• Natural Cross Linker Genipin powder(CAS 6902-77-8) 98%,99%,Black garlic extract:polyphenols 3%, SAC 1%
  • Natural Cross Linker 

    Genipin powder 98%,99% from Gardenia extract.

    Introduction 

     
    Genipin is a chemical compound found in gardenia fruit extract. It is an aglycone derived from an iridoid glycoside called geniposide present in fruit of Gardenia jasminoides.
    Genipin is an excellent natural cross-linker for proteins, collagen, gelatin, and chitosan cross-linking. It has a low acute toxicity, with LD50 i.v. 382 mg/kg in mice, therefore, much less toxic than glutaraldehyde and many other commonly used synthetic cross-linking reagents. Furthermore, genipin can be used as a regulating agent for drug delivery, as the raw material for gardenia blue pigment preparation, and as the intermediate for alkaloid syntheses.

     
    The main application:
     
    1. Natural biological crosslinking agent,

    2. Temporary tattoo industry, sustainable about 2 weeks time,

    3. Fingerprint collection reagent,

    4. G
    enipin can be used as a regulating agent for drug delivery,

    5. 
     As the raw material for gardenia blue pigment preparation,

    6. As the intermediate for alkaloid syntheses.

     
    Detection method: High performance liquid chromatography HPLC ≥ 98%, 99%
    Appearance: White crystalline powder
    Botanical source:  Rubiaceae Rubiaceae Gardenia jasminoides Ellis dry and ripe fruit.
    Pharmacological properties: geniposide by β-glucosidase hydrolysis. Which is the most potent inhibitor of mutagenic mutants in the iridoid glycosides found to date.
    Storage method: 2-8 ° C, dark preservation, low temperature preservation.
    Note: This product should be stored at low temperatures, prolonged exposure to the air, the content will be reduced.


    Black Garlic
     
    Black garlic, also known as black garlic, fermented black garlic, is made of fresh raw garlic, with the skin on the high temperature and humidity of the fermentation tank fermentation about 90 days, let the natural fermentation made of food. On the basis of preserved the original garlic ingredients, increased the health of garlic antioxidant, anti-acidification effect by several times, and also transform the raw garlic's large number of proteins into the body 18 essential amino acids, play a huge positive role to enhance human immunity, to maintain human health. the taste sweet and sour, no garlic flavor, no heaty, and is the quick effect healthy food. With anti-oxidation, anti-acidification effect, especially suitable for three high peoples, and cancer patients.

     
    Main ingredients:
     
    Black Garlic Active Ingredients: SAC (S-allyl cysteine), Polyphenols, Ajoene, Free amino acid and so on.
     
    Polyphenols: antioxidant ingredients, scavenging free radicals, reducing lipid peroxidation, more than 10 times more than ordinary garlic.
     
    SAC: Adjust blood flow, strongly inhibit arteriosclerosis and myocardial infarction.
     
    Aloxene: anti-thrombosis, decomposition of fat, inhibition of cholesterol production, and inhibition of a variety of chronic diseases.
     
    Free amino acids: more easily absorbed by the body.
     
    Storage    Store in cool & dry place,Keep away from strong light and heat.
    Shelf life   2 years when properly stored.
     
    Source of raw materials: Allium sativum L.
    Characters:            Dark Brown Fine Powder
    Specification:         Polyphenols 3.0%(UV), SAC 1.0% (HPLC), Ratio Extract 4:1, 10:1(TLC)
    Main Function:
     
    1. Prevention of hypertension
    2. Prevention of diabetes
    3. To prevent aging
    4. Strengthen the energy
    5. Recover from fatigue
    6. Stable neural effects
    7. Promote digestion
    8. Enhance intestinal function
    9. Relieve neuralgia
    10. Restore liver function
    11. Detoxification
    12. Inhibit the allergic
    13. Germicidal and antibacterial effects
    14. Enhance immunity, prevent obesity


    Specification sheet
     
    ITEM SPECIFICATION METHOD
    Appearance Dark Brown Fine Powder Visual
    Odor Characteristic Organoleptic
    Loss on Drying ≤5.0% /
    Ash ≤5.0% /
    Heavy Metals <20ppm CP2005
    As <2ppm AAS
    Total Plate Count <10000cfu/g CP2005
    Yeast & Mold <1000cfu/g CP2005
    E.Coli Negative CP2005
    Salmonella Negative CP2005
    Assay    
    Polyphenols ≥3.0% UV
    SAC ≥1.0% HPLC
    Ratio Extract 4:1, 10:1 TLC



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