产品名称:百里香提取物
英文名称:Thymeextract
产品来源:百里香( Thym us m ongolicus Ronn) ,又名地姜、地椒、麝。
主要成分:百里香精油的化学成分因其种类及其分布区的不同而呈现多型性,这种多型性也可以作为分类的依据。魏春雁等根据该属植物化学成分的多型性,将兴安百里香划分为五种类型,即倍半萜烯/龙脑/樟脑型、倍半萜烯/樟脑/龙脑/单萜醇型、倍半萜烯型、桉油精/芳樟醇/龙脑型和单萜/倍半萜烯型;将五肋百里香分为酚型、芳樟醇型和混合型三种类型;将黑龙江百里香分为酚/萜醇混合型和萜烯型两种类型。
百里香提取物性状: 本品为棕黄色粉末
规格:5:1 ;10:1 ;50:1 ;百里香酚0.5%-40%
储存&包装
包装:双层塑料袋封口、外包装纸桶
净重:25公斤/桶 (可根据客户需求包装)
储存:密封,置于阴凉干燥的环境内,避免潮湿,强光
保质期:两年,注意密封且避免阳光直射
质量标准
植物使用部分:根茎;叶;果实等
外 观: 粉末
目 数: 80-120
百里香提取物气 味: 典型气味
失 重: ≤5%
灰 分: ≤5%
重金属 : ≤20ppm
农药残留: 无
总细菌 : ≤1000cfu/gm
大肠杆菌: 未检出
沙门氏菌: 未检出
酵母菌 : ≤50cfu/g
检测方法: HPLC/UV/TLC
Product name: Thyme extract
English name :Thymeextract
Product source: Thym us m ongolicus Ronn, also known as ginger, pepper, musk deer.
Main ingredients: The chemical composition of thyme essential oil is polymorphic due to its species and its distribution area, and this polymorphism can also be used as the basis for classification. Wei Chunyan et al. divided Xingan thyme into five types according to the polymorphism of the plant chemical components, namely sesquiterpene/camphor type, sesquiterpene/camphor/camphor/camphor/monoterpene type, sesquiterpene type, eucalyptol/linalsol/camphor/camphor type and monoterpene/sesquiterpene type. Five rib thyme was divided into three types: phenolic type, linalool type and mixed type. Amur thyme can be divided into two types: phenol/terpene alcohol mixed type and terpene type.
Thyme extract properties: This product is brown yellow powder
Specification :5:1; 10:1; 50:1; Thymol 0.5%-40%
Storage & Packaging
Packing: Double plastic bag sealed, outer wrapping paper bucket
Net weight: 25kg/barrel (can be packed according to customer demand)
Storage: Sealed, stored in a cool and dry environment, avoid moisture, bright light
Shelf life: two years, pay attention to seal and avoid direct sunlight
Quality standard
Plant use parts: rhizomes; Yen; fruitage
Appearance: Powder
Number of items: 80-120
Thyme extract odor: Typical odor
Weight loss: ≤5%
Ash content: ≤5%
Heavy : ≤20ppm
Pesticide residues: None
Total bacteria: ≤1000cfu/gm
E. coli: Not detected
Salmonella: Not detected
Yeast: ≤50cfu/g
Detection method: HPLC/UV/TLC
|
