Garlic oil is a special substance in garlic, showing a bright and transparent amber liquid. It is the most important substance extracted from garlic. This essential oil contains important active sulfides. It is very good for general health and heart and blood vessel health. help.
Allicin oil is a light yellow liquid, with a strong garlic smell, insoluble in water and partially soluble in ethanol. Although the main component of garlic oil is a thioether compound, its chemical properties are relatively stable, and it can withstand 120°C in a non-strong acid environment The above high temperature is not easy to decompose, but if exposed to ultraviolet rays for a long time, it can induce decomposition. It is obtained from the bulbs of the lily plant garlic (Allium sativum L.) by steam distillation. To clarify pale yellow to orange-red liquid. And strongly stimulate the smell, like thiol. 1.050～1.0951.550～1.580. The main components are allylpropyl disulfide, diallyl disulfide, diallyl trisulfide, allicin, etc. Mainly produced in Egypt, China, etc. It is mainly used for the preparation of spicy seasoning, and also used in medicines such as disinfectants. Garlic bulbs can extract garlic oleoresin through organic solvents and are used in the food industry. Garlic oil can also be chemically synthesized (the main components are: diallyl disulfide, diallyl trisulfide), the main raw materials are allyl chloride, sulfide alkali, etc., mainly used in the feed industry, the implementation standard: NY/T1497 -2007.