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Blueberry anthocyanin

Profile:Manufacturer - Producer|Ref:PSL30906YH | Country: China | Export: No

PRICE : negotiable
incoterm : normal
country : China

The Latin name: vaccinium uliginosum
The Alias name: Vaccinium Oxycoccus Pigment
We takes the blue berry growing in Great Xingan Mountains, which is Chinese unique non-polluted area, as extraction material.
Anthocyanin, existing widely in the flowers, fruiteries and rhizomes of plants, is the main color development component and belongs to flavonoid. It has multi-physiological action, for example, it can adjust the penetrability of blood capillary to keep the integrality of cells, and has strong oxidation resistance function. Through further study it has been discovered that anthocyanin also possesses the capacity of composing rhodopsin, preventing thrombus and arteriosclerosis. In natural state, it exists in the form of indican, and the basic mother nuclide in its molecular structure is phenylbenzene. Due to different substituents and their different positions, variform anthocyanins have formed. It is not stable extremely if oxidizing agent exists, and its color changes along with the changes of pH values, besides, it can be influenced by SO and some metal ions such as K, Na and so on. Anthocyanin is very sensitive to light and temperature, and it can change its color into brown under the situation of illumination or a little high temperature.
The anthocyanin we produced have two categories: anthocyanin NE-U25 and anthocyanin NE-V25. Anthocyanin NE-U25 (also called as anthocyanins of blueberry) is hydrosoluble extractive distilled from bog bilberry (Vaccininm ulingosum L. as its scientific name) belonging to heath family plant. And anthocyanin NE-V25 is hydrosoluble pigment extracted also from blueberry (Vaccinium vitis-idaea L.) belonging to heath family plant. Its components are mainly anthocyanin-3-galectosidase, cyaniding-3-arabinose, peony-3-galectosidase and peony-3-arabinose.
Our main products are
1.Plant extract (more than 50 types):
Blueberry anthocyanin, arbutin, ursolic acid, oligomeric proanthocyanidines (OPC), capsicum red, capsaicin.

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