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Product Name: Curcumen
Curcumen source: 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 ketone pigment, as of two ketones compounds.
Curcumen
introduction: Turmeric
herb (Curcuma longa) is a plant native to south India and Indonesia.
Its tuberous root like structures have been used as a condiment, and
medically as an aromatic stimulant.
Appearance: bright-yellow color
Active ingredient: Curcumin
Curcumen specifications: 95%, 98% by HPLC
Test By: HPLC/UV
Molecular formula: C21H20O6
Molecular weight: 386.37
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.
Curcumen Main benefits:
1. With the function of improving blood circulation and treating amenorrhea;
2. With the function of lipid-lowering, anti-inflammatory, choleretic, anti-tumor and anti-oxidation;3. It contains antioxidants, which protect cells against damage caused by free radicals;
4. It has the effect on lowering blood pressure, treating diabetes and protecting the liver;
5. Antiviral, antimicrobial and antiparasitic activitie;
6. Antithrombotic activity.
Curcumen Application:
Medical Science
1. Reducing blood fat, antioxidant, resisting inflammation, resistance to atherosclerosis, etc. People found that Curcumin can inhibit HIV - 1 integrase activity and used in AIDS clinical trials in 2004.2. Anticancer
The Curcumin of curry has antioxidant effect, can restrain amyloid plaque to form in the brain, so as to reduce the chance of developing alzheimer's disease.
In August 2012, the George Mason University researchers found that Curcumin is a broad-spectrum inhibitors to prevent a series of virus infect health cells.
Food
Used for coloring such as intestinal class products, canned foods, sauce Lu products, its usage based on the normal production needs.
Industry
1. As a kind of natural pigment to used in the food industry
2. Used as a pH indicator, pH 7.8 (yellow) - 9.2 (red brown).
Curcumen specification
|
ANALYSIS |
SPECIFICATION |
RESULTS |
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|
Assay Test By HPLC |
Curcumidins MIN. 95% (Including Curcumin, DemethoxyCurcumin and BidemethoxyCurcumin) |
95.12% |
|
|
Organoleptic |
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|
|
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Odor |
Light-Bitter |
Complies |
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|
Taste |
Characteristic |
Complies |
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|
Solubility |
Soluble in Ethanol |
Complies |
|
|
Color |
Orange-Yellow |
Complies |
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|
Appearance |
Fine Powder |
Complies |
|
|
Heavy metals |
||
|
Lead |
≤2ppm |
Complies |
|
Arsenic |
≤2ppm |
Complies |
|
Total Heavy Metals |
≤10ppm |
Complies |
|
Microbiological Tests |
||
|
Total Yeast & Mold |
≤100cfu/g |
Complies |
|
E.Coli |
Negative |
Negative |
|
Staphylococcus |
Negative |
Negative |
|
Salmonella |
Negative |
Negative |
|
Total Plate Count |
≤1000cfu/g |
Complies |
|
Physical Characteristics |
||
|
Loss on Drying |
≤5.0% |
3.21% |
|
Particle Size |
NLT100%Through 80 mesh |
Complies |
