Types of Syrup DDS (Laboratory)

Preparation 1: Syrup  Simple syrup

o Prepared with purified water
alone Official Syrup, NF
Title  Medicated syrup
 Pharmaceutical o With added medicinal
Necessity substance
Category  Flavored syrup
 Sweet or viscid
aqueous solution o With various aromatic or
Synonyms Simple syrup pleasantly flavored
 To provide a substances.
pleasant way to  Inverted syrup
administer a o Prepared by hydrolyzing
distasteful drug. sucrose with hydrochloric
Uses  Used for children acid and neutralizing the
and elders who solution with CaCO3 or
cannot swallow Na2CO3
solid dosage o Significantly sweeter than
forms simple syrup
Syrup is a solution of  Linctus
Sucrose in Purified o Colored and flavored syrup for cough relief
Water. It contains a
Official
preservative unless it is
Definition Non-medicated Medicated syrup
used when freshly
prepares. or flavored
syrups
Syrups Syrup containing a
Syrup containing therapeutic agent.
 Provide a pleasant means of flavoring agents
administering a liquid form of a but no medicinal
disagreeable tasting drug substance
 May contain glycerin or sorbitol Table 12.6 (Ansel, Types of medication
p. 311) are administered as
as co-solvents → increases
intended to serve medicated syrups:
solubility as pleasant-
 Contains little to no alcohol  Antitussive
tasting vehicles for
→ it acts as a preservative Agents
medicinal
 60%-85% sucrose in purified substances to be – for cough
water added in the  Antihistamines
o < 60% - Fermentation extemporaneous – for allergy
o > 85% - Crystallization compounding of
 Specific Gravity: 1.313 (11mL = prescriptions or in
the preparation of
131.3 g)
a standard
 Solubility: 1 g in 0.5 mL water formula
for medicated
syrups

Pharmaceutical Dosage Forms, Drug Delivery Prepared by: KPC

Systems and Medical Devices (PH-PHR 214)
Sweet or other Viscid Aqueous
Solutions For Preparation A
Assume that we have 100 mL of the
 Honey Syrup
o Thick liquid preparations
o somewhat allied to the
syrups,
o differing in that honey,
o instead of syrup, it is used
as base
 Mucilages
o Thick, viscid, adhesive Basic Components of Syrup
liquid, produced by  Sugar
dispersing gum in water, or o Gives sweetness and
by extracting the viscosity to the syrup
mucilaginous principles o E.g. methylcellulose
from vegetable substances  Flavoring and Colorants
with water o To make the medication
 Jellies more attractive and
o Class of gels in which the palatable
structural coherent matrix  Purified Water
contains a high portion of o Acts as a solvent
liquid (usually water)  Antimicrobial Preservatives
o Similar to mucilages as o Prevent causes of
both may be prepared instability
from similar gums, but they o Not necessarily needed
differ in terms of the latter → low availability of
having a jelly-like water resists the growth
consistency of microorganisms.

Ingredients Preservation
 Made in quantities that are
consumable within a few months
 Syrups should be preserved in
well-dried bottles (sterilized-
preferred)
 Completely field and stored in a
cool, dry place
 Low temperature is preferred
 Use concentration without
supersaturating
 Preservatives
o Glycerin, methylparaben,
benzoic acid, sodium
benzoate

Pharmaceutical Dosage Forms, Drug Prepared by: KPC

Delivery
Systems and Medical Devices (PH-PHR 214)
 4 General Methods of Preparing 3. Addition of sucrose to a medicated
Syrups liquid or to a flavored liquid
 Used if syrup contains fluid
1. Solution with the aid of heat extracts, tinctures or other
 Used when it is desirable to liquids to medicate it
make the syrup rapidly  Modification: Fluid extracts or
 Components should not be tinctures are mixed with water,
volatile or should not be allowing mixture to stand to
degraded by heat separate the insoluble
 Volatile ingredients are added constituents, filtering and then
after the heat dissolving sugar to filtrate
 Advantage:  Should not be used if
o quick to make; precipitate is the active
o boiled water enhances permanency ingredient
- mas mababa yung tendency  Advantage:
na madisperse yung sucrose o Palatable medication
 Disadvantage:  Disadvantage:
o Can’t be sterilized by autoclaving o Develops precipitates
because of decomposition - alcohol is often an
o Sucrose may be hydrolyzed ingredient of the liquid, and
because of excessive heat the resinous and oily
(inversion) substances dissolved by the
o More susceptible to fermentation alcohol precipitate when
and microbial growth mixed with the syrup
o Prolonged heating may cause 4. Percolation
caramelization  For the preparation of
extractive of the drug and then
2. Solution by agitation without aid they syrup
of heat  Applied on a commercial
 Dissolve solid (e.g., medicine) scale and for making
in water first before compendia syrups as well as
incorporation in syrup for confectionary use
because viscosity of syrup will  Purified water or aqueous
cause slow dissolution solution is passed slowly
 Advantage: through a bed of crystalline
o No heat-induced inversion sucrose
o Relatively maximum stability  Advantage: Most stable
o Prevents loss of valuable volatile  Disadvantage:
constituents
o Time-consuming
 Disadvantage:
o Coalescence into compact
o Time-consuming mass (use coarse sugar)
o Cannot readily dissolve additional
components
Procedure

Solution with the aid of heat (Preparation B)

1. Add the 8.50 g Sucrose to 4.5 mL purified water
2. Heat until solution is effected
 RFIS 1
Excessive heating may cause sugar
inversion/fermentation
 RFIS 2
Prolonged heating may cause caramelization
3. Strain and add sufficient purified water to make the 10 mL
o Straining – to remove excess sugars

Percolation (Preparation A)
1. Put cotton pledget in the neck of percolator, moisten after packing with
a few drops of water.
 RFIS 1 Cotton Pledget
o Too tight – stops the process
o Too loose – rapid passing of the liquid resulting to weak filtrate
2. Place the 212.5 g sucrose in the percolator.
 RFIS 2
Percolator to be used should be semi-cylindrical and cone
shaped as it nears the lower orifice

RFIS 3 (for step 1 & 2)

Cotton should be inserted completely within the neck of the percolator; a
protruding end will permit the last portions of water to pass out at the lower
orifice without dissolving all the sucrose.
 3. Pour carefully about 115.75 mL of Purified Water upon the
Sucrose
4. Regulate the outflow to a steady drip of percolate
 RFIS 4
Use coarse granular sugar to prevent coalescence into
compact mass
5. Return the percolate, if necessary, until all of the Sucrose has
dissolved.
6. Wash the inside of the percolator and the cotton with
sufficient Purified Water to bring the volume of the percolate
to 250 mL, and mix.

Quality Control / Packaging

Official Title
Syrup, NF
Appearance Clear, colorless,
viscous liquid
pH / SG 5-7 / 1.313
Pourability Easily pourable
Packaging 15 mL clean flint bottle
Packaging Preserve in well-filled,
Requirement tight containers at
room temperature
Instability  Foreign materials
 Crystallization
 Caramelize
 Signs of
fermentation
 mold growth
Labelling For oral use only