English name: Garlic Extract
Latin: Allium sativum L
Traits: light yellow fine powder
Specifications: Garlic 2.0% 1.2% 1.0% 0.8% 0.6% Min (sulfur method)
Extraction ratio: 10:1, 100:1
Mesh aperture: 80 mesh
Plant source: bulb of Allium Sativum L., Liliaceae plant, onion A.fistulosum L. bulb.
Packing: 25 kg / cardboard drum
Shelf life: 24 months
Garlic extract details
Introduction to garlic
Garlic, perennial herb, Liliaceae allium. The underground bulbs are divided into five parts, which are divided into purple and white skins according to their skin color. Spicy, pungent, edible or seasoning, can also be used as medicine. When the garlic was planted in the Western Han Dynasty, it was introduced into China from the Western Region, and it was popular among the public for its artificial cultivation.
Garlic Allium sativum L. (Garlic) belongs to the genus Allium, and is used as a bulb. Harvested in spring and summer, tied, suspended in a ventilated place, dry and spare. Excavate in June when the leaves are dry, remove the sediment, air dry or bake until the outer skin is dry.
Garlic is oblate or short conical, with grayish white or light brown membranous scales on the outside, stripped of scales, with 6 to 10 garlic cloves inside, rounded around the stem of the flower, the base of the stem is disc-shaped, with most fibrous roots. Each garlic clove is covered with a film, and the film is peeled off, that is, white, thick and juicy scales are seen. There is strong garlic smell and spicy taste.
Perennial herb with strong garlic odor. Bulbs large, with 6 to 10 petals, outgage grayish white or lavender in membranous scales. Leaves basal, solid, flat, linear lanceolate, about 2.5 cm wide, base sheathed. The flower stem is erect, about 60 cm high; the bud has a long scorpion, 7 to 10 cm long; the umbel is small and dense, with 1 to 3 sepals, 8 to 10 cm long, membranous, light green; Flowers small, flowers mixed with pale red bead buds, 4 mm long, or completely without buds; stalks thin, longer than flowers; perianth 6, pink, elliptic-lanceolate; stamens 6, white, anthers prominent; pistils 1, style prominent, white, ovate upper, oblong-ovate, apex concave, 3-loculed. Capsule, 1 room cracking. Seed black. Flowering summer.
Garlic chemical composition
The nutrients such as carbohydrates, protein and trace elements in garlic account for about 15% of the weight, crude fiber accounts for 15%, and water accounts for about 70%, of which garlic oil accounts for 0.24%-0.3%. The fresh stem contains about 2% of volatile oil. The main component of the oil is allicin, 2-propene-1-Sulfinothioic acid, S-2-propenyl ester [539-86-6]; C6H10OS2; molecular weight is 162.27; yellow liquid It has a smell of garlic; its solubility in water is 2.5% (10°), it is miscible with ethanol, ether and benzene; it is unstable to hot alkali and stable to acid), and it is a phytoncide. In addition, it also contains trace amounts of iodine. Garlicin is a colorless oily liquid with a unique irritating strong smell. The odor is the same as that of garlic. It is unstable and its solution can be ineffective when exposed to heat or alkali, but it is not affected by dilute acid. There is no garlic in fresh garlic, but there is a colorless and odorless sulfur-containing amino acid called allionine (alltin, C6H11O3NS). This acid is decomposed by garlic enzyme (allinase) in garlic to produce garlic and two Diallyl disulfide.
Allicin (diallyl sulfide [(CH2=CHCH2)2S3]) is a highly unstable organic sulfide which is easily degraded and almost completely decomposed after 20 hours at room temperature (20 ° C). . Allicin is very unstable, so it is very difficult to extract and preserve allicin. At present, the method for extracting allicin is mainly steam distillation, solvent leaching and supercritical CO2 (CSF-CO2) extraction. The first two methods have low extraction rate and purity of allicin, among which supercritical extraction Allicin has the best stability, the highest yield and the best quality. The extraction rate can reach more than 92%, and the purity of allicin is 84%.
The main role of garlic
1. Antibacterial broad-spectrum, strong antibacterial. Allicin has a strong killing effect on Gram-positive bacteria and Gram-negative bacteria, and can effectively inhibit the occurrence of long-standing diseases in fish and livestock.
2. Seasoning and attracting food to improve feed quality. It has a strong and pure smell of garlic and can replace other fragrances in the feed. It can improve the odor of feed, stimulate the fish, livestock and poultry to produce a strong attracting effect, so that the appetite is greatly increased, and the feed intake is increased.
3. Enhance immunity and promote healthy growth of livestock, poultry and fish. Adding proper amount of allicin to the feed, the animal’s skin is bright, the body is strong, the disease resistance is enhanced, the feed consumption is reduced, the egg production is increased, and the growth of fish and livestock is promoted, and the survival rate is improved.
4, improve animal quality, add appropriate amount of allicin in the feed, can effectively regulate the formation of stimulating amino acids in the meat, increase the flavor of animal meat or eggs, so that the flavor of animal meat or eggs is more delicious.
5, reduce detoxification, anti-mildew and fresh. The addition of allicin to the feed can have the functions of clearing the temperature, detoxifying, promoting blood circulation and removing stasis, and can significantly reduce the toxicity of harmful substances such as mercury, cyanide and nitrous acid in the feed. It can effectively remove insects, flies, mites, etc., and play a role in protecting the quality of feed and improving the environment inside the livestock and poultry house.
6, non-toxic, no side effects, no drug residues, no drug resistance. Allicin contains natural bactericidal ingredients and is metabolized in the original form of animals. The main characteristics distinguishing them from other antibiotics are non-toxic, no side effects, no drug residues, and no drug resistance. Can be used continuously, and has anti-virus, improve the fertilization rate of eggs.