allicin (also known as diallyl disulphide) is extracted from liliaceae plant garlic, which is the main antibacterial component in garlic volatile oil. It is a light yellow powder or colorless to light yellow oily liquid, with garlic odor, not easily soluble in water and easily soluble in organic solvents. Allicin Chemicalbook is unstable and loses its antibacterial activity when exposed to heat or alkali, but is not affected by dilute acids. Fresh garlic does not contain allicin, only alliin. When garlic is cut or crushed, the endogenous enzyme in garlic, allinase, is activated, catalyzing the decomposition of allin into allicin.
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