1.Makhalidwe: Yellow-brown mpaka kufodya ufa wamitundu, owawa mu kukoma, hygroscopic.
2.Kuthyola Gwero: Kutulutsa ng'ombe
3. Njira: ufa wa ng'ombe wa ng'ombe umachokera ku ndulu yathanzi ya ng'ombe.
4. Zizindikiro ndi ntchito: Ox Bile imagwiritsidwa ntchito ngati chophatikizira muzamankhwala, chakudya chaumoyo komanso kukonzekera kwachimbudzi.Imalimbikitsa kupanga bile m'chiwindi komanso imakhala ndi bacteriostatic zochita pamitundu ina ya tizilombo.
· Zapangidwa mu msonkhano wa GMP
· Zaka 27 za mbiri ya biological enzyme R&D
·Zida zopangira ndi zopezeka
mveranindikasitomala ndi bizinesi muyezo
· Tumizani kumayiko ndi zigawo zopitilira 30
·Ali ndi luso loyang'anira machitidwe abwino monga US FDA, Japan PMDA, South Korea MFDS, etc.
Zinthu Zoyesa | MakampaniSwamba | |
Makhalidwe | Chikasu-bulauni mpaka kufukiza ufa wamitundu yosiyanasiyana, wowawa mu kukoma, hygroscopic | |
Chizindikiritso | Thin-wosanjikiza chromatography: mogwirizana | |
Porcine bile ufa | Kuyerekeza kwa Chromatographic pakati pa mayeso ndi kuwongolera: kumagwirizana | |
Madzi | ≤ 5.0% | |
Zamkatimu | Cholic acid (C24H40O5) ≥ 42.0% (chinthu chowuma) | |
Zowonongeka za Microbial | Mtengo wa TAMC | ≤103cfu/g |
Mtengo wa TYMC | ≤102cfu/g | |
E.coli | Kupanda /g | |
Salmonella | Kupanda / 10g |