{"id":29435,"date":"2025-11-10T16:40:06","date_gmt":"2025-11-10T09:40:06","guid":{"rendered":"https:\/\/nhathuocngocanh.com\/bp\/?p=29435"},"modified":"2025-11-10T16:40:06","modified_gmt":"2025-11-10T09:40:06","slug":"refined-wheat-germ-oil","status":"publish","type":"post","link":"https:\/\/nhathuocngocanh.com\/bp\/refined-wheat-germ-oil\/","title":{"rendered":"Refined Wheat-germ Oil"},"content":{"rendered":"

Edition: BP 2025 (Ph. Eur. 11.6 update)<\/p>\n

DEFINITION<\/h2>\n

Fatty oil obtained from the germ of the grain of Triticum aestivum L. by cold expression or by other suitable mechanical means and\/or by extraction. It is then refined. A suitable antioxidant may be added.<\/p>\n

PRODUCTION<\/h2>\n

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

CHARACTERS<\/h2>\n

Appearance<\/h3>\n

Clear, light yellow liquid.<\/p>\n

Solubility<\/h3>\n

Practically insoluble in water and in ethanol (96 per cent), miscible with light petroleum (bp: 40-60 \u00b0C).<\/p>\n

Relative density<\/h3>\n

About 0.925.<\/p>\n

Refractive index<\/h3>\n

About 1.475.<\/p>\n

IDENTIFICATION<\/h2>\n

First identification: B. <\/em><\/p>\n

Second identification: A.<\/em><\/p>\n

A. Identification of fatty oils by thin-layer chromatography (2.3.2).<\/p>\n

Results\u00a0 The chromatogram obtained is similar to the corresponding chromatogram shown in Figure 2.3.2.-1.<\/p>\n

B. Composition of fatty acids (see Tests).<\/p>\n

TESTS<\/h2>\n

Acid value (2.5.1)<\/h3>\n

Maximum 0.9, or maximum 0.3 if intended for use in the manufacture of parenteral preparations.<\/p>\n

Peroxide value (2.5.5, Method A)<\/h3>\n

Maximum 10.0, or maximum 5.0 if intended for use in the manufacture of parenteral preparations.<\/p>\n

Unsaponifiable matter (2.5.7)<\/h3>\n

Maximum 5.0 per cent, determined on 5.0 g.<\/p>\n

Alkaline impurities (2.4.19)<\/h3>\n

It complies with the test.<\/p>\n

Composition of fatty acids (2.4.22, Method C)<\/h3>\n

Use the mixture of calibrating substances in Table 2.4.22.-3.<\/p>\n

Composition of the fatty-acid fraction of the oil:<\/p>\n

\u2014 palmitic acid: 14.0 per cent to 19.0 per cent;<\/p>\n

\u2014 stearic acid: maximum 2.0 per cent;<\/p>\n

\u2014 oleic acid: 12.0 per cent to 23.0 per cent;<\/p>\n

\u2014 linoleic acid: 52.0 per cent to 59.0 per cent;<\/p>\n

\u2014 linolenic acid: 3.0 per cent to 10.0 per cent;<\/p>\n

\u2014 eicosenoic acid: maximum 2.0 per cent.<\/p>\n

Water (2.5.32)<\/h3>\n

Maximum 0.1 per cent, determined on 1.00 g.<\/p>\n

STORAGE<\/h2>\n

In an airtight, well-filled container, protected from light.<\/p>\n

LABELLING<\/h2>\n

The label states:<\/p>\n

\u2014 where applicable, that the substance is suitable for use in the manufacture of parenteral preparations;<\/p>\n

\u2014 whether the oil is obtained by mechanical means, by extraction or by a combination of the 2.<\/p>\n","protected":false},"excerpt":{"rendered":"

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 by other suitable mechanical means and\/or by extraction. It is then refined. A suitable antioxidant may be added. PRODUCTION The oil is prepared using materials and methods designed to ensure…<\/p>\n","protected":false},"author":5,"featured_media":29436,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[174],"tags":[],"class_list":["post-29435","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\/29435","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=29435"}],"version-history":[{"count":2,"href":"https:\/\/nhathuocngocanh.com\/bp\/wp-json\/wp\/v2\/posts\/29435\/revisions"}],"predecessor-version":[{"id":29449,"href":"https:\/\/nhathuocngocanh.com\/bp\/wp-json\/wp\/v2\/posts\/29435\/revisions\/29449"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nhathuocngocanh.com\/bp\/wp-json\/wp\/v2\/media\/29436"}],"wp:attachment":[{"href":"https:\/\/nhathuocngocanh.com\/bp\/wp-json\/wp\/v2\/media?parent=29435"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nhathuocngocanh.com\/bp\/wp-json\/wp\/v2\/categories?post=29435"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nhathuocngocanh.com\/bp\/wp-json\/wp\/v2\/tags?post=29435"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}