F-CHEM

Application

Silybummarianum has other common names include cardus marianus, milk thistle,blessed milk thistle, Marian Thistle, Mary Thistle, Saint Mary’s Thistle,Mediterranean milk thistle, variegated thistle and Scotch thistle. This species is an annual orbiannual plant of the Asteraceae family. This fairly typical thistle has red topurple flowers and shiny pale green leaves with white veins. Originally anative of Southern Europe through to Asia, it is now found throughout the world. The medicinal parts of the plant are theripe seeds.

Milk thistle has also been known to be used as food. Around the 16th century the milk thistle became quite popular and almost all parts of it were eaten. The roots can be eaten raw or boiled and buttered or par-boiled and roasted. The young shoots in spring can be cut down to the root and boiled and buttered. The spiny bracts on the flower head were eaten in the past like globe artichoke,and the stems (after peeling) can be soaked overnight to remove bitterness and then stewed. The leaves can be trimmed of prickles and boiled and make a good spinach substitute or they can also be added raw to salads.

Specification

ITEM	STANDARD
Appearance	Yellow to Yellowish-Brown Powder
Odor	Characteristic
Taste	Characteristic
Particle size	95% pass through 80 mesh sieve
Loss on drying(3h at 105℃)	＜5%
Ash	＜5%
Acetone	＜5000ppm
Total Heavy Metals	＜20ppm
Lead	＜2ppm
Arsenic	＜2ppm
Silymarin(by UV)	＞80%(UV)
Silybin&Isosilybin	＞30%(HPLC)
Total bacterial count	Max.1000cfu/g
Yeast & Mould	Max.100cfu /g
Escherichia coli presence	Negative
Salmonella	Negative