Glycyrrhizic Acid Nrog Cas 1405-86-3 Rau Kev Kho Kom Zoo Nkauj
Glycyrrhizic acid yog los ntawm cov hauv paus hniav thiab cov rhizomes ntawm Glycyrrhiza uralensis, ib tsob nroj leguminous. Nws yog cov khoom xyaw tseem ceeb hauv Glycyrrhiza uralensis. Nws yog cov hmoov dawb mus rau daj daj uas tsis muaj ntxhiab thiab saj qab zib tshwj xeeb. Nws feem ntau yog siv rau hauv cov khoom noj, thiab tseem siv rau hauv tshuaj, tshuaj pleev ib ce, luam yeeb thiab lwm yam lag luam. Vim tias glycyrrhizic acid feem ntau nrog pseudoaldosteronism hauv kev siv kho mob, cov kws tshaj lij tau ua ntau yam kev tsim tshuaj thiab kev hloov pauv qauv. Glycyrrhizic acid derivatives muaj kev siv dav hauv kev kho mob.
| Lub Npe Khoom: | Glycyrrhizic acid | Tus lej pawg | JL20220506 |
| Cas | 1405-86-3 | Hnub Tim MF | Tsib Hlis 06, 2022 |
| Ntim khoom | 25KGS/NTSHAV | Hnub Tshawb Fawb | Tsib Hlis 06, 2022 |
| Qhov ntau | 500KG | Hnub tas sij hawm | Tsib Hlis 5, 2026 |
| YAM KHOOM | TUS QAUV | TXAUS SIAB | |
| Qhov tsos | Hmoov Crystalline Dawb | Ua raws li | |
| Kev txheeb xyuas Lub cev thiab tshuaj lom neeg | Kev teb zoo | Ua raws li | |
| Kev Ntsuas (UV) | ≥ 95% | 98.2% | |
| Poob thaum ziab | ≤ 6.0% | 4.5% | |
| Cov seem ntawm kev hlawv | ≤ 0.2% | 0.06% | |
| Cov Hlau Hnyav (Pb) | ≤ 10ppm | Ua raws li | |
| Arsenic | ≤ 2ppm | Ua raws li | |
| Kev Tswj Kab Mob Me Me | Tag Nrho Phaj <1000CFU/g | Ua raws li | |
| Poov xab & pwm <100 CFU / g | Ua raws li | ||
| Escherichia coli Tsis Zoo | Ua raws li | ||
| Tsis muaj Salmonella | Ua raws li | ||
| Xaus lus | Tsim nyog | ||
1. Kua ntses: glycyrrhizic acid tsis tsuas yog txhim kho qhov ntsev kom txhim kho qhov saj ntawm cov kua ntses, tab sis kuj tshem tawm qhov iab ntawm saccharin, uas muaj cov nyhuv synergistic rau cov tshuaj tsw qab.
2. Cov zaub pickled: qhov iab ntawm saccharin tuaj yeem tshem tawm los ntawm kev siv nws nrog saccharin hauv txoj kev brine ntawm cov zaub pickled pickled. Hauv cov txheej txheem ntawm pickling, qhov tsis txaus ntawm fermentation, discoloration thiab hardening los ntawm tsawg dua qab zib tuaj yeem kov yeej.
3. Cov Khoom Noj Qab Haus Huv: Cov khoom no tuaj yeem ntxiv nrog cov kua zaub qab zib, hmoov zaub mov lossis cov khoom noj ib ntus thaum noj zaub mov kom ua rau qab zib thiab txo qhov saj txawv txawv ntawm lwm cov tshuaj lom neeg.
4. Kua ntses: Cov khoom no tuaj yeem ua rau kom qab zib thiab txawm tias saj ntawm cov ntses pickled.
5. glycyrrhizic acid yog ib qho surfactant ntuj, thiab nws cov kua dej muaj cov khoom ua npuas tsis muaj zog.
6. Nws muaj cov haujlwm ua haujlwm zoo li agth thiab muaj cov haujlwm bacteriostatic thiab tiv thaiv kev o. Nws feem ntau siv los kho cov kab mob mucosal, thiab tuaj yeem tiv thaiv cov kab mob hniav thiab mob angular thaum siv rau hauv cov khoom siv tu cev qhov ncauj.
7. Nws muaj kev sib xws dav dav. Thaum siv rau hauv cov khoom tu tawv nqaij, nws tuaj yeem txhim kho qhov ua tau zoo ntawm lwm cov tshuaj nquag hauv kev siv tshuaj pleev thaiv hnub, ua kom dawb, tiv thaiv kev khaus, kho kom zoo thiab kho qhov caws pliav.
8. Nws tuaj yeem siv ua cov tshuaj tiv thaiv hws ua haujlwm zoo hauv cov tshuaj sib xyaw nrog aescin thiab aescin.
25kgs/nruas los yog qhov yuav tsum tau ntawm cov neeg siv khoom. Khaws nws kom deb ntawm lub teeb ntawm qhov kub hauv qab 25 ℃.
Glycyrrhizic acid nrog cas 1405-86-3
