회향유

한글명:회향유

카스 번호8006-84-6

상품명:Fennel Oil

CBNumberCB6115089

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MOL 파일Mol file

동의어(한글)

회향유

화학적 성질

녹는점	5 °C(lit.)
알파	aD25 +12 to +24°
끓는 점	227 °C(lit.)
밀도	0.963 g/mL at 25 °C(lit.)
FEMA	2483 \| FENNEL OIL, SWEET (FOENICULUM VULGARE MILL. VAR. DULCE DC.)
굴절률	n20/D 1.538(lit.)
인화점	140 °F
냄새	100.00%에서. 감초
?? ??	민트 맛
optical activity	[α]22/D +18°, neat
EPA	Oils, fennel (8006-84-6)

위험 및 안전 성명

위험품 표기	Xi
위험 카페고리 넘버	38
유엔번호(UN No.)	UN 1993 3/PG 3
WGK 독일	2
RTECS 번호	LJ2550000
위험 등급	3
포장분류	III
유해 물질 데이터	8006-84-6(Hazardous Substances Data)
독성	The acute oral LD₅₀ in rats was reported as 3.8 g/kg (3.43-4.17 g/kg) (Moreno, 1973). The acute dermal LD₅₀ in rabbits exceeded 5 g/kg (Moreno, 1973).

그림문자(GHS)

회향유 화학적 특성, 용도, 생산

화학적 성질
Fennel oil is obtained by steam distillation of the aerial parts of Foeniculum vulgare Mill. ssp. vulgare var. vulgare (bitter fennel). It is a colorless to pale yellow liquid with a camphoraceous, sweet–spicy odor and a slightly bittersweet camphoraceous taste, d²⁰₂₀ 0.944–0.973; n²⁰_D 1.514–1.538; α²⁰_D +11 ° to +29 °. The main constituents are monoterpene hydrocarbons such as ??-phellandrene (0–8.5%) and limonene (1–6%), fenchone (10–25%), estragole (1–6%), and (E)-anethole (50–78%). With increasing maturity of the fruits, the content of monoterpenes decreases. The ripe fruits yield an oil with 50–70% anethole and 5–25% fenchone. In contrast, the oil of the ripe fruits of sweet fennel (F. vulgare Mill. ssp. vulgare var. dulce) contains less than 5% fenchone and more than 75% anethole.
Fennel oil is produced mainly in Hungary, Tasmania, North Africa, and India in a quantity of few 10 t/yr. In total. It is used in flavoring oral care products and alcoholic beverages (anise liqueurs).
물리적 성질
It is a colorless to pale-yellow liquid.
출처
Found in the plant Foeniculum vulgare Thellung (Fam. Umbelliferae) (Guenther, 1950).
용도
Flavoring agent in foods and pharmaceuticals. Fennel Oil can be used in eye washes and in facial steams to soothe and clean skin.
제조 방법
By steam distillation of the seeds of Foeniculum vulgare (Fenarolfs Handbook of Flavor Ingredients, 1971).
Essential oil composition
The main constituents of the oil include anethole, d-phellandrene and d-limonene.
Safety Profile
Moderately toxic by ingestion. Mutation data reported. A severe skin irritant. When heated to decomposition it emits acrid smoke and irritating fumes.

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