capsaicin

Latin Name: Capsicum annuum

Active Ingredient: capsaicin

Test Method: HPLC

Appearance: brown or white powder

Specification:1%,4%,5%,6%,8%,9%,10%,15%,20%,40% 55%,60% , 90%,95%,98%,99%

Sieve Analysis: 100mesh

Residue on Ignition: ≤5%

Extraction Solvent: Ethanol

Total Plate Count: <1000cfu/g

Yeast and Mold: <25cfu/g

Staphylococcus aureus: Negative

Storage: Store in cool and dry place; Away from strong sunlight, heat and moisture.

Package: 10kg/carton or 25kg/drum,2.5kg/bag, vacuum packing.

 

Heavy Metal      Test Method (International standard)

Pb≤1.0mg/kg   GB 5009.12-2010

As≤0.5mg/kg   GB/T 5009.11-2003

Hg≤0.01mg/kg GB/T 5009.17-2003

Cr≤0.5mg/kg    GB/T 5009.123-2003

Cd≤0.2mg/kg   GB/T 5009.15-2003

Total Heavy Metal<10ppm



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