| Density | 0.96 |
| Flash Point | 190℃ |
| Storage Condition | 2-8°C |
| Refractive Index | n20/D 1.51 |
| Physical and Chemical Properties | Green to green-brown or red-brown viscous volatile essential oils. A long-lasting aroma of wood and camphor. Soluble in benzyl benzoate, diethyl phthalate, vegetable oil and mineral oil, partially soluble in propylene glycol, insoluble in glycerol. |
| identification test | take l drops of sample, add 0.5ml of chloroform, and add several drops of 5% bromine chloroform solution. Should appear green to purple. Take 1 drop of sample, add 0.5ml of benzene, add a small amount of 5% copper acetate solution, mix thoroughly, place in layers, absorb the upper benzene solution, and point on the glass slide. After benzene volatilizes, add 1~2 drops of ethanol to the residue. After placing, observe under a microscope. Grey-blue crystals and green amorphous objects can be seen. |
| toxicity | GRAS(FEMA). |
| usage limit | FEMA(mg/kg): soft drink 0.88; Cold drink 1.1; Candy 6.3; Baked products 10; Gum sugar 43~220. |
| use | China's GB 2760-96 stipulates that edible spices are allowed to be used. Mainly used for cola-type beverages, etc. As a food spice, mainly used in Coke-type beverages and other foods. The usage amount is 43~220 mg/kg in chewing gum. 10 mg/kg in baked food; 6.3 mg/kg in candy; 1.1 mg/kg in cold drinks; 0.88 mg/kg in soft drinks. |
| production method | using patchouli grass, an erect branch herb of Labiatae, which is native to Malaysia, Indonesia, Philippines and other countries and cultivated in Guangdong, Hainan, Sichuan and Taiwan, as raw material, is distilled by steam, and the oil yield is 2% ~ 2.5%. Fresh patchouli grass has almost no aroma and must be dried and stacked for 3 days and fermented, and then dried to produce essential oil. The fermented and dried patchouli grass is chopped and then put into a distillation pot in an amount of 160~180kg/m3 and distilled on water for 8 hours. The distillation speed is 0.6~0.8L/(min m3) at 1~4h and 0.8~1.0L/(min m3) at 5~8h. Then direct steam distillation under pressure for 6 hours, the distillation speed for the first 2 hours is 1.2L/(min m3), and the second 2 hours is 1.4L/(min m3). After cooling, the effluent is separated into essential oil. The distilled water still contains a small amount of alcohol and phenolic components, which are generally recovered by extraction. it is obtained by drying and stacking Pogostemon cablin, a labiatae herb, for three days and fermenting, then drying or slightly drying leaves by high-pressure vapor distillation for more than 24 hours. Fresh patchouli leaves have almost no aroma and only produce essential oils after fermentation and drying. The sesquiterpenes in the components are difficult to volatilize, so they need to be distilled for a long time under high pressure. Mainly produced in China's Hainan Province (yield about 3%), Seychelles (yield up to 5%), Singapore (yield 3.8% ~ 4%) and the former Soviet Union (yield 0.25% ~ 0.35%) and other countries. |