10YR企业会员
发布人：长沙上禾生物科技有限公司
发布日期:2026/7/20 19:44:55
公司官网 http://www.staherb.com/ 资质:HALAL, KOSHER等认证
☎：19573130018 杨经理（微信同号）
植物基原与取材部位：百合科（Liliaceae/Alliaceae）葱属植物大蒜（Allium sativumL.）的干燥鳞茎（Bulb/Clves）。大蒜在全球广泛栽培，但中国占全球产量与出口量的70%以上，是工业提取有机硫化物（Allicin/Alliin/DADS/DATS）的最核心供应源。大蒜素并非静态存在于完整细胞中，而是蒜氨酸（Alliin）在蒜氨酸酶（Alliinase）催化下瞬时生成的不稳定活性物，原料须严格筛选秋播次年5~6月采收（北方主产）或反季节冬收（南方）的3~4瓣白皮/紫皮干蒜**，采后阴干/低温烘干至水分≤12%防萌芽与酶失活。
核心原料产地——中国三大全球级主产区圈：
上禾生物大蒜原料主要从以下道地/超级产区采购与定点合作（按产业规模与硫化物品质排序）：
山东省（鲁）——全球集散与最大产区（金乡/兰陵/商河/菏泽成武）。以济宁金乡（“中国大蒜之乡”，国家地理标志）、临沂兰陵（苍山）、济南商河、菏泽成武为中心，黄泛区冲积砂壤、四季分明，产白皮大蒜瓣大饱满、辛辣适中、耐贮运，蒜氨酸与总硫含量极高（干基Alliin常≥1.5%~2.5%），周边集聚千家加工企业与冷库群（储藏400万吨+），是全球大蒜提取物的首要货源与基准产地，上禾生物主力供货源。
河南省（豫）——产量保障与早熟主供区（杞县/中牟/开封）。以开封杞县（“中国大蒜之乡”、国家地理标志）、郑州中牟为核心的黄淮平原潮土区，光照充足、土质肥沃，产中牟大白蒜、杞县大蒜，具早熟（4~5月率先上市）、瓣匀色白、辣味适中、性价比高特点；全省种植面积约23.87万公顷（开封+中牟占六成+），作大规模稳定补给与鲜蒜/脱水蒜粉原料的重要补充，部分高标批用于酶活保留型提取物。
江苏省（苏）——品质出口与白蒜精深加工区（邳州/射阳）。以徐州邳州（“中国白蒜主产区”，国家地理标志）、盐城射阳为主，黄淮间暖温带气候、黄砂壤微量元素丰富，产邳州白蒜色泽洁白、肉质脆嫩、辣味适中、理化指标稳定，标准化种植与深加工（蒜米/蒜粒/油）极成熟，品质出口导向（占江苏出口80%+），作高纯度大蒜油/微囊Allicin/高端SAC标化的优质批次来源。
其他重要补充产区：
河北省（冀）：永年、大名等环渤海中晚熟区，作北方市场与俄蒙出口补充；
云南省（滇）：大理、弥渡等早熟反季节产区（越冬蒜，11~3月供市），用于特定鲜蒜酶活原料调剂；
四川省/新疆：彭州、吉木萨尔等，局部规模化。
采购与质控原则：
优选秋播次年5~6月采收（北方主产）或反季节冬收（南方）的3~4瓣白皮/紫皮干蒜，忌过早（硫未足）或过老；采后阴干/低温烘干至水分≤12%，防萌芽与霉变致硫化物降解；
入厂检测：蒜氨酸（Alliin, HPLC）基线优选≥1.0%~2.0% DW（拒收<1.0%），丙酮酸值（Allicin Yield）、总硫、水分、重金属（Pb≤5~10ppm等）、农残（符合ChP/EP/日本肯定列表）、霉变及非Allium鳞茎混入；陈化/黑蒜另测S-烯丙基半胱氨酸（SAC）、还原糖、黑色素；
依托山东（金乡/兰陵）、河南（杞县/中牟）、江苏（邳州）等地规模化种植基地/合作社/冷链加工企业实行溯源（地块备案+农事记录+批次检测），确保无重金属/农残超标与品种纯正（防杂交退化致硫含量降）。
Botanical Source & Tissue: Dried bulbs (Bulb/Clves) of Allium sativumL. (Family: Liliaceae/Alliaceae). While garlic is cultivated globally, China accounts for >70% of global production and exports, serving as the paramount supply base for industrial organosulfur extraction (Allicin/Alliin/DADS/DATS). Allicin is not static but instantaneously generated from S-allyl-L-cysteine sulfoxide (Alliin) via Alliinase upon tissue disruption; raw material must be 3–4-clove white/purple-skinned dry garlic harvested May–June (N China) or winter-harvested (S China), shade-dried/low-temp dried to moisture ≤12% to prevent sprouting and enzyme inactivation.
