Black Pepper atanga lak chhuah a ni

Black pepper extract hi Piper nigrum L. rah puitling hring hring atanga lakchhuah a ni a, tunlai extraction technology hmanga lakchhuah a ni a, piperine leh active compound dang hmanga tihpun a ni. Extract hi uniform light yellow to white fine powder a ni a, non-caking a ni a, black pepper rimtui tak tak characteristic pungent aroma a nei a, off-odor a nei lo. Organic solvent ethanol leh methanol-ah te a inthiar thei a, tuiah pawh a inthiar theihna a tlem hle. Chumi atanga solution lo chhuak chu a chiang a, ruahtui tam tak a tla lo va, hmanna hrang hrang atana solubility mamawh a phuhruk a ni. Condition rawt (cool, dry, light-proof, sealed) hnuaia dah a nih chuan, product chu thla 24 chhung a stable a, piperine content 5% aia tlem lo a danglam a, quality mumal tak a tichiang a ni. Production hian GMP standard zawmin quality control checkpoint 12 a nei a, chung zingah chuan raw material identification, heavy metal screening, microbial test, in-process monitoring, active ingredient analysis, leh solvent residue testing te a tel. Hei hian ei leh in, dietary supplement, cosmetics, leh damdawi lama hmanna atan himna, thianghlimna leh tangkaina a tichiang a ni.

1. Extraction Technology hman dan tur

Extract hi supercritical CO2 extraction + molecular distillation purification process hmanga siam a ni a:

- Supercritical CO2 Extraction: Supercritical condition (35–40℃, 20–30 MPa) hnuaiah CO2 hmangin toxic solvent tel lo actives a la chhuak thin. Temperature hniam hian heat-sensitive compound te a humhim a, piperine retention rate chu 98% aia tam (vs. ~85% by traditional ethanol reflux) thlengin a ti sang a ni. CO2 hi recycle theih a ni a, raw material hman zat chu 30% in a sang zawk a ni.

- Molecular Distillation Purification: Vacuum sang (<=1 Pa) leh temperature hniam (80–100℃) hnuaiah molecular distillation hian actives te chu bawlhhlawh (oils, pigments, sugars) atanga a then a ni. Piperine awm zat hi 40–50% atanga 95% aia tam thlengin a tipung a, a thianghlimna sang tak leh bawlhhlawh tlem (ash 5% aia tlem emaw a tlukpui emaw, moisture 5% aia tlem emaw a tlukpui emaw) a awm a ni.

2. Piperine mizia

- Molecular Formula: C10H10NO3, MW 285.34 a ni a, a man pawh a to hle
- Structure: Benzodioxole moiety leh conjugated double bonds a awm a, lipophilicity chak tak a pe a ni. Fat-soluble nutrients (vitamins A, D, E, K, curcumin, astaxanthin) te intestinal absorption a tichak a ni. Research atanga a lan dan chuan curcumin bioavailability chu a let 20 chuang zetin a tipung a ni.
- Stability: pH 3–9 inkar a nghet; 121℃hnuaiah minute 30 chhung, hloh 3–5% aia tlem emaw, a tlukpui emaw. Chaw siamna atana lumna-stable. Light-sensitive, light atanga hla taka dah a ngai.

- Raw Materials: Near-Infrared Spectroscopy (NIRS) hmanga finfiah a ni a, chu chu a inthlak danglam loh nan; ICP-MS hian heavy metals te chu safe limits chhungah a enkawl a (Pb<=0.1 mg/kg, As<=0.05 mg/kg).
- In-Process Control: Piperine awm zat leh real-time moisture monitoring atan online HPLC hman a ni.
- Finished Product Testing: Triple testing (piperine atan HPLC, solvent residue atan GC, microbial limits). COA nen hian fully compliant batch chauh tihchhuah a ni.

Thianghlimna sang tak & Activity– Piperine 98% thleng, standard extract (60–80%) aiin a sang zawk. Bioactivity a vawng reng a, nutrient absorption efficiency 15–20% in a tisang.

Safe & Solvent-A thlawna hman theih a ni– Chaw-grade CO2 chauh hman a ni a; toxic solvent residue a awm lo. GB 2762 (contaminants) leh GB 4789 (microbiology) standard a tlin.

Stability & Versatility tha tak a ni– pH 3–9 leh 80–121℃hnuaiah a nghet a, baking, sterilization, in tur, leh thil dang dang atan a tha. Fine powder form, formulation hrang hranga blend awlsam.

Cost-A hlawkthlak hle– Efficient extraction hian raw material hmanna chu 30% in a tipung a ni. Purity sang zawk tih awmzia chu dosage mamawh tlem zawk tihna a ni a, downstream cost a tihhniam phah a ni.

Regulatory zawm dan tur– ISO 9001, ISO 22000, leh GMP certification hnuaia siam a ni. COA, third-party test report, leh regulatory submission atan thil siamna licenses a pe thin.

Food Industry lam a ni

- Functional Additive: Natural flavor enhancer leh functional ingredient a ni a, chu chu chhangphut, sa atanga siam, seasoning-a siam a ni. Fat-soluble vitamins lakluhna a tichak. A hman dan tur: 0.1–0.5%.

- Solid Beverages & Meal Replacements: A thlum a ti tha a, protein, fiber, leh nutrients te hi a lakluhna a tichak bawk. A hman dan tur: 0.2–0.8%.

Dietary Supplements te pawh a awm bawk

- Nutrient Enhancer: Bioavailability tichak turin capsule/tablet/softgel-ah curcumin, astaxanthin, vitamin A, D, E, K te nen dahkhawm a ni. A hman dan tur: 0.5–2%.

- Weight Management: Lipase a titawp a, thau lakluh a ti tlem a, metabolism a tichak bawk. Green tea extract, L-carnitine nen an inkawp fo thin. A hman dan tur: 1–3%.

Cosmetics lam thil a ni

- Vun Enkawlna: Antioxidant activity ( DPPH radical scavenging 70% aia tam emaw a tlukpui emaw). UV chhiatna lakah a veng a, vun tar a tikhawtlai. Cream, lotion, serum atan a tha. A hman dan tur: 0.05–0.2%.

- Sam Enkawlna: Shampoo leh conditioner-ah te dah a ni a, chu chuan lu vun circulation a tichak a, follicles a chawm a, dandruff-causing fungi (>=80% inhibition) a titawp bawk. A hman dan tur: 0.1–0.3%.

Damdawi siamna lam

- Bioavailability Enhancer: Thau-soluble drugs (antibiotics, antifungals, hormones) te intestinal absorption a ti tha hle. Dosage leh side effects a tihziaawm. A tlangpuiin damdawi hman zat 5–10%-ah dah a ni.

- Adjunct Therapy: Anti-inflammatory leh analgesic property a nei. Arthritis leh natna tihdamna damdawi-a hman theihna.

• Packing: 1kg/foil bag, 25kg/fiber drum (a duh angin a siam theih)
• A dahna: Hmun lum leh vawt, sealed leh light laka venhimna hmunah dah tur a ni
• Shelf Life: Thla 24 (a hawn loh chuan)

One stop service a ni

Raw Material → Powder → Extract → OEM thil siam zawh tawh

Cost ah 20% save la, Traceable Quality a ni!

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