TAYIN MASANA'ANTAR 100% CIREWAR GARANTI NA HALITTA 10% 22%
Kadarar Jiki
Cirewar halitta 4:1 10:1 10% 22% Foda mai cirewar iri na Guarana foda ne mai launin ruwan kasa-rawaya
| Sunan Samfuri | Cirewar iri na Guarana |
| Nau'i | Cirewar Shuke-shuke |
| Bincike | HPLC |
| Ajiya | a ajiye a wuri mai sanyi da bushewa, a rufe sosai, nesa da danshi ko hasken rana kai tsaye. |
Aikace-aikace
Foda na cire iri na Guarana wani nau'in kari ne na kiwon lafiya.
Babban Aiki:
Fahimta: Foda ta nuna sakamako mai kyau cikin sauri dangane da tasirin da ke tattare da fahimta. Yawan sinadarin caffeine yana inganta hankali da kuma rage gajiya. Masu goyon bayan cirewar iri na guarana suna da ra'ayin cewa ana fitar da maganin kafeyin a hankali, don haka yana samar da tasirin motsa jiki na tsawon lokaci.
narkewar abinci: Ana amfani da garin Guarana wajen magance matsalolin narkewar abinci, musamman ma rashin daidaituwar hanji. Tannin da ke cikin wannan ruwan yana taimakawa wajen narkewar abinci yadda ya kamata da kuma magance gudawa. Duk da haka, kada a yi amfani da garin Guarana akai-akai don rage matsalolin narkewar abinci, domin yana iya zama ruwan dare a nan gaba.
Rage Nauyi: Cirewar Guarana Foda yana rage sha'awar abinci da sha'awar abinci, yayin da yake ƙarfafa tsarin metabolism na jiki. Saboda haka, yana taimakawa wajen ƙona kitse da lipids da aka tara, a matsayin tushen kuzari ga ƙwayoyin jiki da kyallen jiki.
Maganin Ciwo: A al'adance, ana amfani da ruwan 'ya'yan guarana a matsayin maganin ciwon kai na migraine, rheumatism da kuma ciwon mara.
| TAKARDAR SHAIDAR BINCIKE | |||
| Sunan Samfuri | Cirewar Guarana | Tushen Tsirrai | Paullinia cupana kunth |
| Lambar Rukuni | RW-GE20210110 | Adadin Rukunin | 1000 kgs |
| Ranar ƙera | Janairu 10, 2021 | Ranar Dubawa | Janairu 18, 2021 |
| Maganin da aka yi amfani da su | Ruwa da Ethanol | Sashen da aka Yi Amfani da shi: | Iri |
| KAYAYYAKI | BAYANI | HANYAR | SAKAMAKON GWAJI |
| Bayanan Jiki da Sinadarai |
| ||
| Launi | Brownish | Maganin Organoleptic | Wanda ya cancanta |
| Ƙamshi | Halaye | Maganin Organoleptic | Wanda ya cancanta |
| Bayyanar | Foda Mai Kyau | Maganin Organoleptic | Wanda ya cancanta |
| Ingancin Nazari | |||
| Ganowa | Yana kama daRSsamfurin | HPTLC | Iri ɗaya |
| Caffeine | ≥6.0% | HPLC | 6.15% |
| Narkewa | Yana narkewa kaɗan a cikin ruwa | Digiri na 7 a fannin lissafi | Wanda ya cancanta |
| Binciken Sikeli | Ramin 100% zuwa 80% | USP36<786> | Wanda ya cancanta |
| Asara idan aka busar | ≤5% | Digiri na 7 a fannin lissafi | 4.70% |
| Ph(25℃) | 4.5±0.5 | Digiri na 7 a fannin lissafi | 4.70% |
| Jimlar Toka | NMT 5% | Digiri na 7 a fannin lissafi | 0.74% |
| Sauran sinadarai | NMT 0.5% | Digiri na 7 a fannin lissafi | Wanda ya cancanta |
| Ragowar magungunan kashe kwari | Cika Bukatun USP | Digiri na 7 a fannin lissafi | Wanda ya cancanta |
| Karfe Masu Nauyi | |||
| Jimlar Karfe Mai Nauyi | ≤10.0ppm | Eur.Ph.7.0 <2.2.58> ICP-MS | Wanda ya cancanta |
| Gubar (Pb) | ≤3.0ppm | ICP-MS | Mara kyau |
| Arsenic (As) | ≤3.0 ppm | ICP-MS | Mara kyau |
| Cadmium (Cd) | ≤1.0 ppm | ICP-MS | Mara kyau |
| Mercury (Hg) | ≤0.1 ppm | ICP-MS | Mara kyau |
| Ilimin halittu masu rai (microbiological) | |||
| Jimlar Adadin Faranti | ≤5,00 cfu/g | AOAC | Wanda ya cancanta |
| Yis & Mould | ≤100 cfu/g | AOAC | Wanda ya cancanta |
| E.Coli. | Mara kyau | AOAC | Mara kyau |
| Salmonella | Mara kyau | AOAC | Mara kyau |
| Matsayi na Gabaɗaya | |||
| Rashin iska; Ba GMO ba; Babu Jiyya na ETO; Babu Excipient | |||
| Shiryawa & Ajiya | An saka a cikin ganga-ganguna na takarda da jakunkunan filastik guda biyu a ciki. | ||
| NW: 25kgs | |||
| A adana a cikin akwati mai rufewa sosai, nesa da danshi, haske, da iskar oxygen. | |||
| Tsawon lokacin shiryayye | Watanni 36 a ƙarƙashin yanayin da ke sama da kuma a cikin marufin asali. | ||
| Mai sharhi: Dang Wang Wanda aka duba: Lei Li Wanda aka amince da shi: Yang Zhang | |||
| Ƙara: Daki 703, Ginin Ketai, Lamba 808, Titin Cuihua ta Kudu, Birnin Xi'an, Lardin Shaanxi, Sin | |||
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