Ipese Factory Food ite L-citrulline lulú
ọja Apejuwe
Aogubio n pese lulú olopobobo amino acid funfun pẹlu didara oke ni idiyele osunwon ni Ilu China. 5-HTP, AAKG 1: 1 ati 2: 1, L-Arginine, L-Arginine HCL, L-Phenylalanine, L-Pyroglutamate, Acetyl L-carnitine, L-Aspartic Acid, Beta-Alanine, L-Citrulline, GABA, L-Glutamine, Glycine, L-Lysine, L-methionine, L-Ornithine, L-Proline, Taurine, L-Theanine, L-Threonine, L-Tryptophan, L-Tyrosine, N-Acetyl-L-Tyrosine, L-Leucine, L-Isoleucine, L-Valine. Jọwọ kan si fun aṣẹ titobi nla, 10 Kg, 25 Kg, 50 Kg.
Amino acid ti ko ṣe pataki ninu eniyan. O ṣe ipa pataki ninu glukosi-alanine ọmọ laarin isan iṣan ati ẹdọ. O ti wa ni lilo pupọ bi eroja ni idapo ati agbekalẹ ọmọ ikoko.
Ipilẹ onínọmbà
| Onínọmbà | Apejuwe | Ọna idanwo |
| Ayẹwo (ipilẹ gbigbẹ) | 99.0-101.0% | HPLC |
| Ìdámọ̀ | NIPA | / |
| Pipadanu lori gbigbe | Ko Ju 0.20% | Agbegbe |
| Aloku lori iginisonu | Ko Ju 0.10% | Ph. Eur. |
| Endotoxin* | Kere Ju 6.0 EU/g | Ph. Eur. |
| Ipo ojutu (Gbigbepo) | Ko kere ju 98.0% | Ph. Eur. |
| PH | 5.7 ~ 6.7 | Ph. Eur. |
| Yiyi kan pato (AT 20°C) | +24.5~+26.5° | Ph. Eur. |
| AJEJI AMINO Acids | Ko Ju 0.5% | Ph. Eur. |
| Ammonium (NH4) | Ko Ju 0.020% | Ph. Eur. |
| Kloride (Cl) | Ko Ju 0.017% | Ph. Eur. |
| Sulfate (SO4) | Ko Ju 0.020% | Ph. Eur. |
| Irin (Fe) | Ko Ju 10 ppm lọ | ICP-MS/AOAC 993.14 |
| Asiwaju | Ko Ju 10 ppm lọ | ICP-MS/AOAC 993.14 |
| Arsenic (Bi) |
| ICP-MS/AOAC 993.14 |
| Cadmium (Cd) |
| ICP-MS/AOAC 993.14 |
| Awọn irin ti o wuwo (Pb) | Ko Ju 10 ppm lọ | ICP-MS/AOAC 993.14 |
| Makiuri (Hg) |
| ICP-MS/AOAC 993.14 |
Microbial Analysis
| Apapọ Awo kika | AOAC 990.12 | |
| Lapapọ iwukara & Mold | AOAC 997.02 | |
| E. Kọli | AOAC 991.14 | |
| Coliforms | AOAC 991.14 | |
| Salmonella | Odi | ELFA-AOAC |
| Staphylococcus | AOAC 2003.07 |
Išẹ
L-citrulline ṣe igbelaruge iṣelọpọ nitric oxide ninu ara. Nitric oxide ṣe iranlọwọ fun awọn iṣọn-alọ rẹ ni isinmi ati ṣiṣẹ daradara, eyiti o mu sisan ẹjẹ pọ si jakejado ara rẹ. Eyi le ṣe iranlọwọ fun atọju tabi idilọwọ awọn arun kan.
