CAS No.: | 84650-60-2 |
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Packaging Material: | Paper |
Storage Method: | Normal |
Shelf Life: | >12 Months |
Resource: | Natural |
Lead Time: | 7-10 Days |
Samples: |
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Nutritional value of black garlic nutrition value is much higher than ordinary raw garlic, for a recognized trademark in the garlic ingredient is alliin and garlic, and no allicin in the fresh garlic, only alliin, alliin exists in the form of stable odourless in garlic, garlic when broken, alliin in garlic enzyme is activated, the catalytic synthesis of allicin garlic amino acid decomposition (diene propyl three sulfide ), the black garlic contains 18 kinds of amino acids required for human body, also contain sugar, protein, calcium, potassium, phosphorus, sulfur, iodine and silicon and rich vitamin a. 1. B2, B3 and vitamin C, etc., and remove the unpleasant smell of garlic and not to change its effective components, the main active ingredient in garlic and S - allyl - cysteine content at 3 - raw garlic 5 times.
SpecificationProduct Name | Black Garlic Extract |
Botanical Latin Name | Allium Sativum L |
Plant Part | Fruit |
Item | Specification | Test Method |
Physical&Chemical Control | ||
Appearance | Brown to black powder | Visual |
Odor&Taste | Characteristic | Organoleptic |
Assay | S-Allyl Cysteine ≥1% | HPLC |
Particle Size | 95% Pass 80 Mesh | 80 Mesh Screen |
Loss on Drying | ≤5.0% | CP2020 |
Residue on Ignition | ≤5.0% | CP2020 |
Heavy Metals | ||
Heavy Metals | NMT10ppm | CP2020 |
Lead(Pb) | NMT3ppm | CP2020 |
Arsenic (As) | NMT2ppm | CP2020 |
Mercury(Hg) | NMT0.1ppm | CP2020 |
Cadmium(Cd) | NMT1ppm | CP2020 |
Microbiology Control | ||
Total Plate Count | NMT3,000cfu/g | CP2020 |
Total Yeast & Mold | NMT300cfu/g | CP2020 |
E.coli | Negative | CP2020 |
Salmonella | Negative | CP2020 |
Staphylococcus | Negative | CP2020 |
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