This section is from the book "Materia Medica Pharmacy, Pharmacology And Therapeutics", by W. Hale White. Also available from Amazon: Materia Medica Pharmacy, Pharmacology And Therapeutics..
The rhizome and roots of Valeriana officinalis Linne (nat. ord. Valerianeae).
Europe and Northern Asia; naturalized in England; cultivated.
Rhizome from 2 to 4 cm. long, and 1 to 2 cm. thick, upright, subglobular or obconical, truncate at both ends, brown or yellowish-brown, internally whitish or pale brownish, with a narrow circle of white wood under the thin bark. Roots numerous, slender, brittle, brown with a thick bark, and slender, ligneous cord. Odor peculiar, becoming stronger and unpleasant on keeping; taste camphoraceous and somewhat bitter. Resembling Valerian. - Serpentaria, Arnica, Green Hellebore; but Valerian is known by its odor.
The chief constituents are - (1) A volatile oil, 1/2 to 2 per cent, consisting of Borneol, C10H18O, and Pinene, a terpene (see p. 516). (2) Valerianic Acid, C5H10O2. It is colorless, oily, with the odor of Valerian, and strongly acid, with a burning taste.
In 30 parts of water; readily in Alcohol and Ether. The amount of it in Valerian increases by keeping, while that of the oil decreases. It can be derived from Amylic Alcohol, C5H120 (Valeryl Aldehyde). (3) Formic, Acetic and Malic Acids. (4) Tannic acid. (5) Resin.
Dose, 10 to 30 gr.; .60 to 2.00 gm.
1. Extractum Valerianae Fluidum. - Fluid Extract of Valerian. By maceration and percolation with Alcohol and Water, and evaporation.
Dose, 10 to 30 m.; .60 to 2.00 c.c.
2. Tinctura Valerianae. - Tincture of Valerian. Valerian, 200; by maceration and percolation with Alcohol and Water to 1000.
Dose, 1/2 to 2 fl. dr.; 2. to 8. c.c.
3. Tinctura Valerianae Ammoniata. - Ammoniated Tincture of Valerian. Valerian, 200; by maceration and percolation with Aromatic Spirit of Ammonia to 1000.
Dose, 1/2 to 2 fl. dr.; 2. to 8. c.c.
Nh4c5h9o2 =118.78.
By saturating Valerianic Acid with Gaseous Ammonia, obtained from a mixture of Ammonium Chloride and Lime, and crystallization.
Colorless, or white, quadrangular plates, emitting the odor of Valerianic Acid, of a sharp and sweetish taste, and deliquescent in moist air.
Very soluble in Water and in Alcohol; also soluble in Ether.
Dose, 2 to 8 gr.; .12 to .50 gm.
By precipitating a diluted solution of Ferric Sulphate, with a solution of Sodium Valerianate and washing the precipitate.
A dark, brick-red, amorphous powder of somewhat varying chemical composition, having the odor of Valerianic Acid, and a mildly styptic taste; permanent in dry air.
Insoluble in cold water, but readily soluble in Alcohol.
Dose, 1 to 3 gr.; .06 to .20 gm.
(Not official) - Sodium Valerianate. NaC5 H9O2=123.77.
Make Valerianic Acid by distilling a mixture of Amylic Alcohol, Sulphuric Acid, and Potassium Bichromate. Saturate the distillate which contains Valerianic Acid, with Caustic Soda, and evaporate.
White masses of a powerful Valerian-like odor.
Easily in both Alcohol and Ether.
Dose, 1 to 5 gr.; .06 to .30 gm.
 
Continue to: