Cabbage pigment composes with many kinds of anthocyanins, still including anthoxanthin and tannin. Anthocyanins in Violet Cabbage have many physiological functions such as, antioxidation, anti-mutation, prevent cardiovascular and cerebrovascular diseases, protect the liver, inhibit tumor cells,etc.Cyanidin-3-glucoside thereinto is an important biological activity substance. It is easily dissolved in water and alcohol water solutions. Its color hue will be affected by PH value. It becomes red or purple in acid, blue-purple in neutrality, unstable green in alkaline.Specification(%)
Result(%)
Description
Finepowder
Conforms
Color
purpleblackpowder
Conforms
Assay
NLT25%
25.2%(UV)
Lostondrying%
NMT5%
2.3%
Meshsize
100%pass80mesh
Conforms
TotalHeavymetal
≤10.00mg/Kg
Conforms
Pb
≤3.00mg/Kg
Conforms
As
≤1.00mg/Kg
Conforms
Hg
≤1.00mg/Kg
Conforms
Cd
≤1.00mg/Kg
Conforms
AshContent%
≤5.00%
2.51%
TotalBacteria
≤1000cfu/g
Conforms
YeastMold
≤100cfu/g
Conforms
Salmonella
Negative
Negative
E.Coli
Negative
Negative
Solventresidences
≤0.005%
Conforms
Persticide
residences
BHC
≤0.10mg/Kg
Conforms
DDT
≤0.10mg/Kg
Conforms
PCNB
≤0.10mg/Kg
Conforms
Aldrin
≤0.02mg/Kg
Conforms
Identification
HPLC/UV-VIS/GC
Conclusion
Conforms
remark
Storage:Incool&dryplace,keepawayfromstronglightandheat.
Shelflife:Twoyearswhenproperlystored.Thehealthbenefitsofcabbageincludeanti-radiation,anti-inflammation,reducetheriskof
developingcoloncancer,andtreatmentofconstipation,stomachulcers,headache,excessweight,skindisorders,eczema,jaundice,scurvy,rheumatism,arthritis,gout,eyedisorders,heartdisease,ageing,andAlzheimer’sdisease.-
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