Clove Basil Oil

Name: Clove Basil Oil

English Name: OLEUM OCIMI GRATISSIMI

This product is the volatile oil obtained by steam distillation of the whole herb of Ocimum gratissimum L. of the Lamiaceae family.

[Original Plant] Erect, shrub height 0.5-1m. The whole plant is aromatic. The stem is quadrangular, leaves are opposite; ovate or ovate-lanceolate, with glandular dots beneath. Verticillaster inflorescence terminal, each whorl bearing 6 flowers, corolla bilabiate, yellowish-white.

[Genus] Lamiaceae, Ocimum genus, a perennial subshrub.

[Origin] Mainly produced in Georgia, Seychelles, Comoros, Madagascar, Indonesia, Bulgaria, Ukraine, France, and also cultivated in North and South China.

[Properties] This product is a pale yellow to reddish-brown liquid at room temperature; it has a clove-like aroma, a pungent taste, and a numbing sensation; when exposed to air or stored for a long time, it gradually turns brown and becomes thicker.

Relative density should be 1.030～1.050.

Refractive index should be 1.530～1.540.

[Assay] Precisely measure 10ml (A) of this product, place it in a 100ml aldehyde determination bottle, add 75ml of 1mol/L potassium hydroxide

solution, shake for 5 minutes, heat in a water bath for 10 minutes, cool to allow layering, add an appropriate amount of 1mol/L potassium hydroxide solution

to make the oil layer rise to the scale mark of the bottle neck, let stand until clear (about 18 hours), read the volume (ml) of the separated oil layer

(B), (A-B)×10 is the content (%) of C10H12O2 in this product.

The content of eugenol (C10H12O2) in this product should not be less than 85.0% (ml/ml).

[Storage] Store protected from light, fully filled, sealed, and kept in a cool place.