A Study of Fresh Fruits in Syrups and Elixirs as Pharmaceutical Vehicles

143 Pages·6.554 MB·English

by  Drommond, Fred G

i ^ h’ ^ ^
PURDUE UNIVERSITY
THIS IS TO CERTIFY THAT THE THESIS PREPARED UNDER MY SUPERVISION
by____________Fred G„ Drommond______________________________________
e n title d A STUDY OF FRESH FRUITS IN SYRUPS AND ELIXIRS
__________AS PHARMACEUTICAL VEHICLES__________________________
COMPLIES WITH THE UNIVERSITY REGULATIONS ON GRADUATION THESES
AND IS APPROVED BY ME AS FULFILLING THIS PART OF THE REQUIREMENTS
FOR THE DEGREE OF
Doctor of Philosophy
Professor in Charge of Thesis
Head of School or Departmeatt
August 14 ip 51
TO THE LIBRARIAN;-----
«h
THIS THESIS IS NOT TO BE REGARDED AS CONFIDENTIAL.
GRAD. SCHOOL FORM 0

snror
a of fresh fru its in syrups and elix irs
AS PHARMACEUTICAL VEHICLES
A Thesis
Submitted to the Faculty
of
Purdue University
by
Fred G. Drommond
In Partial Fulfillment of the
Requirements for the Degree
of
Doctor of Philosophy
August, 1951
ProQuest Number: 27714280
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The author wishes to express his sincere thanks and apprecia­
tion to Dr. H. George DeEay, under whose direction this research
was conducted, and to Dr s» G. E. Owalina, L. D. Edwards, and W. M.
Stark, who served on the advisory committee.
The author is most grateful for the cooperation of those under­
graduate and graduate students in the School of Pharmacy who served
as the subjects for the taste test panel.
The author is grateful to the American Foundation for Pharma­
ceutical Education for the grant which made this work possible.
TABLE OF CONTENTS
Page
INTRODUCTION............................................................................................................................... 1
General................................................................................. 1
A SURVEY OF THE LITERATURE............................................................................................ 6
H istorical Review. ......................................................... 6
Pharmaceutical Importance of Fruit V ehicles. ................................. 17
Taste Test Methods and Evaluation of Vehicles. .................. 20
Therapeutics of Medicated Cough Syrups.................... 27
Gums and Mue liages as Cough Syrup Demulcents. ........... 32
OBJECTIVES........................... 38
EXPERIMENTAL.......................................................................................................................... 38
Preparation of Fruit Juices......................................................... 38
Preparation of Fruit Syrups.................................................................... 40
Preparation of Fruit E lix irs........................................................................ 41
Determination of Some Physical C haracteristics of Prepared
V ehicles. ....................... 44
Specific Gravity......................... 44
pH............................................................................................. 44
Absolute V iscosity................ 45
Surface Tension. .................................. 45
Observations of Storage S tab ility ......................................................... 45
Evaluation of Fruit Syrups and E lixirs by Taste Test Methods. 45
Taste Test Procedure Adopted.......................... 45
Formulation of Vehicles for Study. ............. 56
Method Used to Tabulate R esults......................... 57
Results of Study. ............................................................... 60
TABLE OF CONTENTS ( CONTINUED)
Page
Study of Incom patibilities of Fruit V ehicles.......................................* 61
Procedure and Formulation for S tu d y ...........................................61
Selection of Chemicals for Study*.................. 73
Results of Study....................................... 74
Study of Fruit Syrups as Vehicles for Medicated Cough Syrups*• 74
Selection of Ingredients for M edication..................................... 74
Selection of Gums and Mucilages as Demulcents.. *................ 83
Fozmulation of Medicated Cough Syrup......................*.................. 85
Evaluation of Vehicle and Demulcent C haracteristics 87
Results of Study**.....................* .*.*• 88
SUMMARY......................................................................................... 93
CONCLUSIONS..................................................................................................................... 96
