The genus Cinnamomum

224 K. Nirmal Babu, P.N. Ravindran and M. Shylaja
Ho-oil ‘A’ (extra Ho oil):
This is the best quality Ho-oil.
Specific gravity at 25°C – 0.860–0.865
Optical rotation – Above –14°0
Refractive index (25°C) – About 1.4613
Camphor content – Below 0.7%
Linalool content
Ho oil ‘B’ (Ho oil):
– 94% or more
Specific gravity (25°) – 0.860–0.865
Optical rotation – Above –12°0
Refractive index (25°) – About 1.4621
Camphor content – Below 1.5%
Linalool content
Yellow camphor oil:
– 85–90%
This is a by-product of brown camphor oil after the separation of safrole.
Boiling range – 215–225°C
Specific gravity (15°) – 0.97–0.99
Optical rotation – 1°0 to 5°0
Refractive index at 20°
Camphor oil from India:
– About 1.5010
Specific gravity (25°C) – 0.9428–0.9436
Refractive index (25°C) – 1.4713–1.4727
Optical rotation – 26° to –29°
Acid number – 2.48–3.125
Ester number – 4.0–5.0
Acetyl value – 21.6
Chemical Composition
Gildemeister and Hoffmann (1925) and subsequently Hiraizumi (1950) made compilations
on the chemical composition of camphor oils. The following chemicals have been
listed by the latter worker.
Acids:
Formic acid, acetic acid, propionic acid, isobutyric acid, isovaleric acid, n-caproic acid,
n-caprylic acid, n-enanthic acid, dl-citronellic acid, lauric acid, myristic acid, piperonytic
acid.
Aldehydes:
Acetaldehyde, propionaldehyde, isovaleraldehyde, n-hexaldehyde, furfural, -methyl
furfural, ,-hexanal, pentenylaldehyde, stearic aldehyde, decyclaldehyde, pentadecylaldehyde,
myristic aldehyde, piperonylacrolein.