Herbal identification
ã€Properties】 This product is long cylindrical, slightly flat, few branches, length 4 ~ 18cm, diameter 0.3 ~ 1.6cm. The surface is yellowish-white or yellowish-brown, translucent, with longitudinal wrinkles and micro-uplifts, with white dot-like root and disk-shaped scars. Hard and brittle or slightly soft, easy to break, cross-section keratinous or significant granularity. Gas slightly, sweet, chewing sticky.
[Identification] The cross section of the product: the epidermal cells are oblate or oblong, and the outer wall is slightly thick and keratinized. Most mucinous cells are scattered in the parenchyma with a diameter of 80 to 140 μm and contain calcium oxalate crystals. Vascular external tough type, rare week wood type, hashing.
[Content determination] Accurately weigh 105 mg dry glucose to a constant weight of 60 mg in a standard solution. Place it in a 100 ml volumetric flask. Add water to dissolve and dilute to the mark. Shake well. (Including anhydrous glucose per 1 ml) 0.6mg).
Preparation of the standard curve precision to take the control solution 0.0ml, 1.0ml, 1.5ml, 2.0ml, 2.5ml, 3.0ml, were placed in a 50ml volumetric flask, add water to the mark, shake. Precisely take 2ml of the above solution, place the stopper in a test tube, add 1ml of 4% phenol solution, mix well, quickly add 7.0ml of sulfuric acid, shake, and incubate in a water bath at 40°C for 30 minutes. Take out and put it in an ice water bath. 5 Minutes, take out, take the first blank, according to spectrophotometry (Appendix V B), absorbance at 490nm wavelength measured absorbance as ordinate, concentration as the abscissa, to draw a standard curve.
[Measurement Method] Take 1g of the coarse powder (at the same time, take the product powder to measure moisture (Appendix IX H first method)), accurately weighed. In a round-bottomed flask, add 100 ml of water and heat to reflux for 1 hour. Filter with absorbent cotton. Repeat the extraction 1 times as above. Combine the filtrates twice and concentrate them. Transfer them to a 100 ml volumetric flask. Add water to the mark and shake. Precisely take 2ml, add ethanol 10ml, stir, centrifuge, take precipitate to dissolve in water, place in 50ml volumetric flask, and dilute to scale, accurately measure 2ml, according to the method of preparation curve under the standard curve, from "plus 4% phenol From 1 ml of solution, the absorbance was measured according to law, and the polysaccharide content (μg) of the polygonatum was read from the standard curve for the test solution.
The product is calculated on a dry product and the polysaccharide contained in Polygonatum odoratum is not less than 6.0% based on glucose (C6H12O6).
The human tongue has a range of specific taste sensation neural receptors called taste receptors which are organized mainly as papillae on the tongue. When stimulated by chemicals, natural or synthetic, organic or inorganic, cations or anions, the receptors send signals to the brain which interprets the stimulations as sweet, bitter, sour, salty, and savory (unami, meaty taste). For examples, cations such as Na+ present in the table salt evoke the salty taste, and H+ presents in acids evokes a sour taste. Organic compounds such as sugars, dextrins and glycerol result in sweet taste, glutamate results in savory taste, while many toxic compounds such as nicotine, morphine, caffeine, quinine, etc. result in bitter taste. The sensation of tastes is an evolution trait for defense against poisons (normally evoke bitter taste), and for allowance of nutrients intake (normally evoke sweet or savory taste).
Sugar is a natural sweetener as well as a nutrient consumed in vast quantity around the world. It is one of the major calorie intakes by humans. Over consumption of sugar often leads to obesity and other related medical conditions. High blood sugar level (hyperglycemia) is a manifestation of the disease diabetic mellitus; if not managed properly, it could lead to a range of medical complications. To combat these medical conditions, high potency sweeteners with no calorie or low calorie intake are often being used to substitute sugar. Proper control of calorie intake, coupled with the use of these sugar substitutes has been very effective in managing the medical conditions.
Besides the medical indications, using sugar substitutes brings the economic benefit of lowering the cost of many foods and consumer products, from soft drinks to cakes, pasties, and even toothpastes.
A variety of chemical compounds, natural or synthetic, can evoke sweet taste, but not all of them are safe (for example lead acetate has a sweet taste but it is extremely toxic), nor are sweet taste specific (for examples, many of synthetic sweeteners can also evoke other senses of taste such as bitterness or metallic sensation). Therefore, selection of the right sweetener for a specific use depends not only on the cost, but also more importantly on the health and safety, the sweetening potency, the effectiveness under various physical conditions such as cooking temperature (heat stability) and pH, as well as other unwanted tense of tastes of the sweetener.
At Sunshine Biotech, we have the expertise and technical know-hows to help you make the right selection for the right use.
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