capsaicin
LatinName: Capsicumannuum
ActiveIngredient: capsaicin
TestMethod:HPLC
Appearance: brownorwhitepowder
Specification:1%,4%,5%,6%,8%,9%,10%,15%,20%,40%55%,60%,90%,95%,98%,99%
SieveAnalysis: 100mesh
ResidueonIgnition: ≤5%
ExtractionSolvent: Ethanol
TotalPlateCount: <1000cfu/g
YeastandMold: <25cfu/g
Staphylococcusaureus: Negative
Storage: Storeincoolanddryplace;Awayfromstrongsunlight, heatandmoisture.
Package: 10kg/cartonor25kg/drum,2.5kg/bag,vacuumpacking.
HeavyMetalTestMethod (Internationalstandard)
Pb≤1.0mg/kgGB5009.12-2010
As≤0.5mg/kgGB/T5009.11-2003
Hg≤0.01mg/kgGB/T5009.17-2003
Cr≤0.5mg/kgGB/T5009.123-2003
Cd≤0.2mg/kgGB/T5009.15-2003
TotalHeavyMetal＜10ppm
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