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Milk Thistle P.E.

Milk Thistle P.E.

Silybum marianum (L.) Gaertn.) This product is the dried ripe fruit of the Asteraceae plant milk thistle. This product is long inverted ovate or oval, 5~7mm long, 2~3mm wide. The surface is light gray-brown to black-brown, smooth, with fine longitudinal patterns. The apex is bluntly rounded, slightly broader, with a ring, a remnant of a punctate peduncle in the middle, and a slightly narrower base. Hard.

Key words:

Milk Thistle P.E.

Classification:

Homologous

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DESCRIPTION

A Plant origin

[Alias]: milk thistle, mouse tendon, water pheasant.

Milk Thistle P.E.

【Plant source】: Silybum marianum (L.) Gaertn.) This product is the dried ripe fruit of the Asteraceae plant milk thistle. This product is long inverted ovate or oval, 5~7mm long, 2~3mm wide. The surface is light gray-brown to black-brown, smooth, with fine longitudinal patterns. The apex is bluntly rounded, slightly broader, with a ring, a remnant of a punctate peduncle in the middle, and a slightly narrower base. Hard.

【Product specifications】:UV, silymarin: 80%

2. Physical and chemical properties

[solubility]: soluble in acetone, ethyl acetate, ethanol and methanol, insoluble in chloroform, insoluble in water.

[Main ingredients]: Silymarin: It mainly contains four isomers of silybin, isosilybin, silybine, and silymarin.

3. Technical indicators

1. Appearance: yellow powder;

2. Total ash ≤5%, acid insoluble ash ≤2.0%;

3. Loss on drying ≤ 5.0%;

4. Heavy metals≤ 10ppm (Pb≤2ppm, Hg≤1ppm, Cd≤0.5ppm, As≤2ppm);

5. Microorganisms (non-irradiation): total colony number≤ 5000CFU/g; Mold and yeast≤ 500CFU/g;

Salmonella: Negative; E. coli: Negative.

IV. Detection method

Ultraviolet spectrophotometry

5. Packaging and storage

[Product packaging]: double-layer plastic bag inside, aluminum foil bag or cardboard drum outside.

【Packing specification】:25Kg/drum

[Storage conditions]: Store at 2-10 °C in a cool, dry, dark and high temperature place.

【Shelf life】: three years

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