Bayanin samfur:
Sunan samfur: Cire Bark na Cinnamon
Lambar CAS: 8007-80-5
Tsarin kwayoyin halitta: C10H12O2.C9H10
Nauyin kwayoyin halitta: 282.37678
Mai narkewa: ethanol da ruwa
Ƙasar Asalin: China
Iradiation: Ba mai haske ba
Bayani: TLC
GMO: Ba GMO ba
Ajiya:Ajiye akwati a buɗe a wuri mai sanyi, busasshiyar wuri.
Kunshin:Shirye-shiryen ciki: jakunkuna na PE biyu, shiryawa na waje: ganguna ko takarda.
Cikakken nauyi:25KG/Drum, ana iya cushe shi gwargwadon buƙatar ku.
Aiki da Amfani:
* Tasirin rigakafin kumburi, haɓaka aikin rigakafi na ɗan adam;
* Tasirin antioxidant;
* tasirin hypoglycemic;
* Cututtukan cututtukan zuciya;
Samfuran Musamman: Cinnamon Polyphenols 10% -30%
Abubuwa | Ƙayyadaddun bayanai | Hanya |
Polyphenols | ≥10.00% | UV |
Bayyanar | Jajayen foda | Na gani |
Wari & Dandanna | Halaye | Na gani & dandano |
Asarar bushewa | ≤5.00% | GB 5009.3 |
Sulfate ash | ≤5.00% | GB 5009.4 |
Girman barbashi | 100% Ta hanyar raga 80 | USP <786> |
Karfe masu nauyi | ≤10ppm | GB 5009.74 |
Arsenic (AS) | ≤1.0pm | GB 5009.11 |
Jagora (Pb) | ≤3.0pm | GB 5009.12 |
Cadmium (Cd) | ≤1.0pm | GB 5009.15 |
Mercury (Hg) | ≤0.1pm | GB 5009.17 |
Jimlar adadin faranti | <1000cfu/g | GB 4789.2 |
Tsare-tsare & Yisti | <100cfu/g | GB 4789.15 |
E.Coli | Korau | GB 4789.3 |
Salmonella | Korau | GB 4789.4 |
Staphylococcus | Korau | GB 4789.10 |
Samfurin Kula da Lafiya, Kariyar Abinci, Kayan Aiki