Sweet Orange Peel Tincture
» 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 directed for Process M under Pharmaceutical Dosage Forms 1151. Macerate 500 g of sweet orange peel in 900 mL of alcohol, and dilute the preparation with alcohol to make the product measure 1000 mL. [note—Exclude the inner, white portion of the rind.] Use Talc as the filtering medium.
Packaging and storage— Preserve in tight, light-resistant containers. Avoid exposure to direct sunlight and excessive heat.
Labeling— The label states the Latin binomial and the official name.
Alcohol content, Method I 611: between 62.0% and 72.0% of C2H5OH.
Auxiliary Information— Please check for your question in the FAQs before contacting USP.
Topic/Question Contact Expert Committee
Monograph Rick G. Schnatz
Manager, Compounding Pharmacy Expert Committee
(CRX05) Compounding Pharmacy05
USP32–NF27 Page 1293
Pharmacopeial Forum: Volume No. 27(4) Page 2801