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tintura di china (Tinctura Chinae)

ingredient / ingredient-tintura-di-china

キナ酊剤（チンクトゥーラ・キナエ） / Tinctura Chinae

Tintura di china (Tinctura Chinae) is a tincture made from cinchona bark (china) and alcohol, one of the official preparations listed in the first edition (1892) of the official pharmacopoeia of the Kingdom of Italy.

On this page (8 sections)
  1. Overview
  2. Sources for this overview (2)
  3. Topic hubs
  4. Other names
  5. Follow the connections
  6. Related entries (10)
  7. Sensory (2)
  8. Safety and regulation (1)
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Reading the bitterness

Tintura di china (cinchona tincture, Tinctura Chinae) is a tincture made from cinchona bark and alcohol. The first edition (1892) of the official pharmacopoeia of the Kingdom of Italy lists it as the official preparation 『Tintura di China』 (in translation: "Cinchona tincture"), prepared with 5 parts diluted alcohol for 1 part coarsely ground cinchona bark.

The pharmacopoeia describes it as 「濃い赤ワイン色、収斂性で苦い味、酸性反応」 (in translation: "deep wine-red color, astringent and bitter taste, acidic reaction") (sapore astringente ed amaro). The same wording appears in the 3rd edition of 1909 with the same formulation (1 part cinchona bark to 5 parts 60% alcohol), while the corresponding entry was not found within the portion checked of the 1902 edition.

Sources for this overview

  1. Farmacopea ufficiale del regno d'Italia

    Italy. Direzione generale della sanità pubblica / 1892 / government document / full text checked

    Checked for this overview: Used the formula and title listed as an official preparation in the 1892 first edition. / Used the sentence in the 1892 edition describing the taste as 「収斂性で苦い味」 (in translation: "astringent and bitter").

  2. Farmacopea Ufficiale del Regno d'Italia (3a edizione, 1909)

    Ministero dell'Interno, Direzione della Sanità Pubblica (Italia) / 1909 / government document / full text checked

    Checked for this overview: Used the retention of the same bitterness description in the 1909 3rd edition.

Other names: tintura di china (it)

Follow the connections

tintura di china (Tinctura Chinae) →— sensory attribute→ bitterness →can be measured separately …→ astringency

Structured claims — open a section to read each claim's confidence, evidence and limits

Sensory (2)

tintura di china (Tinctura Chinae) — sensory attribute: bitternesssupported

Scope: Based on the TINTURA DI CHINA entry in the first edition (1892) of Farmacopea Ufficiale del Regno d'Italia.

Checked 『Colore rosso vinoso intenso, sapore astringente ed amaro, reazione acida』 (in translation: "Deep wine-red color, astringent and bitter taste, acidic reaction").
Limitations: As above.
Source: Farmacopea ufficiale del regno d'Italia (Italy. Direzione generale della sanità pubblica, 1892) · full text checked
Show dataingredient-tintura-di-china —has_sensory_attribute→ sensation-bitter
claim: claim-w58h4b-tintura-china-bitterness-farmacopea1892 / type: sensory / updated: 2026-09-03
tintura di china (Tinctura Chinae) — sensory attribute: bitternesssupported

Scope: The TINTURA DI CHINA entry in the 3rd edition (1909) of Farmacopea Ufficiale.

Note: The same wording as the entry in the first edition of 1892 (『sapore astringente ed amaro』 (in translation: "astringent and bitter taste")). No corresponding entry was found in the portions read of the 1902 edition; whether it was absent from that edition or overlooked remains unknown.

"Colore rosso vinoso intenso, sapore astringente ed amaro, reazione acida; coll'acqua si intorbida, e col cloruro ferrico si colora in verde-scuro."
Limitations: No corresponding entry was found in the 1902 edition, so no comparison with that edition was possible.
Source: Farmacopea Ufficiale del Regno d'Italia (3a edizione, 1909) (Ministero dell'Interno, Direzione della Sanità Pubblica (Italia), 1909) · full text checked
Show dataingredient-tintura-di-china —has_sensory_attribute→ sensation-bitter
claim: clm-w58d-tintura-china-bitter-1909 / type: sensory / updated: 2026-09-04

Safety and regulation (1)

tintura di china (Tinctura Chinae) is documented in The first edition (1892) of the official pharmacopoeia of the Kingdom of Italy lists a tincture made from cinchona bark and alcohol as 『Tintura di China(Tinctura Chinae)』 (in translation: "Cinchona tincture (Tinctura Chinae)").supported

Scope: The entry in the 1892 edition.

The formula 『Corteccia di china grossamente polv. p.1, Alcool diluito p.5』 (in translation: "Coarsely powdered cinchona bark, 1 part; diluted alcohol, 5 parts"). It expressly states 『Colore rosso vinoso intenso, sapore astringente ed amaro, reazione acida』 (in translation: "Deep wine-red color, astringent and bitter taste, acidic reaction").
Limitations: Possible OCR errors.
Source: Farmacopea ufficiale del regno d'Italia (Italy. Direzione generale della sanità pubblica, 1892) · full text checked
Show dataingredient-tintura-di-china —is_documented_in→ "The first edition (1892) of the official pharmacopoeia of the Kingdom of Italy lists a tincture made from cinchona bark and alcohol as 『Tintura di China(Tinctura Chinae)』 (in translation: "Cinchona tincture (Tinctura Chinae)")."
claim: claim-w58h4b-tintura-china-documented-farmacopea1892 / type: regulatory / updated: 2026-09-03

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