Chapter 13 Solutions Part 2 of 5 Syrups, Elixirs and Enemas

1. Chapter 13
SOLUTIONS
part 2
SYRUPS, ELIXIRS, SPIRITS
Prepared by:
Asst. Prof. Ma. Lourdes L. Mojares, R. Ph.
CEU School of Pharmacy
Manila

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. M DICINAL CL
E ASSIFICATION
A. Medicated Syrups
B. Non-Medicated Syrups or Flavored vehicles
Examples: (Refer to Table 13.6 p.352)

4. NON-MEDICATED / FLAVORED SYRUPS
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

5. ORANGE and CHERRY SYRUPS

6. ORA-SWEET SF brand

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

8. 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

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. COM ONE S OF SYRUP
P NT S
1. Sugars, or sugar substitutes
2. Antimicrobial preservatives
3. Flavorants
4. Colorants
5. Special solvents, stabilizers,
solubilizing agents and thickeners

13. 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

14. METHODS OF PREPARING
SYRUPS
I. PERCOLATION
An extraction method utilizing a glass
percolator.
May be used to prepare;
Simple Syrup
Ipecac syrup
(Cephael i s i pec ac uanha)

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  Less effective in
water-soluble and masking the taste
alcohol-soluble of drugs because
components in elixirs are less
solution sweet and less
 Stable viscous
 Not recommended
 Easy to prepare (by
for children due to
simple solution
their alcohol
method)
content

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

20. CLASSES OF ELIXIRS
II. 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 400C)

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)