| Customization: | Available |
|---|---|
| Powder: | Yes |
| Customized: | Customized |
|
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Certificate of Analysis:
| Item | Specification | Results | Methods |
| Marker Compound | Resveratrol 99% | 99.22% Conform | UV |
| Appearance & Color | White Fine Powder | Conform | GB5492-85 |
| Odor & Taste | Characteristic | Conform | GB5492-85 |
| Plant Part Used | Skin | Conform | |
| Extract Solvent | Water | Conform | |
| Bulk Density | 0.4-0.6g/ml | 0.40-0.50g/ml | |
| Mesh Size | 80 | 100% | GB5507-85 |
| Loss on Drying | ≤5.0% | 3.25% | GB5009.3 |
| Ash Content | ≤5.0% | 1.35% | GB5009.4 |
| Solvent Residue | Negative | Conform | GC |
| Heavy Metals | |||
| Total Heavy Metals | ≤10ppm | <3.70ppm | AAS |
| Arsenic (As) | ≤1.0ppm | <0.45ppm | AAS(GB/T5009.11) |
| Lead (Pb) | ≤1.0ppm | <0.45ppm | AAS(GB5009.12) |
| Ca-dmium | <1.0ppm | Not Detected | AAS(GB/T5009.15) |
| Me-rcury | ≤0.1ppm | Not Detected | AAS(GB/T5009.17) |
| Microbiology | |||
| Total Plate Count | ≤5000cfu/g | <1000cfu/g | GB4789.2 |
| Total Yeast & Mold | ≤300cfu/g | <100cfu/g | GB4789.15 |
| Total Coliform | ≤40MPN/100g | Not Detected | GB/T4789.3-2003 |
| Salmonella | Negative in 25g | Not Detected | GB4789.4 |
| Staphylococcus | Negative in 10g | Not Detected | GB4789.1 |
| Packing and Storage | 25kg/drum Inside: Double-deck plastic bag, outside: Neutral cardboard barrel & Leave in the shady and cool dry place | ||
| Shelf Life | 3 Year When Stored properly | ||
| Expiration Date | 3 Years | ||
| Category | Product Name | Specification | Test Method |
| Anthocyanidins/ Proanthocyanidins |
Cranberry extract | Proanthocyanidins 1%-50%; 4:1-100:1 | UV/DMAC/EP/ β-Smith |
| Bilberry extract | Anthocyanidins 1%-25%; 4:1-100:1 | UV | |
| Aronia extract | Anthocyanidins 10%-25% | UV | |
| Black rice extract | Anthocyanidins 25%; C3G 20%; 4:1-100:1 | UV | |
| Mulberry extract | Anthocyanidins 1%-25%; 4:1-50:1 | UV | |
| Purple sweet potato extract | Anthocyanidins 10% | UV | |
| Black chokeberry extract | Anthocyanidins 10%-25% | UV | |
| Roselle extract | Anthocyanidins 25%; 4:1-10:1 | UV | |
| Black bean skin extract | Anthocyanidins 1%-25% | UV | |
| Black currant extract | Anthocyanidins 25%; 4:1-50:1 | UV | |
| Acai berry extract | Anthocyanidins 25%; 4:1-50:1 | UV | |
| Elderberry extract | Anthocyanidins 25%; 4:1-10:1 | UV | |
| Black carrot extract | Anthocyanidins 1%-25%; 4:1-100:1 | UV | |
| Raspberry extract | Flavone 10%; Anthocyanidins 15% | UV | |
| Pitaya extract | Anthocyanidins 1%-5%; 4:1-100:1 | UV | |
| Cinnamon extract | Proanthocyanidins 50%; 4:1-100:1 | UV |
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