Description
Plant source: Ananas comosus (Linn.) MerrExtraction part: pineapple stemForm: powdery, without cakingColor: white or light yellowSmell and taste: It has the unique smell and taste of pineappleImpurities: no foreign objects visible in normal visionProtease activity: ≥ 2400 GDU/gLoss on drying: ≤ 10.0g/100gAsh content: ≤ 6.0g/100gTotal arsenic (calculated as As): ≤ 3.0mg/kgLead (in Pb): ≤ 5.0mg/kgMercury: ≤ 1.5mg/kgCadmium: ≤ 1.0mg/kgTotal bacterial count: ≤ 10000 CFU/gNumber of mold and yeast: ≤ 100 CFU/gEscherichia coli: ≤ 30 CFU/gEscherichia coli: ≤ 3.0 MPN/gSalmonella: not detected/25gStaphylococcus aureus: not detected/25gStorage conditions: The product shall be sealed and stored in a cool and dry place. If long-term storage is required, in order to ensure the enzyme activity of the product, it is recommended to store it under 5 ℃.Basic introduction:As early as 1892, Chittenden discovered the presence of an enzyme that hydrolyzes proteins in the tissues of bromeliaceae pineapples and named it bromelain. The research on the extraction and effect of bromelain began after the Second World War. The use of bromelain dates back to 1957, when Dr. Hynek first introduced bromelain into medical research. Bromelain was extracted from pineapple stem and purified by pure physical method.Enzymology Committee No.: 3.4.22.32Definition of enzyme activity unit: it refers to the hydrolysis of casein to produce 1 µ G The amount of enzyme required for tyrosine