Syrupus Aurantii. U. S., Br. Syrup of Orange. Syr. Aurant.
Related entry: Orange - Tincture of Sweet Orange Peel - Tincture of Bitter Orange Peel
Syrup of Orange Peel; Sirop d'Ecorce d'Orange amere, Fr. Cod.; Sirupus Aurantii Corticis, P. G.; Pomerantenschalen-Sirup, Orangenschalensyrup, G.; Sciroppo di arancio amaro, It.; Jarabe de corteza de naranja amarga, Sp.
"Tincture of Sweet Orange Peel, fifty mils [or 1 fluidounce, 331 minims]; Citric Acid, five grammes [or 77 grains]; Purified Talc, fifteen grammes [or 231 grains]; Sugar, eight hundred and twenty grammes [or 28 ounces av., 405 grains]; Distilled Water, a sufficient quantity, to make one thousand mils [or 33 fluidounces, 6½ fluidrachms]. Triturate the Purified Talc in a mortar with the tincture, add gradually four hundred mils [or 13 fluidounces, 252 minims] of distilled water, filter, and add sufficient distilled water through the filter to obtain four hundred and fifty mils [or 15 fluidounces, 104 minims] of filtrate; in this filtrate dissolve the citric acid and sugar by agitation without heat, and add sufficient distilled water to make the product measure one thousand mils' [or 33 fluidounces, 6 ½ fluidrachms]. Mix thoroughly." U. S.
"Tincture of Orange, 125 millilitres; Syrup, sufficient to produce 1000 millilitres. Mix." Br.
The U. S. P. IX process is an improvement over all preceding formulas as the flavor is derived from the tincture of fresh orange peel and the alkaline magnesium carbonate of the U. S. P. VIII, which modified the flavor, has been replaced by inert talc, the latter being used as a distributing and filtering medium. The British preparation, which is a mere mixture of the tincture with syrup, is inferior. The syrup has an agreeable, slightly acid flavor, for which it is alone employed. For a process by E. E. Williams, using powdered pumice to disintegrate the orange peel, see D. C., 1898, 125.
