| Certification: | ISO, FDA |
|---|---|
| Assay Method: | HPLC, Tlc |
| Application Form: | Powder |
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Garlic P.E.
Allicin is extracted from the lily plant garlic, as the main antimicrobial ingredient in the volatile oil of garlic, it is a light yellow powder or colourless to light yellow oily liquid with garlic odour, not easily soluble in water, easily soluble in organic solvents. Allicin is unstable, and loses its antibacterial activity when it meets heat or alkali, but it is not affected by dilute acid. Fresh garlic does not contain allicin, but only allicin. When garlic is cut or crushed, the endogenous enzyme alliinase in garlic is activated, catalysing the decomposition and synthesis of allicin into allicin.
| Analysis | Specification | Results |
| Assay | 99% | 99% |
| Appearance | brown powder | Complies |
| Ash | ≤5.0% | 3.0% |
| Moisture | ≤5.0% | 3.2% |
| Heavy metals | ≤10ppm | Complies |
| Pb | ≤2.0ppm | Complies |
| As | ≤2.0ppm | Complies |
| Hg | ≤1.0ppm | Complies |
| Odor | Characteristic | Complies |
| Microbiological: | ||
| Total of bacteria | ≤1000cfu/g | Complies |
| Fungi | ≤100cfu/g | Complies |
| Salmonella | Negative | Complies |
| Coli | Negative | Complies |
| Storage Store in a cool & dry place. Do not freeze. Keep away from strong light and heat. Shelf life 2 years when properly stored |
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