BIBLIOGRAPHY........................................................................................................................... 99
LIST OF TABLES
Table Page
1. Results of Specific Gravity Determinations (25°0. )......... 46
2. Results of pH Determinations (25°C.)............. 48
3. Results of Absolute Viscosity Determinations (25°CL)....................50
4. Results of Surface Tension Determinations (25°Ce 52
5. Results of Taste Test Determinations:
Fruit S yrups and Ammonium Chloride. ............................... 62
6. Results of Taste Test Determinations:
Fruit Syrups and Quinine Hydrochloride. ........... 64
7. Results of Taste Test Determinations:
Fruit E lixirs and Ammonium Chloride............. 66
8. Results of Taste Test Determinations:
Fruit E lixirs and Quinine Hydrochloride. ...................... 68
9. - Summary of Results of Taste Test Determinations:
Fruit Syrups and E lix irs.................... 70
10. Results of Incom patibility Studies: Fruit Syrups. ......................75
11. Results of Incom patibility Studies: Fruit E lix irs................ 79
12. Results of Taste Test Determinations:
Fruit Syrups in Medicated Cough Syrups ........... 89
1
A STUDY OF FRESH FRUITS IN SYHŒPS AND ELIXIRS
AS PHARMACEUTICAL VEHICLES
INTRODUCTION
General
The value and Importance of flavors In pharmaceuticals have been
recognized in recent years and attempts made to Improve them. The ac­
ceptance of the factor of flavor in medicine may be considered a really
modern advance. Not so long ago the common opinion among physicians
and patients alike held that a medicine to be really effective, had to
be a bitter substance. Some of these old concoctions would make a
modern patient recoil at the first taste or smell. Now palatability
has been recognized as a major adjunct to effective medication and
many flavoring agents and vehicles are available for modern dispens­
ing and manufacturing.
According to Sollmann (1) suitable flavoring is a reasonable con­
cession to the feelings of the patient and secures more effective co­
operation of the patient and may be necessary to obtain the retention
of the medicine in the stomach. This statement indicates the impor­
tance of flavoring vehicles from the standpoint of the physicians’
prescriptions. To a manufacturer of pharmaceuticals, however, the
selection of a suitable liquid flavoring vehicle may be the differ­
ence between the success or failure of the product, whatever may be
its therapeutic merit.
Although the spoon method of administration of drugs is employed
less frequently than in former years, being replaced to a marked ex­
tent by capsules, tablets, and p ills, the liquid vehicle s till remains
2
the only means of medicating certain types of patients or dispensing
certain types of drugs (2)* Fluids for this purpose must be palatable,
otherwise disagreeable tastes may often tempt the patient not to take
the medicine* More than that, if the taste of the liquid preparation
is too obnoxious, its absorption may be inhibited or it may cause nausea
and erne sis* Then, too, there is the group of adults who cannot take
p ills, capsules, or the like without gagging*
Children and infants form the most important group requiring medi­
cation in a liquid form and for those patients, the preparation must be
more than palatable, it must have a pleasing, desirable flavor* Good­
man and Gilman (3) point out that children often cannot be made to take
a second dose of a repulsive medicine and that it is an unpardonable
sin to insult a sick child’s palate. This makes sense but was not al­
ways the ease a few years ago*
Flavor depends upon taste perception* Excluding the burning sen­
sation aroused by acid substances, tastes proper may be divided into
four distinct categories; namely, sweet, salty, sour, and bitter (4).
The sweet taste is perceived the quickest because the taste buds re­
acting to sweets are located at the tip of the tongue; next comes sa­
line, followed by sour taste, while bitter substances are tasted at the
back of the tongue.
Temperature has a definite influence on taste perception* Chill­
ing is a good method to use in taking bitter medicines or other prepa­
rations in which undesired tastes cannot be disguised effectively be­
cause coolness is a depressant to the taste buds while warmth is a
stimulant* Odor is a prime consideration in preparing and using
flavoring substances. Indeed, many so-called tastes are really smells;