Laurel Cherry Water

LAUREL CHERRY WATER, Aqua Lauro-cerasi, a colorless liquid that is slightly cloudy immediately after preparation but then becomes transparent, with a bitter taste and aromatic odor; its smell and taste somewhat resemble bitter almond water. It contains 0.1% hydrocyanic acid. Laurel cherry water is obtained by steam distillation of crushed fresh leaves of cherry laurel (Prunus laurocerasus); during this process, the glycoside prulaurasin contained in the leaves is split by the enzyme emulsin, also present in the leaves, into glucose and benzaldehyde-cyanohydrin (see Benzaldehyde). The latter in turn partially breaks down into benzaldehyde and hydrocyanic acid; all these decomposition products except glucose are distilled with steam and pass into the laurel cherry water. Since the active principles (benzaldehyde-cyanohydrin and hydrocyanic acid) in laurel cherry water and the amount of hydrocyanic acid in it are the same as in bitter almond water (see), the therapeutic action, application, and dosage of both preparations are identical. The Pharmacopoeia permits replacing laurel cherry water with bitter almond water. Some pharmacopoeias require the addition of alcohol to laurel cherry water for greater stability of the preparation.

2 7 1 Prunus laurocerasus: 1-flowering branch; 2-fruits.

Laurus nobilis: 1-branch with flowers; 2-branch with fruits.

Some pharmacopoeias require the addition of alcohol to laurel cherry water for greater stability of the preparation.