Diallyl disulfide , 85% , 2179-57-9

Synonym(s):
Allyl disulfide;Diallyl disulfide

CAS NO.：2179-57-9

Empirical Formula: C6H10S2

Molecular Weight: 146.27

MDL number: MFCD00008656

EINECS: 218-548-6

PRODUCT Properties

• Boiling point: 180-195 °C(lit.)
• Density: 1.008 g/mL at 25 °C(lit.)
• vapor density: >5 (vs air)
• vapor pressure: 1 mm Hg ( 20 °C)
• FEMA: 2028 | ALLYL DISULFIDE
• refractive index: n20/D 1.541(lit.)
• Flash point: 144 °F
• storage temp.: 2-8°C
• Water Solubility: Insoluble in water
• solubility: Soluble in Chloroform,Dichloromethane,Ethyl Acetate,DMSO,Acetone,etc.
• form: oil
• color: colorless to yellow
• Odor: Diallyl disulfide is an essential odor component of garlic oil.
• Odor Threshold: 0.00022ppm
• Odor Type: alliaceous
• JECFA Number: 572
• BRN: 1699241
• InChIKey: PFRGXCVKLLPLIP-UHFFFAOYSA-N
• LogP: 3.26
• CAS DataBase Reference: 2179-57-9(CAS DataBase Reference)
• NIST Chemistry Reference: Diallyl disulphide(2179-57-9)
• EPA Substance Registry System: Diallyl disulfide (2179-57-9)

Description and Uses

Diallyl disulfide is one of the major allergens in garlic (Al/ium sativum) and onions. Among patients who are patch-test positive to garlic, all 13 who were tested had positive reactions to diallyl sulfide 5% petrolatum.

Diallyl disulfide is one of the three principallow-molecular-weight allergens of garlic. Allylpropyl disulfide and allicin are the other allergens.

Safety

• Symbol(GHS): GHS06
• Signal word: Danger
• Hazard statements: H301-H315-H319-H335
• Precautionary statements: P301+P310+P330-P302+P352-P305+P351+P338
• Hazard Codes: Xn,Xi
• Risk Statements: 22-36/37/38-10
• Safety Statements: 26-36/37/39-37/39-16-36
• RIDADR: UN 2810 6.1/PG 3
• WGK Germany: 3
• RTECS: BB1000000
• F: 13
• TSCA: Yes
• HazardClass: 6.1
• PackingGroup: II
• HS Code: 29309090
• Hazardous Substances Data: 2179-57-9(Hazardous Substances Data)