Description:
Black currant ExtractProanthocyanidins 5%-80% by UV
Anthocyanidins 5%-10% by UV/HPLC
Black currant P.E.
[Product name]: Black currant P.E.
[Latin name]: Ribes nigrum L.
[Botanical Source]: Its classified name is blackear aldehyde chestnut. Its byname is black bean fruit, and be alsonamed Kalahate in Kazakstan language. It belonged to Tiger earplant section. It is perennial herb branches. It chieflydistributes in XinJiang, HeiLongJiang provice and DaXingAnLing, etcin our country.
[Quality standard]:
1.Active Ingredient: Proanthocyandins 25% by UV
. Anthocyanidins 5%-10% by UV/HPLC
2.Part used: Fruit
3.Appearance: Violet fine powder
4.Mesh: 100% pass 80 mesh
5.Odor: Characteristic
6.Loss On Drying: ≤5%
7.Sulphated Ash: <5%
8.Heavy metal: 5PPM
9.Residual Solvents: 0.05PPM
[Microbiology standard]
1.Total Plate Count: 1000CFU/gm
2.Yeast&Mold:100CFU/gm
3.Salmonella: Negative
4.E.Coli: Negative
[Pharmacological Function]: It containsaminophenol, vitamins and our necessary mineral substance.Decreasing blood sera cholesterin and cerebral arteriosclerosis;Delaying our senescence and improving our immunity;Preventing nitrosamine from forming; It plays an anticancer andanticarcinogenic part.
[Package]: Double plastic-bag inside, aluminumfoil bag paper or fiber drum outside. N.W: 25kg/drum
[Storage]: Store in cool and dry place and avoidlight and heat.
[Shelf Life]: 2 years
