Syrup,elixir,spirits

my expirience

1. SYRUPS, ELIXIRS, SPIRITS Prepared by: ARJUN SINGH KAUSHIK SOS PHARMACEUTICAL SCIENCE JIWAJI UNIVERSITY GWALIOR

2. SYRUPS Concentrated, aqueous preparations, intended for oral use, containing; 1. Sugar or Sugar substitutes 2. Flavoring agent 3. Medicinal agent

3. CLASSIFICATION of SYRUPS I. MEDICINAL CLASSIFICATION Medicated Syrups Non-Medicated Syrups or Flavored vehicles

4. Cherry and Orange Syrups – good vehicle for drugs requiring acid medium Cocoa Syrup – effectively masks bitter tasting drugs Ora-Sweet and Ora-Sweet SF – alcohol free vehicle for extemporaneous compounding of syrup NON-MEDICATED / FLAVORED SYRUPS

5. ORANGE and CHERRY SYRUPS

6. ORA-SWEET SF brand

7. 4. Raspberry Syrup – used to disguise salty or sour taste of drugs 5. Syrup, NF or Syrup, USP - with 85% w/v concentration NON – MEDICATED / FLAVORED SYRUPS

8. CLASSIFICATION of SYRUPS II. NON - MEDICINAL CLASSIFICATION SUGAR-BASED SYRUP Contains Sucrose / Cane Sugar Imparts a characteristic “body” to the preparation Glycogenetic Sorbitol or Glycerin may be added to prevent crystallization of sucrose

9. SYRUP, NF (SIMPLE SYRUP) A concentrated or nearly saturated aqueous solution of sugar (85% w/v, 65% w/w) Specific gravity = 1.313 Have low solvent capacity for water-soluble drugs

10. SYRUP, NF (SIMPLE SYRUP) Self-preserving, however diluted syrups are prone to microbial contamination thus require additional preservative (i.e. parabens) Saturated solutions tend to undergo crystallization (Syrup, USP – minimal tendency to undergo crystallization)

11. B. NON SUGAR-BASED SYRUPS (NON NUTRITIVE SYRUPS) Formulated with; 1. artificial sweeteners 2. viscosity builders Non glycogenetic

12. COMPONENTS OF SYRUPS Sugars, or sugar substitutes Antimicrobial preservatives Flavorants Colorants Special solvents, stabilizers, solubilizing agents and thickeners

13. METHODS OF PREPARATION of SYRUPS SOLUTION WITH THE AID OF HEAT  Excessive heating tends to cause inversion / caramelization of sucrose SOLUTION BY AGITATION WITHOUT THE AID OF HEAT ADDITION OF SUCROSE TO A MEDICATED LIQUID OR TO A FLAVORED LIQUID  Used in the preparation of Senna Syrup, NF

14. METHODS OF PREPARING SYRUPS PERCOLATION An extraction method utilizing a glass percolator.  May be used to prepare; Simple Syrup Ipecac syrup ( Cephaelis ipecacuanha )

15. ELIXIRS Are clear, sweetened, hydroalcoholic solutions intended for oral use, and are usually flavored for palatability. Its Alcohol Content may vary from as low as 5% to as high as 40%.

16. 2 TYPES OF ELIXIRS 1. HIGH ALCOHOLIC ELIXIR (HAE) – 75% to 78% alcohol 2. LOW ALCOHOLIC ELIXIR (LAE) – 8% to 10 % alcohol NOTE: Elixirs containing at least 10% to 12% alcohol are already “self-preserving”

17. COMPONENTS OF ELIXIR FORMULATION Alcohol and Water – primary solvents Glycerin and Propylene Glycol- adjuncts (viscosity builders and stabilizers) Sweeteners Flavorants and Colorants Medicinal substances

18. Advantages and Disadvantages of Syrups as Dosage Form Maintain both water-soluble and alcohol-soluble components in solution Stable Easy to prepare (by simple solution method) Less effective in masking the taste of drugs because elixirs are less sweet and less viscous Not recommended for children due to their alcohol content

19. CLASSES OF ELIXIRS NON-MEDICATED ELIXIRS Employed as vehicles Examples: Aromatic Elixir, NF Isoalcoholic Elixir Compound Benzaldehyde Elixir

20. CLASSES OF ELIXIRS MEDICATED ELIXIRS Examples: Diphenhydramine Elixir Phenobarbital Elixir Digoxin Elixir

21. Preparation of Elixirs By simple solution method By admixture of two or more liquids

22. STORAGE and PRESERVATION of ELIXIRS Stored in a tightly closed, light-resistant containers Protected from excessive heat (do not store above 40 C)

23. SPIRITS / ESSENCES Alcoholic or hydroalcoholic solutions of volatile substances. Usual alcohol content is 60%. When mixed with water, the volatile material separates and forms a milky solution.

24. Uses of Spirits A. MEDICINAL SPIRITS AROMATIC SPIRIT OF AMMONIA – reflex / respiratory stimulant ( by inhalation) B. FLAVORING SPIRITS - Compound Orange Spirit - Compound Cardamom Spirit

25. ROUTES of ADMINISTRATION of SPIRITS Taken orally Brandy and Whisky Mixed with a portion of water to reduce pungency of the spirit Applied externally Used by inhalation  Aromatic spirit of ammonia

26. METHODS of PREPARATION of SPIRITS Distillation Brandy (48 % – 54 % alcohol) Distilled from red grapes Whisky (47 % – 53% alcohol) Distilled from hops, barley and other grains

27. Solution with Maceration – Peppermint Spirit (maceration of peppermint leaves) Solution by Chemical Reaction – Ethyl Nitrite Spirit Simple Solution – Aromatic Spirit of Ammonia (Spirit of Sal Volatile)