SYRUPS, ELIXIRS, SPIRITS

Prepared by:ARJUN SINGH KAUSHIKSOS PHARMACEUTICAL SCIENCE JIWAJI UNIVERSITY GWALIOR

SYRUPS

Concentrated, aqueous preparations, intended for oral use, containing;

1. Sugar or Sugar substitutes 2. Flavoring agent3. Medicinal agent

CLASSIFICATION of SYRUPS

I. MEDICINAL CLASSIFICATION

A. Medicated Syrups

B. Non-Medicated Syrups or Flavored vehicles

1. Cherry and Orange Syrups – good vehicle for drugs requiring acid medium

2. Cocoa Syrup – effectively masks bitter tasting drugs

3. Ora-Sweet and Ora-Sweet SF – alcohol free vehicle for extemporaneous compounding of syrup

NON-MEDICATED / FLAVORED SYRUPS

ORANGE and CHERRY SYRUPS

ORA-SWEET SF brand

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

CLASSIFICATION of SYRUPS

II. NON - MEDICINAL CLASSIFICATION

A. 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

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

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)

B. NON SUGAR-BASED SYRUPS (NON NUTRITIVE SYRUPS)

Formulated with;

1. artificial sweeteners

2. viscosity builders

Non glycogenetic

COMPONENTS OF SYRUPS

1. Sugars, or sugar substitutes

2. Antimicrobial preservatives

3. Flavorants

4. Colorants

5. Special solvents, stabilizers, solubilizing agents and thickeners

METHODS OF PREPARATION of SYRUPS

I. SOLUTION WITH THE AID OF HEAT Excessive heating tends to cause inversion / caramelization of sucrose

II. SOLUTION BY AGITATION WITHOUT THE AID OF HEAT

III. ADDITION OF SUCROSE TO A MEDICATED LIQUID OR TO A FLAVORED LIQUID

Used in the preparation of Senna Syrup, NF

METHODS OF PREPARING SYRUPS

I. PERCOLATION

An extraction method utilizing a glass percolator.

May be used to prepare;

Simple Syrup

Ipecac syrup

(Cephaelis ipecacuanha)

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%.

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”

COMPONENTS OF ELIXIR FORMULATION

Alcohol and Water – primary solvents

Glycerin and Propylene Glycol- adjuncts

(viscosity builders and stabilizers)

Sweeteners Flavorants and Colorants Medicinal substances

Advantages and Disadvantagesof 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

CLASSES OF ELIXIRS

I. NON-MEDICATED ELIXIRS

Employed as vehicles

Examples:

Aromatic Elixir, NF

Isoalcoholic Elixir

Compound Benzaldehyde Elixir

CLASSES OF ELIXIRS

II. MEDICATED ELIXIRS

Examples:

Diphenhydramine Elixir

Phenobarbital Elixir

Digoxin Elixir

Preparation of Elixirs

By simple solution method

By admixture of two or more liquids

STORAGE and PRESERVATION of ELIXIRS

Stored in a tightly closed, light-resistant containers

Protected from excessive heat (do not store above 400C)

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.

Uses of Spirits

A. MEDICINAL SPIRITS

AROMATIC SPIRIT OF AMMONIA

– reflex / respiratory stimulant ( by inhalation)

B. FLAVORING SPIRITS

- Compound Orange Spirit

- Compound Cardamom Spirit

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

METHODS of PREPARATIONof SPIRITS

Distillation

Brandy (48 % – 54 % alcohol)

Distilled from red grapes

Whisky (47 % – 53% alcohol)

Distilled from hops, barley and other grains

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)