二烯丙基二硫醚（CAS 2179-57-9）：分子式 C6H10S2、分子量 146.3。
| CAS号 | 2179-57-9 |
|---|---|
| 分子式 | C6H10S2 |
| 分子量 | 146.3 |
| 沸点 | 79 °C @ 16 MM HG |
| LogP | 2.2 |
| 应用领域 | Uses: Major constituent of garlic oil、[ChemIDplus] Used as synthetic flavoring ingredient、[HSDB] Constitutes 86.9% of diallyl disulfides (DADs) which is 90% active ingredient of biopesticide used to control white rot (fungal pathogen) in onions、garlic、and leeks、DADs are volatile sulfur compounds found in garlic、onions、and other members of Allium species、[EPA]、Farming (Pesticides) [Category: Industry]、SYNTHETIC FLAVORING ADJUVANT OR INGREDIENT、Use Classification: Fragrance Ingredients、Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional Classes、Flavoring Agents -> JECFA Flavorings Index、Methods of Manufacturing: BY OXIDATION OF ALLYL MERCAPTAN WITH IODINE IN THE PRESENCE OF PYRIDINE & ETHANOL、FROM SODIUM ALLYL THIOSULFATE WITH POTASSIUM HYDROXIDE.、General Manufacturing Information: Disulfide、di-2-propen-1-yl: ACTIVE、IN CONDIMENTS 6.5 PPM、MEATS 7.0 PPM.、GARLIC SYNTHETIC FLAVORING.、FROM TABLE、SULFUR VOLATILE IN GARLIC、ONION、CHIVES & LEEK、FRESH CABBAGE.、MAIN CONSTITUENT OF ALLIUM SATIVUM ESSENTIAL OIL.、FEMA NUMBER 2028 |
登记用途：Uses: Major constituent of garlic oil、[ChemIDplus] Used as synthetic flavoring ingredient、[HSDB] Constitutes 86.9% of diallyl disulfides (DADs) which is 90% active ingredient of biopesticide used to control white rot (fungal pathogen) in onions、garlic、and leeks、DADs are volatile sulfur compounds found in garlic、onions、and other members of Allium species、[EPA]、Farming (Pesticides) [Category: Industry]、SYNTHETIC FLAVORING ADJUVANT OR INGREDIENT、Use Classification: Fragrance Ingredients、Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional Classes、Flavoring Agents -> JECFA Flavorings Index、Methods of Manufacturing: BY OXIDATION OF ALLYL MERCAPTAN WITH IODINE IN THE PRESENCE OF PYRIDINE & ETHANOL、FROM SODIUM ALLYL THIOSULFATE WITH POTASSIUM HYDROXIDE.、General Manufacturing Information: Disulfide、di-2-propen-1-yl: ACTIVE、IN CONDIMENTS 6.5 PPM、MEATS 7.0 PPM.、GARLIC SYNTHETIC FLAVORING.、FROM TABLE、SULFUR VOLATILE IN GARLIC、ONION、CHIVES & LEEK、FRESH CABBAGE.、MAIN CONSTITUENT OF ALLIUM SATIVUM ESSENTIAL OIL.、FEMA NUMBER 2028。
二烯丙基二硫醚 是一种化工化合物，登记 CAS 号为 2179-57-9，分子式 C6H10S2（分子量 146.3）。
登记 CAS 号：2179-57-9
其分子式 C6H10S2 由 6 个碳、10 个氢、2 个硫 组成。
别名/同义词：二烯丙基二硫醚 · Diallyl Disulfide · Allyl disulfide
二烯丙基二硫醚 的 CAS 登记号为 2179-57-9。
分子式 C6H10S2，分子量 146.3。
别名/同义词：二烯丙基二硫醚、Diallyl Disulfide、Allyl disulfide。
