Product Description
Product Name: black garlic extract
Botanical Source:Allium sativum L.
Active ingredient: allicin
Part Used:Bulb
Appearance: Dark Brown Powder
Specification: Polyphenol 0.2% 0.8% 1% 2%; Allicin 2% 3%; S-ally-L-cystein 0.1%-5%
Test Method: HPLC/UV
Description:
Black garlic is a pure natural health food adopting international leading special biological fermentation, screening high quality garlic carefully, fermenting spontaneously after 60-90 days, soft and slippery, sweet and sour taste, black-jelly shape. In garlic fermentation process, the protein breaks down into amino acids, carbohydrates, especially allicin breaks into the odorless, low irritating and deoxidizing alliin, so the garlic become black one.
COA:
| Product Name |
Black Garlic Extract |
| Latin Name |
Allium sativum L |
| Item |
Specification |
Results |
Methods |
| Marker Compound |
Polyphenols 3.0% |
3.29% |
UV |
| Appearance & Color |
Yellow Brown powder |
Conform |
GB5492-85 |
| Odor & Taste |
Characteristic |
Conform |
GB5492-85 |
| Plant Part Used |
Bulb |
Conform |
|
| Extract Solvent |
Water |
Conform |
|
| Bulk Density |
0.4-0.6g/ml |
0.45-0.60g/ml |
|
| Mesh Size |
80 |
100% |
GB5507-85 |
| Loss on Drying |
≤5.0% |
3.21% |
GB5009.3 |
| Ash Content |
≤5.0% |
2.12% |
GB5009.4 |
| Solvent Residue |
Negative |
Conform |
GC-MS |
| Heavy Metals |
| Total Heavy Metals |
≤10ppm |
<3.0ppm |
AAS |
| Arsenic (As) |
≤1.0ppm |
<0.1ppm |
AAS(GB/T5009.11) |
| Lead (Pb) |
≤1.0ppm |
<0.5ppm |
AAS(GB5009.12) |
| Cadmium |
<1.0ppm |
Not Detected |
AAS(GB/T5009.15) |
| Mercury |
≤0.1ppm |
Not Detected |
AAS(GB/T5009.17) |
| Microbiology |
| Total Plate Count |
≤10000cfu/g |
Conform |
GB4789.2 |
| Total Yeast & Mold |
≤1000cfu/g |
Conform |
GB4789.15 |
| Total Coliform |
≤40MPN/100g |
Not Detected |
GB/T4789.3-2003 |
| Salmonella |
Negative in 25g |
Not Detected |
GB4789.4 |
| Staphylococcus |
Negative in 10g |
Not Detected |
GB4789.1 |
| Packing and Storage |
25kg/drum Inside: Double-deck plastic bag, outside: Neutral cardboard barrel & Leave in the shade and cool dry place |
Functions
1.Antioxidation capability of black garlic is significantly increased, 10 times higher than that of raw garlic, while the essential effectiveness of garlic is not reduced. Some foreign data indicate that there is a significant antioxidant activity of aged garlic extract on sickle red blood cells by reducing the Heinz body count.
2. S-arylcysteine that does not exist in raw garlic is generated, which is effective for preventing cancers, inhibiting cholesterol, improving arterial sclerosis, preventing heart diseases and alzheimers disease, etc.
3. The content of polyphenol of black garlic is significantly increased, which is effective for inhibiting oxidation of cholesterol, inhibiting generation of active oxygen and preventing arterial sclerosis.
4. Black garlic smells natural garlic itself, but does not have intrinsic unpleasant smell of garlic coming out of a persons body with his breath after eating garlic.
Services:
1. Any inquiries will be replied within 12 hours.
2. Dedication to quality, supply & service.
3. Strictly on selecting raw materials.
4. OEM/ODM Available.
5. Reasonable & competitive price, fast lead time.
6. Sample is available for your evaluation & Formulation development.
7. Faster delivery:Sample order in stock and 3-7 days for bulk production.
8. We have strong cooperation with DHL, FEDEX, EMS. Or you also can choose your own shipping forwarder.
Advantage:
1.More than 10 years experiences, Leading plant extract industry in China;
2.Own GAP planting bases & GMP factory;
3.Top quality, Competitive price, Best service;
4.Highly motivated and dedicated staff with only one goal "to achieve excellence";
5.Supplied more then 300 kinds of standard herbal extracts and 900 kinds of botanical extracts.
Certificates:
Production Flow:
Lab:
Packing:
Warehouse:
Exhibition:
Audited Supplier 
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