Raspberry Hmoov yog cov khoom zoo ntuj tsim los ntawm cov qauv tswj hwm zoo (ua raws li GB 14881 rau qib zaub mov, USP / NF cov qauv rau qib kev noj qab haus huv ntxiv, thiab cov qauv hauv tebchaws lossis cov lag luam rau kev siv dav dav). Cov thev naus laus zis ua kom kub qis (tshuaj tsuag kom qhuav lossis khov-qhuav) ua kom cov khoom siv bioactive thiab cov as-ham khaws cia hauv cov txiv pos nphuab tshiab, xws li vitamin C, anthocyanins, ellagic acid, thiab cov organic acids. Cov khoom muaj cov khoom me me, cov dej ntws zoo, thiab muaj zog, ntuj raspberry aroma nrog qab zib-tart saj - tsis muaj xim dag, tsw qab, lossis cov tshuaj preservatives ntxiv. Nws qhia txog kev ruaj khov zoo heev thiab sib xws nrog lwm cov khoom xyaw, thiab ua tau raws li cov cim microbial nruj (tag nrho cov phaj suav
Kev piav qhia txog khoom
Cov cwj pwm
| Lub Npe Lus Askiv | Hmoov txiv pos nphuab | Qhov Ceev | / |
| CAS TSIS MUAJ | / | Cov Ntawv Qhia Txog Kev Hloov Pauv | / |
| Cov Qauv Molecular | / | Kev Khaws Cia | Kaw, tiv taus lub teeb, thiab tiv taus dej noo; khaws cia rau hauv qhov chaw txias thiab qhuav (≤25 ℃) nrog cov av noo ≤60%; tsis txhob sib xyaw nrog cov tshuaj lom thiab cov tshuaj lom; lub neej txee txog li 2 xyoos |
| Mol. wt. | / | Kev yaj tau | Yaj tau zoo heev hauv dej thiab ethanol (30-60% aqueous ethanol); tsis yooj yim yaj hauv cov roj (yuav tsum tau emulsification rau kev siv) |
| EINECS No. | / | Daim Ntawv | Hmoov zoo |
| MDL No. | / | Xim | Xim av-liab |
| Cov Ntsiab Lus Yaj | Tsis muaj qhov chaw yaj ruaj khov; lwj thaum kub siab (> 180 ℃) | Tus nqi PH | 3.2-4.0 (1% aqueous kua ntawm 25 ℃, vim yog cov organic acids nplua nuj) |
| Kev Ruaj Ntseg | Ruaj khov nyob rau hauv qhov chaw qhuav, kaw, thiab tiv taus lub teeb; tsis txhob kub siab (> 60 ℃ rau kev khaws cia ntev), av noo siab, thiab tshav ntuj ncaj qha. | ||
Cov Khoom Noj Muaj Quav

Txog Peb






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