OLEUM AURANTII 269 



279. OLEUM AURANTII. THE OIL. Obtained from the fresh peel of 

 either the bitter or sweet orange. A pale yellow liquid, having a 

 characteristic aromatic odor. Optical rotation should not be more 

 than 95 to the right in a 100 mm. tube, and at a temperature of 

 about 25C. (77F.). It contains some hesperidin, and an aldehyde 

 geranial. 



Oil of Petit-grain is obtained from the small, fragrant, immature 

 oranges (berries about the size of a cherry). Recently, however, the 

 leaves and shoots have been used for this purpose. 



Manufacture. The oils of the fruit of the Aurantieae are manufactured by 

 subjecting the outer rind to expression, distillation, or, preferably, to the ecuelle 

 process. This instrument (the 6cuelle) is described in most works on pharmacy. 



OFFICIAL PREPARATIONS. 



Spiritus Aurantii Compositus (contains 25 per cent, oil and the oils of lemon, 



coriander, and anise). 

 Elixir Aromaticum (1.2 per cent.). 



FIG. 151. Citrus vulgaris Flowering branch. 



280. AURANTII FOLIA. THE LEAF. From Cit'rus vulgar'is Risso. Oval, 

 from 50 to loo mm. (2 to 4 in.) long, on a broadly- winged petiole, pellucid- 

 punctate; odor aromatic; taste bitter. It is the principal source of essence 

 de petit-grain, used to adulterate Oleum Neroli. Stimulant and tonic. 



281. AURANTII FLORES. THE FLOWER. ORANGE FLOWERS. The flowers 

 Cit'ius vulgar'is and C. Aurantium, collected before they are expanded, 

 solely for the volatile oil, which is then most fragrant. Generally used 

 while fresh, in which state they may be preserved for some time by mixing 



