Sunan samfur	Cherry Flavor
Amfani	Alawa, Kek, Abin sha, ruwan inabi, Tuntuɓar Baki, Yin burodi, Abincin ciye-ciye
Turare	Cherry
Nau'in:	Dandan ruwa
OEM/ODM	Barka da zuwa
Girman shiryarwa:	20kg;25kg
MOQ:	20kg

Sunan samfur	Dandan Ginger
Amfani	Alawa, Kek, Abin sha, ruwan inabi, Tuntuɓar Baki, Yin burodi, Abincin ciye-ciye
Turare	Ginger
Nau'in:	Dandan ruwa
OEM/ODM	Barka da zuwa
Girman shiryarwa:	20kg;25kg
MOQ:	20kg

Sunan samfur	Cinnamon Flavor
Amfani	Alawa, Kek, Abin sha, ruwan inabi, Tuntuɓar Baki, Yin burodi, Abincin ciye-ciye
Turare	Cinnamon
Nau'in:	Dandan ruwa
OEM/ODM	Barka da zuwa
Girman shiryarwa:	20kg;25kg
MOQ:	20kg

ITEM	BAYANI		SAKAMAKON JARRABAWA	HANYA
JINI & KEMIKAL
Ganewa	Yayi daidai da Matsayin Magana		Ya bi	HPTLC \|\|USP <203>
Bayyanar	Fada Mai Kyau Mai Rawaya-Orange		Ya bi	Organoleptic
Wari & Dandanna	Halaye		Ya bi	Organoleptic
Girman Barbashi	NLT 98% ta hanyar raga 80		Ya bi	USP <786>
Jimlar Curcuminoids	NLT (%)	95	95.16	HPLC
Curcumin	Rahoton Kawai		53.08	HPLC
Demethoxy Curcumin	Rahoton Kawai		19.33	HPLC
Bisdemethoxy Curcumin	Rahoton Kawai		22.75	HPLC
Asara akan bushewa	NMT (%)	2	0.65	USP <731>
Ash	NMT (%)	1	0.57	USP <561>
Yawan yawa	Tsakanin (g/100ml)	5-45	33	USP <616>Hanyar I
Yawan Taɓa	Tsakanin (g/100ml)	45-65	57	USP <616>Hanyar I
CUTARWA
Jimlar Karfe Masu nauyi	NMT (ppm)	10	<10.00	USP <231>
Jagora (Pb)	NMT (ppm)	0.2	0.15	AA \|\|USP <730>
Arsenic (AS)	NMT (ppm)	0.5	0.02	AA \|\|USP <730>
Cadmium (Cd)	NMT (ppm)	0.1	Ba a Gano ba	AA \|\|USP <730>
Mercury (Hg)	NMT (ppm)	0.1	Ba a Gano ba	AA \|\|USP <730>
MICROBIOLOGICAL
Jimlar Ƙididdigar Faranti	NMT (cfu/g)	1,000	An bi	USP <2021>
Yisti & Mold	NMT (cfu/g)	100	An bi	USP <2021>
E. Coli.	NMT (cfu/10g)	Babu	An bi	USP <2022>
Salmonella	NMT (cfu/10g)	Babu	An bi	USP <2022>
Staphylococcus aureus	NMT (cfu/10g)	Babu	An bi	USP <2022>
Ragowar Magani	Ya Hadu da Bukatun USP		An bi	GC \|\|USP <467>
Ragowar maganin kashe qwari	Ya Hadu da Bukatun USP		An bi	Kashi Na Uku \|\|USP <561>

ABUBUWA ANALYSIS	MISALI NA KYAU	SAKAMAKO
Free acetic acid%	39.0-41.0	40.7
Sodium acetate (ChCOONa) %	58.0-60.0	59.1
Danshi ≤ %	2	0.7
Karfe masu nauyi (kamar Pb), ≤ %	0.002	0.002
Formic acid da Abubuwan Sauƙi don Oxidize ≤%	0.2	0.1

