Cinchona Chemische Eigenschaften,Einsatz,Produktion Methoden
Chemische Eigenschaften
Morphologic characteristics of the different varieties of cinchona differ very little. In general, the trees can reach
25 m in height, with opposite leaves and small flowers clustered as flowery tops. Indigenous to Peru, cinchona is cultivated today
in all South and Central American countries, in Madagascar and areas of Africa. The part used is the bark from the branches.
Commercially, the bark is distinguished as red cinchona (C. succirubra) or yellow cinchona (C. ledgeriana). The bark is collected
from the plants more than 15 years old. Cinchona has a bitter, tonic taste.
Essential oil composition
The main constituents of the dried product and its derivatives are quinine, quinidine, cinchonidine, cinchonine
and tannin. The total alkaloid content determines the quality of the derivatives. Quinine is about 70% of the alkaloid content.
Cinchona Upstream-Materialien And Downstream Produkte
Upstream-Materialien
Downstream Produkte
