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Hoobkas nqi qis Supply High Quality Food Grade CAS 9001-75-6 Powder Enzyme Pepsin Powder


  • CAS Nr.:9001-75-6
  • HS CODE:3507.9090.90 Nws
  • Kev Pabcuam Cov Ntaub Ntawv:Suav-GMP, EU-GMP, DMF, EU-DMF
  • Pharmacopoeia standard:EP/USP/CP
  • Product Detail

    Khoom cim npe

    Peb lub tuam txhab txij li thaum pib, tsis tu ncua hais txog kev daws teeb meem zoo tshaj plaws raws li lub koom haum lub neej, tsis tu ncua kev tsim technology, nce cov khoom lag luam zoo thiab txuas ntxiv txhim kho kev lag luam tag nrho cov kev tswj hwm zoo, nruj raws li kev siv lub teb chaws tus txheej txheem ISO 9001: 2000 rau lub Hoobkas uas tsis muaj nqi Supply High Quality. Khoom noj khoom haus qib CAS 9001-75-6 Powder Enzyme Pepsin Powder, Siv lub hom phiaj mus ib txhis ntawm "kev txhim kho kom zoo, kev txaus siab rau cov neeg siv khoom", peb paub tseeb tias peb cov khoom zoo heev muaj kev ruaj ntseg thiab lub luag haujlwm thiab peb cov khoom thiab cov kev daws teeb meem yog qhov muag zoo tshaj plaws ntawm koj lub tsev. thiab txawv teb chaws.
    Peb lub tuam txhab txij li thaum pib, tsis tu ncua hais txog kev daws teeb meem zoo tshaj plaws raws li lub koom haum lub neej, tsis tu ncua kev tsim thev naus laus zis, nce cov khoom lag luam zoo thiab txuas ntxiv txhim kho kev lag luam tag nrho cov kev tswj hwm zoo, nruj raws li kev siv lub teb chaws tus qauv ISO 9001: 2000 rauTuam Tshoj Dawb Hmoov Pepsin thiab Zoo Pepsin, peb vam thiab cia siab tias yuav tsim kom muaj kev sib raug zoo ntawm kev lag luam mus sij hawm ntev nrog koj lub tuam txhab muaj txiaj ntsig los ntawm lub sijhawm no, raws li kev sib luag, kev sib raug zoo thiab kev lag luam yeej-yeej los ntawm tam sim no mus rau yav tom ntej."Koj qhov kev txaus siab yog peb txoj kev zoo siab".

    Paub meej

    1. Cov Cim: Dawb los yog daj me ntsis, crystalline los yog amorphous hmoov.

    2. Extraction Source: Porcine gastric mucosa.

    3. Cov txheej txheem: Pepsin cais tawm ntawm npua lub plab mucosa siv cov txheej txheem rho tawm tshwj xeeb.

    4. Cov lus qhia thiab kev siv: Nws yog dav siv rau cov dyspepsia tshwm sim los ntawm kev noj cov zaub mov muaj protein ntau, digestive hypofunction nyob rau hauv lub sij hawm rov zoo thiab tsis muaj plab proteinase tshwm sim los ntawm mob atrophic gastritis, gastric cancer thiab malignant anemia.Pepsin yog ib qho enzyme uas secreted. nyob rau hauv lub digestive kab ntawm cov tsiaj.Nws ua haujlwm los rhuav tshem cov proteins rau hauv cov peptides me uas tuaj yeem nkag tau los ntawm txoj hnyuv me.

    5. Biochem/physiol Actions: Tsis zoo li ntau lwm yam peptidases, pepsin hydrolyzes tsuas yog peptide bonds, tsis yog amide lossis ester linkages.Qhov tshwj xeeb cleavage muaj xws li peptides nrog ib qho aromatic acid ntawm ob sab ntawm peptide daim ntawv cog lus, tshwj xeeb tshaj yog yog tias lwm yam residue kuj yog ib qho aromatic los yog dicarboxylic amino acid.Ua kom muaj kev cuam tshuam rau hydrolysis tshwm sim yog tias muaj sulfur-muaj amino acid ze rau peptide daim ntawv cog lus, uas muaj cov amino acid uas muaj ntxhiab.Pepsin tseem yuav nyiam cleave ntawm carboxyl sab ntawm phenylalanine thiab leucine, thiab tsawg dua ntawm carboxyl sab ntawm glutamic acid residues.Nws tsis tawg ntawm valine, alanine, lossis glycine txuas.ZL-tyrosyl-L-phenylalanine, ZL-glutamyl-L-tyrosine, los yog ZL-methionyl-L-tyrosine tej zaum yuav siv los ua substrates rau pepsin digestion.Pepsin yog inhibited los ntawm ntau yam phenylalanine-muaj peptides.

