Unikezelo lweNdalo eLutsha lwezongezo zeNdalo zezongezo zeTea eluhlaza i-98% ye-EGCG Powder
Ingcaciso yeMveliso
I-Epigallocatechin gallate (EGCG), ekwabizwa ngokuba yi-epigallocatechin-3-gallate, yi-ester ye-epigallocatechin kunye ne-gallic acid, kwaye luhlobo lwekatechin.
I-EGCG, eyona catechin ininzi kwiti, i-polyphenol phantsi kophando olusisiseko malunga nokuchaphazela impilo yabantu kunye nesifo.
I-COA
| Igama lemveliso: | EGCG | Uphawu | Entsha eluhlaza |
| Inombolo yeBatshi: | NG-24052801 | Umhla wokuveliswa: | 2024-05-28 |
| Ubuninzi: | 3200kg | Umhla WOKUPHELELWA: | 2026-05-27 |
| IZINTO | UMGANGATHO | IZIPHUMO INDLELA YOVAVANYO |
| Isivavanyi(|HPLC) | 98% imizuzu | Iyahambelana |
| Ulawulo loMzimba kunye neekhemikhali | ||
| Ukuchongwa | Okuhle | Iyahambelana |
| Imbonakalo | Umgubo omhlophe | Iyahambelana |
| Iti i-polyphenol | / | 99.99% |
| Catechins | / | 97.51% |
| ikofu | ≤0.5% | 0.01% |
| Ilahleko ekomisweni | ≤5.0% | 3.32% |
| Intsimbi enzima | ≤10.0ppm | Iyahambelana |
| As | ≤2.0ppm | Iyahambelana |
| Uthuthu | ≤0.5% | 0.01% |
| Ukunyibilika kwamanzi | Enyibilikayo | Iyahambelana |
| IMicrobiology | ||
| Ubalo lweepleyiti lulonke | ≤1000cfu/g | Iyahambelana |
| E.Coli | Ibi | Iyahambelana |
| Indlela yokuvavanya | HPLC | |
| Ukuqukumbela | NONE | |
| Ugcino | Igcinwe kwindawo epholileyo kunye neyomileyo, zigcine kude nokukhanya okuqinileyo kunye nobushushu | |
| Beka ubomi kwishelufa | Iminyaka emi-2 xa igcinwe ngokufanelekileyo | |
Umsebenzi
I-1.EGCG kunye nomsebenzi wokuphelisa ngamandla ama-radicals ayingozi.
I-2.EGCG kunye nomsebenzi wokuchasana nokuguga.
3. I-EGCG kunye nomsebenzi we-anti-radiation effect.
I-4.EGCG kunye nomsebenzi we-antibacterial, bactericidal.
Isicelo
1. Isetyenziswe kwintsimi yezimonyo, i-EGCG ine-anti-wrinkle kunye nemiphumo yokuguga.
2. Isetyenziswe kwintsimi yokutya, i-EGCG isetyenziswe njenge-antioxidant yendalo, i-preservative, kunye ne-anti-fadingagent.
3.Isetyenziswa kwintsimi yeemveliso zokhathalelo lwempilo
Iimveliso ezinxulumeneyo
Umzi-mveliso omtsha oluhlaza ukwabonelela ngeeAmino acids ngolu hlobo lulandelayo:
Ukupakishwa kunye nokuhanjiswa
