分类： 植物提取

Balsam pear extract has a good Flax lignans, known as plant insulin. The whole component extract is used for type 2 diabetes mellitus to take 2G three times a day, which can maintain the normal level of blood sugar. Because it is extracted by plants, it has no side effects compared with western medicine.

Product status: Gardenia Yellow. The taste is bitter.

Balsam pear belongs to gourd family and is known as balsam pear. Balsam pear grows in tropical and subtropical areas, including parts of East Africa, Asia, the Mixed Tocopherols Oil and South America, where balsam pear is both food and medicine. It can produce beautiful flowers and spiny fruits. The fruit of this plant is just like its name – N-Acetylneuraminic Acid tastes bitter. Although the seeds, leaves and vines of balsam pear can be used, its fruit is the safest and most widely used medicinal part of the plant. The juice and fruit or seeds of its leaves are used as insect repellents; in Brazil, it is used in doses of two to three seeds. The immature fruit of balsam pear is more bitter because it contains balsam pear bitter element. Balsam pear is mainly composed of triterpenoids, including balsam pear A-E, K, l and momardicius I, II and III. Roots and fruits are used as abortion drugs.

N-Acetylneuraminic Acid are three absorption peaks in the UV-vis region: 238nm, 325nm and 440nm, which are characteristic absorption peaks of geniposide, chlorogenic acid, safranin and safranic acid respectively.

Gardenia yellow pigment Mangiferin is orange yellow at pH 1-7 and bright yellow at pH 8-12. The stability of pigment is poor in acid condition, and good in neutral and alkaline condition. Similar to other carotenoids, gardenia yellow has poor sunlight resistance. Except Fe and Cu, the common metal ions had no effect on Mixed Tocopherols Oil.

When gardenia yellow solution coexists with oxidant, it will be discolored due to oxidation. Therefore, if gardenia yellow is used in food, we should try to avoid contact with oxidants in the process of processing and storage, and delay or reduce the fading of Flax lignans.

In the food system with gardenia yellow as dye, adding ascorbic acid and sodium isoascorbate at the same time can obviously delay the color fading. Therefore, on the premise of not affecting the flavor and other quality indexes of the product, an appropriate amount of antioxidants can be added to prevent or delay the fading of gardenia yellow pigment.

The oral Capsicum Oleoresin of mice was 22000mg / kg body weight. Accumulation, mutagenicity test: weak accumulation, no mutagenicity. The subchronic toxicity test with 2% gardenia yellow was carried out. The Sweet Potato Powder showed that there was no abnormality, so the pigment was safe. According to gb2760-2011 hygienic standard for the use of food additives, gardenia yellow can be used in juice (Beet Root Powder) drinks, prepared wine, make-up on pastries, popsicles, ice cream, puffed food, jelly, pasta, candy and canned chestnuts, with a maximum use of 0.3/kg. In actual use, it is 0.2/kg for ordinary soda and sparkling wine, 0.19/kg for bamboo leaf green wine, 1:7 For gardenia yellow and water to make gardenia yellow liquid, which is used to color the egg roll, and 25:1 for blending, which has a good dyeing effect, Mixed Tocopherols Oil for moon cake skin, 0.05% ~ 0.2% for candy, 0.01% ~ 0.2% for pastry, and 0.01% ~ 0.0% for pastry .1%. Gardenia yellow has good effect and bright color in beverage. Although it is boiled at high temperature, it does not change. The dosage is 0.02% ~ 0.1%, but it should not be used in acid beverage to prevent fading. This product can be used for the preparation of health products.

The main components of Gardenia Yellow pigment are carotenoid Croc in and crocetin, and it also contains iridoid glycoside gardenoside, flavone and chlorogenic acid. Mixed Tocopherols Oil and safranic acid are rare water-soluble carotenoids. There are many conjugated double bonds in the molecule. On the one hand, Beet Root Powder give gardenia pigment yellow, on the other hand, they are one of the reasons for the instability of gardenia pigment. There are seven kinds of safranic acid derivatives in gardenia yellow pigment. There is little difference in chroma and brightness between the seven derivatives. However, with the increase of the number of Sweet Potato Powder linked to safranic acid, the hue of the derivatives decreases and the color changes from red to yellow.