Syrups PDF

Syrups Pharmaceutial Technology LAB 2 PH. Z A H R A A A H M E D PH. NOOR AYAD  Definition : Syrups are sweet, viscous concentrated, aqueous preparations of sugar or sugar – substitute with or without added flavoring agents and medicinal substances.  SYRUP CLA...

Syrups Pharmaceutial Technology LAB 2 PH. Z A H R A A A H M E D PH. NOOR AYAD  Definition : Syrups are sweet, viscous concentrated, aqueous preparations of sugar or sugar – substitute with or without added flavoring agents and medicinal substances.  SYRUP CLASSIFICATION A-Medically they are classified into : 1.Medicated syrup: containing a medical or therapeutic agent (ex: antibiotic, antihistamine, antitussive, sedative and vitamins). 2.Non medicated syrup (Flavored syrup) : These syrups are intended to serve as pleasant – tasting vehicles for medicinal substances (ex: cherry syrup, orange syrup, simple syrup.) B-Pharmaceutically they are classified according to their basic formula: 1. Sugar based syrup: which are concentrated solution of sugar, usually sucrose or dextrose. 2. Sugar free syrups(Artificial syrup): which are formulated with artificial sweetening (sorbitol) agents and viscosity builders. The use of sucrose is preferred in pharmaceutical preparation due to: 1. It’s purity 2. High degree of sweetness 3. Lack of color. 4. Ease of handling 5. It’s inertness. Simple syrup is a saturated solution of sucrose in purified water, the concentration of sucrose is 66.7% w/w. Differences between sucrose and dextrose: 1. The saturated solution of dextrose is 70%, so the dextrose-based syrup susceptible to the growth of micro-organisms, therefore we must add preservatives. 2. Dextrose dissolve more slowly than sucrose. 3. The sweetness of dextrose is less than the sweetness of sucrose. Storage of syrups: Generally, syrups are stored at room temperature, in tightly stoppered well- filled bottles to avoid the presence of micro-organisms, saturation and refrigeration will inhibit both mold growth and inversion (fermentation and hydrolysis), but less than 4°C will cause crystallization of sugar (large crystals difficult to redissolved) Advantages of syrups : 1- retards oxidation because sucrose partly hydrolyzed into reducing sugar such as dextrose and levulose (reducing sugary) so prevent decomposition of many substance. 2- prevent decomposition of many vegetable substances ( syrups have high osmotic pressure which Prevents the growth of bacteria, fungi, and molds which are the chief causes of decomposition in soln. of Vegetable matter 3- they are palatable due to the sweetness of sugar so it is a valuable vehicle for the administration of unpalatable substances. Disadvantages of syrups : 1- Not suitable in emergency and for unconscious patients 2- Not convenient for a patient with a gastrointestinal disorder such as diarrhea, constipation, ulceration, and hyperacidity in stomach 3. Can’t avoid first pass metabolism  Components of Syrups: Most syrup contains the following components in addition to the purified water and any medicinal agents present: (a) sugar usually sucrose or sugar substitute used to provide sweetness and viscosity. (b) Antimicrobial preservatives. (c) Flavorants. (d) Colorants. (e) viscosity modifiers Also, many types of syrups, especially those prepared commercially, contain special solvents (including alcohol), solubilizing agents, thickeners, or stabilizers. Preservatives which are suitable for use in syrups: Benzoate, parabens, sorbic acid, a mixture of methylparaben and alcohols. In some syrups alcohol present in small amount (not more than 10%) which serve as solubilizing agent for alcohol soluble ingredient also alcohol concentrated by evaporation above the syrup and prevent the growth of surface molds.  Sirupus Ferrum sulfuricum RX/ Ferrum sulfuricum 40 g Acidum Citricum 2.1 g Spiritum Aetherolie Menthae 2.0 ml Saccharum 667 g Aqua ad. 1000 ml Fait syrupus, Mitt 15 ml. Sig. More dicto sumendum (m.d.s.)  Ferrous sulfate syrup Simple syrup RX / x 15 / 1000 Ferrous sulfate 40 g 0.6 g Citric acid 2.1 g 0.03 g Peppermint spirit 2 ml 0.03 ml Sucrose 667 g 10 g Dist. Water to 1000 ml 15 ml Make syrup, send 15 ml. Label: to be taken as directed. Use: As a tonic for the treatment of anemia. Procedure: 1- 4g sucrose + 0.03 g citric acid + 0.6 g FeSO4 + 2 drops peppermint spirit in 8 ml water and shake with glass rod. 2- Add rest of sucrose portion wise >> clear soln. 3- Complete to 15 ml with water. Notes 1- Sucrose should be grinded very well>> faster dissoluton. 2- Ferrous oxidized to Ferric (ppt.) not absorbed from GIT. 3- FeSO4 is added to sucrose soln. Inhibits auto oxidation of ferrous. 4- Citric acid prevents discoloration of syrup by chelating iron. Ferrous —-> Ferric (green) (reddish brown) 5- Peppermint is a flavoring agent.  _________________________ _________________________ Al-Ayen University Pharmaceutics Department __________________________________ Ferrous sulfate syrup To be taken as directed Internal Use Date: 5/10/2024 White Label ___________________________ THANK YOU !