Milk Thistle Extract - Silymarin,China FOODCHEM price supplier

product details

Model No:Food grade

Standard:Food Grade

Origin:China mainland

Brand:FOODCHEM

Specification

ITEM STANDARD

Appearance Yellow to Yellowish-Brown powder

Odor Characteristic

Taste Characteristic

Particle size 95% pass through 80 mesh sieve

Loss on drying(3h at 105℃) ＜5%

Ash ＜5%

Acetone ＜5000ppm

Total Heavy Metals ＜20ppm

Lead ＜2ppm

Arsenic ＜2ppm

Silymarin(by UV) ＞80%(UV)

Silybin&Isosilybin ＞30%(HPLC)

Total bacterial count Max.1000cfu/g

yeast & Mould Max.100cfu /g

Escherichia coli presence Negative

Salmonella Negative

Details

Silybummarianum has other common names include cardus marianus, Milk Thistle ,blessed milk thistle, Marian Thistle, Mary Thistle, Saint Mary's Thistle,Mediterranean milk thistle, variegated thistle and Scotch thistle. This species is an annual orbiannual plant of the Asteraceae family. This fairly typical thistle has red topurple flowers and shiny pale green leaves with white veins. Originally anative of Southern Europe through to Asia, itis now found throughout the world. The medicinal parts of the plant are theripe seeds.

Application

Milkthistle has also been known to be used as food. Around the 16th century themilk thistle became quite popular and almost all parts of it were eaten. Theroots can be eaten raw or boiled and buttered or par-boiled and roasted. Theyoung shoots in spring can be cut down to the root and boiled and buttered. Thespiny bracts on the flower head were eaten in the past like globe artichoke,and the stems (after peeling) can be soaked overnight to remove bitterness andthen stewed. The leaves can be trimmed of prickles and boiled and make a goodspinach substitute or they can also be added raw to salads.

ITEM	STANDARD
Appearance	Yellow to Yellowish-Brown powder
Odor	Characteristic
Taste	Characteristic
Particle size	95% pass through 80 mesh sieve
Loss on drying(3h at 105℃)	＜5%
Ash	＜5%
Acetone	＜5000ppm
Total Heavy Metals	＜20ppm
Lead	＜2ppm
Arsenic	＜2ppm
Silymarin(by UV)	＞80%(UV)
Silybin&Isosilybin	＞30%(HPLC)
Total bacterial count	Max.1000cfu/g
yeast & Mould	Max.100cfu /g
Escherichia coli presence	Negative
Salmonella	Negative