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Place of Origin
HS-CODE
21-
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Detailed Description
Ginkgo Biloba Extract
1 General Description:
Specification Standards :
(1) CP2005
Total Ginkgo flavone glycosides > 24%
Quercatin: kaemperol 0.8--1.5
Total terpene lactones > 6%
Ginkgolic acid < 10ppm
(2) EGB761
Total Ginkgo flavone glycosides > 24%
Quercatin: kaemperol 0.8--1.5
Total terpene lactones > 6%
Ginkgolic acid < 5ppm
(3) Europe Standards (Pure Nature)
Total Ginkgo flavone glycosides 22-27%
Total terpene lactones 5-7%
G.A+G.B+G.C 2.8-3.4%
B.B 2.6-3.2%
Ginkgolic acid <1ppm
The quality specification of ginkgo biloba extract in CP2005:
Preparation: Withdraw under a reflux condenser of ethanol ,adsorb with macroporous resin, spray to dry, comminute.
Character: Yellowish brown to brownish powder, mildly bitter flavour
Test: Moisture<5.0%
Residue on ignition<0.8%
Heavy metal is not more than twenty millionths, namely less than 20ppm
The peak area ratio of flavonoid glycoside, namely Quercatin: kaemperol should be 0.8--1.5
Total ginkgo acid should be not more than ten millionths, namely 10ppm
Assay: High performance liquid chromatography
Total Ginkgo flavone glycosides >24%
The content of total ginkgo flavone glycosides is the sum of the content of quercatin, kaemperol and isorhamnetin (Quercatin: kaemperol 0.8-1.5. If it surpasses 1.5, it should be suspected to add quercatin.)
Total terpene lactones > 6%
The content of total terpene lactones is the sum of the content of bilobalide, ginkgolide A, B and C.
Function:
Promoting blood circulation, removing blood stasis and obstruction in the channels. It is indicated in the prevention and treatment of obstruction of Qi in chest and stroke induced by blood stasis with symptoms including chest pain, palpitations, stiff tongue, dysphasia or aphasia, hemiparalysis, coronary disease, angina pectoris, Cardiac infarction, cerebral coronary thrombembolia,etc.
it is widely used as the additive in health care products, foods, beverages and cosmetics etc.
2.Manufacturing Data:
Botanical Name : Ginkgo biloba L.
Part of plant used : leaves ;
Method of Manufacturing : maceration , reflux ;
Solvent for Extraction : Ethanol / water
Carrier / Excipient : none ;
Ratio of Botanical to Native Extract: 50:1
3.Quality Data :
Description: Yellowish brown to brownish powder;mildly bitter flavour ;
Particle Size : 80 mesh
Loss on Drying: Not more than 5%
Heavy Metals <20ppm
4.Microbiological Inspection :
Total Plate Count <1000cfu/g
Total Mold Count <100cfu/g
E. Coli Negative
Live Mite Negative
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