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Evaluation of syrup

Evaluation of syrup

Following evaluation parameters are carried for syrup:

Physical stability:

The syrup must be clear. No solid particle should be present in syrup.

Light transmittance test:
A light transmittance meter is used to check the color of syrup. In this, a syrup sample is checked for color by passing the light through the sample. The percent of transmitted light is compared to light transmittance rates for different grades.

pH measurement:

The pH of syrup is measured using the pH meter which should be in range of 6-7.

The solubility of syrup is determined and it should be soluble in water.

Refractive index:
The refractive index of the syrup is determined and it should be in range of 1.4608-1.4630.

Determination of sucrose concentration:
Concentration of sucrose is very important in syrup because high amount of sucrose in syrup may cause crystallization of syrup while low amount may cause loss of preservative property of syrup. The concentration of sucrose in syrup is determined using analytical tools HPLC or U-V spectrophotometer.

Content uniformity:
In this, take 10 containers having syrup and emptied content of each container. Then determine the drug assay of content of each container as per method prescribed in monograph of that drug in Pharmacopoeia. The preparation complies with the test if not more than one value is outside theĀ 85%-115% limit of average value and none value is outside the 75-125% limit. If 1-3 values
are outside the 85-115% limit value but none is outside the 75-125% limit of average value then test is performed for another 20 containers. Then not more than 3 values should be outside the 85-115% limit and none should be 75-125% limit of average value.