Amygdalinum, Amygdalin.

Botanical name: 

Related entries: Bitter Almond - Sweet almond - Almond Oil - Oil of Bitter Almond

C20H27NO11, 3H2O = 511.274.

Amygdalin, C20H27NO11, 3H2O, is the glucoside of d-phenylglycollic acid, and is obtained from bitter almonds, or the seeds of other Rosaceous plants. It occurs in white crystals with a bitter taste. It is neutral in reaction and laevorotatory ([α]D = -35.5°). It melts at about 200°, after darkening in colour, and sets to a glassy mass, which melts at 125° to 130°. By the action of emulsin it is decomposed into dextrose, benzaldehyde, and hydrocyanic acid this decomposition also occurs under the influence of dilute acids.

Soluble in water or alcohol; insoluble in ether.

Action and Uses.—Amygdalin in itself has no action, but in the stomach it undergoes decomposition, hydrocyanic acid and benzaldehyde being formed, so that its ultimate effect is that of hydrocyanic acid. It may be administered as an ingredient of cough mixtures.

Dose.—1 to 3 centigrams (¼ to 12 grain).

The British Pharmaceutical Codex, 1911, was published by direction of the Council of the Pharmaceutical Society of Great Britain.