大蒜素
分析標準品,98%(鑒別)
Allicin
CAS號：539-86-6
MDL：MFCD00468100
貨號 | 規格/參數/品牌 | 價格 | 貨期 |
YJ-B20252-20mg | 分析標準品,98%(鑒別) | ￥200.00 | 現貨 |
YJ-B20252-1g | 分析標準品,98%(鑒別) | ￥1900.00 | 現貨 |
JS25256-25g | 98%(Mix.) | ￥330.00 | 現貨 |
JS25256-100g | 98%(Mix.) | ￥680.00 | 現貨 |
JT94100-1ml買5贈1 | 10mM in DMSO | ￥405.00 | 現貨 |
產品介紹
Allicin (diallyl thiosulfinate)，一種大蒜提取物，包含 Diallyl monosulfide、Diallyl disulfide、Diallyl trisulfide、Diallyl tetrasulfide、Methyl allyl disulphide 等，占據混合物總和的 98%。Allicin (diallyl thiosulfinate) 含有高效抗菌活性，能夠抑制多種微生物生長，其中包括抗抗生素菌株。
沸點：248.6 ℃ at 760 mmHg
外觀：透明至略黃色液體
溶解性：DMSO : 130 mg/mL (801.13 mM; Need ultrasonic)
Ethanol : 70 mg/mL (431.38 mM; Need ultrasonic)
儲存條件：2-8℃
注意：部分產品我司僅能提供部分信息，我司不保證所提供信息的權威性，僅供客戶參考交流研究之用。
參考文獻(43篇)
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42. [IF=12.7] Zhang Shiqi et al."Allicin enhances urea-N conversion to microbial-N by inhibiting urease activity and modulating the rumen microbiome in cattle."Microbiome.2025 Dec;13(1):1-17
41. [IF=5.3] Quan Xu et al."Macrophage Membrane-Coated Nanoscale Allicin for the Targeted Treatment of Drug-Resistant Bacterial Pneumonia."ACS Applied Nano Materials.2025;XXXX(XXX):XXX-XXX
40. [IF=8] Wang Xiaonan et al."Selective G6PDH inactivation for Helicobacter pylori eradication with transformed polysulfide."Science China-Life Sciences.2025 Jan;:1-16
39. [IF=8.5] Miaomiao Liu et al."The synergistic antibacterial effects of allicin nanoemulsion and ε-polylysine against Escherichia coli in both planktonic and biofilm forms."FOOD CHEMISTRY.2025 Apr;472:142949
38. [IF=4.7] Yijie Gao et al."Metagenomic Sequencing Combined with Metabolomics to Explore Gut Microbiota and Metabolic Changes in Mice with Acute Myocardial Infarction and the Potential Mechanism of Allicin."Drug Design Development and Therapy.
37. [IF=4.8] Li He et al."Dunhuang Dabupi Decoction and its active components alleviate ulcerative colitis by activating glutathione metabolism and inhibiting JAK-STAT pathway in Drosophila and mice."JOURNAL OF ETHNOPHARMACOLOGY.2025 Apr;346:119717
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30. [IF=5.6] Zhibin Wang et al."Allicin ameliorates glucose and lipid metabolism via modulation of gut microbiota and bile acid profile in diabetic rats."Journal of Functional Foods.2023 Dec;111:105899
29. [IF=6.1] Lu Li et al."Allicin Alleviates Mitochondrial Dysfunction in Acrylamide-Induced Rat Kidney Involving the Regulation of SIRT1."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2023;XXXX(XXX):XXX-XXX
28. [IF=3.3] Li Xiao-Jun et al."Allicin ameliorates sepsis-induced acute kidney injury through Nrf2/HO-1 signaling pathway."Journal of Natural Medicines.10.1007/s11418-023-01745-3
27. [IF=4.927] Linzehao Li et al."Allicin Alleviates Diabetes Mellitus by Inhibiting the Formation of Advanced Glycation End Products."MOLECULES.2022 Jan;27(24):8793
26. [IF=6.429] Xiwen Jia et al."Fabrication and characterization of crosslinked pea protein isolated/pullulan/allicin electrospun nanofiber films as potential active packaging material."Food Packaging and Shelf Life. 2022 Sep;33:100873
25. [IF=4.566] Wenxing Huang et al."Dietary Allicin Improved the Survival and Growth of Large Yellow Croaker (Larimichthys crocea) Larvae via Promoting Intestinal Development, Alleviating Inflammation and Enhancing Appetite."Front Physiol. 2020; 11: 587674
24. [IF=5.279] Peirong Cai et al."Quercetin and Allicin Can Alleviate the Hepatotoxicity of Lead (Pb) through the PI3K Signaling Pathway."J Agr Food Chem. 2021;69(32):9451–9460
23. [IF=5.279] Yuan Yuan et al."Allicin Ameliorates Intestinal Barrier Damage via Microbiota-Regulated Short-Chain Fatty Acids-TLR4/MyD88/NF-κB Cascade Response in Acrylamide-Induced Rats."J Agr Food Chem. 2021;69(43):12837–12852
22. [IF=5.682] Tong Gao et al."The protective effect of allicin on myocardial ischemia-reperfusion by inhibition of Ca2+ overload-induced cardiomyocyte apoptosis via the PI3K/GRK2/PLC-γ/IP3R signaling pathway."Aging-Us. 2021 Aug 15; 13(15): 19643–19656
21. [IF=0] Huinan Chen et al."Allicin Inhibits Proliferation and Invasion in Vitro and in Vivo via SHP-1-Mediated STAT3 Signaling in Cholangiocarcinoma."Cell Physiol Biochem. 2018;47(2):641-653
20. [IF=2.356] Zhi Huang et al."Thermal kinetics of enzyme inactivation, color changes, and allicin degradation of garlic under blanching treatments."J Food Process Eng. 2019 May;42(3):e12991
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1. 唐仕榮 陳尚龍 苗敬芝 等. 發酵大蒜加工過程中功能物質與抗氧化活性的變化研究[J]. 中國調味品 2018(10):17-21.
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