CLOVE LEAF OIL, TECH.
EUGENIA CARYOPHYLLUS (CLOVE) LEAF OIL
CAS: 8015-97-2
Molecular Formula:
CLOVE LEAF OIL, TECH. - Names and Identifiers
| Name | EUGENIA CARYOPHYLLUS (CLOVE) LEAF OIL |
| Synonyms | OLEUMCARYOPHYLLORUM CLOVE LEAF OIL, TECH. CLOVELEAFOILMADAGASCAR CLOVE LEAF OIL, REDISTILLED EUGENIA CARYOPHYLLUS (CLOVE) LEAF OIL |
| CAS | 8015-97-2 |
CLOVE LEAF OIL, TECH. - Physico-chemical Properties
| Physical and Chemical Properties | Light yellow volatile essential oil with eugenol and furfural aroma. It is dark purple brown after encountering iron. It has a bactericidal effect. Soluble in benzyl benzoate, diethyl phthalate and propylene glycol, in most non-volatile oil is slightly milky white, almost insoluble in mineral oil and glycerin. |
CLOVE LEAF OIL, TECH. - References
| FEMA | 2325 | CLOVE LEAF OIL, MADAGASCAR |
| introduction | clove oil is derived from tropical medicinal and spice plants native to Southeast Asia. Myrtle family clove genus clove alias chicken tongue fragrance, clove fragrance, clove fragrance; male clove, female clove), scientific name (Eugenia caryophyllata.). It is a pale yellow liquid, soluble in propylene glycol and most fixed oils, slightly opalescent; insoluble in mineral oil and glycerin, with a clove smell. |
| main ingredients | clove leaf oil is mainly eugenol, acetyl eugenol and Dianthus phenols. |
| efficacy and action | clove leaf oil taste pungent; Gan; Sexual heat, returning to spleen; Stomach; Kidney meridian. It has the effect of warming the stomach; lowering the adverse effect; wet kidney, can be used to treat stomach cold pain; hiccup; vomiting and diarrhea; arthralgia; hernia; halitosis; toothache. |
| application field | clove leaf oil is used for the preparation of floral flavor, commonly used in cosmetics, soap, toothpaste, tooth powder, mouthwash flavor, and can also be used as edible flavor. China's "Hygienic Standard for the Use of Food Additives" (GB2760 ― 1996) stipulates that it can be used to prepare various food flavors in an appropriate amount according to production needs. FEMA's reference to the use of food is as follows: [FEMA recommended value] non-alcoholic beverage 8.6 mg/kg ice cream and ice products 16 mg/kg candy 22 mg/kg baked food 30 mg/kg colloid and pudding 510 mg/kg meat 670 mg/kg condiment 14~40 mg/kg pickled food 7.0~16 mg/kg apple butchering 2.0 mg/kg. |
| extraction process | clove leaf oil is obtained by steam distillation of the leaves of clove, a plant of the family peach. |
| content analysis | take appropriate amount of sample oil, add 2% powdered tartaric acid, shake for about 2min, and filter. The filtrate is determined by phenol determination method (OT-37), except that the sample oil and potassium hydroxide test solution are shaken well, and the flask is heated in a boiling water bath for 10min, removed, cooled, and then carried out according to the original method. From this measurement, the phenol content of eugenol meter can be shaken. |
| toxicity | GRAS(FEMA FDA,§ 18 4.1257,2000). LD50 1370mg/kg (rat, oral). |
| usage limit | FEMA(mg/kg): soft drink 8.6; Cold drink 16; Candy 22; Baked food 30; Pudding 5.0; Apple puree 2.0; Tune |
| use | GB 2760-1996: food spices allowed. Mainly used in baked products, candy and gum sugar. |
| Production method | The leaves of the myrtle plant clove tree (Syzigium aromaticum, also known as Eugenia caryophyllata) are obtained by steam distillation. The yield is about 2% to 3%. |
Last Update：2024-04-09 20:52:54
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