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Oasier's organic grifola frondosa is a continuous and stable production that does not use biological products and products obtained by genetic engineering in production, does not use any synthetic pesticides, fertilizers, growth regulators and other chemicals, does not apply nuclear radiation technology agricultural technology. The whole production process of the product strictly follows the processing, packaging, storage and transportation standards of organic food.
In the process of production and circulation, there is a perfect quality control and tracking review system, and a sound and traceable quality management system has been established, and the organic food certification has been obtained. It is free of chemical pesticides, chemical fertilizers, artificial pigments, chemical additives and genetically modified products
Polysaccharide
Polysaccharides are the main chemical and active components of Grifola frondosa, which can be divided into structural polysaccharides and extracellular polysaccharides, and the polysaccharides obtained by different regions or different extraction methods are different. Grifola frondosa polysaccharides are mainly heteropolysaccharides, and the monosaccharide types are glucose, mannose, galactose, xylose, etc., of which D-glucose is the main; The structure of Grifola frondosa polysaccharide is mostly rich β- 1,6 and β- 1,3 glycosidic glucan.
Polysaccharides from Grifola frondosa have a wide variety of pharmacological activities. They have significant effects in anti-tumor, anti diabetes, anti-virus, anti hyperlipidemia and immune regulation, and have broad prospects for development and utilization.
Steroids
At present, researchers at home and abroad have isolated more than 20 kinds of steroid compounds from Grifola frondosa, mainly sterols and their derivatives, mainly 5 α, eight β- Peroxyergoste-6,22-diene-3 β- Alcohol, ergosterol, 3 β, five α, six β- Tri-hydroxyergosterol, ergosterol peroxide, and ergostein-4,6,8,22, - tetraene-3-one.
polyphenol
At present, there are few phenolic compounds isolated from Grifola frondosa, mainly 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, etc. The phenolic compounds mainly have antioxidant pharmacological effects.
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 and products obtained by genetic engineering in production, does not use any synthetic pesticides, fertilizers, growth regulators and other chemicals, does not apply nuclear radiation technology agricultural technology. The whole production process of the product strictly follows the processing, packaging, storage and transportation standards of organic food.
In the process of production and circulation, there is a perfect quality control and tracking review system, and a sound and traceable quality management system has been established, and the organic food certification has been obtained. It is free of chemical pesticides, chemical fertilizers, artificial pigments, chemical additives and genetically modified products
Polysaccharide
Polysaccharides are the main chemical and active components of Grifola frondosa, which can be divided into structural polysaccharides and extracellular polysaccharides, and the polysaccharides obtained by different regions or different extraction methods are different. Grifola frondosa polysaccharides are mainly heteropolysaccharides, and the monosaccharide types are glucose, mannose, galactose, xylose, etc., of which D-glucose is the main; The structure of Grifola frondosa polysaccharide is mostly rich β- 1,6 and β- 1,3 glycosidic glucan.
Polysaccharides from Grifola frondosa have a wide variety of pharmacological activities. They have significant effects in anti-tumor, anti diabetes, anti-virus, anti hyperlipidemia and immune regulation, and have broad prospects for development and utilization.
Steroids
At present, researchers at home and abroad have isolated more than 20 kinds of steroid compounds from Grifola frondosa, mainly sterols and their derivatives, mainly 5 α, eight β- Peroxyergoste-6,22-diene-3 β- Alcohol, ergosterol, 3 β, five α, six β- Tri-hydroxyergosterol, ergosterol peroxide, and ergostein-4,6,8,22, - tetraene-3-one.
polyphenol
At present, there are few phenolic compounds isolated from Grifola frondosa, mainly 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, etc. The phenolic compounds mainly have antioxidant pharmacological effects.
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
