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.
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.
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 | Jeanne H. Sun
Assistant Scientific Liaison 1-301-816-3361 |
(CMP2010) Compounding |
USP35–NF30 Page 1881
Pharmacopeial Forum: Volume No. 27(4) Page 2801