    Vim li cas peb?

    · Dhau Suav GMP thiab EU GMP

    · 27 xyoo ntawm biological enzyme R & D keeb kwm

    · Cov ntaub ntawv nyoos yog traceable

    · Ua raws li CP, EP, USP thiab cov neeg siv khoom tus qauv

    · Kev ua haujlwm siab, siab purity, siab stability

    · Export rau ntau tshaj 30 lub teb chaws thiab cheeb tsam

    · Muaj peev xwm ntawm kev tswj xyuas zoo xws li US FDA, Nyiv PMDA, Kaus Lim Qab Teb MFDS, thiab lwm yam.

    Specification

    Cov khoom kuaj

    Tuam txhab Specification

    CP

    EP

    USP

    Cov cim

    Dawb mus rau lub teeb daj hmoov;

    Dawb los yog daj me ntsis,

    Dawb los yog daj me ntsis,

    tsis muaj mildew thiab deodorant;hygroscopic,

    crystalline los yog amorphous hmoov

    crystalline los yog amorphous hmoov

    cov tshuaj aqueous qhia cov tshuaj tiv thaiv acidic

    Kev txheeb xyuas

    Ua raws

    Ua raws

    Ua raws

    Kev sim

    Poob rau ziab

    ≤ 5.0% (Zoo ib puag ncig 100 ℃, 4h)

    ≤ 5.0% (670Pa 60 ℃, 4h)

    ≤ 5.0% (Nqus decompression 60 ℃, 4h)

    Residual kuab tshuaj

    ——————

    ≤ 5.0% Raws li EP(5.4)

    ≤ 5.0% Raws li USP(467)

    Assay

    3800-12000 U / g

    0.5 ~ 4.5 Ph.Eur.U./mg

    3000 ~ 20000 NF.U/mg

    Microbial

    TAMC

    ≤ 5X103cfu/g

    ≤ 10000cfu / g

    ≤ 10000cfu / g

    Cov impurities

    TYMC

    ≤ 100cfu / g

    ≤ 100cfu / g

    ≤ 100cfu / g

    E.coli

    Ua raws

    Ua raws

    Ua raws

    Salmonella

    Ua raws

    Ua raws

    Ua raws

    Peb lub tuam txhab txij li thaum pib, tsis tu ncua hais txog kev daws teeb meem zoo tshaj plaws raws li lub koom haum lub neej, tsis tu ncua kev tsim technology, nce cov khoom lag luam zoo thiab txuas ntxiv txhim kho kev lag luam tag nrho cov kev tswj hwm zoo, nruj raws li kev siv lub teb chaws tus txheej txheem ISO 9001: 2000 rau lub Hoobkas uas tsis muaj nqi Supply High Quality. Khoom noj khoom haus qib CAS 9001-75-6 Powder Enzyme Pepsin Powder, Siv lub hom phiaj mus ib txhis ntawm "kev txhim kho kom zoo, kev txaus siab rau cov neeg siv khoom", peb paub tseeb tias peb cov khoom zoo heev muaj kev ruaj ntseg thiab lub luag haujlwm thiab peb cov khoom thiab cov kev daws teeb meem yog qhov muag zoo tshaj plaws ntawm koj lub tsev. thiab txawv teb chaws.
    Hoobkas nqi qisTuam Tshoj Dawb Hmoov Pepsin thiab Zoo Pepsin, peb vam thiab cia siab tias yuav tsim kom muaj kev sib raug zoo ntawm kev lag luam mus sij hawm ntev nrog koj lub tuam txhab muaj txiaj ntsig los ntawm lub sijhawm no, raws li kev sib luag, kev sib raug zoo thiab kev lag luam yeej-yeej los ntawm tam sim no mus rau yav tom ntej."Koj qhov kev txaus siab yog peb txoj kev zoo siab".


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