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Source of raw materials
It is a perennial herb with a strong odor and spicy taste. The underground bulb is spherical or oblate, consisting of 6-10 fleshy petal shaped small bulbs, and is covered with gray white or light purple red dry membrane scales.
Extraction method
At present, the extraction methods of allicin are mainly steam distillation, solvent extraction and supercritical CO2 (csf-co2) extraction. The extraction rate and purity of allicin in the first two methods are very low. Among them, supercritical extraction has the best stability, the highest yield and the best quality. The extraction rate was over 92%, and the purity of allicin was 84%.
Main components
1. Allicin: it is extremely unstable in nature, and will quickly decompose into allicin and allyl methyl disulfide and trisulfide when placed or under the influence of external conditions.
2. The sulfur-containing compounds alliin and cycloalliin have antibacterial, anti hepatotoxic and anti-aging effects. They can enhance fibrinolytic enzyme activity and have no stable odor. They are suitable for clinical application.
3. Garlic volatile oil (also known as garlic essential oil) is about 0.2%, which is composed of more than 20 thioether compounds. Allicin: the main component of the volatile oil, has strong antibacterial activity, but its chemical properties are unstable. Allitricli, which accounts for about 40% of garlic oil, is stable and can be synthesized. Methylallylated trisulfide (mats) accounts for 4% ~ 10% of garlic oil and can inhibit platelet aggregation. Ajoene is a mild antithrombotic agent.
Main role
1. The antibacterial is broad and strong. Allicin has a strong killing effect on Gram-positive bacteria and Gram-negative bacteria, and can effectively inhibit the occurrence of common diseases in fish, livestock and poultry.
2. Seasoning to lure food and improve feed quality. It can improve feed odor, stimulate fish, livestock and poultry to produce strong food inducing effect, greatly increase their appetite and increase food intake.
3. Adding an appropriate amount of allicin to the feed can make the animal have bright fur, strong physique, stronger disease resistance, reduce feed consumption, improve the egg production of laying hens, promote the growth of fish and livestock and poultry, and improve the survival rate.
4. To improve the quality of animals, adding an appropriate amount of allicin to the feed can effectively regulate the formation of amino acids that stimulate the production of flavor in meat, increase the production of flavor components of animal meat or eggs, and thus make the flavor of animal meat or eggs more delicious.
5. Detoxification and insect repellent, mold proof and fresh-keeping. Adding allicin to the feed can have the functions of clearing away temperature, detoxifying, activating blood circulation and eliminating stasis, and can significantly reduce the toxicity of mercury, cyanide, nitrite and other harmful substances in the feed. It can effectively drive away insects, flies, mites, etc., and play a role in protecting the quality of feed and improving the internal environment of livestock and poultry houses.
6. Anti coccidiosis. Allicin has a good control effect on chicken coccidia, and can replace anti coccidia drugs in non coccidian epidemic areas.
Product analysisi
SPECIFICATION | ||
Product Name:Garlic extract allicin | Origin of Material:China | |
Botanical Source:Garlic | Part Used:Garlic clove | |
ANALYSIS | SPECIFICATION | REMARK |
Appearance | ||
Odor | Characteristic | Organoleptic |
Taste | Characteristic | Organoleptic |
Sieve Analysis | 95% pass 80 mesh | |
Loss on Drying | ≤5% | 2 hours in 105°C |
Bulk Density | 40-60g/100ml | |
Total Ash | ≤5% | |
Heavy Metals | ≤10ppm | EP2.4.8 |
As | ≤1ppm | ICP-MS |
Pb | ≤3ppm | ICP-MS |
Microbiological Test | ||
Total Plate Count | ≤10000cfu/g | |
Yeast & Mold | ≤1000cfu/g | |
E.Coli E | Negative | |
Salmonella | Negative | |
Storage: In cool & dry place. Keep away from strong light and heat. | ||
Shelf Life: 2 years when properly stored. | ||
* There is likely to be minor colour variation from batch to batch due to geographical(origin) and seasonal variations of the material. | ||
Package
Certification
Source of raw materials
It is a perennial herb with a strong odor and spicy taste. The underground bulb is spherical or oblate, consisting of 6-10 fleshy petal shaped small bulbs, and is covered with gray white or light purple red dry membrane scales.
