Capsaicin 99% Onye nrụpụta Newgreen Capsaicin 99% Mgbakwunye ntụ ntụ
Nkọwa ngwaahịa:
A na-ewepụta ntụ ntụ Capsaicin site na mkpụrụ nke ose chili. Capsaicin bụ ntụ ntụ na-acha ọcha, na-agbaze ngwa ngwa na ihe mgbaze organic dị ka ethanol, petroleum ether, acetone, chloroform, na benzene.
Capsaicin na-enyere aka ịbụ mgbochi mkpali, analgesic, antibacterial, na antioxidant. Ọ na-enyekwa aka na nchebe obi, nchebe imeju na nkwalite nri nri. Enwere ike iji ntụ ntụ Capsaicin na nri, ọgwụ, mgbakwunye, ihe ịchọ mma, ọgwụ pesticide, nri, ngwa agha ndị agha (dị ka gas anya mmiri), wdg.
COA:
NEWGREENHERBCO., LTD
Tinye: No.11 Tangyan south Road, Xi'an, China
Tel: 0086-13237979303Email:bella@lfherb.com
Asambodo nyocha
| Ngwaahịa Aha: Capsaicin ntụ ntụ | Mepụta Ụbọchị:2024.01.11 | ||
| Ogbe Mba: NG20240111 | Isi Ngwa:Capsaicin | ||
| Ogbe Ọnụọgụ: 2500kg | Mmebi Ụbọchị:2026.01.10 | ||
| Ihe | Nkọwapụta | Nsonaazụ | |
| Ọdịdị | Ọcha dị mma ntụ ntụ | Ọcha dị mma ntụ ntụ | |
| Nyocha | 99% | Gafe | |
| Isi | Ọ dịghị | Ọ dịghị | |
| Njupụta dị larịị (g/ml) | ≥0.2 | 0.26 | |
| Ọnwụ na ihicha | ≤8.0% | 4.51% | |
| Ihe fọdụrụ na mgbanye | ≤2.0% | 0.32% | |
| PH | 5.0-7.5 | 6.3 | |
| Nkezi ịdị arọ molekụla | <1000 | 890 | |
| Ọla dị arọ (Pb) | ≤1PPM | Gafe | |
| As | ≤0.5PPM | Gafe | |
| Hg | ≤1PPM | Gafe | |
| Ọnụọgụ nje | ≤1000cfu/g | Gafe | |
| Colon Bacillus | ≤30MPN/100g | Gafe | |
| Yist & ebu | ≤50cfu/g | Gafe | |
| Ọrịa nje pathogenic | Ihe ọjọọ | Ihe ọjọọ | |
| Mmechi | Dakọtara na nkọwapụta | ||
| Ndụ nchekwa | Afọ 2 mgbe echekwara nke ọma | ||
Ọrụ:
1. Mmụba ụbụrụ nke mmepụta nke serotonin.
2. Anti-convulsant na mgbochi epileptic edinam na mgbochi ịka nká.
3. Gbanwee mkpụkọ dị n'elu na nke ala digestive tract.
4. Mbelata ọnya afọ.
5. Na-akpali mmepụta nke melanin.
6. Kwalite mgbochi nke ahụ.
Ngwa:
1. Ngalaba ahụike:
Enwere ike iji Capsaicin na-agwọ ọrịa dị iche iche, dị ka ọrịa ogbu na nkwonkwo, nhụjuanya neuropathic, ọrịa Parkinson, ọrịa cancer, wdg. Capsaicin na-akpali eriri C na akpụkpọ ahụ, na-akpaghasị nnyefe mgbu na ibelata mmetụta mgbu. Ka ọ dị ugbu a, capsaicin nwekwara ihe omume dị ndụ dị ka antibacterial, antioxidant, na mgbochi tumor.
2. Ngalaba ahụike:
Enwere ike iji Capsaicin mee ngwaahịa ahụike, mgbakwunye nri, na ngwaahịa ndị ọzọ iji gbochie na ịgwọ ọrịa obi, oke ibu, ọrịa metabolic, na ọrịa ndị ọzọ. Capsaicin nwere ike imeziwanye metabolism, na-akwalite ndakpọ abụba, wee si otú a belata mbelata ibu, lipids ọbara, na ọbara mgbali.
3. ubi nhazi nri:
Enwere ike iji Capsaicin mee condiments, ngwaahịa anụ, nri pickled, wdg ọ bụghị naanị na ọ na-eme ka ụtọ nri dịkwuo mma, kamakwa ọ nwere mgbochi corrosion, antioxidant, na mmetụta na-akwalite agụụ.
4. Ebe ịchọ mma:
Enwere ike iji Capsaicin mee ihe ndị mara mma, dị ka ihe na-asachapụ ihu, ihe mkpuchi, wdg. Capsaicin nwere ike kpalie eriri C na akpụkpọ ahụ, kwalite mgbasa ọbara, meziwanye glossiness akpụkpọ ahụ, si otú ahụ na-acha ọcha, wepụ ntụpọ, na iwepụ ọchịchịrị n'okpuru anya.
Ngwungwu & Nbunye
