: FLAVORING AGENT OR ADJUVANT Flavoring Agents FLAVOURING_AGENT: Flavouring Agent Savory GARLIC EXTRACT

GHS Hazard Classification

Reported hazard statements	H302 (97.4%)

H302 (97.4%): Harmful if swallowed [Warning Acute toxicity, oral]

P264, P270, P301+P317, P330, and P501 (click each P-code to see the statement)

Documented Uses

Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional Classes
Flavoring Agents -> JECFA Flavorings Index
Information on 10 consumer products that contain Garlic extract in the following categories is provided:
Substances that destroy fungi by suppressing their ability to grow or reproduce. They differ from FUNGICIDES, INDUSTRIAL because they defend against fungi present in human or animal tissues.
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.

Synonyms

Diallyl trisulfide; 2050-87-5; ALLYL TRISULFIDE; Allitridin; Trisulfide, di-2-propenyl; Di-2-propenyl trisulfide; allitridum; diallyltrisulfane; FEMA No. 3265; bis(prop-2-en-1-yl)trisulfane; 3-(prop-2-enyltrisulfanyl)prop-1-ene; DTXSID9045972; 0ZO1U5A3XX; NSC651936; ALLITRIDE; NSC-651936

Frequently Asked Questions

What are the CAS number and molecular formula of Diallyl trisulfide?

CAS 2050-87-5; molecular formula C6H10S3; molecular weight 177.99 g/mol.

What other names is Diallyl trisulfide known by?

Diallyl trisulfide, 2050-87-5, ALLYL TRISULFIDE, Allitridin, Trisulfide, di-2-propenyl, Di-2-propenyl trisulfide.

What is the regulatory status of Diallyl trisulfide?

Documented regulatory listings: EU Flavoring substances; FDA Substance added to food: FLAVORING AGENT OR ADJUVANT; Flavoring Agents.

Is Diallyl trisulfide classified as hazardous?

Hazard statements reported: H302.

What are the key physical properties of Diallyl trisulfide?

Boiling Point: 112.00 to 120.00 °C. @ 16.00 mm Hg; Boiling Point: 112-120 °C (16 mm Hg); 95-97 °C (5 mm Hg); 70 °C (1.0 mm Hg); Density: 1.135-1.170; Refractive Index: 1.600-1.620.

Facts on this page are taken from PubChem (US National Library of Medicine) and Wikidata. Grade-specific data — assay, moisture, particle size, packaging, shelf life — is issued per batch on the COA and is not published here.

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