Development of the composition of expectorant syrup for pediatric practice

Abstract

Introduction. Of the several thousand plants with established types of pharmacological activity, only a little over 200 are allowed for medical use in Ukraine. Among them, dozens of types of medicinal plant raw materials are still used only in the form of aqueous extracts, which are characterized by a short shelf life. These medicinal plants include two related types of Violas - tricolor and field, the aerial part of which is used so far only in the form of an expectorant infusion. Violet herb has a powerful raw material base and can be the subject of low-waste processing to obtain a number of drugs, in particular, based on polysaccharides and flavonoids. The aim of the work is to develop the composition of expectorant syrup with dry extract of field Viola herb for the application in pediatric practice. Materials and methods. Dry extract of Viola field herb (1:1) is a hygroscopic amorphous powder of light brown color with a specific odour and taste; soluble in aqueous-alcoholic solutions, hot water. As an excipients for the preparation of syrup were used: sorbitol food; sucrose and fructose. During development of the composition of expectorant syrup, an organoleptic, physical-chemical and microbiological studies were carried out. Results and discussion. Based on conducted research, in particular, research on the study of microbiological purity, the necessity of preservative introduction is substantiated, its choice and concentration is carried out. As the optimal preservative was sorbic acid in 0.2 % concentration. It is established that the optimal excipients for the production of syrup are sorbitol (42%) and sucrose (20%), and an acceptable technology is the dissolution of the dry extract in purified water with subsequent addition of base components. Conclusions. The composition of expectorant syrup containing 1.5 % of dry extract of field Viola herb in sorbitol-sugar base are developed and proposed for pediatric practice.

Keywords: Viola arvensis, composition, syrup, microbiological purity.

DOI: 10.5281/zenodo.6350079