Abstract
Pharmaceutical formulations similar to simple syrups near neutral pH are difficult to preserve against microbial spoilage, which sometimes require high concentrations of preservatives, e. g., parabens. Since high preservative concentrations injure formulations' palatability, inclusion of an appropriate potentiator would be helpful. Potentiation of parabens by low levels of propylene glycol (PG) was investigated. Four groups, each consisting of three formulations were studied. Levels of PG (0, 2, and 5 per cent) were constant in all groups, but the paraben levels differed for each formulation group with one group (control) containing none. Samples of each formulation were inoculated with bacteria, molds, and yeasts, respectively, then incubated up to six months. The low level paraben group showed strong potentiation by PG. The other two paraben groups demonstrated lesser degrees of potentiation. However, in short-time studies in which the formulations received multiple bacterial inoculations, PG potentiated even the highest concentration of parabens.
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