オリブ油

危険有害性情報のコード(GHS)

• 絵表示(GHS)

  

• 注意喚起語

  Warning

• 危険有害性情報

  H315：皮膚刺激

• 注意書き

  P305+P351+P338：眼に入った場合：水で数分間注意深く洗うこと。次にコ ンタクトレンズを着用していて容易に外せる場合は外す こと。その後も洗浄を続けること。

オリブ油 価格

MSDS Information

• Olive oil

オリブ油 化学特性,用途語,生産方法

• 外観

  無色～褐黄色, 澄明の液体

• 定義

  本品は、オリーブ Olea Europaea の果実から得られる脂肪油である。

• 溶解性

  エタノールに溶けにくい。

• 解説

  オリーブ油，モクセイ科のオリーブの果実の果肉から採油される脂肪油。果実の含油量は25～60％。オリーブの主産地は、スペイン、フランス、イタリア、ギリシア、トルコなど地中海沿岸地方であり、日本では小豆島(しょうどしま)（香川県）などで少量産出するのみである。緑色の果実が熟すと、紫色さらに黒色になる。果汁の中に油は粒状となって存在している。核から採油されるオリーブ核油は、成分、性状ともにオリーブ油に似たものである。圧搾法により採油するが、さらに溶剤抽出法にかけることもある。最上等の品質のものを処女油といい、冷圧法で採油する。ヨウ素価は80～85。主要成分脂肪酸はオレイン酸で80％以上に達し、そのためオレイン酸の製造原料となる。不乾性油である。食用油としてサラダ油、てんぷら油に使用される。医薬品、缶詰用油にも用いる。食用に供しない油は主としてせっけんや化粧品に消費される。アルカリ精製の際に生ずる油滓(ゆさい)は、繊維工業用せっけん製造に用いられる。

• 用途

  化粧品用及び薬用の原料。

• 化粧品の成分用途

  閉塞剤、溶剤、香料

• 説明

  C16 palmitic: 8.0% palmitoleic; C18 stearic: 2.0% oleic, 82.0% linoleic, 8.0% linolenic; total saturated acids: 14%; total monounsaturated acids: 77%; total polyunsaturated acids: 9%

• 化学的特性

  Olive oil is the fixed oil obtained by cold expression or other suitable mechanical means from the ripe drupes of Olea europaea. It occurs as a clear, colorless or yellow, transparent oily liquid. It may contain suitable antioxidants.
  Refined olive oil is obtained by refining crude olive oil such that the glyceride content of the oil is unchanged. A suitable antioxidant may be added.

• 使用

  Olive Oil is the oil obtained from the fruit of olive trees, olea europaea. it is used mainly for salad and cooking oils.

• 調製方法

  Virgin olive oil is produced by crushing olives (the fruit of Olea europaea), typically using an edge runner mill. The oil is then expressed from the crushed mass solely by mechanical or other physical methods under conditions that do not cause deterioration of the oil. Any further treatment that the oil undergoes is limited to washing, decantation, centrifugation, and filtration.
  Refined olive oil is obtained from virgin olive oil by refining methods that do not alter the initial glyceride content of the oil.

• 一般的な説明

  Pale yellow oily liquid. Insolube in water and less dense than water. Hence floats on water. Contains principally glycerides of oleic, palmitic and linoleic acids.

• 空気と水の反応

  Insoluble in water.

• 反応プロフィール

  Olive oil react with acids to liberate heat. Heat is also generated by interaction with caustic solutions. Strong oxidizing acids may cause a vigorous reaction that is sufficiently exothermic to ignite the reaction products. Flammable hydrogen is generated by mixing with alkali metals and hydrides. React slowly with oxygen in the air to become rancid.

• 健康ハザード

  None-is a food.

• 応用例（製薬）

  Olive oil has been used in enemas, liniments, ointments, plasters, and soap. It has also been used in oral capsules and solutions, and as a vehicle for oily injections including targeted delivery systems.
  It has been used in topically applied lipogels of methyl nicotinate.It has also been used to soften ear wax. Olive oil has been used in combination with soybean oil to prepare lipid emulsion for use in pre-term infants.
  Olive oil is used widely in the food industry as a cooking oil and for preparing salad dressings. In cosmetics, olive oil is used as a solvent, and also as a skin and hair conditioner. Types of products containing olive oil include shampoos and hair conditioners, cleansing products, topical creams and lotions, and sun-tan products.

• 农业用途

  Olive oil is a clear, edible substance obtained from the fruits of olive trees, the evergreen trees grown in Mediterranean climates. The fruit is pulped, pressed and finally extracted for oil. The best quality comes from the fust pressing of just ripened fruits. The unripe fruits are pickled, treated with a lye solution to remove the bitter taste, and stored in brine. When left in the open, they turn black and may be pressed thereafter for oil.

• 安全性プロファイル

  Moderately toxic by intraperitoneal route. A human skin irritant. Combustible when exposed to heat or flame; can react with oxidzing materials. Some spontaneous heating. To fight fire, use CO2, dry chemical. When heated to decomposition it emits acrid smoke and irritating fumes

• 安全性

  Olive oil is used widely as an edible oil and in food preparations and products such as cooking oils and salad dressings. It is used in cosmetics and topical pharmaceutical formulations. Olive oil is generally regarded as a relatively nonirritant and nontoxic material when used as an excipient.
  Olive oil is a demulcent and has mild laxative properties when taken orally. It has been used in topical formulations as an emollient and to sooth inflamed skin; to soften the skin and crusts in eczema; in massage oils; and to soften earwax.
  There have been isolated reports that olive oil may cause a reaction in hypersensitive individuals. However, these incidences are relatively uncommon.Olive oil is an infrequent sensitizer and does not appear to be a significant allergen in the USA, possibly due to the development of oral tolerance.

• 貯蔵

  When cooled, olive oil becomes cloudy at approximately 10°C, and becomes a butterlike mass at 0°C.
  Olive oil should be stored in a cool, dry place in a tight, wellfilled container, protected from light.
  For refined oil intended for use in the manufacture of parenteral dosage forms, the PhEur 6.2 requires that the bulk oil be stored under an inert gas.

• 不和合性

  Olive oil may be saponified by alkali hydroxides. As it contains a high proportion of unsaturated fatty acids, olive oil is prone to oxidation and is incompatible with oxidizing agents.

• 規制状況(Regulatory Status)

  Olive oil is an edible oil. Included in the FDA Inactive Ingredients Database (oral capsules and solution; topical solutions). Included in nonparenteral medicines licensed in Europe. Included in the Canadian List of Acceptable Non-medicinal Ingredients. For nontopical uses, refined olive oil is generally preferred.

オリブ油 上流と下流の製品情報

オリブ油 生産企業

Global(290)Suppliers

オリブ油 スペクトルデータ(IR1、IR2、Raman)

8001-25-0, オリブ油 キーワード