Product Specifications
Product Description
Bamboo leaf Extract/Naturala plant&herbal Extract/Flavonoids 20%-40%
About product
Product Name: Natural Bamboo Leaf Extract
Botanical Name: Phyllostachys nigra Munro var.
Part Used: Leaf
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Active Ingredient: Flavone
CAS No.: 574-12-9
Molecular formula: C15H10O2
Structural formula:
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Specification
Extract Ratio 4: 1 to 50: 1
5%~20% Flavone
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Description
Technological Process:
Raw Material → Immersion in water → Filtering → Purification → Concentration in Vacuum → Killing of Bacteria → Drying → Powder
Introduction:
Bamboo leaf extract Caulis Bambusae flavonoids Bamboo leaf has a long history of food and medical application in China, and has recently been listed by Ministry of Health PRC into the list of natural plants with dual-purposes as food and drug.
According to the related research work, effective ingredients of bamboo leaf extract include flavone, phenolic acid, lactone, polyose, amino acid, microelements, etc, with enhanced effects of anti-radical and blood vessel disease, protecting liver, expansion of blood capillary, smoothing microcirculation, improving retentive faculty, improving sleep quality, anti-cancer and skin beautifcation.
Bamboo leaf extract presents also very good technical features, as it is easy to dissove in hot water and low-density alcohol with high thermal and water stability, processing flexibility, and high oxidation prevention stability. Even and unfavorable condition that the local concentraction far exceeds the limit, there shall be no oxidation promotion effects, which occurs generally in tea polyphenols. Moreover, the extract carries with it the original faint scent of bamboo, and a favorable and refreshing taste with little sweetness and bitterness. It can be used widely in the production of drug, food, anti-aging products, cosmetics and feeding stuff
Application:
As multifunctional food additives;
As medicines intermediates;
As health products & dietary supplements;
As green feed additive;
As beer special additives;
As top skin care effects
Main Function
1. Protects the blood vessel of brain and heart, adjust blood lipid, low the blood viscidity.
2. Strengthen the immune system, anti-fatigue.
3. Anti-bacteria. Anti-virus, deodorization and increasing tis aroma.
4. Increases the meat's safety, improve it's color and keep the water.
5. Used in the beverage as the favor, anti-oxidant, sweetener and color
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Items |
Specification |
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Appearance |
Brown to brown yellow powder |
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Oder |
Characteristic |
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Taste |
Characteristic |
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Paiticle size |
Pass 80 mesh |
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Loss on drying |
≤ 5% |
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Heavy metals |
< 10ppm |
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As |
< 1ppm |
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Pb |
< 3ppm |
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Assay |
Result |
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Flavone |
≥ 5% |
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Total Plate Count |
< 10000cfu/g or < 1000cfu/g(Irradiation) |
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Yeast & Mold |
< 300cfu/g or 100cfu/g(Irradiation) |
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E. Coli |
Negative |
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Salmonella |
Negative |
