Budada Vanillin ee dabiiciga ah
Budada vanillin ee dabiiciga ah waa iskudhis dhadhamin dabiici ah oo leh dhadhan vanilj macaan oo qani ah. Waxaa caadi ahaan loo isticmaalaa beddelka laga soosaaray vanilj saafi ah ee cuntada iyo alaabta cabitaanka. Waxaa jira ilo kala duwan oo laga helo vanillin dabiiciga ah, iyo laba nooc oo caan ah waa vanillin ex ferulic acid dabiiciga ah iyo vanillin dabiiciga ah ex eugenol dabiiciga ah, taas oo ka dhigaysa mid aad ugu tartanta suuqa adduunka. Midda hore waxaa laga soo qaatay ferulic acid, halka kan dambe uu ka yimid eugenol. Ilahan dabiiciga ah waxay bixiyaan sifooyin gaar ah budada vanillin, iyaga oo ka dhigaya kuwo ku habboon codsiyada kala duwan iyo qaababka dhadhanka.Nala soo xidhiidh wixii macluumaad dheeraad ah:grace@biowaycn.com.
1. Vanillin dabiiciga ah (Ex clove)
| Tayada falanqaynta | ||
| Muuqashada | Budada crystalline jaalaha cad ilaa cirro | |
| ur | U eg digirta vaniljka | |
| Qiimayn | ≥ | 99.0% |
| Meesha dhalaalaysa | 81.0 ~ 83.0 ℃ | |
| Solubility ee ethanol (25 ℃) | 1g oo si buuxda ugu milmay 2ml 90% ethanol wuxuu sameeyaa xal hufan | |
| Khasaare xagga qallajinta | ≤ | 0.5% |
| wasakhaysan | ||
| Biraha culus (sida Pb) | ≤ | 10ppm |
| Arsenic (As) | ≤ | 3pp |
2. Vanillin ex Ferulic Acid Dabiici ah
| Xogta Jirka & Kiimikada | |||
| Midabka | Cadaan ama wax yar oo huruud ah | ||
| Muuqashada | budada crystalline ama cirbadaha | ||
| ur | Urta iyo dhadhanka vaniljka | ||
| Tayada falanqaynta | |||
| Qiimayn | ≥ | 99.0% | |
| Hadhaaga dabka | ≤ | 0.05% | |
| Meesha dhalaalaysa | 81.0℃- 83.0℃ | ||
| Khasaare xagga qallajinta | ≤ | 0.5% | |
| Solubility(25℃) | 1 g oo ku milmay 100 ml oo biyo ah, ku milmay khamriga | ||
| wasakhaysan | |||
| Hogaamin | ≤ | 3.0pm | |
| Arsenic | ≤ | 3.0pm | |
| Microbiological | |||
| Wadarta tirada Microbial Aerobic | ≤ | 1000cfu/g | |
| Wadarta khamiirka iyo caaryada | ≤ | 100cfu/g | |
| E. koli | Wax xun/10g | ||
1. Isha Joogta ah:Laga sameeyay kheyraadka dib loo cusboonaysiin karo, soosaarka budada vanillin ee dabiiciga ah waxay la jaan qaadaysaa dhaqamada deegaanka u wanaagsan.
2. dhadhan dhab ah:Iyada oo la soo saarayo dabiiciga ah, budada vanillinku waxay ilaalisaa astaanta dhadhanka dhabta ah ee vaniljka, iyada oo siinaya dhadhan qani ah oo udgoon cuntada iyo cabitaannada.
3. Codsiga la taaban karo:Budada waxa loo isticmaali karaa dhadhan ahaan noocyo kala duwan oo badeecooyin ah, oo ay ku jiraan alaabta la dubay, macmacaanka, cabitaanada, iyo suxuunta macaan.
4. Summada NadiifiWalxaha dabiiciga ah ahaan, budada vanillin waxay taageertaa hindisayaasha summada nadiifka ah, rafcaan u leh macaamiisha raadinaya liisaska walxaha fudud oo hufan.
1. Wakiilka dhadhanka:Budada vanillin ee dabiiciga ah waxay u shaqeysaa sidii walax dhadhan, taasoo siisa dhadhanka vaniljka sifada iyo udgoonka cuntada iyo cabitaanka.
2. Kordhinta udgoonka:Waxay wanaajisaa astaanta dareenka cuntada iyo cabbitaannada iyadoo la siinayo caraf udgoon vanilj oo dabiici ah.
3. Astaamaha Antioxidant:Vanillin ayaa la sheegay inay soo bandhigto sifooyinka antioxidant, taas oo laga yaabo inay gacan ka geysato faa'iidooyinka caafimaad ee suurtagalka ah marka la isticmaalo.
4. Kobcinta Walxaha:Waxay xoojisaa dhadhanka iyo rafcaanka guud ee alaabta, taasoo ka dhigaysa shay caan ah oo ku jira codsiyada kala duwan ee cuntada iyo cabitaanka.