Primary Raw Material Origins — Three Global-scale Chinese Production Zones:
Staherb primarily procures from authentic/mega-production regions via fixed-point cooperation (ranked by scale/sulfur quality):
Shandong Province (Lu) — Global Hub & Largest Output (Jinxiang / Lanling / Shanghe / Heze Chengwu): Centered at Jining Jinxiang ("Hometown of Chinese Garlic", GI), Linyi Lanling (Cangshan), Jinan Shanghe, Heze Chengwu on the Yellow River alluvial sandy-loam, four-season distinct. Produces white-skinned garlic with large plump cloves, moderate pungency, excellent storability, extremely high Alliin & total sulfur (dry Alliin often ≥1.5%~2.5%), backed by thousands of processors and cold-chain hubs (>4Mt capacity), serving as the primary source and benchmark origin for global Garlic Extract; Staherb's core supply.
Henan Province (Yu) — Volume Assurance & Early-maturing Zone (Qi County / Zhongmu): Kaifeng Qi County ("Hometown of Chinese Garlic", GI), Zhengzhou Zhongmu on the Huang-Huai Plain with fertile loamy soil and ample light, producing Zhongmu White Garlic, Qi County Garlic (GI) — early-harvest (Apr–May), uniform white cloves, moderate pungency, high cost-performance; provincial acreage ~238.7k ha (Kaifeng+Zhongmu >60%), for large-scale stable replenishment and fresh/dehydrated garlic powder feedstock, with select high-standard batches for active-enzyme-retained extracts.
Jiangsu Province (Su) — Premium Export & Deep-processing Zone (Pizhou / Sheyang): Xuzhou Pizhou ("Main Chinese White Garlic Zone", GI), Yancheng Sheyang in warm-temperate Huang-Huai zone with trace-element-rich sandy soil; produces Pizhou White Garlic — pure white, crisp texture, moderate pungency, stable physicochemicals, with mature standardization/deep-processing (cloves/granules/oil), export-oriented (80%+ of Jiangsu's export), serving as premium batches for high-pure Garlic Oil / microencapsulated Allicin / high-end SAC-standardized extracts.
Other Important Supplements:
Hebei (Ji): Yongnian, Daming in Bohai-ring mid-late maturity for N China/Russia-Mongolia export;
Yunnan (Dian): Dali, Midu overwintering early-counterseason (Nov–Mar harvest) for specific fresh-active enzyme material;
Sichuan / Xinjiang: Pengzhou, Jimsar etc., localized scale.
Sourcing & Quality Control:
Prefer autumn-sown, next May–June harvested (N China) or counter-season winter-harvested (S China) 3–4-clove white/purple bulbs; reject premature (low sulfur) or over-mature; post-harvest shade-dried/low-temp dried to moisture ≤12% to prevent sprouting/moldy sulfide degradation.
Incoming test: baseline Alliin (HPLC) preferably ≥1.0%~2.0% DW (reject <1.0%), pyruvic acid (Allicin Yield), total sulfur, moisture, heavy metals (Pb≤5–10ppm), pesticides (ChP/EP/Japan Positive List), mold, non-Alliumadmixture; Aged/Black Garlic additionally tested for S-Allyl Cysteine (SAC), reducing sugars, melanoidins.
Traceability established with Shandong (Jinxiang/Lanling), Henan (Qi/Zhongmu), Jiangsu (Pizhou) via scale bases / cooperatives / cold-chain processors (plot filing + agronomic records + batch QC) to ensure no heavy metal/pesticide excess and genetic purity (prevent cross-breeding dilution of sulfur content).
Botanical Source: Allium sativum L. (Dried Bulb / Fresh Clove) Harvest Origin: Shandong (Jinxiang/Lanling) / Henan (Qi County/Zhongmu) / Jiangsu (Pizhou), China (Global Core Garlic Zones) Quality Traits: High Alliin / SAC / Total Sulfur; White-skinned; Non-GMO; GI Certified (where applicable) Sourcing: Scale plantation bases / Cold-chain cooperatives (Traceable) Processed in: Changsha, Hunan, P.R. China (STAherb Low-temp / Enzyme-controlled Extraction & Stabilization)
公司官网 http://www.staherb.com/ 资质:HALAL, KOSHER等认证
☎：19573130018 杨经理（微信同号）
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