A study of the physical stability of thiamine hydrochloride in vitamin B-complex syrups. | [Karachi University Journal of Science • 1986]

Author(s):

1. Mirza Anees Ahmed: Pharmaceutical Department, Faculty of Pharmacy, Karachi University, Karachi, Pakistan

Abstract:

Vitamin B-complex syrups were prepared using locally manufactured sucrose and two different grade of liquid glucose vehicles. The preparations were stored at room temperature, 37°C and 45°C for a period of 6-12 months. The study reveals that the physical characteristics of the syrups are affected to a greater extent in sucrose than in liquid glucose vehicle.

Page(s): 87-97

DOI: DOI not available

Published: Journal: Karachi University Journal of Science, Volume: 14, Issue: 1--2, Year: 1986

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