5. Isha Joogta ah:Isticmaalka kheyraadka dib loo cusboonaysiin karo ee wax-soo-saarka waxay hoosta ka xariiqaysaa sii jiritaankeeda iyo sifooyinkeeda deegaanka u wanaagsan.
1. Cuntada iyo Cabbitaannada:Budada vanillin ee dabiiciga ah ayaa si weyn loogu isticmaalaa warshadaha cuntada iyo cabitaanka sida wakiilka dhadhanka.
2. Daawooyinka:Waxa laga yaabaa in loo isticmaalo warshadaha dawooyinka si loo siiyo dhadhanka sharoobada daawada, kaniiniyada la calalin karo, iyo qaababka kale ee qiyaasta afka.
3. Waxyaabaha la isku qurxiyo iyo Daryeelka Shakhsi ahaaneed:Budada Vanillin waxaa loo isticmaali karaa samaynta cadarka, shumacyada udgoon, saabuun, kareemyo, iyo alaabada kale ee daryeelka shakhsi ahaaneed si loogu daro caraf udgoon vanilj.
4. Aromatherapy:Udgoonkeeda dabiiciga ah ayaa ka dhigaya mid ku habboon alaabada udugga sida saliidaha lagama maarmaanka ah, dareerayaasha, iyo alaabada udgoon.
5. Tubaakada:Budada Vanillin waxa loo isticmaali karaa warshadaha tubaakada si loogu dhadhamiyo iyo caraf udgoonka alaabta tubaakada.
Habka wax soo saarka ee budada vanillin ee dabiiciga ah iyadoo la adeegsanayo kheyraadka dib loo cusboonaysiin karo sida eugenol iyo ferulic acid caadi ahaan waxay ku lug leedahay tillaabooyinka soo socda:
Soo saarista Eugenol iyo Ferulic Acid:
Eugenol waxaa caadi ahaan laga soo saaraa saliidda geedka, halka ferulic acid inta badan laga soo saaro bariiska bariiska ama ilaha kale ee dhirta.
Eugenol iyo ferulic acid labadaba waxaa lagu go'doomin karaa farsamooyin ay ka mid yihiin nadiifinta uumiga ama soo saarista dareeraha.
U beddelka Eugenol ee Vanillin:
Eugenol waxaa loo isticmaali karaa sida walxaha bilawga ah ee isku dhafka vanillin. Mid ka mid ah habka caadiga ah ayaa ku lug leh oksaydhka eugenol si uu u soo saaro vanillin iyadoo la adeegsanayo hababka deegaanka u wanaagsan.
Falanqaynta Vanillin ee Ferulic Acid:
Ferulic acid waxaa sidoo kale loo isticmaali karaa horudhac u ah soo saarista vanillin. Hababka kala duwan sida kiimikooyinka ama hababka bioconversion ayaa la isticmaali karaa si loogu beddelo ferulic acid vanillin.
Sifaynta iyo Go'doominta:
Vanillin-ka la farsameeyey ayaa markaa la nadiifiyaa oo laga go'doomiyaa isku darka falcelinta ama soosaarida iyadoo la adeegsanayo farsamooyinka sida crystallization, sifaynta, ama chromatography si loo helo budada vanillin-ka saafiga ah oo sarreeya.
Qalajinta iyo Baakaynta:
Vanillin-ka la sifeeyey waa la qalajiyey si looga saaro qoyaanka haraaga ah ka dibna lagu baakadeeyey qaabka la doonayo, sida budada ama dareeraha, si loo qaybiyo loona isticmaalo warshado kala duwan.
Waxaa muhiim ah in la ogaado in socodka habka wax-soo-saarka gaarka ah uu kala duwanaan karo iyadoo ku xiran soo saaraha iyo habka la doortay ee isku-dhafka. Intaa waxaa dheer, dhaqamada waara iyo deegaanka-saaxiibtinimada leh waa in la tixgeliyo inta lagu guda jiro habka wax soo saarka oo dhan si loo hubiyo mas'uuliyadda deegaanka ee alaabta kama dambaysta ah.
Baakadaha
* Waqtiga gaarsiinta: Qiyaastii 3-5 maalmood oo shaqo kadib lacag bixintaada.
* Xidhmada: Ku jira durbaannada fiber-ka oo ay ku jiraan laba bac oo balaastig ah.
* Miisaanka saafiga ah: 25kgs/ durbaan, Miisaanka Guud: 28kgs/Drum
* Cabbirka durbaanka & mugga: ID42cm × H52cm, 0.08 m³/ durbaan
* Kaydinta: Waxaa lagu kaydiyaa meel qalalan oo qabow, ka fogow iftiinka xooggan iyo kulaylka.
* Nolosha shelf: Laba sano marka si habboon loo kaydiyo.
