|
HS Code |
496903 |
| Name | Perilla Polysaccharide |
| Source | Perilla frutescens |
| Appearance | White to light yellow powder |
| Solubility | Water-soluble |
| Molecular Weight | Variable, typically 10-300 kDa |
| Purity | Generally ≥ 90% |
| Main Components | Polysaccharides composed of glucose, galactose, arabinose, etc. |
| Extraction Method | Hot water extraction and ethanol precipitation |
| Storage Conditions | Cool, dry place, protected from light |
| Stability | Stable under normal storage conditions |
As an accredited Perilla Polysaccharide factory, we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.
| Packing | Perilla Polysaccharide is packaged in a sealed, food-grade foil bag containing 100 grams, clearly labeled with product details and safety information. |
| Shipping | Perilla Polysaccharide is shipped in sealed, food-grade containers to ensure product integrity. It is carefully packed to protect against moisture, light, and contamination. The product is dispatched via reliable courier services, with tracking and proper documentation, ensuring timely and safe delivery according to chemical transport regulations and customer requirements. |
| Storage | Perilla Polysaccharide should be stored in a tightly sealed container, protected from light and moisture. Keep it in a cool, dry place, ideally at 2–8°C (refrigerated) to maintain stability. Avoid exposure to heat, direct sunlight, and strong oxidizing agents. Store away from incompatible substances and ensure the storage area is well-ventilated to prevent contamination and degradation. |
Competitive Perilla Polysaccharide prices that fit your budget—flexible terms and customized quotes for every order.
For samples, pricing, or more information, please contact us at +8615371019725 or mail to sales7@bouling-chem.com.
We will respond to you as soon as possible.
Tel: +8615371019725
Email: sales7@bouling-chem.com
Flexible payment, competitive price, premium service - Inquire now!
