Edition: BP 2025 (Ph. Eur. 11.6 update)
DEFINITION
Fatty oil obtained from the germ of the grain of Triticum aestivum L. by cold expression or other suitable mechanical means.
PRODUCTION
The oil is prepared using materials and methods designed to ensure that the content of brassicasterol (2.4.23) in the sterol fraction of the oil is not greater than 0.3 per cent.
CHARACTERS
Appearance
Clear, light yellow or golden-yellow liquid.
Solubility
Practically insoluble in water and in ethanol (96 per cent), miscible with light petroleum (bp: 40-60 °C).
Relative density
About 0.925.
Refractive index
About 1.475.
IDENTIFICATION
First identification: B.
Second identification: A.
A. Identification of fatty oils by thin-layer chromatography (2.3.2).
Results The chromatogram obtained is similar to the corresponding chromatogram shown in Figure 2.3.2.-1.
B. Composition of fatty acids (see Tests).
TESTS
Acid value (2.5.1)
Maximum 20.0.
Peroxide value (2.5.5, Method A)
Maximum 15.0.
Unsaponifiable matter (2.5.7)
Maximum 5.0 per cent, determined on 5.0 g.
Composition of fatty acids (2.4.22, Method C) Composition of the fatty-acid fraction of the oil:
— palmitic acid: 14.0 per cent to 19.0 per cent;
— stearic acid: maximum 2.0 per cent;
— oleic acid: 12.0 per cent to 23.0 per cent;
— linoleic acid: 52.0 per cent to 59.0 per cent;
— linolenic acid: 3.0 per cent to 10.0 per cent;
— eicosenoic acid: maximum 2.0 per cent.
Water (2.5.32)
Maximum 0.1 per cent, determined on 1.00 g.
STORAGE
In an airtight, well-filled container, protected from light.
