| samuwa: | |
|---|---|
BAYANI
|
Kayan Gwaji
|
Ƙayyadaddun bayanai
|
Sakamako
|
Hanya
|
|
Bayyanar
|
Foda crystal mai rawaya kadan
|
Ya dace
|
Organoleptic
|
|
Solubility
|
Ya cika buƙatun
|
Ya dace
|
Organoleptic
|
|
Ganewa
|
Ya cika buƙatun
|
Ya dace
|
IR
|
|
Ya dace
|
HPLC
|
||
|
Asarar bushewa
|
≤0.20%
|
0.14%
|
USP
|
|
Takamaiman juyawa
|
-1.0 ~ + 1.0 °
|
-0.4°
|
USP
|
|
Wurin narkewa
|
60.0 ~ 62.0 ℃
|
60.8 ~ 61.9 ℃
|
USP
|
|
Ragowa akan kunnawa
|
≤0.10%
|
0.05%
|
USP
|
|
Karfe masu nauyi
|
≤ 10 ppm
|
Ya dace
|
USP
|
|
Jagoranci
|
≤ 3 ppm
|
ku 3 ppm
|
USP
|
|
Arsenic
|
≤ 1 ppm
|
ku 1 ppm
|
USP
|
|
Cadmium
|
≤ 1 ppm
|
ku 1 ppm
|
USP
|
|
Mercury
|
0.1 ppm
|
0.1 ppm
|
USP
|
|
Iyakar abun ciki na polymer
|
Ya cika buƙatun
|
Ya dace
|
TLC
|
|
Ragowar kaushi
|
Ethyl acetate ≤ 500 ppm
|
42ppm ku
|
GC
|
|
Cyclohexane ≤ 3880 ppm
|
311 ppm
|
GC
|
|
|
Toluene ≤ 20 ppm
|
2 ppm
|
GC
|
|
|
Abu mai alaƙa
|
Najasa ɗaya ≤ 0.1%
|
0.02%
|
HPLC
|
|
Jimlar ƙazanta ≤ 2.0%
|
0.03%
|
HPLC
|
|
|
Assay
|
99.0 ~ 101.0%
|
99.3%
|
HPLC
|
|
Jimillar kwayoyin cutar aerobic
|
≤ 1000 cfu/g
|
20 cfu/g
|
USP
|
|
Mold & yisti
|
≤ 100 cfu/g
|
10 cfu/g
|
USP
|
|
E.coli
|
Babu/g
|
ND
|
USP
|
|
Staphylococcus aureus
|
Babu/g
|
ND
|
USP
|
|
Salmonella
|
Babu/10g
|
ND
|
USP
|
|
Girman barbashi
|
100% ta hanyar 20 mesh
|
Ya dace
|
USP
|
|
Sako da girma yawa
|
Bayar da sakamakon
|
0.42g/ml
|
USP
|
|
Kammalawa
|
Ya dace da USP 2022 |
||
Lipoic acid bitamin ne na B wanda zai iya dakatar da glycosylation na sunadaran kuma yana hana aldose reductase, yana hana jujjuyawar glucose ko galactose zuwa sorbitol, don haka ana amfani da shi musamman don magani da taimako na neuropathy na gefe wanda ke haifar da ci gaba da ciwon sukari.
Lipoic acid shine babban antioxidant mai ƙarfi, wanda zai iya adanawa da sake farfado da sauran antioxidants, kamar bitamin C da E, da daidaita matakan sukari na jini, da ingantaccen haɓaka tsarin rigakafi na Chemicalbook a cikin jiki daga lalacewar radicals kyauta, shiga cikin metabolism na makamashi, haɓaka ikon sauran antioxidants don lalata radicals kyauta, haɓaka dawo da hankalin insulin, haɓaka kyawun jiki, samun kuzari da haɓaka tsoka da haɓakar ƙwayoyin cuta.
Lipoic acid na iya ƙarfafa aikin hanta, ta yadda yawan kuzarin kuzari ya karu, kuma ya sa abincin da muke ci cikin sauri ya zama kuzari, yana kawar da gajiya, ta yadda jiki ba zai gaji da sauƙi ba.





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