Tincture - Preparation, Evaluation and storage. Pharmaceutical technology-I B. Pharmacy (V-Semester)

1. TINCTURE

2. Introduction to TINCTURE
A Tincture is typically an alcoholic extract of plant or
animal material or solution of such or of a low volatility
substance. To qualify as an alcoholic tincture , the extract
should have an ethanol percentage of atleast 25 – 60 %.
Sometimes an alcohol concentration as high as 90% is used
in such a tincture. In herbal medicine, alcoholic tinctures
are made with various ethanol concentrations , 25% being
the most common.

3. definition
Tinctures are alcoholic or hydroalcoholic
solutions prepared from vegetable materials or
from chemical substance.

4. OLDMETHODOF PREPARATIONOF TINCTURE
FOLLOWING STEPS TO BE PERFORMED FOR THE PREPARATION :
i) To prepare a tincture with a shelf life of atleast one year , Plan on using a
minimum of 40% alcohol (for extracting).
ii) Use a dark coloured bottle for the preparation.
iii) Dried and powdered plant material was taken in bottle.
iv) Standard preparation has 4:1 ratio
i.e 4 parts of liquid & 1 part of herb
v) To that add ½ cup of water and ½ cup of 180 proof alcohol
vi) Then soak it for 4 weeks (It should be away from light and store in a cool
place )
vii) Then filter it
viii) Filtered solution is transferred to the suitable container.

5. METHODS OF PREPARATION OF TINCTURE
MACERATION
PERCOLATION
DIRECT METHOD

6. MACERATION
The word “MACERATION” means “Softening”.
Mainly it is used in the preparation of tinctures,
extracts and Concentrated infusions. This is the
simplest method of crude drug extraction and it is
official in Indian Pharmacopoeia.

7. PROCEDURE :
* In this process, the whole or coarsely powdered
crude drug is placed in a stoppered container with the solvent
* They are allowed to stand at room temperature
for a period atleast 3 days with frequent agitation until the
soluble matter has dissolved.
* The Mixture is the strained , the marc ( damp
solid material ) is pressed, and the combined liquids are clarified
by Filtration after standing.

8. PERECOLATION
The Percolation is the most common procedure for
the preparation of tincture and fluid extracts.

10. • PROCEDURE :
* A Percolator ( a narrow, cone-shaped vessel open at both
sides ) is generally used.
* The solid ingredients are moistened with an appropriate
amount of the specified menstruum and allowed to stand for
approximately 4 hour in a well closed container, after which the mass
is packed and top of the percolator is closed.
* Additional menstruum is added to form a shallow layer
above the mass , and the mixture is allowed to macerate in the closed
percolator for 24 hour.
* The outlet of the percolator is then opened and the
liquid contained there in is allowed to drip slowly.

11. * Additional menstruum is added as required , until the
percolate measures about three- quarters of the required
volume of the finished product.
* The marc is then pressed and the expressed liquid is
added to percolate.
* Sufficient menstruum is added to produce the
required volume , and the mixed liquid is clarified by
filtration.

12. DIRECT METHOD
Take the soft dry extract in a suitable container and dissolve it in
suitable percentage of Ethanol and agitate it for a particular period
of time.Filter it. Filtrate is collected and transferred to the
container.

13. Example of Maceration :
Compound Benzoin Tincture
INGREDIENTS:
1) Aloe Extract
2) Benzoin Extract
3) Storax
4) Tolu balsam Extract
5) Ethanol
Example of Percolation :
* Belladonna Tincture
* Vannila Tincture

14. OTHER EXAMPLES OF TINCTURES
•Tincture of Cannabis sativa
•Tincture of Benzoin
•Tincture of Catharides
•Tincture of Iodine

15. USP Formula forTincture of Iodine
•USP Tincture of Iodine is defined in the U.S. National
Formulary (NF) as containing in each 100ml ,1.8 to 2.2 g of
elemental iodine and 2.1 – 2.6 g of Potassium iodide.
Alcohol is 50ml and the balance is purified water ( vehicle).

16. EVALUATION OF TINCTURE
1) RELATIVE DENSITY (or) SPECIFIC GRAVITY
2) TOTAL SOLID RESIDUE
3) pH
4) MOISTURE CONTENT

17. TOTAL SOLID RESIDUE
1)Take 10 ml of a preparation in china dish.
2) Heat it in a waterbath, heat until the alcohol is completely
removed.
3) Transfer to a oven and dry to constant weight at 105 c or dry in
dessicator.
4) Then the weigh the quantity which is obtained after drying
process.
5) Weight obtained is compared with standard weight.

18. MOISTURE CONTENT
KARL FISCHER METHOD
1. Volumetric method
2. Calorimetric method

19. ThankYou…..