This document discusses syrups, elixirs, and spirits. It defines syrups as concentrated aqueous preparations for oral use containing sugar, a flavoring agent, and a medicinal agent. Elixirs are clear, sweetened, hydroalcoholic solutions intended for oral use that are usually flavored. Spirits are alcoholic or hydroalcoholic solutions of volatile substances. The document provides details on the classification, components, preparation, storage, and uses of these three types of preparations.

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)