Patchouli, ext.
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Patchouli, ext.
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CAS No:
84238-39-1
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Chemical Name:
Patchouli, ext.
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Synonyms:
Patchouli,ext.;90082-40-9
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CAS No:
Patchouli, ext. Use and Manufacturing
It is obtained from the dried or slightly dried leaves of Pogostemon cablin (Pogostemon cablin), a herb of the Lamiaceae family, which is stacked for three days and fermented, and then subjected to high-pressure steam distillation for more than 24 hours. Fresh patchouli leaves have almost no aroma, and essential oils are produced only after fermentation and drying. The sesquiterpenes in the components are difficult to volatilize, so high-pressure distillation is required for a long time. Mainly produced in China's Hainan Province (yield rate of about 3%), Seychelles (yield rate of up to 5%), Singapore (yield rate of 3.8% to 4%) and the former Soviet Union (yield rate of 0.25% to 0.35%) and other countries .
Used as food spice, mainly used in foods such as cola drinks. The dosage is 43～220mg/kg in chewing gum; 10mg/kg in baked food; 6.3mg/kg in candy; 1.1mg/kg in cold drink; 0.88mg/kg in soft drink.
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