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Product Name: |
herb(plant) extract
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Specifications |
HPLC, UV, GC |
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We mainly export the Chinese high quality herb(plant) extract as belows.
Belladonna P.E. Hyoscyamme : 0.7-0.8%; 1.4-1.6%, 1.8-2.2% Bitter Melon P.E Momordicoside: 1%, 3%, 10% Black currant Seed Oil(Ribes nigrum L): ¦Á-Linolenic Acid 14.5% min. (HPLC) ¦Ã-Linolenic Acid : 15% min. Citrus Aurantium Synephrine: 4%, 6%, 8%, 10%, 20%, 30%. (HPLC) Di-potassium Glycyrrhizinate: 82% min. (HPLC) Evening primrose oil: ¦Ã--Linolenic acid 9-10% (HPLC) Genistein : 90% min. Ginkgo Biloba Extract: 24.0% min. ; 6.0%min. ; 1ppm max. (HPLC) Ginseng extract Ginsenosides(saponin): 16% min. (HPLC) Glycyrrhizic acid: 98% min. (HPLC) Grape seed extract polyphenol: OPC:95% min. (UV) Green Tea Extract Tea Polyphenols : 99% min. (HPLC) Caffeine : 0.5% max. Gynostemma Pentaphyllum Gypenosides: 80% min.; 95% min. (UV) Hesperidin: 80%-95% (HPLC) Licorice Juice Block: 12% min. Lycopene: 10%min., 40% min. (HPLC) Lutein: 10% min. Momordica Grosvenoti PE: 10:1 Mushroom extract Agaricus, Cordyceps, Granoderma, Grifola Frondosa, Polystictus, Shitake etc. Natural Phytosterols: 80% min., 90%min. (HPLC) Natural Spirulina : more in ***ails Oat Straw P.E.: 10:1 Phloridzin: 40% min. 60% min.(HPLC) Pine Bark Extract polyphenol: 90% min. ; OPC 90% min. (UV) Polygonum Cuspidatum PE: Resveratrol 20%min. (HPLC) Pueraia P.E. Isoflavone : 40% min.(UV); Isoflavone 40% min. (HPLC) Red Clover P.E.: Isoflavones 8%, 40% Rutin: 98% min. (UV) Seabuckthorn Seed Oil: Linoleic Acid: 35% min. (HPLC) Linolenic Acid: 27.0% min. Siberia Ginseng Extract Eleutheroside: 0.8% (1.0%) min. (HPLC) EB: 0.3% (0.1%)min.; EE: 0.5%(0.9%)min. Silymarin Total Flavanosides: 75%min. Soybean Isoflavones: Total Isoflavones 5-40% (HPLC) White Willow Bark P.E.: Salicin(10:1) 8%, 15%
http://www.hongri-group.com
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Company: |
China Heilongjiang Provincial Hongri Trading Co., Ltd.
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Contact: |
Mr. Jingcheng Xia |
Address: |
34-8 Tongshun St., Harbin, 150070 China |
Postcode: |
150070 |
Tel: |
0086-451-84344722 |
Fax: |
0086-451-84344711 |
E-mail: |
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