Garcinia hanburyi (gum resin)

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=Introduction=
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{{DISPLAYTITLE:''Garcinia hanburyi'' (gum resin) }} {{askbox|herb=''Garcinia hanburyi''}}
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=Nomenclature=
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{{nomenclature | binomial=Garcinia hanburyi
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|authority=Hook. f.
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|family=Clusiaceae
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|scn=gamboge
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|syn=Hanbury's garcinia; Siam gamboge
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|ayurvedic=
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|pinyin=
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|aka=
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|notes=The gum resin of G. hanburyi is also commonly called gamboge. }}
  
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''Introduction from Wikipedia, the free encyclopedia (http://en.wikipedia.org/wiki/Garcinia_hanburyi and http://en.wikipedia.org/wiki/Garcinia, retrieved 02/27/2012).''
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=Botanical Voucher Specimen=
  
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''Garcinia'' is a plant genus of the family Clusiaceae native to Asia, Australia, tropical and southern Africa, and Polynesia. The number of species is highly disputed, with various sources recognizing between 50 and about 300 taxa as specifically valid. Commonly, the plants in this genus are called saptrees, mangosteens (which may also refer specifically to the purple mangosteen, ''G. mangostana''), garcinias or, ambiguously, "monkey fruit".
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{{media2 |cat=voucher
  
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''Garcinia'' species are evergreen trees and shrubs, dioecious and in several cases apomictic.  
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| companyimage=Kewlogo.gif
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| companyURL=http://specimens.kew.org/herbarium/K000677699
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| mainimage=Garcinia_hanburyi_Kew_imageBarcode=K000677699_294998.jpg
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| source=Royal Botanic Gardens, Kew.  
  
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''Garcinia hanburyi'' is a plant species in the genus Garcinia the gamboge trees. It is referred to in English variously as Hanbury's Garcinia, Gambojia, Gamboge, Indian Gamboge tree, in Indian as Tamāla (तमाल) or Tamal, and as Gummi-gutti in German.
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| companyimage2=Kewlogo.gif
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| companyURL2=http://specimens.kew.org/herbarium/K000677700
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| image2=Garcinia_hanburyi_Kew_imageBarcode=K000677700_294999.jpg
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| source2=Royal Botanic Gardens, Kew.  
  
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''The quoted text in this section was licensed for use under the Creative Commons ShareAlike License, version 3.0: http://creativecommons.org/licenses/by-sa/3.0/''
 
  
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=Macroscopic Entries=
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}}
  
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=Microscopic Entries=
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=Organoleptic Characteristics=
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{| border=1
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{{Microscopy | source=Schneider, A. (1921) The Microanalysis of Powdered Vegetable Drugs, 2nd ed.
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| {{Organolepsy | source=Schneider, A. (1921) The Microanalysis of Powdered Vegetable Drugs, 2nd ed.
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            | mainimage=Microanalysis_powdered_vegetable_p_257_google_ver_camboge_figure.PNG
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             | description=''Garcinia hanburyi''
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             | description=Cambodia (gum resin) (''Garcinia hanburii'') H. Guttiferae.
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             | texture=Brittle, easily powdered.<br>
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             | texture=Brittle, easily powdered.
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             | color=Bright yellow.
 
             | color=Bright yellow.
 
             | flavor=Slightly acrid.
 
             | flavor=Slightly acrid.
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             | scent=Nearly odorless.
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             | scent=Nearly odorless. }}
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{{Organolepsy | source=United States Dispensatory (1918)
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| description=''Garcinia hanburyi'' (gum resin) is odorless; taste very acrid. [...]
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It has no odor, and little taste, but, after remaining a short time in the mouth, produces an acrid sensation in the fauces.}}
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|}
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=Macroscopic Characteristics=
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{| border=1
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|
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{{Macroscopy | source=United States Dispensatory (1918)
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| 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.
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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).
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}}
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|}
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=Microscopic Characteristics=
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{| border=1
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|
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{{Macroscopy | source=United States Dispensatory (1918)
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| description=The official description is [in part] as follows:
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"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.
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}}
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{{Microscopy | source=Schneider, A. (1921) The Microanalysis of Powdered Vegetable Drugs, 2nd ed.
 
             | 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.
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             | }}
 
             | }}
  
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=HPTLC Entries=
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{{Media |cat=Microscopy | source=Schneider, A. (1921) The Microanalysis of Powdered Vegetable Drugs, 2nd ed.
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            | mainimage=Microanalysis_powdered_vegetable_p_257_google_ver_camboge_figure.PNG }}
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|}
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=High Performance Thin Layer Chromatographic Identification=
  
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=Other Points of Interest=
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=Supplementary Information=
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=Sources=
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<references />

Latest revision as of 20:20, 24 June 2015

AHPA recognizes other valuable resources exist regarding the identity of Garcinia hanburyi.

To submit a suggestion or contribution, please contact Merle Zimmermann.

Contents

Nomenclature

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

Botanical Voucher Specimen

bottomright bottomright

Garcinia hanburyi Kew imageBarcode=K000677699 294998.jpg
Source: Royal Botanic Gardens, Kew.[1]

Garcinia hanburyi Kew imageBarcode=K000677700 294999.jpg
Source: Royal Botanic Gardens, Kew.[2]

Organoleptic Characteristics

Garcinia hanburyi
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. [3]
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) [4]

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) [5]

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) [6]
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. [7]


Microanalysis powdered vegetable p 257 google ver camboge figure.PNG
Source: Schneider, A. (1921) The Microanalysis of Powdered Vegetable Drugs, 2nd ed.[8]

High Performance Thin Layer Chromatographic Identification

Supplementary Information

Sources

  1. ↑ Royal Botanic Gardens, Kew. http://specimens.kew.org/herbarium/K000677699
  2. ↑ Royal Botanic Gardens, Kew. http://specimens.kew.org/herbarium/K000677700
  3. ↑ Schneider, A. (1921) The Microanalysis of Powdered Vegetable Drugs, 2nd ed.
  4. ↑ United States Dispensatory (1918)
  5. ↑ United States Dispensatory (1918)
  6. ↑ United States Dispensatory (1918)
  7. ↑ Schneider, A. (1921) The Microanalysis of Powdered Vegetable Drugs, 2nd ed.
  8. ↑ Schneider, A. (1921) The Microanalysis of Powdered Vegetable Drugs, 2nd ed.
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