Garlic Extract

 

Product Name：	Garlic Extract	Latin Name:	Allium Sativum L .
Part used：	Fresh Bulb	Extract Solvent：	Water
Test quantity：	100kg	Batch Number：	SH20221225
Production date	25, DEC, 2022	Testing date	25, DEC, 2022
Country of origin	China

 

ITEM	SPECIFICATION	RESULT	TEST METHOD
Appearance	Brown Fine Powder	Complies	Visual
Odor & Taste	Characteristic	Complies	Organoleptic
Sieve Analysis	100% pass 80 mesh	Complies	80 Mesh Screen
Assay	Allicin ≥1.0%	1.05%	HPLC
Density	0.5-0.7g/ml	Complies
Loss on Drying	5% Max	3.31%	5G/105℃/5hrs
Sulphated Ash	5% Max	3.25%	5G/525℃/3hrs
Pesticides	<1ppm	Complies	Gas Chromatography
Heavy Metals	10ppm Max	Complies	Atomic Absorption
Arsenic (As)	NMT 2ppm	Complies	Atomic Absorption
Cadmium(Cd)	NMT 1ppm	Complies	Atomic Absorption
Lead (Pb)	NMT 3ppm	Complies	Atomic Absorption
Mercury (Hg)	NMT 0.1ppm	Complies	Atomic Absorption
Total Plate Count	1000cfu/g Max	Complies	CP2010
Yeast & Mold	100cfu/g Max	Complies	CP2010
Salmonella	Negative	Negative	CP2010
E.Coli	Negative	Negative	CP2010
Aflatoxins B1	<2ug/kg	Negative	HPLC
Aflatoxins (B1,B2,G1,G2)	<4ug/kg	Negative	HPLC
Packing	25kg/drum, Packing in paper-drums and two plastic-bags inside.
Storage	Store in a well-closed container away from moisture.
Shelf Life	2 years if sealed and store away from direct sun light.
Expiration Date	2024-DEC.-24

 

 

Garlic extract is allicin. Ingredients: diallyl sulfide (CH2=CHCH2) 2S3, a highly unstable organic sulfide that is easily degraded. After 20 hours at room temperature (20 ℃), it is almost completely decomposed, resulting in faster thermal decomposition. Allicin is very unstable, so it is very difficult to extract and store it.

 

Currently, the main methods for extracting allicin are steam distillation, solvent extraction, and supercritical CO2 (CSF-CO2) extraction. The first two methods have very low extraction rates and purity of allicin, among which supercritical extraction has the best stability, yield, and quality. The extraction rate can reach over 92%, and the purity of allicin can reach 84%.

 

 

There are 2 types of garlic extracts:

Original garlic extract, and odorless garlic extract.

Odorless garlic extract refers to the removal of the taste of garlic.

 

1. Sulfur-containing compounds alliin and cycloalliin have antibacterial, anti hepatotoxic, and anti aging effects. They have enhanced fibrinolytic enzyme activity, have no stable odor, and are suitable for clinical use.

 

2. Garlic essential oil (also known as garlic essential oil) is about 0.2%, composed of more than 20 thioether compounds. Allicin is the main component of the volatile oil, with strong antibacterial activity, but its chemical properties are unstable. Allitricli accounts for about 40% of garlic oil, has stable properties and can be synthesized. Methylallyl trisulfide (MATS) accounts for 4% to 10% of garlic oil and can inhibit platelet aggregation. Ajoene is a mild antithrombotic agent.

 

3. Allicin: Extremely unstable in nature, it quickly decomposes into allicin and allyl methyl disulfides and trisulfides when placed or exposed to external conditions. Allicin is an important ingredient with a wide range of pharmacological effects, with the functions of activating cells, promoting energy production, increasing antibacterial and antiviral capabilities, accelerating metabolism, and alleviating fatigue. Allicin can combine with other substances (sugars, lipids, proteins, etc.) to produce complex effects, as well as expand blood vessels and improve blood circulation.

 

 

1. It is widely antibacterial and has strong antibacterial properties. Allicin has a strong killing effect on both gram positive and gram negative bacteria, and can effectively inhibit the occurrence of common diseases in fish, livestock, and poultry.

 

2. Seasoning to induce food consumption and improve feed quality. It has a strong and pure garlic odor and can replace other flavoring agents in feed. It can improve the odor of feed, stimulate fish and livestock to have a strong feeding effect, increase their appetite and increase their intake.

 

3. Enhance immunity and promote the healthy growth of livestock, poultry, and fish. Adding an appropriate amount of allicin to the feed can improve the animal's fur, physical fitness, disease resistance, reduce feed consumption, and increase egg production. It can promote the growth of fish and livestock, and improve the survival rate.

 

4. Improving animal quality by adding an appropriate amount of allicin to feed can effectively regulate the formation of amino acids that stimulate the production of aroma in meat, increase the production of aroma components in animal meat or eggs, and thereby make the flavor of animal meat or eggs more delicious.

 

5. Reduce toxicity, repel insects, prevent mold and keep fresh. Adding allicin to feed can have the functions of clearing away heat, detoxifying, activating blood circulation and removing stasis, and can significantly reduce the toxicity of harmful substances such as mercury, cyanide, and nitrite in feed. It can effectively repel insects, flies, mites, etc., protect feed quality, and improve the internal environment of livestock and poultry houses.

 

6. Non toxic, no side effects, no drug residues, no drug resistance. Allicin contains natural bactericidal ingredients that metabolize in animals in their original form. The main characteristics that distinguish it from other antibiotics are non-toxic, no side effects, no drug residues, and no drug resistance. It can be continuously used, and has antiviral effects, improving the fertilization rate of seed eggs, etc.

 

7. Anti coccidiosis. Allicin has a good control effect on chicken coccidia, and can be used as a substitute for anti coccidia drugs in non coccidia epidemic areas.

 

Packaging method: MOQ:1KG/BAG 25KG/DRUM

Type of shipping: By DHL, FEDEX, By AIR , By SEA

 

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