Glycyrrhizic Acid ine Cas 1405-86-3 yeZvizoro
Glycyrrhizic acid inobva mumidzi nema rhizomes eGlycyrrhiza uralensis, chirimwa chine mbanje. Ndiyo chinhu chikuru chinoshanda muGlycyrrhiza uralensis. Iupfu hwekristalo huchena kusvika hweyero husina hwema uye kuravira kwakanaka. Inonyanya kushandiswa mukudya, uye zvakare mumishonga, zvizoro, fodya nedzimwe nzvimbo. Nekuti glycyrrhizic acid inowanzo perekedzwa ne pseudoaldosteronism mukushandiswa kwekiriniki, nyanzvi dzakaita huwandu hwakawanda hwekugadzira makemikari uye kushandura chimiro. Zvigadzirwa zveGlycyrrhizic acid zvine mashandisirwo akasiyana-siyana mukiriniki.
| Zita reChigadzirwa: | Glycyrrhizic acid | Nhamba yeBatch | JL20220506 |
| Cas | 1405-86-3 | Zuva reMF | Chivabvu. 06, 2022 |
| Kurongedza | 25KGS/DRUM | Zuva rekuongorora | Chivabvu. 06, 2022 |
| Huwandu | 500KG | Zuva rekupera | Chivabvu. 05, 2026 |
| CHINHU | ZVINOTAURWA | MHEDZISIRA | |
| Chitarisiko | Upfu hweCrystalline Chena | Kutevedzera | |
| Kuzivikanwa Zvemuviri uye zvemakemikari | Mhinduro yakanaka | Kutevedzera | |
| Kuyedza (UV) | ≥ 95% | 98.2% | |
| Kurasikirwa pakuomeswa | ≤ 6.0% | 4.5% | |
| Zvasara pamoto | ≤ 0.2% | 0.06% | |
| Simbi Dzinorema (Pb) | ≤ 10ppm | Kutevedzera | |
| Arsenic | ≤ 2ppm | Kutevedzera | |
| Kudzora Zvipenyu Zvidiki | Pureti Yese ＜1000CFU/g | Kutevedzera | |
| Mbiriso & Mould ＜100 CFU /g | Kutevedzera | ||
| Escherichia coli Negative | Kutevedzera | ||
| Salmonella Negative | Kutevedzera | ||
| Mhedziso | Anokodzera | ||
1. Soy sauce: glycyrrhizic acid haingogone chete kuwedzera munyu kuti ivandudze kuravira kwemuto wesoya, asiwo kubvisa kuvava kwesaccharin, iyo ine simba rekubatana pamakemikari anonhuwirira.
2. Muriwo wakabikwa muhari: kuvava kwesaccharin kunogona kubviswa nekushandisa saccharin nenzira yemunyu yemuriwo wakabikwa muhari. Mukuita kwekubikwa muhari, zvikanganiso zvekuvirisa, kuchinja ruvara uye kuomarara kunokonzerwa neshuga shoma zvinogona kukundwa.
3. Zvinonhuwira: Chigadzirwa ichi chinogona kuwedzerwa nemvura inonhuwira yakakangwa, upfu hwezvinonhuhwirira kana zvinonhuhwirira zvenguva pfupi panguva yekudya kuti zviwedzere kutapira uye kuderedza kuravira kusinganzwisisike kwezvimwe zvinonhuhwirira zvine makemikari.
4. Soy sauce: Chigadzirwa ichi chinogona kuwedzera kutapira uye kunyange kuravira kwepickled herring.
5.glycyrrhizic acid imushonga wechisikigo, uye mhinduro yayo yemvura haina simba rekuita furo.
6. Ine simba rakafanana neremuviri uye ine basa rakasimba rekudzivirira hutachiona uye kuzvimba. Inowanzo shandiswa kurapa zvirwere zvemucosal, uye inogona kudzivirira kuonda kwemazino uye maronda emakona kana ikashandiswa muzvigadzirwa zvekuchenesa mukanwa.
7. Inoshanda zvakanyanya. Kana ikashandiswa muzvigadzirwa zvekuchengetedza ganda, inogona kuwedzera kushanda kwezvimwe zvinhu zvinoshanda mukuchengetedza zuva, kuchena, kudzivirira mapundu, kugadzirisa mavanga uye kupora kwemavanga.
8. Inogona kushandiswa semushonga unodzivirira kubuda kwemhepo unoshanda zvakanyanya mukomboni ine aescin neaescin.
25kgs/dhiramu kana zvinodiwa nevatengi. Chengeta kure nechiedza patembiricha iri pasi pe25℃.
Glycyrrhizic acid ine cas 1405-86-3
