BITTER 아몬드유

그림문자(GHS)

• 그림문자(GHS)

  

• 신호 어

  Warning

• 유해·위험 문구

  H315：피부에 자극을 일으킴

  H319：눈에 심한 자극을 일으킴

  H335：호흡 자극성을 일으킬 수 있음

• 예방조치문구

  P261：분진·흄·가스·미스트·증기·...·스프레이의 흡입을 피하시오.

  P280：보호장갑/보호의/보안경/안면보호구를 착용하시오.

  P301+P312：삼켜서 불편함을 느끼면 의료기관(의사)의 진찰을 받으시오.

  P305+P351+P338：눈에 묻으면 몇 분간 물로 조심해서 씻으시오. 가능하면 콘택트렌즈를 제거하시오. 계속 씻으시오.

BITTER 아몬드유 화학적 특성, 용도, 생산

• 화학적 성질

  Bitter almond oil (free from hydrogen cyanide) contains benzaldehyde as its main component. Benzaldehyde does not occur as such in the plant, but is formed, together with hydrogen cyanide, by the hydrolytic cleavage of the glycoside amygdalin.
  Amygdalin is present in bitter almonds, the seeds of Prunus dulcis var. amara (DC.) Buchheim, and ripe apricot kernels, Prunus armeniaca L. (Rosaceae).The press cake, which remains after removal of the fatty oils, is macerated with water and left to stand for several hours, after which the “essential oil” is separated by steam distillation. The crude oil contains 2–4% hydrogen cyanide, which is removed by washing with alkaline solutions of iron(II) salts. Subsequent redistillation yields an oil free from hydrogen cyanide. It is a colorless to slightly yellow liquid with an intense, almond-like, cherry aroma and a slightly astringent, mild taste.
  d²⁵₂₅ 1.025–1.065; n²⁰_D 1.5350–1.5550; acid value: max. 8; solubility: 1 vol inmax. 6 vol 50% ethanol. HCN content: <0.01%; benzaldehyde content by GC: min. 98%.
  Bitter almond oil is used almost exclusively in natural aroma compositions.

• 물리적 성질

  Oil intended for use as a flavor ingredient is treated to remove traces of HCN by precipitation as insoluble calcium ferrocyanide.

• Essential oil composition

  Bitter almond oil is obtained by first cold-expressing the fixed oils from the comminuted kernels, after which the press-cake is macerated in about 10 parts of water for 12 to 20 hours to effect the enzymatic hydrolysis of amygdalin. The mixture is then steam distilled to yield about 0.5 to 0.7% of the essential oil. Bitter almonds are rarely used because the yield of oil is only 0.6%. Apricot kernels yield 1.2% of oil and are the preferred starting material. The major components of the oil are typically 97.5% benzaldehyde (bitter almond) and 2% hydrogen cyanide (bitter almond).

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