• Karishma
• Sharma Usha
• Yadav Yadevendra
• Sharma Khem Chand

ABSTRACT Background- The concept of the shelf life of Syrup needs appraisal following a well-drafted stability protocol in the current scenario. Stability testing of pharmaceutical products is a complex set of procedures involving considerable cost, time consumption and scientific expertise to build in quality, efficacy and safety in a drug formulation. The objective of the present study is to evaluate the out-turn of accelerated storage conditions on freshly fabricated formulation Shringyadi syrup, along with the prediction of shelf life at which 10% degradation will occur. Methods- Accelerated stability study as per ICH guideline QA1 (R2) was conducted for six months. Vicissitude in organoleptic and physico-chemical attributes viz. pH, Specific gravity, Viscosity, Total solids and Total sugar was noted at four-time points of 0, 30, 90 and 180 days. Results- Noticeable changes were observed in organoleptic as well as physico-chemical parameters. Extrapolated Shelf life of Syrup Sample from physico-chemical parameters as per the climatic conditions, climatic zones III and IV, India lies, came out to be 44.672 Months or 3.72 Year. Conclusion- Syrup possesses a better shelf life in accelerated conditions.

Keywords- Accelerated Study, Stability Study, Syrup, Shringyadi syrup, Shelf life

"Stability Analysis for Polyherbal Formulation Shringyadi Syrup", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.8, Issue 7, page no.b32-b38, July-2021, Available :http://www.jetir.org/papers/JETIR2107133.pdf

"Stability Analysis for Polyherbal Formulation Shringyadi Syrup", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.8, Issue 7, page no. ppb32-b38, July-2021, Available at : http://www.jetir.org/papers/JETIR2107133.pdf