Garcinia hanburyi (gum resin)

From AHPA Botanical Identity References Compendium
(Difference between revisions)
Jump to: navigation, search
(Various title corrections, Source additions)
(new template)
Line 14: Line 14:
 
=Botanical Voucher Specimen=
 
=Botanical Voucher Specimen=
 
=Organoleptic Characteristics=
 
=Organoleptic Characteristics=
 +
{| border=1
 +
|
 +
{{Macroscopy | source=Schneider, A. (1921) The Microanalysis of Powdered Vegetable Drugs, 2nd ed.
 +
            | description= 
 +
            | texture=Brittle, easily powdered.
 +
            | color=Bright yellow.
 +
            | flavor=Slightly acrid.
 +
            | scent=Nearly odorless. }}
 +
 +
{{Macroscopy | source=United States Dispensatory (1918)
 +
| description=''Garcinia hanburyi'' (gum resin) is odorless; taste very acrid. [...]
  
 +
It has no odor, and little taste, but, after remaining a short time in the mouth, produces an acrid sensation in the fauces.}}
 +
|}
 
=Macroscopic Characteristics=
 
=Macroscopic Characteristics=
 +
{| border=1
 +
|
 
{{Macroscopy | source=United States Dispensatory (1918)
 
{{Macroscopy | source=United States Dispensatory (1918)
−
| description=The official description is [in part] as follows:
+
| description=In hard, brittle, cylindrical pieces, usually hollow in the center, from 2 to 5 cm. in diameter, from 10 to 20 cm in length, externally grayish-orange-brown, longitudinally striate; fracture conchoidal, smooth, orange-red.
−
"In hard, brittle, cylindrical pieces, usually hollow in the center, from 2 to 5 cm. in diameter, from 10 to 20 cm in length, externally grayish-orange-brown, longitudinally striate; fracture conchoidal, smooth, orange-red: odorless; taste very acrid. When rubbed with water it yields a yellow emulsion which becomes darker and almost transparent upon the addition of ammonia water. The emulsion turns green upon the addition of iodine T.S. (starch)." U.S.
+
  
−
It has no odor, and little taste, but, after remaining a short time in the mouth, produces an acrid sensation in the fauces.
+
When rubbed with water it yields a yellow emulsion which becomes darker and almost transparent upon the addition of ammonia water. The emulsion turns green upon the addition of iodine T.S. (starch).
 
}}
 
}}
−
 
+
|}
 
=Microscopic Characteristics=
 
=Microscopic Characteristics=
 +
{| border=1
 +
|
 
{{Macroscopy | source=United States Dispensatory (1918)
 
{{Macroscopy | source=United States Dispensatory (1918)
 
| description=The official description is [in part] as follows:  
 
| description=The official description is [in part] as follows:  
Line 30: Line 46:
  
 
{{Microscopy | source=Schneider, A. (1921) The Microanalysis of Powdered Vegetable Drugs, 2nd ed.
 
{{Microscopy | source=Schneider, A. (1921) The Microanalysis of Powdered Vegetable Drugs, 2nd ed.
−
            | mainimage=Microanalysis_powdered_vegetable_p_257_google_ver_camboge_figure.PNG
 
−
            | description=Cambodia (gum resin) (''Garcinia hanburii'') H. Guttiferae.
 
−
            | texture=Brittle, easily powdered.
 
−
            | color=Bright yellow.
 
−
            | flavor=Slightly acrid.
 
−
            | scent=Nearly odorless.
 
 
             | characteristics=The microscope reveals little that is characteristic.  Fragments of vegetable tissue are sparingly present.  There is no starch present.  The emulsified particles resemble bacteria and show active Brownian movement.
 
             | characteristics=The microscope reveals little that is characteristic.  Fragments of vegetable tissue are sparingly present.  There is no starch present.  The emulsified particles resemble bacteria and show active Brownian movement.
 
             | ash=Ash should not exceed 1.5 per cent.
 
             | ash=Ash should not exceed 1.5 per cent.
Line 41: Line 51:
 
             | }}
 
             | }}
  
 +
{{Media |cat=Microscopy | source=Schneider, A. (1921) The Microanalysis of Powdered Vegetable Drugs, 2nd ed.
 +
            | mainimage=Microanalysis_powdered_vegetable_p_257_google_ver_camboge_figure.PNG }}
 +
|}
 
=High Performance Thin Layer Chromatographic Identification=
 
=High Performance Thin Layer Chromatographic Identification=
  

Revision as of 15:37, 18 March 2014

Contents

Nomenclature

Garcinia hanburyi Hook. f.   Clusiaceae  
Syn. Hanbury's garcinia; Siam gamboge  
Standardized common name (English): gamboge

Botanical Voucher Specimen

Organoleptic Characteristics

  

Texture Brittle, easily powdered. 

Color Bright yellow. 

Scent Nearly odorless. 

Flavor Slightly acrid.

Source: Schneider, A. (1921) The Microanalysis of Powdered Vegetable Drugs, 2nd ed. [1]
Garcinia hanburyi (gum resin) is odorless; taste very acrid. [...]

It has no odor, and little taste, but, after remaining a short time in the mouth, produces an acrid sensation in the fauces.

Source: United States Dispensatory (1918) [2]

Macroscopic Characteristics

In hard, brittle, cylindrical pieces, usually hollow in the center, from 2 to 5 cm. in diameter, from 10 to 20 cm in length, externally grayish-orange-brown, longitudinally striate; fracture conchoidal, smooth, orange-red.

When rubbed with water it yields a yellow emulsion which becomes darker and almost transparent upon the addition of ammonia water. The emulsion turns green upon the addition of iodine T.S. (starch).

Source: United States Dispensatory (1918) [3]

Microscopic Characteristics

The official description is [in part] as follows:

"The powder is bright yellow, containing few or no starch grains. When mounted in hydrated chloral T.S. and examined under the microscope the particles, for the most part, slowly dissolve, leaving scattered fragments of vegetable tissues. Not less than 65 per cent. of Gamboge is soluble in alcohol." U.S.

Source: United States Dispensatory (1918) [4]
The microscope reveals little that is characteristic. Fragments of vegetable tissue are sparingly present. There is no starch present. The emulsified particles resemble bacteria and show active Brownian movement.

Source: Schneider, A. (1921) The Microanalysis of Powdered Vegetable Drugs, 2nd ed. [5]


Microanalysis powdered vegetable p 257 google ver camboge figure.PNG
Source: Schneider, A. (1921) The Microanalysis of Powdered Vegetable Drugs, 2nd ed.[6]

High Performance Thin Layer Chromatographic Identification

Supplementary Information

Sources

  1. ↑ Schneider, A. (1921) The Microanalysis of Powdered Vegetable Drugs, 2nd ed.
  2. ↑ United States Dispensatory (1918)
  3. ↑ United States Dispensatory (1918)
  4. ↑ United States Dispensatory (1918)
  5. ↑ Schneider, A. (1921) The Microanalysis of Powdered Vegetable Drugs, 2nd ed.
  6. ↑ Schneider, A. (1921) The Microanalysis of Powdered Vegetable Drugs, 2nd ed.
Retrieved from "http://www.botanicalauthentication.org/index.php?title=Garcinia_hanburyi_(gum_resin)&oldid=5528"
Personal tools
MediaWiki Appliance - Powered by TurnKey Linux