Skip to Content
Merck
All Photos(2)

Key Documents

View All Documentation

72805

Supelco

(+)-L-Alliin

analytical standard

Synonym(s):

(S)-S-Allyl-L-cysteine sulfoxide, (S)-L-3-(Allylsulfinyl)alanine

Sign Into View Organizational & Contract Pricing
All Photos(2)

About This Item

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

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.

Other Notes

This compound is commonly found in plants of the genus: allium

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

Storage Class Code

11 - Combustible Solids

WGK

WGK 3

Flash Point(F)

Not applicable

Flash Point(C)

Not applicable

Choose from one of the most recent versions:

Certificates of Analysis (COA)

Lot/Batch Number
BCCL3196
BCCM5163
BCCJ9103
BCCH8399
BCCF4135

Don't see the Right Version?

If you require a particular version, you can look up a specific certificate by the Lot or Batch number.

Search for a COA

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)
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.
Marina A Sánchez-Sánchez et al.
Nutrients, 12(3) (2020-03-04)
Obesity generates a chronic low-grade inflammatory state which promotes oxidativestress and triggers comorbidities. Alliin is the main organosulfur compound in garlic and has beenshown to induce a decrease in the expression of proinflammatory cytokines; its systemic effect onmetabolic parameters and
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.
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