100% Natural Ginger Extract 5% Gingerols

• Customization: Available
• Certification: ISO, FDA, Kosher, Halal
• Assay Method: HPLC
• Model NO.: 5% Gingerols HPLC
• Application: Health Care Products, Medicine
• State: Powder
• Extract Source: Ginger
• Botanical Source: Allium Sativum L.
• Plant Part Used: Zingiber Officinale
• Appearance: Fine Yellowish Brown Powder
• Assay: Nlt 5% Total of Gingerols
• Loss on Drying: Nmt 5.0%
• Ash Content: Nmt 5.0%
• Heavy Metals: Nmt 10ppm
• Arsenic (as): Nmt 1ppm
• Lead (Pb): Nmt 2ppm
• Cadmium (CD): Nmt 1ppm
• Mercury(Hg): Nmt 0.1ppm
• Total Plate Count: < 10,000cfu/G
• Total Yeast & Mold: < 1,000cfu/G
• E. Coli: Negative
• Staphylococcus: Negative
• Transport Package: in Fiber Drum, LDPE Bag Inside. N. W.: 25kgs/Drum
• Specification: 5% Gingerols HPLC
• Trademark: KINGHERBS
• Origin: China
• HS Code: 2938909090
• Production Capacity: 500kgs/Month

Product Description

Ginger Extract


Botanical Source: Zingiber officinale
Plant Part Used:Rhizome
Specifications:
Gingerols 1% to 5% By HPLC
 

Analysis Items		Specifications
Appearance		Fine Yellowish Brown Powder
Odor & Taste		Characteristic
Bulk Density		45-55g/100ml
Particle Size		95% through 80 Mesh
Solubility		Partially soluble in water
Assay		NLT 5% total of Gingerols
Loss on Drying		NMT 5.0%
Ash Content		NMT 5.0%
Extract Solvents		Ethanol

Ginger has branch does not specification lumpy rhizome, gas fragrant and special, taste Xinwen, indications of external wind cold characterization, stomach cold vomiting, wind cold cough. Dry ginger section granular, gray or light yellow, small oil spots and obvious ring lines, aromatic, spicy. In recent years, there have been many studies on ginger in China, which have proved that ginger can stop vomiting in pregnant women, has antibacterial and anti-inflammatory effects, and alleviates arthralgia. Ginger helps digestion, prevents stomach ulcers, relieves menstrual pain, and prevents brain degeneration. The active ingredient in ginger is gingerol.

Gingerol is not only the spicy and aromatic component of ginger, but also the main active component, which can be divided into gingerols, Shogaols, Zingerone, Paradols, Gingerdione, Gingerdiols and so on. The main component of ginger is Gingerols, among which 6-Gingerol is the highest. The Shogaols in dried ginger were significantly higher than those in ginger, indicating that high temperature might change gingerols into Shogaols by dehydration reaction or into Zingerone and fatty aldehydes by retro-aldol reaction during processing. 

1. Medicinal value:

 

(1) The antioxidant effect of gingerol

 

(2) Ginger has anti-inflammatory and analgesic effects

 

(3) The role of adjuvant treatment of asthma

 

(4) the effect of preventing gastric ulcer

2, functional food: instant ginger tea, ginger solid or liquid drinks, ginger sugar, ginger sweet food, etc

3, medical and health care: antibacterial, anti-inflammatory (paste); Prevent motion sickness, seasickness and exercise nausea; Heat disperses cold and promotes blood circulation.

4, hair growth and dandruff.

5. Lose weight and fat