Skip to Content
Merck
CN
All Photos(2)

Documents

72805

Supelco

(+)-L-Alliin

analytical standard

Sign Into View Organizational & Contract Pricing
All Photos(2)
Synonym(s):
(S)-S-Allyl-L-cysteine sulfoxide, (S)-L-3-(Allylsulfinyl)alanine
Empirical Formula (Hill Notation):
C6H11NO3S
CAS Number:
556-27-4
Molecular Weight:
177.22
EC Number:
209-118-9
UNSPSC Code:
85151701
NACRES:
NA.24

grade

analytical standard

Quality Level

100

Assay

≥95.0% (HPLC)

shelf life

limited shelf life, expiry date on the label

technique(s)

HPLC: suitable
gas chromatography (GC): suitable

application(s)

food and beverages

format

neat

storage temp.

2-8°C

SMILES string

N[C@@H](CS(=O)CC=C)C(O)=O

InChI

1S/C6H11NO3S/c1-2-3-11(10)4-5(7)6(8)9/h2,5H,1,3-4,7H2,(H,8,9)/t5-,11?/m0/s1

InChI key

XUHLIQGRKRUKPH-ITZCMCNPSA-N

Related Categories

General description

(+)-L-Alliin is one of the abundant sulfoxides present in garlic (Allium sp.). It has a characteristic sulfuryl odor.

Application

Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.

Packaging

Bottomless glass bottle. Contents are inside inserted fused cone.

Pictograms

Exclamation mark
GHS07

Signal Word

Warning

Hazard Statements

H315,H319,H335

Hazard Classifications

Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3

Target Organs

Respiratory system

WGK

WGK 3

Flash Point(F)

Not applicable

Flash Point(C)

Not applicable

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

Already Own This Product?

Find documentation for the products that you have recently purchased in the Document Library.

Visit the Document Library

Fangwei Li et al.
Food chemistry, 318, 126517-126517 (2020-03-09)
The efficiency of black garlic processing was improved by acceleration of the Maillard reaction after high-pressure pretreatment. The relationship between component changes and the Maillard reaction was analyzed. Three stages of processing were generalized: 1) at the pretreatment stage, the
Nollet .L.ML
Handbook of Meat, Poultry and Seafood Quality (2008)
Ann N Imber et al.
Biochimica et biophysica acta, 1842(12 Pt B), 2569-2578 (2014-08-06)
Hypercapnic acidosis activates Ca²⁺ channels and increases intracellular Ca²⁺ levels in neurons of the locus coeruleus, a known chemosensitive region involved in respiratory control. We have also shown that large conductance Ca²⁺-activated K⁺ channels, in conjunction with this pathway, limits
Orhan Bayraktar et al.
Naunyn-Schmiedeberg's archives of pharmacology, 388(3), 327-335 (2014-12-07)
Sepsis is characterized by a severe production of reactive oxygen species (ROS) and other radical species with consequent oxidative stress. S-allyl cysteine (SAC) is a water-soluble organosulfur component present in garlic which is a potent antioxidant and free radical scavenger.
Yuan Chen et al.
Clinical pharmacokinetics, 54(1), 81-93 (2014-09-17)
Monomethyl auristatin E (MMAE, a cytotoxic agent), upon releasing from valine-citrulline-MMAE (vc-MMAE) antibody-drug conjugates (ADCs), is expected to behave like small molecules. Therefore, evaluating the drug-drug interaction (DDI) potential associated with MMAE is important in the clinical development of ADCs.
View All Related Papers

Our team of scientists has experience in all areas of research including Life Science, Material Science, Chemical Synthesis, Chromatography, Analytical and many others.

Contact Technical Service