Spray Drying Cinnamon Powder Natural Herbal Plant Extract Supply Cinnamon Extracts Trans-Cinnamic Acid 98% 140-10-3 Ceylon Cinnamon Extract

• Certification: ISO, FDA
• Assay Method: HPLC, UV, Tlc
• Application Form: Lotion, Tablet, Capsule
• Application: Food, Health Care Products, Medicine, Cosmetics
• State: Powder
• Extract Source: Back
• Product Name: Ceylon Cinnamon Extract
• Latin Name: Cinnamomum Zeylanicum Bl
• Appearance: Brownish-Yellow Powder
• Used Part: Bark
• Shelf Life: 2 Years
• Delivery Time: 7- 10days
• Sample: Available
• Transport Package: 1kg/Foil Bag, 25kgs/Drum
• Specification: Trans-Cinnamic Acid 98% 10: 1 20: 1
• Origin: Hunan, China
• Production Capacity: 1000kg/Month

Product Description

Chemical Name: trans-Cinnamic acid
CAS No.: 140-10-3

Chemical Structure: C9H8O2

Molecular weight: 148.16

Appearance: white powder

Assay: 98%min

 

Cinnamic acid is an organic compound with the formula C6H5CH=CHCOOH. It is a white crystalline compound that is slightly soluble in water, and freely soluble in many organic solvents. Classified as an unsaturated carboxylic acid, it occurs naturally in a number of plants. It exists as both a cis and a trans isomer, although the latter is more common.

Cinnamic acid is a central intermediate in the biosynthesis of myriad natural products include lignolsto lignin and lignocellulose, flavonoids, isoflavonoids, coumarins, aurones, stilbenes, catechin, and phenylpropanoids. Its biosynthesis is performed by action of the enzyme phenylalanine ammonia-lyase (PAL) on phenylalanine.

Cinnamic acid is a precursor for the synthesis of a huge number of plant substances, including lignin, tannins, flavonoids, pigments, many of the flavor components of spices, and various alkaloids, such as mor phine and colchicine.

Function

1, With the function of protecting gastric mucosa against damage;
 

2, With the function of lowing blood pressure and preventing blood clots;
 

3, With the function of Strengthening the body's immune function.

Application

Cinnamic acid is an important organic synthetic raw material and can also be used as a spice.

Product COA

No.	Test item	Requirement	Test method	01	Single determination
1	Sensory	After brewing or brewing with the product should have the color, aroma and taste, no off-flavor, no foreign impurities	GB/T 29602-2013 6.1	Conformity	Conformity
2	Lead (Pb) (mg/kg)	≤1.0	GB 5009.12-2017 Second method	<0.05	Conformity
3	Total bacterial colony (CFU/g)	n:5 c:2 m:10^3 M:5×10^4	GB 4789.2-2016	<10	Conformity
				<10
				<10
				<10
				<10
4	Coliform (CFU/g)	n:5 c:2 m:10 M:10^2	GB 4789.3-2016 Second method	<10	Conformity
				<10
				<10
				<10
				<10
5	Salmonella (/25g)	n:5 c:0 m:0 M:-	GB 4789.4-2016	Undetected	Conformity
				Undetected
				Undetected
				Undetected
				Undetected
6	Mold (CFU/g)	≤50	GB 4789.15-2016 First Method	<10	Conformity
7	Moisture (%)	≤7.0	GB 5009.3-2016 First Method	4.37	Conformity