Cherry Syrup
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Tóm tắt nội dung
This article is compiled based on the United States Pharmacopeia (USP) – 2025 Edition
Issued and maintained by the United States Pharmacopeial Convention (USP)
1 DEFINITION
Prepare Cherry Syrup as follows (see Pharmaceutical Compounding—Nonsterile Preparations 〈795〉).
| Cherry Juice | 475 mL |
| Sucrose | 800 g |
| Alcohol | 20 mL |
| Purified Water, a sufficient quantity to make | 1000 mL |
Dissolve Sucrose in Cherry Juice by gently heating on a steam bath, cool, and remove the foam and floating solids. Add alcohol and sufficient Purified Water to make 1000 mL, and mix.
2 OTHER COMPONENTS
Alcohol Determination, Method I〈611〉: 1.0%–2.0% ADDITIONAL REQUIREMENTS
Packaging and Storage: Package in tight, light-resistant containers, and prevent exposure to excessive heat.
Labeling: The label states the Latin binomial name and, following the official name, the part of the plant source from which the article was derived.
