Glycyrrhizic Acid Nrog Cas 1405-86-3 Rau Cosmetic
Glycyrrhizic acid los ntawm cov hauv paus hniav thiab rhizomes ntawm Glycyrrhiza uralensis, cov nroj tsuag leguminous.Nws yog cov khoom xyaw tseem ceeb hauv Glycyrrhiza uralensis.Nws yog xim dawb mus rau daj crystalline hmoov uas tsis muaj ntxhiab tsw thiab saj qab zib tshwj xeeb Nws yog siv rau hauv cov khoom noj, thiab tseem siv tshuaj, tshuaj pleev ib ce, luam yeeb thiab lwm yam lag luam.Vim tias glycyrrhizic acid feem ntau nrog pseudoaldosteronism hauv kev kho mob daim ntawv thov, cov kws tshaj lij tau ua ntau cov tshuaj synthesis thiab kev hloov pauv ntawm cov qauv.Glycyrrhizic acid derivatives muaj kev siv dav hauv kev kho mob.
| Khoom npe: | Glycyrrhizic acid | Batch No. | JL20220506 |
| Cas | 1405-86-3 : kuv | MF Hnub tim | Tsib.Peb 06, 2022 |
| Ntim | 25KGS/Nruas | Hnub Soj Ntsuam | Tsib.Peb 06, 2022 |
| Ntau | 500 KG | Hnub Kawg | Tsib.Peb 05, 2026 |
| Yam khoom | STANDARD | TSEEM CEEB | |
| Qhov tshwm sim | Dawb Crystalline hmoov | Ua raws | |
| Kev txheeb xyuas Lub cev thiab tshuaj | Cov tshuaj tiv thaiv zoo | Ua raws | |
| Kev ntsuas (UV) | ≥ 95% | 98.2% | |
| Poob rau ziab | ≤ 6.0% | 4.5% | |
| Residue ntawm ignition | ≤ 0.2% | 0.06% | |
| Heavy Metals (Pb) | ≤ 10ppm | Ua raws | |
| Arsenic | ≤ 2ppm | Ua raws | |
| Microbiological Tswj | Tag Nrho Phaj ＜1000CFU/g | Ua raws | |
| Pwm & Pwm ＜100 CFU / g | Ua raws | ||
| Escherichia coli tsis zoo | Ua raws | ||
| Salmonella Negative | Ua raws | ||
| Xaus | Tsim nyog | ||
1.Soy sauce: glycyrrhizic acid tuaj yeem tsis tsuas yog txhim kho cov ntsev kom txhim kho cov saj ntawm cov kua ntses, tab sis kuj tshem tawm cov iab ntawm saccharin, uas muaj cov nyhuv synergistic ntawm cov tshuaj tsw qab.
2.Pickled zaub: lub iab ntawm saccharin yuav raug tshem tawm los ntawm kev siv nws nrog saccharin nyob rau hauv brine txoj kev ntawm pickled pickled zaub.Nyob rau hauv tus txheej txheem ntawm pickling, lub shortcomings ntawm fermentation, discoloration thiab hardening tshwm sim los ntawm tsawg qab zib yuav kov yeej.
3.Seasoning: Cov khoom no tuaj yeem muab ntxiv nrog cov kua qaub seasoning, seasoning hmoov lossis seasoning ib ntus thaum noj zaub mov kom qab zib thiab txo cov saj txawv ntawm lwm cov tshuaj seasoning.
4.Soy sauce: Cov khoom no tuaj yeem ua rau kom qab zib thiab txawm tias saj ntawm pickled herring.
5.glycyrrhizic acid yog lub ntuj surfactant, thiab nws cov kua aqueous muaj zog foaming khoom.
6. Nws muaj agth zoo li kev ua haujlwm lom neeg thiab muaj zog bacteriostatic thiab tiv thaiv kev ua haujlwm.Nws yog feem ntau siv los kho cov kab mob mucosal, thiab tuaj yeem tiv thaiv cov hniav caries thiab angular ulcer thaum siv rau hauv cov khoom noj ntawm qhov ncauj.
7.Nws muaj dav compatibility.Thaum siv rau hauv cov khoom tu tawv nqaij, nws tuaj yeem txhim kho kev ua tau zoo ntawm lwm yam khoom siv hauv tshuaj pleev thaiv hnub, tshuaj dawb, tshuaj tua kab mob, ua kom txias thiab caws pliav.
8.Nws tuaj yeem siv los ua cov tshuaj tiv thaiv kev ua haujlwm siab hauv ib qho chaw nrog aescin thiab aescin.
25kgs / nruas lossis raws li cov neeg siv khoom xav tau.Khaws nws kom deb ntawm lub teeb ntawm qhov kub hauv qab 25 ℃.
Glycyrrhizic acid CAS 1405-86-3
