Sweet Orange Peel 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
Sweet Orange Peel Tincture is prepared from sweet orange peel, which is the outer rind of the non-artifically colored, fresh, ripe fruit of Citrus sinesis (L.) Osbeck (Fam. Rutaceae).
Prepare Sweet Orange Peel Tincture as follows.
| Sweet Orange Peel | 500 g |
| Alcohol | 900 mL |
| Alcohol, a sufficient quantity to make | 1000 mL |
Macerate the Sweet Orange Peel in 900 mL of Alcohol in a container that can be closed, and put in a warm place. Agitate it frequently during 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 quantity of Alcohol, combining the filtrates, to produce 1000 mL, and mix.
[Note—Exclude the inner, white portion of the rind.]
2 OTHER COMPONENTS
Alcohol Determination, Method I 〈611〉: 62.0%–72.0%
3 ADDITIONAL REQUIREMENTS
Packaging and Storage: Package in tight, light-resistant containers. Avoid exposure to direct sunlight and excessive heat.
Labeling: The label states the Latin binomial and the official name.
