| PROPRIETARY PREPARATION OF NIAOULI OIL |
| Gomenol (Coates and Cooper). Purified niaouli oil in tubes of 50 ml., and in bottle of 250 ml. Gomenolco. A 10 % solution of Gomenol in olive oil in bottles of 50 ml. |
| Nutmeg (B.P.). Myristica; Nux Moschata; Muscade; Muskatnuss |
| Dose: 200to 600 mg. (5 to 10 grains). |
| Foreign Pharmacopeias: In Belg., Egyp., Fr., Ind., Jap., Pol., Span., and Swiss. Also in U.S.N.F. |
| The dried kernels of the seeds of Myristica fragrans (Myristicaceae), containing not less than 5 % v/w of volatile oil. Powdered Nutmeg (B.P.), contains not less than 4 % v/w of volatile oil. Store in a cool dry place. |
| Toxicity. In large doses it may produce epileptiform convulsions, and from one to one and a half nutmegs has caused severe symptoms of poisoning. |
| Uses. Nutmeg is aromatic and carminative. |
| Nutmeg Oil (B.P.). Ol. Myrist.; Myristica Oil; Essence de Muscade; Atherisches Muskatol. |
| Dose: 0-6 to 0-2 ml. (1 to 3 minims). |
| Foreign Pharmacopeias: In Belg., Ger., Ind., Swiss, and U.S. |
| A volatile oil obtained by distillation from nutmeg. It is a colourless or pale yellow liquid with an odour and taste of nutmeg. It is scarcely distinguishable from volatile oil of mace and frequently no commercial distinction is made between the two. Wt per ml. 0-860 to 0-895 g.(West Indian oil) and 0-885 to 0-922 g. (East Indian oil). West Indian oil is soluble 1 in 4 of alcohol (90%), East Indian 1 in 3. |
| Toxicity. After absorption the oil has great stimulant properties on the cerebral cortex and large doses may induce epileptiform convulsions. |
| Uses. A carminative and flavouring agent. It is mildly counter-irritant and is sometimes used in liniments and hair lotions |
| Sp. Myrist. (B.P.C. 1949). Spirit of Nutmeg. Oil of nutmeg 10 ml., alcohol (90 %) to 100 ml. Dose: 0-3 to 1-2 ml. (5 to 20 minims). |
| Terpeneless Oil of Nutmeg (B.P.C. 1934). Ol. Myrist. Deterpenat. Nutmeg oil concentrated in vacuo until reduced to about one-fifth of its volume. 1 fl. oz. Is equivalent in flavour to about 5 fl. oz. Of natural oil. |
| Orange Oil (B.P.C.). Aurant.; Essence of Orange; Essence of Portugal; Esencia de naranja. |
| Dose: 0-3 to 0-2 ml. (� to 3 minims). |
| It is obtained by mechanical means from the fresh peel of the sweet orange Citrus sinensis (sweet orange oil) and the bitter orange Citrus aurantium (bitter orange oil), chiefly from the former. The oils are chemically almost identical, but it is possible to distinguish them by their odour nd taste. The distilled oil is inferior. |
| Foreign Pharmacopeias: In Belg., Chin., Cz., Egyp., Fr., Hung., Jap., and Span. |
| Orange Oil (U.S.P.) is sweet orange oil, but Bitter Orange Oil is included in U.S.N.F. |
| A yellow to yellowish-brown liquid with a characteristic odour. Sweet orange oil has a mild and aromatic taste; bitter orange oil has a bitter taste. |
| Wt per ml. (sweet) 0-842 to 0-848 g., (bitter) 0-845 to 0-851 g. Soluble 1 in 7 of alcohol (90%). The oil deteriorates on keeping, aquiring a disagreeable terebinthinate taste, but the addition of 10 % of dehydrated alcohol prevents this change. |
| Uses. Orange oil is used as a flavouring agent and in perfumery. |
