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Eucommia Leaf P.E chlorogenic acid

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Eucommia Leaves Extract
1.Eucommia Bark P.E
2.Chlorogenic acid 40%
3.CAS:327-97-9
4.ISO9001.Kosher.GMP.Halal

Eucommia Leaves Extract/ Chlorogenic acid 40%  

 

 

1.Product Name:           Chlorogenic acid 

2.Latin name:                Eucommia ulmoides

3.Other Name:              Chlorogenic acid, tannic acid coffee

4.Sorce:                         Honeysuckle ; Eucmmia Leaf ; Eucommia Ulmoides ; 

                                       Sambucus javanica Reinw

5.Part used:                   Leaf, bark

6.Active ingredient:      Chlorogenic acid

7.Cas No:                       327-97-9

8.Specs:                         5%, 25% 30%,40%, 98%, 10:1,20:1

9.Appearance:               Brown fine powder to white crystalline soolid

10.Test Method:            HPLC

11.Molecular Formula: C16H18O9

12.Molecular Weight:   354.31

 

13.Quality: 

1).Ash: 0.2% max

2).Moisture:1%max

3).Heavy metal:2ppm max

4).Pb:2ppm max

5).As:2ppm max

6).Size:80 Mesh

 

14.Microbiological:       

1).Total plate count: 1000cfu/g max

2).Yeast & Mold:100cfu/g max

3).E.Coli:Negative

4).Salmonella:Negative

5).Staphylococcus:Negative

 

15.Main function:       

1).The anti-hypertensive effect 

2).Anti-tumor effect

3).Kidney, and enhance immune function 

4).Anti-oxidation, anti-aging, anti-aging musculoskeletal

5).anti-bacterial, anti-virus 

6).Other functions: diuretic, choleretic, lowering blood pressure, miscarriage.

  

16.Application:           

(1). Food field, eucommia tea get widespread concern when it come on the market;

(2). Health product field, to be added into the capsules, helping the body antibacterial and antiviral, regulating immunity;

(3). Pharmaceutical field, to be used as raw materials to reduce blood pressure.

 

17.Package & Storage:

1).Packing: by 25kgs/drum,inner by double plastic bag

2).Stored in cool and dry well-closed container,keep away from moisture and strong light/heat.

3).Two years under well storage situation and stored away from direct sun light.

                 







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Last Updated: Monday, 21 May 2012 06:36


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