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Amygdalin Extract

Product name: amygdalin extract
Plant source: mature seeds of rose apricot
Specification: 98% amygdalin
Appearance: white powder
Detection method: UV
Mesh screen aperture: 80 mesh
Use: food, medicine, health care products
Samples: free samples
Certification: ISO, KOSHER, Halal, HACCP
Package: 1kg/bag, 25kgs/barrel
Availability:
Quantity:

Source

Amygdalin, also known as amygdalin, is a toxic cyanide glycoside found in many plants, but it is most noticeable in the seeds of apricot, bitter almond, apple, peach, plum and other plants. Amygdalin extract is also found in other plum plants, including apricot and black cherry, as well as in loquat leaves, fruits and seeds.



Efficacy and function

The extract of amygdalin contains 3% amygdalin, which is decomposed by enzymes to form hydrocyanic acid. The hydrocyanic acid is toxic, but a small amount of it has a sedative effect on the respiratory center. Therefore, the literature records that it has the effect of relieving cough and asthma, and has the effect of killing typhoid bacillus and other fungi.

In recent years, scientific research at home and abroad has proved that hydrocyanic acid has anti-cancer effect, which is really good for human health.



Purpose

Amygdalin extract is a cyanide containing glycoside, which can be used as substrate to identify, identify and characterize maltase, whey enzyme and β- Glucosidase and other enzymes



Specification


SPECIFICATION

Product Name: amygdalin extract

Origin of Material: china

Botanical Source: mature seeds of rose apricot

Part Used: seed


ANALYSIS

SPECIFICATION

REMARK

Appearance

white powder


Odor

Characteristic

Organoleptic

Taste

Characteristic

Organoleptic

Sieve Analysis

95% pass 80 mesh


Loss on Drying

≤5%

2 hours at 105°C

Bulk Density

40-60g/100ml          


Total Ash

≤5%


Heavy Metals

≤10ppm

EP2.4.8

As

≤1ppm

ICP-MS

Pb

≤3ppm

ICP-MS

Microbiological Test



Total Plate Count

≤10000cfu/g


Yeast & Mold    

≤1000cfu/g


E.Coli E                  

Negative


Salmonella  

Negative


Storage: In a cool & dry place. Keep away from strong light and heat.

Shelf Life: 2 years when properly stored.

* There is likely to be minor color variation from batch to batch due to geographical(origin) and seasonal variations of the material.


Certificate

Certificate

Application

Application

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