METHOD OF PREPARATION
1. Calculate the required quantity of each ingredient for the total amount to be prepared.
2. Accurately weigh and/or measure each ingredient.
3. Dissolve the methadone hydrochloride in the purified water and add sufficient cherry syrup to volume and mix well.
4. Package and label.
PACKAGING
Package in tight, light-resistant containers.1
LABELING
Keep out of reach of children. Use only as directed.
STABILITY
A beyond-use date of up to 6 months would be appropriate for this preparation.1
USE
Methadone hydrochloride in oral liquid dosage forms has been used in the treatment of moderate to severe pain in patients unable to swallow oral solids (tablets, capsules, etc.) The concentration of methadone hydrochloride can be changed easily to accommodate the needs of the patient.
QUALITY CONTROL
Quality-control assessment can include weight/volume, pH, specific gravity, active-drug assay, color, clarity, rheological properties/pourability, physical observation, and physical stability (discoloration, foreign materials, gas formation, mold growth).2
DISCUSSION
Dolophine Hydrochloride Syrup (Methadone Hydrochloride Syrup) was commercially available at a concentration of 10 mg/30 mL until 2002. Using this basic formulation, the concentration can be changed easily to meet the needs of the patient, especially the hospice patient.
Methadone hydrochloride (C^sub 21^H^sub 27^NO.HCl, MW 345.91) occurs as colorless crystals or as a white, crystalline, odorless powder. It is soluble in water, freely soluble in alcohol and in chloroform, and practically insoluble in glycerin. It has a pH in the range of 4.5 to 6.5 in a 1% solution in water. The powder should be stored in a tight, light-resistant container.1 Methadone Hydrochloride Oral Solution USP contains not less than 90.0% and not more than 110.0% of the labeled amount of methadone hydrochloride. It should be stored in a tight, light-resistant container at controlled room temperature. The official product has a pH between 1.0 and 4.0.1
Cherry syrup contains cherry juice (475 mL), sucrose (800 g), and alcohol (20 mL) in sufficient purified water to make 1000 mL. It should be packaged in tight, light-resistant containers and not exposed to excessive heat. It contains between 1.0% and 2.0% alcohol. The pH of cherry syrup is generally about 3. There are several different types of cherry syrup on the market, many of which are used for flavoring foods and beverages. They should be used for this formulation only if they contain the necessary preservatives and have the necessary pH. If necessary, citric acid can be added to adjust the pH to the compendial standard of a pH between 1.0 and 4.0.1 Numerous other vehicles with a pH between 1 and 4 could be used.
Purified water is used to describe potable water from a public water supply that is suitable for drinking and is the beginning point of the official waters. It is a clear, colorless, odorless, and tasteless liquid. Purified water is water that is obtained by distillation, ion exchange, reverse osmosis, or some other suitable process. Water has a specific gravity of 0.9971 at room temperature, a melting point of 0°C and a boiling point of 100°C. It is miscible with most polar solvents and is chemically stable in all physical states (ice, liquid, and steam).1
References
1. United States Pharmacopeial Convention, Inc. United States Pharmacopeia IB-National Formulary 23. Rockville, MD: US Pharmacopeial Convention, Inc.; 2004: 1233-1235, 2345-2349, 2457-2460, 2899, 2988.
2. Allen LV Jr. Standard operating procedure for quality assessment of oral and topical liquids. IJPC 1999; 3(2): 146-147.
3. Ellison A, Nash RA, Wilkin MJ. Water. In: Rowe RC, Sheskey PJ, Weller PJ, eds. Handbook of Pharmaceutical Excipients. 4th ed. Washington, DC: American Pharmaceutical Association; 2003: 672-676.
Copyright International Journal of Pharmaceutical Compounding Sep/Oct 2005
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