Curcumin source: Turmeric (Curcuma longa rhizomes), which is commonly used as a spice is well documented for its medicinal properties in Indian and Chinese systems of medicine. It has been widely used for the treatment of several diseases. Epidemiological observations suggest that turmeric consumption may reduce the risk of some form of cancers and render other protective biological effects in humans.
Curcumin introduction: Curcumin is from Jiang Ke, Araceae in the roots of certain plants in the extraction of a chemical component, wherein the turmeric containing about 3% to 6%, the plant kingdom scarce has two ketones pigment, as of two ketones compounds. In food production mainly used in sausage products, canned food, sauce halogen products products such as coloring. Medical studies have shown that curcumin has the functions of reducing blood fat, resisting tumor, anti-inflammatory and cholagogic and antioxidant effects.
Appearance:Saffron yellow powder, slightly bitter taste.
Active ingredient:Curcumin
Curcumin specifications: 95% by HPLC
Test By:HPLC
Molecular formula:C21H20O6
Molecular weight:386.37
Structural
formula: 
Processing technology: Turmeric washed by water, crushed,
fermentation and acid hydrolysis, centrifugal separation of solid content
(hydrolysate) and acidic aqueous solution, using butyl acetate from aqueous
solution extracted dissolved in the aqueous solution of curcumin; With butyl
acetate extraction in solid (hydrolysate) of curcumin, the back extraction to
separate of curcumin. After further processing, can get curcumin products.
CERTIFICATE OF ANALYSIS
|
Product Name |
Curcumin |
|
Batch Number |
PMC141125 |
|
Batch Quantity |
200KG |
|
Manufacture Date |
2014-11-25 |
|
Expiration Date |
2016-11-24 |
|
Inspection Reference |
CP2010 |
|
ANALYSIS |
SPECIFICATION |
RESULTS |
|
Assay |
Curcuminoids≥95％ |
95.1% HPLC |
|
Organoleptic |
||
|
Appearance |
Orange Yellow |
Complies |
|
Odor |
Characteristic |
Complies |
|
Taste |
Characteristic |
Complies |
|
Solubility |
Soluble in Ethanol |
Complies |
|
Particle Size |
NLT100%Through 80 mesh |
Complies |
|
Loss on Drying |
≤5.0% |
3.21% |
|
Residue on ignition |
≤4 |
0.6 |
|
Arsenic（As）mg/kg |
≤3 |
Not Detected |
|
Lead mg/kg |
≤5 |
Not Detected |
|
Heavy metal（Pb) mg/kg |
≤40 |
1.0 |
|
Total Plate Count |
≤1000cfu/g |
Complies |
|
Total Yeast & Mold |
≤100cfu/g |
Complies |
|
E.Coli |
Negative |
Negative |
|
Salmonella |
Negative |
Negative |
|
Staphylococcus |
Negative |
Negative |
|
Inspection Conclusion |
This product is qualified according to the CP2010 |
|
HPLC Chromatogram Of Curcumin
Main Benefits:
1.Curcumin mainly used
in many foods as a coloring in mustard, cheese, beverages and cakes.
2.Curcumin used for dyspepsia, chronic anterior uveitis and Helicobacter pylori
bacteria.
3.Curcumin used as a topical analgesic, and for colic, hepatitis, ringworm and
chest pain.
4. With the function of improving blood circulation and treating amenorrhea.
5. With the function of lipid-lowering ,anti-inflammatory, choleretic, anti-tumor
and anti-oxidation.
6. Curcumin contains antioxidants, which protect cells against damage caused by
free radicals.
7. Curcumin has the effect on lowering blood pressure, treating diabetes and
protecting the liver.
8. With the function of treating women dysmenorrhea and amenorrhea.
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