Title: Alliin
CAS Registry Number: 556-27-4
CAS Name: 3-[(S)-2-Propenylsulfinyl]-L-alanine
Additional Names: 3-((S)-allylsulfinyl)-L-alanine; S-allyl-L-cysteine sulfoxide
Molecular Formula: C6H11NO3S
Molecular Weight: 177.22
Percent Composition: C 40.66%, H 6.26%, N 7.90%, O 27.08%, S 18.09%
Literature References: Constituent of garlic, Allium sativum L., Liliaceae; also found in other Allium spp. Degraded by alliinase to produce the garlic flavor component, allicin, q.v. Isoln: Stoll, Seebeck, Helv. Chim. Acta 31, 189 (1948). Synthesis: eidem, Experientia 6, 330 (1950); Helv. Chim. Acta 34, 481 (1951). Extraction from Allium plants and LC determn: E. Mochizuki et al., J. AOAC Int. 80, 1052 (1997). In vitro immunomodulatory effects on peripheral blood cells: H. Salman et al., Int. J. Immunopharmacol. 21, 589 (1999). Biosynthesis in garlic tissue cultures: J. Hughes et al., Phytochemistry 66, 187 (2005).
Properties: Hemihydrate, odorless, bunched needles from dil acetone, mp 164-166° (effervescence). [a]D20 +63.5° (c = 2). Freely sol in water. Practically insol in abs ethanol, chloroform, acetone, ether, benzene.
Melting point: mp 164-166° (effervescence)
Optical Rotation: [a]D20 +63.5° (c = 2) |