Customization: | Available |
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Certification: | ISO, Kosher, Halal, Fssc |
Assay Method: | HPLC, Gc |
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Thyme extract is ThymusmongolicusRonn. The whole herb extract of thyme, commonly known as ground pepper, the whole plant has aroma and mild spicy taste, fresh and charming, its fragrance is praised as "the dawn of heaven". It mainly contains volatile Chemicalbook oil, flavonoids, triterpenoids, organic acids, trace elements and so on. It has antibacterial, anti-fat oxidation, anti-tumor and anti-thrombotic effects, and can be used as pharmaceutical raw materials for relevant pharmaceutical preparations. Thyme extract is widely used in the production of essential oil, edible products and daily cosmetics
Function:1.Antibacterial, anti-inflammatory and analgesic effects
2.
tem | Specification | Results | Methods |
Ratio | 4:1, 10:1, 20:1 | Conform | TLC |
Appearance & Color | Yellow Brown | Conform | GB5492-85 |
Odor & Taste | Characteristic | Conform | GB5492-85 |
Plant Part Used | Flower | Conform | |
Extract Solvent | Water | Conform | |
Bulk Density | 0.4-0.6g/ml | 0.50g/ml | |
Mesh Size | 80 | 100% | GB5507-85 |
Loss on Drying | ≤5.0% | 3.55% | GB5009.3 |
Ash Content | ≤5.0% | 3.01% | GB5009.4 |
Solvent Residue | Negative | Conform | GC(2005 C) |
Heavy Metals | |||
Total Heavy Metals | ≤10ppm | 3ppm | AAS |
Arsenic (As) | ≤1.0ppm | 0.15ppm | AAS(GB/T5009.11) |
Lead (Pb) | ≤3ppm | 2ppm | AAS(GB5009.12) |
Cadmium | <1mg/kg | Not Detected | AAS(GB/T5009.15) |
Mercury | ≤0.3ppm | Not Detected | AAS(GB/T5009.17) |
Microbiology | |||
Total Plate Count | ≤5000cfu/g | conform | GB4789.2 |
Total Yeast & Mold | ≤300cfu/g | conform | GB4789.15 |
E. Coli | ≤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 shady and cool dry place | ||
Shelf Life | 3 Year When Stored properly | ||
Expiration Date | 3 Year |