{"id":29358,"date":"2025-11-10T16:12:34","date_gmt":"2025-11-10T09:12:34","guid":{"rendered":"https:\/\/nhathuocngocanh.com\/bp\/?p=29358"},"modified":"2025-11-10T16:12:34","modified_gmt":"2025-11-10T09:12:34","slug":"refined-evening-primrose-oil","status":"publish","type":"post","link":"https:\/\/nhathuocngocanh.com\/bp\/refined-evening-primrose-oil\/","title":{"rendered":"Refined Evening Primrose Oil"},"content":{"rendered":"<p>Edition: BP 2025 (Ph. Eur. 11.6 update)<\/p>\n<h2>DEFINITION<\/h2>\n<p>Fatty oil obtained from seeds of Oenothera biennis L. or Oenothera lamarckiana L. by extraction and\/or expression. It is then refined. A suitable antioxidant may be added.<\/p>\n<h2>PRODUCTION<\/h2>\n<p>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.<\/p>\n<h2>CHARACTERS<\/h2>\n<h3>Appearance<\/h3>\n<p>Clear, light yellow or yellow liquid.<\/p>\n<h3>Solubility<\/h3>\n<p>Practically insoluble in water and in ethanol (96 per cent), miscible with light petroleum (bp: 40-60 \u00b0C).<\/p>\n<h3>Relative density<\/h3>\n<p>About 0.923.<\/p>\n<h3>Refractive index<\/h3>\n<p>About 1.478.<\/p>\n<h2>IDENTIFICATION<\/h2>\n<p><em>First identification: B.<\/em><\/p>\n<p><em>Second identification: A.<\/em><\/p>\n<p>A. Identification of fatty oils by thin-layer chromatography (2.3.2).<\/p>\n<p>Results\u00a0 The chromatogram obtained is similar to the corresponding chromatogram shown in Figure 2.3.2.-1.<\/p>\n<p>B. Composition of fatty acids (see Tests).<\/p>\n<h2>TESTS<\/h2>\n<h3>Acid value (2.5.1)<\/h3>\n<p>Maximum 0.5, or maximum 0.3 if intended for use in the manufacture of parenteral preparations.<\/p>\n<h3>Peroxide value (2.5.5, Method A)<\/h3>\n<p>Maximum 10.0, or maximum 5.0 if intended for use in the manufacture of parenteral preparations.<\/p>\n<h3>Unsaponifiable matter (2.5.7)<\/h3>\n<p>Maximum 2.5 per cent, determined on 5.0 g.<\/p>\n<h3>Alkaline impurities (2.4.19)<\/h3>\n<p>It complies with the test.<\/p>\n<h3>Composition of fatty acids (2.4.22, Method A)<\/h3>\n<p>Use the mixture of calibrating substances in Table 2.4.22.-3.<\/p>\n<p>Composition of the fatty-acid fraction of the oil:<\/p>\n<p>\u2014 saturated fatty acids of chain length less than C16: maximum 0.3 per cent;<\/p>\n<p>\u2014 palmitic acid: 4.0 per cent to 10.0 per cent;<\/p>\n<p>\u2014 stearic acid: 1.0 per cent to 4.0 per cent;<\/p>\n<p>\u2014 oleic acid: 5.0 per cent to 12.0 per cent;<\/p>\n<p>\u2014 linoleic acid: 65.0 per cent to 85.0 per cent;<\/p>\n<p>\u2014 gamma-linolenic acid: 7.0 per cent to 14.0 per cent;<\/p>\n<p>\u2014 alpha-linolenic acid: maximum 0.5 per cent.<\/p>\n<h3>Water (2.5.32)<\/h3>\n<p>Maximum 0.1 per cent, determined on 1.00 g.<\/p>\n<h2>STORAGE<\/h2>\n<p>Under an inert gas, in a well-filled, airtight container, protected from light.<\/p>\n<h2>LABELLING<\/h2>\n<p>The label states:<\/p>\n<p>\u2014 where applicable, that the oil is suitable for use in the manufacture of parenteral preparations;<\/p>\n<p>\u2014 the name of the inert gas.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Edition: BP 2025 (Ph. Eur. 11.6 update) DEFINITION Fatty oil obtained from seeds of Oenothera biennis L. or Oenothera lamarckiana L. by extraction and\/or expression. It is then refined. A suitable antioxidant may be added. PRODUCTION The oil is prepared using materials and methods designed to ensure that the content of brassicasterol (2.4.23) in the&#8230;<\/p>\n","protected":false},"author":5,"featured_media":29359,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[174],"tags":[],"class_list":["post-29358","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-medicinal-substances"],"acf":[],"_links":{"self":[{"href":"https:\/\/nhathuocngocanh.com\/bp\/wp-json\/wp\/v2\/posts\/29358","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nhathuocngocanh.com\/bp\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nhathuocngocanh.com\/bp\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nhathuocngocanh.com\/bp\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/nhathuocngocanh.com\/bp\/wp-json\/wp\/v2\/comments?post=29358"}],"version-history":[{"count":2,"href":"https:\/\/nhathuocngocanh.com\/bp\/wp-json\/wp\/v2\/posts\/29358\/revisions"}],"predecessor-version":[{"id":29363,"href":"https:\/\/nhathuocngocanh.com\/bp\/wp-json\/wp\/v2\/posts\/29358\/revisions\/29363"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nhathuocngocanh.com\/bp\/wp-json\/wp\/v2\/media\/29359"}],"wp:attachment":[{"href":"https:\/\/nhathuocngocanh.com\/bp\/wp-json\/wp\/v2\/media?parent=29358"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nhathuocngocanh.com\/bp\/wp-json\/wp\/v2\/categories?post=29358"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nhathuocngocanh.com\/bp\/wp-json\/wp\/v2\/tags?post=29358"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}