Syrups & Elixirs (INTRODUCTION)
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This document discusses syrups and elixirs. It defines syrups as concentrated aqueous preparations containing sugar or sugar substitutes, with or without flavoring or medicinal agents. Simple syrup is defined as an 85% w/v sucrose solution. Methods of syrup preparation include solution with heat, agitation, addition of sucrose to medicated/flavored liquids, and percolation. Syrups provide benefits like disguising taste and soothing throat tissues. Elixirs are sweetened hydro-alcoholic solutions, usually flavored, containing 10-12% alcohol for preservation. They are easier to administer than solids but contain alcohol. Both syrups and elixirs require storage below 30°C in tight, light
Syrups & Elixirs (INTRODUCTION)
- 1. SYRUPS & ELIXER ASSIGNMENT …….. PHARMSCEUTICS SUBMITTED TO ...…… MISS. MISBAH SULTANA
- 3. INTRODUCTION • Syrup is one of the liquid dosage forms i.e. SOLUTION. • In general, aqueous solutions containing sugar are classified as syrup. • Syrups are concentrated aqueous preparations of a sugar or sugar substitute with or without flavoring agent and medicinal agent. • There are three types of syrups; i. Simple Syrup ii. Flavored Syrup iii. Medicated Syrup
- 4. SIMPLE SYRUP • To observe the properties of syrup, simple syrup is the standard to elaborate. • Its is a solution of 85% w/v sucrose dissolved in purified water. (U.S.P) • Its specific gravity is determined to be 1.313 • The U.S.P specifies the amount of ingredient as; SUCROSE 850g PURIFIED WATER Quantity sufficient to make 1000ml
- 5. COMPOSITION • Sugar • Water • Antimicrobial preservatives • Flavorant • Colorant • Medicament
- 6. PREPARATION • Following are the methods of preparation of syrup, employed as per the physical and chemical parameters of constituents. 1. Solution with aid of heat 2. Solution by agitation 3. Addition of sucrose to prepared medicated or flavored liquid 4. Percolation
- 7. SOLUTION WITH AID OF HEAT • It is best suited when the syrup is desired to produce as soon as possible, provided the content should not be heat sensitive or volatile. PROCEDURE: • Sugar is added to purified water and ample supply of heat is provided till sugar dissolves. • Followed by blending of heat stable components, cooled and then volume is made by addition of distilled water. For heat liable particles, the addition is done after the sucrose is completely dissolved. Then rapidly cooled to room temperature. DRAWBACK: Over-heating can induce deterioration of sucrose or other components.
- 8. SOLUTION BY AGITATION • To avoid heat induced deterioration, this is best suited for manufacturing of syrup. PROCEDURE: • In this, sucrose and other formulative agents are dissolved in purified water by thoroughly mixing them in vessel larger than the volume of preparation. DRAWBACKS: Its time-consuming and hectic. Being concentrated and viscous, it hinders the solubility and uniform distribution of solid substances added directly. However, it is yet stable compared to previous yield.
- 9. ADDITION OF SUCROSE TO MEDICATED OR FLAVORED SYRUP • This method is generally employed when the medicament is needed to be distilled out of fluid extract. PROCEDURE: 1. The fluid extract is first introduced in water. 2. If alcohol soluble component is the medicament, procedures are devised to let them water soluble. 3. However, if the alcohol soluble component is undesired then the mixture is allowed to stand still until the water insoluble part gets separated and settles down. Followed by filtration and addition of sucrose in preparation.
- 10. PERCOLATION • Percolation is the method of extraction of drug molecule out of crude drug. However, this is employed for formation of syrup. PROCEDURE: 1. A sucrose bed is prepared in percolator and then distilled water or vehicle containing medicament is passed through it. 2. The step is repeated again and again until whole of the chunk of sucrose is dissolved.
- 11. STORAGE • Stored below 30°C • Container should be tightly closed. • Keep in light resistant ambered color container; • Protect from direct sunlight.
- 12. INVERT SYRUP • While preparing simple syrup under temperature, high temperature can cause hydrolysis of sucrose (disaccharide) into monosaccharides, i.e. dextrose and fructose and its ability to rotate plane polarized light inverts. • So, syrup containing mixture of glucose and fructose is termed as invert syrup. MERITS: • More sweet than simple syrup. DEMERITS: • Susceptible to fermentation and microbial growth.
- 13. MERITS OF SYRUP • Ability to disguise bad taste of medication. • Thick character of syrup has soothing effect on irritated tissues of throat. • Easy to adjust the dose for a child’s weight. • Conc. sugar solution check the microbial growth by decreasing availability of water required for their growth. • Alcohol is whether absent or in minute quantity. • Used as a vehicle for medicaments.
- 14. DEMERITS OF SYRUP • Saturated solution may cause crystallization under cold conditions letting it good for microbial growth. • Not suitable for diabetic patients (however, syrups containing non-glycogenetic substance are available.)
- 16. INTRODUCTION • Elixirs are also one of the liquid dosage forms. • Generally, sweetened hydro-alcoholic solutions are termed as elixirs. • These can be defined as clear, sweetened, hydro-alcoholic (water + ethanol) preparations intended for oral use. These are usually flavored to enhance palatability. • Elixirs can be; i. Non-Medicated Elixir ii. Medicated Elixir
- 17. COMPOSITION • Alcohol • Sweetening agent • Water • Glycerin • Propylene glycol
- 18. PREPARATION • Preparation of elixir simply involve the agitation of the ingredients forming a simple solution. • Alcohol and water soluble components are dissolved separately in alcohol and purified water respectively, followed by pouring of aqueous portion in alcoholic portion in order to maintain highest alcoholic strength in formulation.
- 19. STORAGE • Keep below 30°C (at room temperature). • Container should be tightly closed. • Keep in light resistant ambered color container; • Protect from direct sunlight.
- 20. MERITS OF ELIXIR • Elixirs containing 10-12% alcohol are self-preservating. • Better able to maintain both water-soluble and alcohol-soluble components in solution. • Has stable characteristics. • Easily prepared by simple solution. • Easily administered in patients having problem of swallowing solid dosage form. • Used as a vehicle. • Used for dilution of medicated elixirs.
- 21. DEMERITS OF ELIXIR • Less effective than syrups in masking taste of medicated substances. • Contains alcohol, can be vicious to children and adults who avoid alcohol. • Because they contain volatile materials, it must be stored in a air-tight screw-top jar to avoid their escape. • Needed to keep away from sources of ignition.
Editor's Notes
- #4: Simple syrups have sucrose dissolved in water compositionally. However, syrups containing flavors but are devoid of medicinal substances is termed as flavored one. (e.g, cherry, cocao, orange syrup, PCCA sweet SF__ sugar free, PCCA syrup__ contain less sucrose than NF) And its obvious from the name___ medicated syrups that these contain medicament or API. (demerol of sanofi synthelabo__ analgesic, thorazine of gsk__ antiemetic, depakene of abbot__ anticonvulsant)
- #6: Sugar is usually sucrose but can be replaced by other sugars like sorbitol, glycerin, and propylene glycol. However, it is used to instill sweetness and viscosity. Water acts solvent. Preservatives in use are benzoic acid, Na-benzoate, glycerol etc. Flavorants and colorants are meant to make them appealing. And besides all this, commercially prepared syrups also contain solvents, solubilizing agents, thickeners and stabilizers.
- #7: Each method is approaching as per the requirements.