Lotus Leaf Extract Technical Data Sheet | |
Sense Index | |
Appearance | Brown yellow to white powder |
Odor & Taste | Characteristic |
Physical-chemical Index | |
Nuciferine (HPLC) | 2%-98% |
Particle Size | 98% pass 80 mesh |
Loss on drying | 5% Max |
Ash | 5% Max |
Heavy metals | 10ppm Max |
Lead | 2ppm Max |
Arsenic | 2ppm Max |
Mercury | 1ppm Max |
Cadmium | 1ppm Max |
Hygienic Index | |
Total plate count | 1,000cfu/g Max |
Mold & yeast | 100cfu/g Max |
Enterobacteriae | 10cfu/g Max |
E.Coli | Absent in 10g |
Salmonella | Absent in 25g |
Statements: Non-Irradiated, Non-GMO | |
Function: Losing weight, lowering blood fat, suppressing hypercholesterolemia and anti-free radials widely used in food, cosmetics and pharmaceutical industries. | |
Packaging: 1kg/aluminium foil bag, 25kg/drum (37*37*50cm). | |
Shelf Life: 24 months stored in original packaging away from the light, and under the optimal temperature 10~25℃. | |
Function of Lotus leaf extract
Traditional Chinese medicine believes that the lotus leaf has a bitter and astringent taste and is flat. It belongs to the liver, spleen, stomach and heart meridian. It has the effects of clearing heat and dampness, raising hair and clearing Yang, cooling blood and hemostasis. The alkaloids in lotus leaves have the effects of lowering blood lipid, anti free radical, inhibiting hypercholesterolemia and arteriosclerosis, as well as anti mitosis and strong bacteriostatic effect
