From "The Alkaloids" Vol. II by Manske (p393).
"The crushed seeds of Peganum harmala are covered with three times their
weight of water containing 30 g of acetic acid per liter of water [white
vinegar is about 50g / l or 5 %]. The seeds swell as they absorb the liquid
and form a thick dough which is pressed after 2-3 days. The pressed seeds
are once more treated as above with twice their weight of dilute acetic
acid and, after maceration, the liquid is again pressed out. To the
combined liquors, sodium chloride [that's table salt, man] (100g. / liter
of liquid) is added to transform the acetates of harmine and harmaline into
the hydrochlorides which are insoluble in cold sodium chloride solutions
and are precipitated during cooling. The supernatant liquid is siphoned
off, the crystalline residue filtered with suction and redissolved in hot
water. Addition of sodium chloride to the filtered solution causes the
precipitation of the hydrochlorides as a crystalline mush and this process
is repeated until the hydrochlorides have acquired a yellow color (for the
purposes of this newsgroup, once is enough). The final product is then
recovered by filtration."
The paper then goes on to describe the separation of harmine from
harmaline, but this procedure is slightly more complicated and not
necessary for most purposes.
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