Page 152 - Pharmacognosy-II (06-PG 303)

Extracts

2.Gelatin

It is a soluble protein produced by partial hydrolysis of insoluble collagenous by-
products of meat industry such as skin, bones and tendons of cattle and sheep. It
SHOULD NOT be prepared from hooves or horns.
Physical characters

• Color: colorless. Odor: odorless. Taste: tasteless.
• Solubility: soluble in hot water and swells in cold water.
Collection and extraction
• Collect skin, bones…
• Decalcify bones with acid, treat with lime to remove any flesh, fats and

chondroprotein.
• Boil with water, filter, cool gradually.
• Dry using heating rooms.
Chemical tests:
• Powder +soda lime yield ammonia odor.
• Solution + millon’s reagent yield white ppt, which turns to brick red.
• Solution +picric acid yield yellow ppt.
• Solution + tannic acid yield white ppt.
4. Test for adulteration: solution+ mineral acids should get no ppt (no

chondrin).

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