Lemon Tincture
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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
Lemon Tincture is prepared from lemon peel, which is the outer yellow rind of the fresh, ripe fruit of Citrus × Limon Osbeck (Fam. Rutaceae).
Prepare Lemon Tincture as follows.
| Lemon Peel | 500 g |
| Alcohol | 900 mL |
| Alcohol, a sufficient quantity to make | 1000 mL |
Macerate the Lemon Peel in 900 mL of Alcohol in a closed container, and store in a warm place. Agitate the container frequently for 3 days or until the soluble matter is dissolved. Transfer the mixture to a filter, using talc as the filtering medium, and when most of the liquid has drained away, wash the residue on the filter with a sufficient amount of Alcohol, and combine the filtrates so that the preparation is brought to a final volume of 1000 mL.
2 OTHER COMPONENTS
Alcohol Determination, Method I 〈611〉: 62%–72% of the labeled amount
3 ADDITIONAL REQUIREMENTS
Packaging and Storage: Package in tight, light-resistant containers, and avoid exposure to direct sunlight and to excessive heat. Store at controlled room temperature.
Labeling: The label states the Latin binomial and, following the official name, the part of the plant source from which the article was derived.
