Allyl disulfide
Specifications
| Item | Index |
| Density | 0.998~1.015 |
| Refractive index(n20D) | 1.537~1.551 |
| Boiling point,℃ | 180~195(lit.) |
| Flash point,℉ | 144 |
| Purity, % | ≥95.0 |
Packing & Storage
| Packing | 4 kg in steel drum. 100 g in glass bottle. 1 kg in glass bottle. |
| Storage | 20℃, 2 years. |
| Shipping | Room temperature in China; may vary elsewhere |
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General Information
| Common Names | Allyl disulfide | ||
| Structure |  | ||
| CAS No. | 2179-57-9 | Boiling Point (℃) | 185.0±0.0 °C |
| Molecular Weight | 146.27 | Melting Point (℃) | N/A |
| Appearance | Colorless to light yellowish liquid | Vapor Specific Gravity | 1.0±0.1 g/cm3 |
| HS Code | 2930909099 | Flash Point (℃) | 42.4±25.8 °C |
| Solubility | Autoignition Temperature (℃) | ||
| Safety Phrases | S26-S36/37/39-S37/39-S16 | ||
| RIDADR | UN 2810 6.1/PG 3 | ||
| WGK Germany | 3 | ||
| Packaging Group | II | ||
| Hazard Class | 6.1 | ||
| SYMPTOMS | PREVENTION | FIRST AID | |
| Inhalation | Cough. Sore throat. | Use local exhaust or breathing protection. | Fresh air, rest. |
| Skin | Redness. Burning sensation. Itching. | Protective gloves. | Remove contaminated clothes. Rinse and then wash skin with water and soap. |
| Eyes | Redness. Pain. | Wear safety goggles. | First rinse with plenty of water for several minutes (remove contact lenses if easily possible), then refer for medical attention. |
| Ingestion | Abdominal pain. Nausea. Vomiting. | Do not eat, drink, or smoke during work. Wash hands before eating. | Rinse mouth. Induce vomiting (ONLY IN CONSCIOUS PERSONS!). Refer for medical attention . |
Frequently Asked Questions
Q: What is Allyl disulfide?
A: Allyl disulfide is oily, light yellow liquid, tear-jerking and insoluble in water. It is soluble in most common organic solvents and naturally present in raw cabbage, onion, garlic, chives, etc., with a special smell of garlic. It is often said that eating garlic is good for our body. A new study further pointed out that Allyl sulfide contained in garlic can also effectively kill a major bacterium that causes food-borne diseases, the effect was even stronger than two commonly used antibiotic drugs.
Q: What is Allyl disulfide used for?
A: Allyl disulfide is mainly used as a food additive, as well as sterilization. There are many researchers at Washington State University and other institutions in the United States had a study. After extracting Allyl disulfide from garlic and using it for experiments, they found that the substance extracted from garlic can effectively penetrate the protection on the surface of Campylobacter. It is shocking that it is 100 times more effective than the commonly used antibiotics ciprofloxacin and erythromycin.
Q: What is the pharmacological effect of Allyl disulfide?
A: It has inhibitory effect on Candida albicans, Cryptococcus rubrum and Cryptococcus in vitro. It is used clinically to treat deep fungal infections and various intestinal diseases, and wa can see the effect is good. For diseases such as respiratory tract, digestive tract, meningitis, and intestinal tract, the effective rate can reach 80-90%, and the side effects are small. There are already treatment cases now, and the effective rate is relatively high. Allyl disulfide has even been used as an anticancer drug and may offer protection against cardiovascular disease.