Customization: | Available |
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Certification: | ISO, FDA, HACCP |
Assay Method: | HPLC, UV |
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Item | CP | USP | EP |
Flavonol Glycosides | ≥24% | 22%~27% | 22%~27% |
Total Terpene Lactones | ≥6% | 5.4%~12% | 5.4%~6.6% |
Bilobalide | / | 2.6%~5.8% | 2.6%~3.2% |
Ginkgolides A+B+C | / | 2.8~6.2% | 2.8%~3.4% |
Quercetin:Kaempferol (Peak area) | 0.8~1.2 | 0.8~1.2 | 0.8~1.2 |
Isorhamnetin: Quercetin (Peak area) | >1.5 | >1.5 | >1.5 |
Ginkgolic Acid | ≤10ppm | ≤5ppm | ≤5ppm |
Free Quercetin | ≤10ppm | ≤5ppm | ≤5ppm |
Free Kaempferol | ≤10ppm | ≤10ppm | ≤10ppm |
Free Isorhamnetin | ≤4ppm | ≤4ppm | ≤4ppm |
Rutin | ≤4% | ≤4% | ≤4% |
Solvent residue | / | USP<561> | EC396/2005 |
Item | Specification |
(Appearance) (Color) (Odor & Taste) |
Fine powder Brown yellow to Brown Bitterness |
(Identification) | Meet the standard |
(Total Flavones Glycoside) (Quercetin Glycoside) (Kaempferol Glycoside) (Isorhamnetin Glycoside) |
22%-27% |
(Total Terpence Lactones) A(Lactones A) B(Lactones B) C(Lactones C) (Bilobalides) |
5.4%-12.0% 2.6%-5.8% |
Quercetin: Kaempferol (peak area) | 0.8~1.2 |
Isorhamnetin:Quercetin (peak area) | >0.15 |
(Ginkgolic Acid) | ≤5.0 PPM |
Free Quercetin | ≤5mg/g |
Free Kaempferol | ≤10mg/g |
Free Isorhamnetin | ≤4mg/g |
(Loss on Drying) | ≤5.0% |
(Residue on Ignition) | ≤0.8% |
(Heavy Metals) (Pb) (As) (Hg) (Cd) |
≤10ppm ≤2.0ppm ≤2.0ppm ≤0.1ppm ≤1.0ppm |
(Microbiological) (Total Plate Count) (Yeast & Mold) (E. Coli) (Salmonella) (Staphylococcus) |
<1000cfu/g Max <100cfu/g Max (Negative) (Negative) (Negative) |