Page 54 - phytochemistry I - PharmD Clinical
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of melted fat in which the volatile oil is absorbed. The volatile oil is
obtained from the perfumed fat by three successive extractions with
alcohol (triple extraction).
The volatile oil may found in the plant in a glycosidal form, the odoriferous
substance is released only by hydrolysis:
Bitter almond oil:
(Glycoside) (Volatile oil)
Winter green oil:
(Glycoside) (Volatile oil)
Black mustard oil: NCS
N S -glu Allyl isothiocyanate
(Volatile oil)
+ H2O
٥۲
OSO3 -K+
(SGilnyicgorsinide)