登记用途：Uses: Major constituent of garlic oil、[ChemIDplus] Used as synthetic flavoring ingredient、[HSDB] Constitutes 86.9% of diallyl disulfides (DADs) which is 90% active ingredient of biopesticide used to control white rot (fungal pathogen) in onions、garlic、and leeks、DADs are volatile sulfur compounds found in garlic、onions、and other members of Allium species、[EPA]、Farming (Pesticides) [Category: Industry]、SYNTHETIC FLAVORING ADJUVANT OR INGREDIENT、Use Classification: Fragrance Ingredients、Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional Classes、Flavoring Agents -> JECFA Flavorings Index、Methods of Manufacturing: BY OXIDATION OF ALLYL MERCAPTAN WITH IODINE IN THE PRESENCE OF PYRIDINE & ETHANOL、FROM SODIUM ALLYL THIOSULFATE WITH POTASSIUM HYDROXIDE.、General Manufacturing Information: Disulfide、di-2-propen-1-yl: ACTIVE、IN CONDIMENTS 6.5 PPM、MEATS 7.0 PPM.、GARLIC SYNTHETIC FLAVORING.、FROM TABLE、SULFUR VOLATILE IN GARLIC、ONION、CHIVES & LEEK、FRESH CABBAGE.、MAIN CONSTITUENT OF ALLIUM SATIVUM ESSENTIAL OIL.、FEMA NUMBER 2028。
二烯丙基二硫醚（CAS 2179-57-9）的独立参考数据，整理自公开化学数据库。
| CAS Registry Number | 2179-57-9 |
|---|---|
| PubChem CID | 16590 |
| Molecular formula | C6H10S2 |
| Molecular weight | 146.02 g/mol |
| IUPAC name | 3-(prop-2-enyldisulfanyl)prop-1-ene |
| InChIKey | PFRGXCVKLLPLIP-UHFFFAOYSA-N |
| UNII (FDA) | 5HI47O6OA7 |
| ChEBI ID | CHEBI:4488 |
| FEMA number | 2028 |
| JECFA number | 572 |
| Molecular Weight | 146.3 |
|---|---|
| XLogP3 | 2.2 |
| Hydrogen Bond Donor Count | 0 |
| Hydrogen Bond Acceptor Count | 2 |
| Rotatable Bond Count | 5 |
| Exact Mass | 146.02239267 |
| Monoisotopic Mass | 146.02239267 |
| Topological Polar Surface Area | 50.6 |
| Heavy Atom Count | 8 |
| Boiling Point | 79 °C @ 16 MM HG |
|---|---|
| Boiling Point | 138.00 to 139.00 °C. @ 760.00 mm Hg |
| Boiling Point | 79 °C (16 mm Hg) |
| Boiling Point | 174.2 °F at 16 mmHg |
| Density | 1.010 @ 15 °C |
| Density | 0.998-1.015 |
| Vapor Density | 1.010@59 °F |
| Vapor Pressure | 1.0 [mmHg] |
| Refractive Index | 1.537-1.551 |
DIALLYL DISULFIDE; 2179-57-9; Diallyldisulfide; Allyl disulfide; Diallyl disulphide; Disulfide, di-2-propenyl; Allyl disulphide; 2-Propenyl disulphide; 4,5-Dithia-1,7-octadiene; 2-Propenyl disulfide; 3-(prop-2-enyldisulfanyl)prop-1-ene; FEMA No. 2028; DTXSID9035206; 3-(prop-2-en-1-yldisulfanyl)prop-1-ene; 5HI47O6OA7; NSC-29228
| Regulatory & Food Contact | EU Flavoring substances FDA Substance added to food: FLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT Flavoring Agents FLAVOURING_AGENT: Flavouring Agent Garlic No safety concern at current levels of intake when used as a flavouring agent |
|---|
| Reported hazard statements | H226 (97.4%), H301 (99.6%), H315 (99%), H317 (96.2%), H319 (99%) |
|---|
H226 (97.4%): Flammable liquid and vapor [Warning Flammable liquids]
H301 (99.6%): Toxic if swallowed [Danger Acute toxicity, oral]
Allyl disulfide is identified by CAS 2179-57-9, molecular formula C6H10S2 and molecular weight 146.02 g/mol. UNII 5HI47O6OA7; ChEBI 4488; InChIKey PFRGXCVKLLPLIP-UHFFFAOYSA-N. Boiling Point: 79 °C @ 16 MM HG; Boiling Point: 138.00 to 139.00 °C. @ 760.00 mm Hg; Boiling Point: 79 °C (16 mm Hg).
数据来源：PubChem / Wikidata；与随货 COA 不一致时以 COA 为准。
English page: Diallyl Disulfide