Raridda
* DHL Express, FEDEX, iyo EMS ee tiro ka yar 50KG, oo inta badan loo yaqaan adeegga DDU.
* Maraakiibta badda ee tiro ka badan 500 kg; iyo dhoofinta hawada 50 kg ee kor ku xusan.
* Alaabooyinka qiimaha sare leh, fadlan dooro rarida hawada iyo muujinta DHL ee badbaadada.
* Fadlan xaqiiji haddii aad ogolaan karto marka alaabtu gaadho kastamkaaga ka hor intaadan dalban. Iibsadayaasha ka yimid Mexico, Turkey, Italy, Romania, Russia, iyo meelaha kale ee fogfog.
Express
Ka yar 100kg, 3-5 maalmood
Adeegga albaab ilaa albaab si fudud alaabta looga soo qaadan karo
By Badda
In ka badan 300kg, Qiyaastii 30 maalmood
Dekadda ilaa iyo dakadda waxa loo baahan yahay dilaaliinta nadiifinta xirfada leh
By Hawada
100kg-1000kg, 5-7 maalmood
Gegida dayuuradaha ilaa madaarka dallaalka nadiifinta xirfadlayaasha ah ayaa loo baahan yahay
Budada vanillin ee dabiiciga ahwaxaa shahaado siisay shahaadooyin ISO, HALAL, iyo KOSHER.
Vanillin-ka dabiiciga ah waxaa laga soo qaatay ilo dabiici ah sida digirta vaniljka, halka vanillin synthetic lagu abuuray isku-dhafka kiimikada. vanillin-ka dabiiciga ah ayaa inta badan lagu door bidaa dhadhanka dhadhanka saxda ah waxaana caadi ahaan loo isticmaalaa alaabooyinka iyo dhadhanka cuntada qaaliga ah. Dhanka kale, vanillin synthetic waa mid aad u kharash badan oo leh dhadhan xoog badan, oo aad u daran. Intaa waxaa dheer, vanillin-ka dabiiciga ah ayaa loo arkaa inuu yahay ikhtiyaar waara, maadaama laga soo qaatay kheyraad dib loo cusboonaysiin karo, halka vanillin-ka synthetic lagu soo saaro habab kiimikaad. Si kastaba ha noqotee, labadaba vanillin dabiiciga ah iyo kuwa synthetic labadaba ayaa si weyn loogu isticmaalaa warshadaha cuntada si ay u siiyaan dhadhan vanilj u eg alaabooyin kala duwan.
Vanillin dhab ahaantii waa molecule siiya vaniljkeeda urta iyo dhadhankeeda kala duwan. Vanillin waa mid ka mid ah 200-250 kiimikooyin kale oo ku jira vaniljka laga soo saaro geedka. Budada Vanilla waxaa laga sameeyaa digirta vaniljka oo la qalajiyey, taas oo keentay badeecad aan ku jirin kaliya vanillin (qaybta aasaasiga ah ee dhadhanka vaniljka) laakiin sidoo kale noocyo kale oo dhadhan dabiici ah oo laga helo digirta vaniljka. Tani waxay siinaysaa dhadhan vanilj oo aad u adag oo dhab ah.
Dhanka kale, budada vanillin waxay caadi ahaan ka kooban tahay vanillin synthetic ama si macmal ah loo soo saaray, taas oo ah isku dhafka dhadhanka ugu weyn ee laga helo digirta vaniljka. Halka budada vanillin laga yaabo inay bixiso dhadhan vanilj oo xoog leh, waxaa laga yaabaa inay weydo kakanaanta iyo dhadhanka dhadhanka laga helo budada vaniljiga dabiiciga ah.
Marka la soo koobo, farqiga ugu weyni wuxuu ku jiraa isha qaybta dhadhanka aasaasiga ah - budada vaniljku waxay ka timaaddaa digirta vaniljka dabiiciga ah, halka budada vanillin ay inta badan tahay synthetic.
Ilaha ugu muhiimsan ee vanillin waxaa ka mid ah in si toos ah looga soo saaro dhirta dabiiciga ah sida digirta vaniljka, kiimikooyinka isticmaalka dareeraha qashinka saxarka warshadaha iyo petrochemicals sida alaabta ceeriin, iyo isticmaalka khayraadka la cusboonaysiin karo eugenol iyo ferulic acid sida alaabta ceeriin ee dabiiciga ah. Vanillin-dabiiciga ah ayaa si dabiici ah looga soosaaray galka Vanilla ee Vanilla planifolia, Vanilla tahitensis, iyo Vanilla pompona noocyada orchid, kuwaas oo ah ilaha ugu muhiimsan ee vanillin. Nidaamkan soo saarista dabiiciga ah wuxuu soo saaraa vanillin tayo sare leh oo si weyn loogu isticmaalo warshadaha cuntada iyo cabitaanka.
