Ojiji ụlọ ọrụ mmepụta ihe dị elu nke Nonivamide ntụ ntụ
Ntụ ntụ Nonivamide dị elu nke eji eme ihe n'ụlọ ọrụ mmepụta ihe,
Ntụ ntụ Nonivamide na Nonivamide,
Nonivamide, nke a makwaara dị ka capsaicin, bụ ihe na-arụ ọrụ na capsicum. Ọ na-akpasu anụmanụ ara, gụnyere ụmụ mmadụ, ọ nwekwara ike ịkpata mmetụta ọkụ n'akpụkpọ ahụ. A na-akpọ capsaicin na ihe ndị metụtara ya ihe capsaicin.
| ihe | Ọkọlọtọ |
| Ọdịdị | Ntụ ntụ ọcha ma ọ bụ odo odo na-acha ọcha |
| Ebe agbaze | 56-61℃ |
| Mfu mgbe a kpọrọ nkụ | ≤0.5% |
| Ịdị ọcha (HPLC) | ≥99% |
| ihe | Ọkọlọtọ |
| Ọdịdị | Granule ọcha ma ọ bụ odo odo |
| Ebe agbaze | 47-56℃ |
| Mfu mgbe a kpọrọ nkụ | ≤1.0% |
| Ịdị ọcha (HPLC) | ≥98% |
1. Nnyocha biochemical
2. Enwere ike iji ihe na-egbochi oke, nke na-eguzogide oke, dịka ihe mgbakwunye na-eguzogide oke maka mkpuchi plastik nke eriri, iji gbochie anụmanụ ịta na ịcha, enwere ike iji ya na ụlọ ọrụ eriri na eriri anya.
3. Ejirila ihe na-egbochi nje bacteria mee ihe n'ime mkpuchi mgbochi nje maka ụgbọ mmiri. A na-etinye ya n'akụkụ ụgbọ mmiri na ụlọ ndị dị n'ụsọ oké osimiri nke na-emetụ mmiri oké osimiri aka iji gbochie njikọ nke algae, shellfish, molluscs na ihe ndị ọzọ dị ndụ n'ime mmiri. Ọ nwere ike imezu ebumnuche nke igbochi nchịkọta nke ihe ndị dị ndụ n'ime mmiri n'ime ahụ ma dochie mkpuchi mgbochi nje organotin.
4. N'ọgwụ, enwere ike iji ya maka ọgwụ mgbu na-anaghị eri ahụ, na-egbochi nje bacteria na ero, na-akwalite mgbasa ọbara, a pụkwara iji ya mee ihe dị ka liniments, tinctures, ude, patches, wdg.
5. A na-eji ihe na-achụpụ mmadụ, nke na-eji mmetụta siri ike nke capsaicin sịntetik, emepụta gas anya mmiri na ngwaọrụ ndị ọzọ na-achụpụ mmadụ na ihe nchekwa onwe onye.
6. Enwere ike iji Capsaicin mepụta ihe ndị yiri ya na capsaicin analogues.
Akpa 1kg ma ọ bụ drum 10kg ma ọ bụ drum 25kg ma ọ bụ ihe ndị ahịa chọrọ. Debe ya ebe dị anya na ìhè na okpomọkụ dị n'okpuru 25℃. Ojiji ụlọ ọrụ mmepụta ihe Nonivamide dị elu,
Ntụ ntụ Nonivamide na Nonivamide,
