| Customization: | Available |
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| Certification: | ISO, FDA, Halal |
| Assay Method: | HPLC, UV |
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Purple corn extract is derived from purple corn, a plant that belongs to the same species as yellow table corn, but contains vividly-colored biologically active natural plant dyes. Native South Americans have been using the dyes, known as anthocyanins, to color food and drinks for centuries. Anthocyanins are flavonoids, a category of antioxidants being studied for their potential health benefits.
Product Name: Purple corn extract
Latin Name: Zea mays L.
Specification: 4:1~20:1
Test Method: TLC
Part of used: Fruit
Appearance: Red violet fine powder
TECHNICAL DATE SHEET
| TECHNICAL DATE SHEET | ||
| PRODUCT SPECIFICATIONS | ||
| Product Name: | Purple corn extract | |
| Botanic Name: | Zea mays L. | |
| Part of plant | Fruit | |
| Country of Origin: | China | |
| Excipent | 20% maltodextrin | |
| ANALYSIS ITEMS | SPECIFICATION | TEST METHOD |
| Appearance | Fine powder | Organoleptic |
| Color | Red violet fine powder | Visual |
| Odour & Taste | Characteristic | Organoleptic |
| Identification | Identical to R.S. sample | HPTLC |
| Extract Ratio | 4:1 | |
| Sieve Analysis | 100% through 80 mesh | USP39 <786> |
| Loss on drying | ≤ 5.0% | Eur.Ph.9.0 [2.5.12] |
| Total Ash | ≤ 5.0% | Eur.Ph.9.0 [2.4.16] |
| Lead (Pb) | ≤ 3.0 mg/kg | Eur.Ph.9.0<2.2.58>ICP-MS |
| Arsenic (As) | ≤ 1.0 mg/kg | Eur.Ph.9.0<2.2.58>ICP-MS |
| Cadmium(Cd) | ≤ 1.0 mg/kg | Eur.Ph.9.0<2.2.58>ICP-MS |
| Mercury(Hg) | ≤ 0.1 mg/kg -Reg.EC629/2008 | Eur.Ph.9.0<2.2.58>ICP-MS |
| Heavy metal | ≤ 10.0 mg/kg | Eur.Ph.9.0<2.4.8> |
| Solvents Residue | Conform Eur.ph. 9.0 <5,4 > and EC European Directive 2009/32 | Eur.Ph.9.0<2.4.24> |
| Pesticides Residues | Conform Regulations(EC) No.396/2005 including annexes and successive updates Reg.2008/839/CE | Gas Chromatography |
| Aerobic bacteria(TAMC) | ≤10000 cfu/g | USP39 <61> |
| Yeast/Moulds(TAMC) | ≤1000 cfu/g | USP39 <61> |
| Escherichia coli: | Absent in 1g | USP39 <62> |
| Salmonella spp: | Absent in 25g | USP39 <62> |
| Staphylococcus aureus: | Absent in 1g | |
| Listeria Monocytogenens | Absent in 25g | |
| Aflatoxins B1 | ≤ 5 ppb -Reg.EC 1881/2006 | USP39 <62> |
| Aflatoxins ∑ B1, B2, G1, G2 | ≤ 10 ppb -Reg.EC 1881/2006 | USP39 <62> |
| Packing | Pack in paper-drums and two plastic-bags inside N.W. 25 kgs I.D.35xH51cm. | |
| Storage | Store in a well-closed container away from moisture, light, oxygen. | |
| Shelf Life | 24 months under the conditions above and in its original packaging | |
(1).Purple Corn Extract can increase the excretion of chloride. The diuretic effect is mainly outside of the kidney, to the kidney function is very weak;
(2).Purple Corn Extract has lowering blood pressure and blood glucose effect, the fermentation preparation of corn stigma has a very significant reduction in blood sugarto rabbit;
(3).Purple Corn Extract has a choleretic effect, increase bile secretion and promote bile excretion, can reduce organic and impurity in bile;
(4).Purple Corn Extract has hemostasis effect, can accelerate the process of blood coagulation, increase blood levels of thrombin increased platelet count.
APPLICATION
1. Applied in food field, purple corn powder antimicrobial activity in a specific environment is stability, therefore can be used as apotential food preservative;
2. Applied in health food field, purple corn powder can be made into preparations to play diuretic and antihypertensive function;
3. Applied in pharmaceutical field,because of its choleretic effect, purple corn powder can be used as medicine to treat uncomplicated.
| Anthocyanidins Series Products | ||
| Product Name | Specification | Method |
| Bilberry Extract | Anthocyanins 1-36% Anthocyanidins 1-25% |
HPLC UV |
| Cranberry Extract | Anthocyanidins 1-25% Proanthocyanidins 1-60% |
UV BL-DMAC |
| Black Currant Extract | Anthocyanins 1-36% Anthocyanidins 1-25% Proanthocyanidins 1-40% Polyphenols 1-35% |
HPLC UV UV UV |
| Black Elderberry Extract | Anthocyanins 1-25% Anthocyanidins 1-25% | HPLC UV |
| Raspberry Extract | Raspberry Ketone 1-25% | GC |
| Acerola Cherry Extract | Vitamin C C 1-25% | UV |
| Aronia Chokeberry Extract | Anthocyanidins 1-20% Proanthocyanidins 1-60% Polyphenols 1-40% |
UV |
| Blueberry Extract | Anthocyanins 1-36% Anthocyanidins 1-30% Pterostilbene 1-30% Proanthocyanidins 1-30% |
HPLC UV HPLV UV |
| Blackberry Extract | Anthocyanins 1-25% Anthocyanidins 1-25% |
HPLC UV |
| Acai Berry Extract | Anthocyanidins 1-25% Polyphenols 1-25% |
UV |
| Black Bean Peel Extract | Anthocyanins 1-30% Anthocyanidins 1-15% |
HPLC UV |
| Lingonberry Extract | Anthocyanidins 1-25% Proanthocyanidins 1-60% |
UV |
| Mulberry Extract | Anthocyanidins 1-25% Anthocyanins 1-36% |
UV HPLC |
| Purple Corn Extract | Anthocyanidins 1-10% | UV |
| Black Goji Extract | Anthocyanins 1-25% Anthocyanidins 1-25% |
HPLC UV |
| Hibiscus Flower Extract (RoselleExtract) |
Anthocyanidins 1-10% | UV |
| Grape peel Extract | Resveratrols 1-20% Anthocyanidins 1-10% Proanthocyanidins 1-40% Polyphenols 1-30% |
HPLC UV |
| Purple Potato Extract | Anthocyanidins 1-10% | UV |
| Rose Extract | Anthocyanidins 1-10% Flavones 1-15% |
UV |
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