SUNAN INDEX	GWAJI BAS	SAKAMAKON gwaji
Bayani	fari, mara wari, granular, hygroscopic foda
Ganewa	Shiga gwajin don acetate da sodium
Assay (Busasshen abu),%	99.0-101.0	99.3
Alkalinity,%	≤0.2	<0.2
Asarar bushewa (120 ℃),%	≤1.0	0.4
Jagora (Pb), ppm	≤2	<2
Potassium fili	Wuce gwaji	Wuce gwaji
Kammalawa	Dangane da ƙa'idar FCC-V

KYAUTA	Mustard foda
ALBARKATUN KASA	Oriental mustard iri
Chemical & Jiki	PARAMETERS
	Abun ciki (%)	<7.0%	Analyzer mai danshi
	Allyl isothiocyanate abun ciki	> 1.03%	Titration
	Abun Mai	<18.0%	Soxhlet hakar
	Girman	<20% akan 200μm	Seive
MICROBIOLOGICAL	Adadin Faranti (/g.)	1.00E+04	Plate Count Agar
	Escherichia coli (MPN/g.)	3	Hanyar MPN
	Coliform (MPN/g.)	3	Hanyar MPN
	Yisti da Mold (/g.)	≤2.00E+02	Dankali Dextrose Agar +

Abu	Fihirisa
Hankali	Hasken rawaya zuwa fararen barbashi
Lambar raga	25-60 raga, ba kasa da 95%
Malic acid abun ciki, %	90± 2%
Danshi	≤5%
Ragowa akan kunnawa, w/%	≤0.1
Fumaric acid	≤0.5
Maleic acid	≤0.05
Jagora (Pb) , mg/kg	≤2.0
Jimlar Arsenic, mg/kg	≤2.0

Abubuwa	Ƙayyadaddun bayanai	Sakamako
Bayyanar	Mai launin rawaya mara launi zuwa haske	Biyu
wari	Ƙanshin ƙamshi	Biyu
Gwajin %	≥99.5	99.68
Yawan yawa (20C) g/cm3	0.993-0.997	0.995
Wurin tafasa	138.5 ~ 142.5	Biyu
Aldehyde (propionaldehyde)%	≤ 0.05	0.03%
Danshi%	≤0.15	0.13
Ragowar evaporation %	≤ 0.01	0.002
Oxide (formic acid) %	≤ 0.05	<0.05
Karfe mai nauyi (pb) (mg/kg)	≤2.0	<2.0
(As)/(mg/kg)	≤ 3.0	<3.0

Abu	Ƙayyadaddun bayanai	Sakamako	Hanya
Assay	Saponins 90%	90.28%	UV
Bayanan Jiki & Chemical
Bayyanar	Brown Rawaya Fine Foda	Ya dace	Organoleptic
Wari & Dandanna	Halaye	Ya dace	Organoleptic
Ingantattun Nazari
Ganewa		M	TLC
Sieve	NLT 95% Ta hanyar raga 80	Ya dace	Allon raga
Cire Magani	Ethanol & Ruwa	Ya dace
Asara akan bushewa	≤5.0%	3.16%	Saukewa: CP2020
Ash	≤5.0%	3.75%	Saukewa: CP2020
Yawan yawa	0.30 ~ 0.70g/ml	Ya dace	Saukewa: CP2020
Ragowar maganin kashe qwari
BHC	≤0.2pm	Ya dace	GC-MASS
DDT	≤0.2pm	Ya dace	GC-MASS
PCNB	≤0.1pm	Ya dace	GC-MASS
Jimlar Karfe Masu nauyi	≤10ppm	Ya dace	Launi mai launi
Arsenic (AS)	≤2pm	Ya dace	AAS
Jagora (Pb)	≤2pm	Ya dace	AAS
Mercury (Hg)	≤0.1pm	Ya dace	AAS
Cadmium (Cd)	≤1pm	Ya dace	AAS
Gwajin Kwayoyin Halitta
Jimlar Ƙididdigar Faranti	≤1000cfu/g	Ya dace	Saukewa: CP2020
Yisti & Mold	≤100cfu/g	Ya dace	Saukewa: CP2021
E.Coli	Korau	Korau	Saukewa: CP2022
Salmonella	Korau	Korau	Saukewa: CP2023
Staphylococcus	Korau	Korau	Saukewa: CP2024
Kammalawa	Yi daidai da ƙayyadaddun bayanai

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