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Introduction to the raw materials of butterfly bean flower extract
Butterflies, also known as Blue Butterflies, Butterflies, Butterflies extract from Leguminosae//Butterflies belongs to Clitoria Linn// The flower of the butterfly bean Clitoria ternata L
It is distributed in Guangdong, Hainan, Guangxi, Yunnan, Taiwan, Zhejiang, Fujian and other places.
Main active components of the extract of butterflower
1. Anthocyanins
The anthocyanins in butterfly bean petals are mainly derived from delphinidin, which combines with glucose at the 3,3 'and 5' sites to form delphinidin glucoside, and then is intramolecular acylated with coumaric acid. This intramolecular acylation assisted coloration gives the butterfly bean anthocyanin high stability, which is more stable than the blue anthocyanins such as platycodon and gentian blue. In pH4.0~6.2 aqueous solution, the butterfly bean flower pigment can maintain the blue to blue-violet state, which is a kind of water-soluble pigment with good pH stability and thermal stability.
2. Flavonoids
Myricetin, quercetin, kaempferol, myricetin-3-glucoside, quercetin-3-glucoside, kaempferol glucoside, etc.
Edible value of butterflower
In Xishuangbanna, Yunnan, the Dai people have a long tradition of eating flowered rice (Qicai rice). People collect some plants and flowers that can be dyed to color rice. Butterflower is an important raw material they use to make blue rice.
Another way to eat it is to remove the pistils and stamens from the butterflybean flower, blanch it with water, cook it, fry it, and eat it cold, or use it to make scented tea and cakes with beautiful color and flavor.
Medicinal value of Butterflower
The roots, leaves and seeds of butterfly beans can be used as medicine.
Medicinal value: mainly used for enhancing memory, improving intelligence, anti-anxiety, antidepressant, anti-spasmodic and sedative drugs.
Pharmacological activity: bacteriostasis, insecticidal, antipyretic, anti-inflammatory, analgesic, diuretic, local anesthesia, treatment of diabetes, relieving vascular smooth muscle, platelet coagulation inhibitor.
Specification
SPECIFICATION | ||
Product Name: Butterflower extract | Origin of Material: china | |
Botanical Source: Butterflower | Part Used: flower | |
ANALYSIS | SPECIFICATION | REMARK |
Appearance | blue 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. | ||
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Introduction to the raw materials of butterfly bean flower extract
Butterflies, also known as Blue Butterflies, Butterflies, Butterflies extract from Leguminosae//Butterflies belongs to Clitoria Linn// The flower of the butterfly bean Clitoria ternata L
It is distributed in Guangdong, Hainan, Guangxi, Yunnan, Taiwan, Zhejiang, Fujian and other places.
Main active components of the extract of butterflower
1. Anthocyanins
The anthocyanins in butterfly bean petals are mainly derived from delphinidin, which combines with glucose at the 3,3 'and 5' sites to form delphinidin glucoside, and then is intramolecular acylated with coumaric acid. This intramolecular acylation assisted coloration gives the butterfly bean anthocyanin high stability, which is more stable than the blue anthocyanins such as platycodon and gentian blue. In pH4.0~6.2 aqueous solution, the butterfly bean flower pigment can maintain the blue to blue-violet state, which is a kind of water-soluble pigment with good pH stability and thermal stability.
2. Flavonoids
Myricetin, quercetin, kaempferol, myricetin-3-glucoside, quercetin-3-glucoside, kaempferol glucoside, etc.
Edible value of butterflower
In Xishuangbanna, Yunnan, the Dai people have a long tradition of eating flowered rice (Qicai rice). People collect some plants and flowers that can be dyed to color rice. Butterflower is an important raw material they use to make blue rice.
Another way to eat it is to remove the pistils and stamens from the butterflybean flower, blanch it with water, cook it, fry it, and eat it cold, or use it to make scented tea and cakes with beautiful color and flavor.
Medicinal value of Butterflower
The roots, leaves and seeds of butterfly beans can be used as medicine.
Medicinal value: mainly used for enhancing memory, improving intelligence, anti-anxiety, antidepressant, anti-spasmodic and sedative drugs.
Pharmacological activity: bacteriostasis, insecticidal, antipyretic, anti-inflammatory, analgesic, diuretic, local anesthesia, treatment of diabetes, relieving vascular smooth muscle, platelet coagulation inhibitor.
Specification
SPECIFICATION | ||
Product Name: Butterflower extract | Origin of Material: china | |
Botanical Source: Butterflower | Part Used: flower | |
ANALYSIS | SPECIFICATION | REMARK |
Appearance | blue 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
Company display