| Aromatic Elixir (U.S.P.). Simple Elixir. Compound orange spirit 12 ml., syrup 375 ml., alcohol and water to 1000 ml., shaken with talc and filtered. |
| Bitter Orange Elixir (U.S.N.F.). Elixir Curassao. Bitter-orange oil 1, bitter-orange peel tinture 20, alcohol 300, orange-flower water 20, syrup 400, water to 1000, all by vol,; shaken with talc and filtered. |
| Compound Orange Spirit (U.S.P.). Oils of orange 200, lemon 50, coriander 20, and anise 5, with alcohol to 1000, all by vol. |
| Compound Spirit of Orange (B.P.C.). Sp. Aurant. Co. Oils of orange 30m., lemon 8 m., coriander 3 m., anise 2 m., with alcohol (90 %) to 1 fl. oz. |
| Elix. Aromat. (B.P.C. 1949). Aromatic Elixir; Orange Elixir; Compound Elixir of Orange. Compound spirit of orange 33-33 ml., alcohol (90 %) 218-75 ml., syrup 375 ml., water to 1000 ml., shake with talc and filter. Dose: 2 to 8 ml. (30 to 120 minims). |
| Red aromatic Elixir (U.S.N.F.). Red Elixir. Amaranth solution 14 ml., aromatic elixir to 1000 ml. |
| Dried Bitter-Orange Peel (B.P.), Aurant. Cort. Siccl, and Fresh Bitter-Orange Peel (B.P.), Aurant. Cort. Rec.; Exacarpium Aurantii; Pericarpium Aurantii; Aurantus Amara; Corteza de naranja amarga. |
| The dried or fresh outer part of the pericarp of the ripe or nearly ripe fruit of the bitter orange, Citrus Aurantium (Rutaceae). The dried peel contains not les than 2-5% v/w of volatile oil. |
| Foreign Pharmacopeias: Orange peel, from either bitter orange or sweet orange (C. sinenis) or both, is included in all pharmacopeias. |
| Hung. And U.S. have sweet-orange peel only, but U.S.N.F. includes bitter-orange peel. |
| Belg. And Fr. Include the peel, flower and leaf of the bitter orange ('Bigaradier') and the peel of the sweet orange ('Oranger Vrai') |
| Cz. And Swiss have both bitter- and sweet-orange peel and Swiss also includes the leaf of the bitter orange. |
| Span. Has both the peel and the leaf of the bitter orange. |
| Jap. Also includes Orange-peel Powder - powdered bitter-orange peel deprived of its volatile oil. |
| Ger., Nor., and Pol. also include the dried, unripe, whole fruit of the bitter orange - Fructus Aurantii Immaturus. |
| Preparation of orange peel darken in colour with salts of iron. The dried peel should be stored in a cool dry place. |
| Uses. Orange peel is used as a flavouring agent and for its bitter and carminative properties. |
| Elixir |
| Elix. Simp. (B.P.C. 1949). Simple Elixir. Tincture of orange 7-5 ml., syrup 40 ml., chloroform water to 100 ml. Add 2-5 g. of purified talc, allow to stand for a few hours with occasional shaking, and filter. Dose: 4 to 8 ml. (60 to 120 minims). |
| Extract |
| Ext. Aurant. Liq. (B.P.C. 1949). Liquid Extract of orange. Dried bitter-orange peel (about 1 in 1); prepared by maceration in alcohol (70 %). Dose: 0-6 to 1-2 ml. (10 to 20 minims). |
| Infusions |
| Concentrated Compound Infusion of Orange Peel (B.P.C.). Inf. Aurant. Co. Conc. Dried bitter-orange peel (about 1 in 5); prepared by maceration with dried lemon peel and clove in alcohol (25 %). Dose: 2 to 4 ml. (30 to 60 minims). |
| Compound Infusion of Orange Peel is prepared by diluting 1 vol. Of this concentrated infusion to 8 vol. with water. |
| Concentrated Infusion of Orange Peel (B.P.C.). Inf. Aurant. Conc. Dried bitter-orange peel (about 1 in 2 � ), prepared by maceration in alcohol (25 %). Dose: 2 to 4 ml. (30 to 60 minims). |
