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Oasier's organic grifola frondosa is a continuous and stable production that does not use biological products or genetically engineered products in production, does not use synthetic pesticides, fertilizers, growth regulators, or other chemicals, and does not use nuclear radiation technology in agriculture. The product's entire production process adheres to organic food processing, packaging, storage, and transportation requirements.
A precise quality control and tracking review system is in place during the production and distribution processes, as well as a reliable and traceable quality management system and organic food certification. It is free of toxic pesticides, fertilizers, synthetic pigments, chemical additives, and genetically modified items.
Polysaccharide |
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Polysaccharides are the primary chemical and active components of Grifola frondosa, and they can be classified as structural polysaccharides or extracellular polysaccharides. The polysaccharides derived from different places or extraction processes differ. Grifola frondosa polysaccharides are primarily heteropolysaccharides with monosaccharides such as glucose, mannose, galactose, and xylose, with D-glucose being the primary monosaccharide. The polysaccharide structure is primarily composed of β-1,6 and β-1,3 glycosidic glucan.
Grifola frondosa polysaccharides have a diverse range of pharmacological actions. They have strong anti-tumor, anti-diabetic, anti-virus, anti-hyperlipidemia, and immunological regulatory actions, as well as a wide range of development and application opportunities.
| Steroids |
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Researchers have isolated over 20 steroid compounds from Grifola frondosa, including 5 α, 8 β- Peroxyergoste-6,22-diene-3 β- Alcohol, ergosterol, 3 β, 5 α, 6 β- Tri-hydroxyergosterol, ergosterol peroxide, and ergostein-4,6,8,22, - tetraene-3-one.
| polyphenol |
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Currently, only a few phenolic compounds have been isolated from Grifola frondosa, including ferulic acid, 2-hydroxysuccinic acid, dihydroxyphenylacetic acid, 4-hydroxybenzoic acid, caffeic acid, coumarin acid, 3-hydroxyresveratrol, resveratrol, epicatechin gallate, p-coumarin acid, p-coumarin tartaric acid, and so on. The phenolic chemicals primarily exert antioxidant pharmacological actions.
| Specification |
|
SPECIFICATION | ||
Product Name: Organic Maitake mushroom extract | Origin of Material: china | |
Botanical Source: Grifola frondosa | Part Used: fruiting body | |
ANALYSIS | SPECIFICATION | REMARK |
Appearance | yellowish brown | |
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 |
|
Production packing |
|
Oasier's organic grifola frondosa is a continuous and stable production that does not use biological products or genetically engineered products in production, does not use synthetic pesticides, fertilizers, growth regulators, or other chemicals, and does not use nuclear radiation technology in agriculture. The product's entire production process adheres to organic food processing, packaging, storage, and transportation requirements.
A precise quality control and tracking review system is in place during the production and distribution processes, as well as a reliable and traceable quality management system and organic food certification. It is free of toxic pesticides, fertilizers, synthetic pigments, chemical additives, and genetically modified items.
Polysaccharide |
|
Polysaccharides are the primary chemical and active components of Grifola frondosa, and they can be classified as structural polysaccharides or extracellular polysaccharides. The polysaccharides derived from different places or extraction processes differ. Grifola frondosa polysaccharides are primarily heteropolysaccharides with monosaccharides such as glucose, mannose, galactose, and xylose, with D-glucose being the primary monosaccharide. The polysaccharide structure is primarily composed of β-1,6 and β-1,3 glycosidic glucan.
Grifola frondosa polysaccharides have a diverse range of pharmacological actions. They have strong anti-tumor, anti-diabetic, anti-virus, anti-hyperlipidemia, and immunological regulatory actions, as well as a wide range of development and application opportunities.
| Steroids |
|
Researchers have isolated over 20 steroid compounds from Grifola frondosa, including 5 α, 8 β- Peroxyergoste-6,22-diene-3 β- Alcohol, ergosterol, 3 β, 5 α, 6 β- Tri-hydroxyergosterol, ergosterol peroxide, and ergostein-4,6,8,22, - tetraene-3-one.
| polyphenol |
|
Currently, only a few phenolic compounds have been isolated from Grifola frondosa, including ferulic acid, 2-hydroxysuccinic acid, dihydroxyphenylacetic acid, 4-hydroxybenzoic acid, caffeic acid, coumarin acid, 3-hydroxyresveratrol, resveratrol, epicatechin gallate, p-coumarin acid, p-coumarin tartaric acid, and so on. The phenolic chemicals primarily exert antioxidant pharmacological actions.
| Specification |
|
SPECIFICATION | ||
Product Name: Organic Maitake mushroom extract | Origin of Material: china | |
Botanical Source: Grifola frondosa | Part Used: fruiting body | |
ANALYSIS | SPECIFICATION | REMARK |
Appearance | yellowish brown | |
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 |
|
Production packing |
|