Extraction method
At present, the extraction methods of allicin are mainly steam distillation, solvent extraction and supercritical CO2 (csf-co2) extraction. The extraction rate and purity of allicin in the first two methods are very low. Among them, supercritical extraction has the best stability, the highest yield and the best quality. The extraction rate was over 92%, and the purity of allicin was 84%.
Main components
1. Allicin: it is extremely unstable in nature, and will quickly decompose into allicin and allyl methyl disulfide and trisulfide when placed or under the influence of external conditions.
2. The sulfur-containing compounds alliin and cycloalliin have antibacterial, anti hepatotoxic and anti-aging effects. They can enhance fibrinolytic enzyme activity and have no stable odor. They are suitable for clinical application.
3. Garlic volatile oil (also known as garlic essential oil) is about 0.2%, which is composed of more than 20 thioether compounds. Allicin: the main component of the volatile oil, has strong antibacterial activity, but its chemical properties are unstable. Allitricli, which accounts for about 40% of garlic oil, is stable and can be synthesized. Methylallylated trisulfide (mats) accounts for 4% ~ 10% of garlic oil and can inhibit platelet aggregation. Ajoene is a mild antithrombotic agent.
Main role
1. The antibacterial is broad and strong. Allicin has a strong killing effect on Gram-positive bacteria and Gram-negative bacteria, and can effectively inhibit the occurrence of common diseases in fish, livestock and poultry.
2. Seasoning to lure food and improve feed quality. It can improve feed odor, stimulate fish, livestock and poultry to produce strong food inducing effect, greatly increase their appetite and increase food intake.
3. Adding an appropriate amount of allicin to the feed can make the animal have bright fur, strong physique, stronger disease resistance, reduce feed consumption, improve the egg production of laying hens, promote the growth of fish and livestock and poultry, and improve the survival rate.
4. To improve the quality of animals, adding an appropriate amount of allicin to the feed can effectively regulate the formation of amino acids that stimulate the production of flavor in meat, increase the production of flavor components of animal meat or eggs, and thus make the flavor of animal meat or eggs more delicious.
5. Detoxification and insect repellent, mold proof and fresh-keeping. Adding allicin to the feed can have the functions of clearing away temperature, detoxifying, activating blood circulation and eliminating stasis, and can significantly reduce the toxicity of mercury, cyanide, nitrite and other harmful substances in the feed. It can effectively drive away insects, flies, mites, etc., and play a role in protecting the quality of feed and improving the internal environment of livestock and poultry houses.
6. Anti coccidiosis. Allicin has a good control effect on chicken coccidia, and can replace anti coccidia drugs in non coccidian epidemic areas.
Product analysisi
SPECIFICATION | ||
Product Name:Garlic extract allicin | Origin of Material:China | |
Botanical Source:Garlic | Part Used:Garlic clove | |
ANALYSIS | SPECIFICATION | REMARK |
Appearance | ||
Odor | Characteristic | Organoleptic |
Taste | Characteristic | Organoleptic |
Sieve Analysis | 95% pass 80 mesh | |
Loss on Drying | ≤5% | 2 hours in 105°C |
Bulk Density | 40-60g/100ml | |
Total Ash | ≤5% | |
Heavy Metals | ≤10ppm | EP2.4.8 |
As | ≤1ppm | ICP-MS |
Pb | ≤3ppm | ICP-MS |
Microbiological Test | ||
Total Plate Count | ≤10000cfu/g | |
Yeast & Mold | ≤1000cfu/g | |
E.Coli E | Negative | |
Salmonella | Negative | |
Storage: In cool & dry place. Keep away from strong light and heat. | ||
Shelf Life: 2 years when properly stored. | ||
* There is likely to be minor colour variation from batch to batch due to geographical(origin) and seasonal variations of the material. | ||
Package
Certification
