Determination of content
According to high performance liquid chromatography (Appendix VI D) determination.
Chromatographic conditions and system suitability test octadecylsilane bonded silica as a filler; methanol - 0.05mol/L potassium dihydrogen phosphate solution (40:65) as the mobile phase; detection wavelength of 230nm. The number of theoretical plates should not be less than 3,000 as calculated according to the paeoniflorin peak.
The preparation of the control solution was accurately weighed and weighed for the appropriate amount of paeoniflorin, which was dried for 36 hours in a phosphorus pentoxide depressurization desiccator. Methanol was added to prepare a 0.5 mg solution per 1 ml.
Preparation of the test solution to take the product coarse powder about 0.5g, accurately weighed, placed in stoppered Erlenmeyer flask, accurately add methanol 25ml, weighed, soak 4 hours, sonicate for 20 minutes, let cool, and then say Determine the weight, use methanol to make up for the lost weight, shake it up, filter it, and get it.
The assay accurately draws 10 μl of each of the reference solution and the test solution, and is injected into the liquid chromatograph.
The product contains not less than 1.8% of peoniflorin (C23H28O11).
Introduction:
The bulb of garlic,an allium plant in the lily family.with the pungent flavor and spicy taste.spherical shape with a diameter of 3-6.5cm. The surface is covered with white and papery-skin.
The top is slightly pointed, with residual scape in the middle,many fibrous root marks at the base. After peeling off the skin, a single head or 6 to 16 petal-shaped small bulbs, inserted around the base of the remaining flower stems. The bulbous valve is slightly ovoid, with a membranous outer skin, slightly pointed at the apex, and an arcuate bulge on one side.
In order to ensure the maximum freshness and nutrients.
We adhere to the traditional natural drying method without any human intervention.
Selected from new harvesting purple Red Garlic that planted in our organic garlic farm,abandon black spots,decay, pests,rot cloves.
Can be stored for long time under proper conditions after sun drying.
With the characteristics of big size,white&distinct appearance,pure flavor,pure flavor,crispy taste,high capsaicin.
Specification
Brand:Changrong
Variety:Liliaceous Vegetables
Color:Purple red
Normal Red Garlic,Garlic Cultivars,Dehydrated Normal Red Garlic,Organic Normal Red Garlic
shandong changrong international trade co.,ltd. , https://www.cragriculture.com