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
A. Medicated Syrups
B. Non-Medicated Syrups or Flavored
vehicles

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. COMPONENTS OF SYRUPS
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
Used in the preparation of Senna Syrup,
NF

14. METHODS OF PREPARING
SYRUPS
I. 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
I. NON-MEDICATED ELIXIRS
 Employed as vehicles
 Examples:
Aromatic Elixir, NF
Isoalcoholic Elixir
Compound Benzaldehyde 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)