Alliin is a sulfoxide that is a natural constituent of fresh garlic. It is a derivative of the amino acid cysteine. When fresh garlic is chopped or crushed, the enzyme alliinase converts alliin into allicin, which is responsible for the aroma of fresh garlic. Garlic has been used since antiquity as a therapeutic remedy for certain conditions now associated with oxygen toxicity, and, when this was investigated, garlic did indeed show strong antioxidant and hydroxyl radical-scavenging properties, it is presumed owing to the alliin contained within.

CAS：556-27-4
中文别名：蒜碱;(S)-3-(烯丙基亚磺酰)-L-丙氨酸;
英文别名：ALLIIN;(S)-3-(Allylsulphiny;(+)-L-Alliin;(+/-)-S-2-propenyl-L-cysteine sulfoxide;L-(+)-S-2-(propenyl)cysteine sulfoxide;ALLIIN(P);Einecs 209-118-9;(S)-3-(Allylsulphinyl)-L-alanine;L-Alanine, 3-(2-propenylsulfinyl)-, (S)-;
分子式：C6H11NO3S
分子量：177.221
精确质量：177.046
Psa：99.6
Logp：0.899

UNII：7I4L2D0E9G

外观与性状：白色至灰白色结晶粉末
密度：1.354g/cm3
沸点：416.1ºC at 760 mmHg
熔点：165ºC
闪点：205.5ºC
折射率：1.579
稳定性：Stable at normal temperatures and pressures.
储存条件：-20ºC
蒸汽压：4.32E-08mmHg at 25°C

安全说明：S26
WGK Germany：3
危险类别码：R36/37/38
海关编码：2942000000
危险品标志：Xi

生产方法
合成方法: 经大蒜酶作用分解后,产生大蒜气味的裂解产物。 用途: 存在于大蒜中。
用途
用途: 存在于大蒜中。