Edition: BP 2025 (Ph. Eur. 11.6 update)<\/p>\n
Fatty oil obtained from the germ of the grain of Triticum aestivum L. by cold expression or other suitable mechanical means.<\/p>\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
Clear, light yellow or golden-yellow liquid.<\/p>\n
Practically insoluble in water and in ethanol (96 per cent), miscible with light petroleum (bp: 40-60 \u00b0C).<\/p>\n
About 0.925.<\/p>\n
About 1.475.<\/p>\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 Maximum 20.0.<\/p>\n Maximum 15.0.<\/p>\n Maximum 5.0 per cent, determined on 5.0 g.<\/p>\n Composition of fatty acids (2.4.22, Method C) 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 Maximum 0.1 per cent, determined on 1.00 g.<\/p>\n In an airtight, well-filled container, protected from light.<\/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 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…<\/p>\n","protected":false},"author":5,"featured_media":31479,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[174],"tags":[],"class_list":["post-31476","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\/31476","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=31476"}],"version-history":[{"count":2,"href":"https:\/\/nhathuocngocanh.com\/bp\/wp-json\/wp\/v2\/posts\/31476\/revisions"}],"predecessor-version":[{"id":31485,"href":"https:\/\/nhathuocngocanh.com\/bp\/wp-json\/wp\/v2\/posts\/31476\/revisions\/31485"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nhathuocngocanh.com\/bp\/wp-json\/wp\/v2\/media\/31479"}],"wp:attachment":[{"href":"https:\/\/nhathuocngocanh.com\/bp\/wp-json\/wp\/v2\/media?parent=31476"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nhathuocngocanh.com\/bp\/wp-json\/wp\/v2\/categories?post=31476"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nhathuocngocanh.com\/bp\/wp-json\/wp\/v2\/tags?post=31476"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}TESTS<\/h2>\n
Acid value (2.5.1)<\/h3>\n
Peroxide value (2.5.5, Method A)<\/h3>\n
Unsaponifiable matter (2.5.7)<\/h3>\n
Water (2.5.32)<\/h3>\n
STORAGE<\/h2>\n