| 633 |
| Infusion of Orange Peel is prepared by diluting 1 vol. of this concentrated infusion to 8 vol. with water. |
| Inf. Aurant. Co. Rec. (B.P.C. 1949). Fresh Compound Infusion of Orange Peel. Dried bitter-orange peel 2-5 g., dried lemon peel 1 g., bruised clove 500 mg., boiling water 100 g. Infuse in a covered vessel for 15 minutes and strain. Dose: 15 to 30 ml. (� to 1 fl. oz.). |
| Inf. Aurant. Rec. (B.P.C. 1949). Fresh infusion of Orange Peel. Dried bitter-orange peel 5 g., boiling water 100 g. Infuse in a covered vessel for 15 minutes and strain. Dose: 15 to 30 ml. (� to 1 fl. oz.). |
| Juice |
| Succus Aurantii (B.P.C. 1934). Orange Juice. The expressed juice of the sweet orange, Citrus sinenis (Rutaceae). It may be concentrated in vacuo without appreciable loss of ascorbic acid. |
| Syrups |
| Orange Syrup (U.S.P.). Sweet-orange peel tincture 5 ml., citric acid 500 mg. and talc 1-5 g., mixed with water 40 ml., and filtered until clear with enough water to make a filtrate of 45 ml. dissolve sucrose 82 g. in the filtrate without the use of heat, and dilute to 100 ml.with water. Chin. P. has the same formula but with bitter-orange peel tincture. |
| Sirop d'Ecorce d'Orange Amere (Fr. P.). Syrupus Citri Aurantii Amari Corticis. Dried bitter-orange peel 100 g. is macerated for 12 hours in alcohol (60 %) 100 g. Water 1000 g. is added at 70 and after allowing to stand for 6 hours, 180 g. of sugar is dissolved in each 100 g. of filtrate. |
| Syr. Aromat. (B.P.C. 1949). Aromatic Syrup. Liquid Extract of orange 6-25 ml., cinnamon water 25 ml., syrup to 100 ml. Mix the liquid extract and the cinnamon water with a little purified talc or light kaolin, filter, and add the syrup. Dose: 2 to 4 ml. (30 to 120 mini |
| Syrup of Orange (B.P.Add.) Syr. Aurant. Tincture of orange 6 ml., syrup to 100 ml. Dose: 2 to 8 ml. (30 to 120 minims). |
| Tinctures |
| Bitter Orange Peel Tincture (U.S.N.F.). Dried Bitter-orange peel 1 in 5 of alcohol (60 %). Many foreign pharmacopeias include a tincture of this strength. |
| Sweet Orange Peel Tincture (U.S.P.). Fresh sweet-orange peel 1 in 2 of alcohol. Dan.P. specifies 6 in 7 by weight. |
| Tincture of Orange (B.P. Add.). Tinct. Aurant. Prepared by macerating fresh bitter-orange peel 1 in 2 of alcohol (90 %). It is twice the strength of the former B.P.tincture. Dose: 1 to 2 ml. (15 to 30 minims). |
| Wine |
| Vinum Aurantii (B.P.C. 1934). Orange Wine. It is made by fermentation of a sugar solution containing fresh bitter-orange peel. It contains 12 to 16 % v/v of ethyl alcohol. In practice a boiling 25 % sugar solution is poured on to the peel and allowed to stand for 244 hours. Yeast is added and the liquor fermented at 20 for 3 days. It has been employed as a vehicle for cod-liver oil and quinine salts and is used in the preparation of certain medicinal wines. |
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| 631 |
| 632 |
| Reproduced from Martindale's Extra Pharmacopeia 24th Edition |
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| Essential Oils ~ 7 |
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| Essential Oils ~ 7 |
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