the ayurvedic pharmacopoeia of india - ccras ( pdfdrive ) (830801), страница 12
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Pipette out aliquots of 0.8 to 4.8 ml into 10 ml volumetricflasks and adjust the volume in each flask with methanol to prepare standard solutions of4 to 24 µg / ml. Apply 10 ml of each standard solution on TLC plate. Develop the plate toa distance of 10 cm using dichloromethane : ethyl acetate (7.5 : 1) as mobile phase. Afterdevelopment, dry the plate in air and scan in the TLC scanner at a wavelength of 337 nm.Note the area under the curve for a peak corresponding to piperine and prepare thecalibration curve by plotting peak area vs concentration of piperine.Extract, accurately weighed, about 5 g of Kū¾mā´²aka Ras¢yana in 25 ml portions ofethyl acetate (4 to 5 times), until it tests negative to modified Dragendorff’s reagent.Filter, concentrate the combined extract and adjust the volume to 25 ml in a volumetricflask. Apply 10 ml of the test solution on TLC plate.
Develop, dry and scan the plate asdescribed in the preceding paragraph for calibration curve of piperine. Record area underthe curve for a peak corresponding to piperine. Calculate the amount of piperine in thetest solution from the calibration curve of piperine.Other requirements:Microbial limit2.4.Aflatoxin2.7.AppendixAppendixStorage: Store in a cool place in tightly closed containers, protected from light andmoisture.Therapeutic uses: Kāsa (cough); Śvāsa (Dyspnoea); Uraªk¾ata (chest wound); K¾aya(Pthisis); Purā´ajvara (chronic fever); Raktapitta (bleeding disorder); Chardi (Emesis);T¨¾´ā (thirst); Jvara (Fever); Śukra k¾aya (deficiency of semen); Daurbalya (weakness);Kārśya (Emaciation); Svarabheda (hoarseness of voice); Vaivar´ya (discoloration).Dose: 20 g daily in divided doses.Anupāna: Water, Milk.M§DVĪKĀDI LEHA(AFI, Part-I, 3:24)Definition:M¨dvīkādi Leha is a semisolid avaleha preparation made with the ingredients in theFormulation composition given below.Formulation composition:1.M¨dvīkā (Drāk¾ā API)2.Pippalī API3.Śarkarā API4.Madhu APIVitis viniferaPiper longumSugarHoneyDr.
Fr.Fr.50 in number30 in number48 gQ.S.Method of Preparation:Take all ingredients of pharmacopoeial quality.Wash the M¨dvīkā two or three times with fresh water, till it becomes clean, and drain thewater completely. Remove the seeds and crush to a fine paste.Powder dried Pippalī and Śarkarā separately and pass through sieve No. 85.Triturate all the ingredients of the composition to a homogeneous mixture by addingrequired amount of Madhu, to form a semisolid mass.Pack it in tightly closed containers to protect from light and moisture.Description:Dark brown coloured, semi solid, malleable, sticky preparation with a pungent, slightlysweet and sour taste.Identification:Microscopy:Take about 5 g of sample, wash in two or three increments of hot water and centrifuge.Decant the supernatant and mount a small portion of the sediment in 50 per centglycerine; observe the following characters. Prisms and raphides of calcium oxalate, cellsfilled with pinkish pigment (M¨dvīkā); simple starch grains with concentric hilum andpolygonal perisperm cells filled with starch grains (Pippalī).Thin layer chromatography:Extract 20 g of the avaleha with a combination of 50 ml of a mixture of diethyl ether :chloroform (2 : 1) and 5 ml methanol.
Filter, concentrate to 10 ml and carry out the thinlayer chromatography. Apply 10 µl of the extracts on TLC plate and develop the plate to adistance of 8 cm using toluene : ethyl acetate : formic acid (4 : 2.5 : 0.7 ) as mobilephase. Allow the plate to dry in air and examine under ultraviolet light (254 nm). Theplate shows major spots at Rf 0.41, 0.58, 0.64 (piperine), 0.74. Under ultraviolet light(366 nm) the plate shows major spots at Rf 0.45 (blue), 0.55 (brown), 0.64 (Blue,piperine), 0.84 (red), 0.88 (red) and 0.93 (blue).Spray the plate withanisaldehyde-sulphuric acid reagent followed by heating at 1100 for about 10 min.
Itshows major spots at Rf 0.40 (brown), 0.52 (purple), 0.58 (yellow), 0.64 (blue, piperine),0.68 (purple) and 0.75 (violet) under visible light.Physico-chemical parameters:Total Ash:2.2.3.Acid-insoluble ash:2.2.4.Alcohol-soluble extractive:2.2.7.Water-soluble extractive:2.2.8.Total tannins:5.1.2.Total phenolics:5.1.1.Total sugar:5.1.3.2.Reducing sugars:5.1.3.1.Non-reducing sugars:5.1.3.3.pH (5% aqueous solution):Not more than 1.0 per cent,AppendixNot more than 0.2 per cent,AppendixNot less than 30.0 per cent,AppendixNot less than 90.0 per cent,Appendix0.4 to 0.56 per cent,Appendix0.7 to 0.8 per cent,Appendix70 to 73 per cent,Appendix50 to 51 per cent,Appendix20 to 23 per cent,Appendix4.0 to 4.3,Appendix 3.3.Assay:The formulation contains not less than 2.0 per cent gallic acid when assayed by thefollowing method.Estimation of gallic acid: Dissolve 10 mg of gallic acid in 100 ml of methanol in avolumetric flask.
From this stock solution, prepare standard solutions of 15 to 75 mg / mlby transferring aliquots (1.5 to 7.5 ml) of stock solution to 10 ml volumetric flasks andadjusting the volume to 10 ml with methanol.Apply 10 ml each of standard solution corresponding to 150 ng to 750 ng of gallic acid ona TLC plate and develop the plate to a distance of 8 cm using toluene : ethyl acetate :formic acid : methanol (3 : 3 : 0.8 : 0.2 ) as mobile phase. After development, dry theplate and scan in TLC scanner at a wavelength of 337 nm. Note the area under the curvefor a peak corresponding to gallic acid and prepare the calibration curve by plotting peakarea vs amount of gallic acid.Hydrolyze accurately weighed about 5 g avaleha by refluxing with 50 ml of 2Nhydrochloric acid on a water-bath.
Filter, add equal amount of water, transfer to aseparating funnel and extract with diethyl ether (20 ml x 4). Collect the diethyl ether layerand dry. Dissolve the residue in methanol and make up the volume to 25 ml in avolumetric flask.Apply 10 ml on TLC plate and develop, dry and scan the plate as described in thepreceding paragraph for calibration curve of gallic acid. Note area under the curve for apeak corresponding to gallic acid in each track of test solution. Calculate the amount ofgallic acid in the test solution from the calibration curve of gallic acid.Other requirements:Microbial Limits:Aflatoxins:Appendix 2.4.Appendix 2.7.Storage: Store in a cool place in tightly closed containers, protected from light andmoisture.Therapeutic uses: Kāsa (cough).Dose: 25 g daily in divided doses.Anupāna: Water, Milk.PŪGA KHA³±A(AFI, Part-I, 3:17)Definition:Pūga Kha´da is a granular preparation made with the ingredients in the Formulationcomposition given below.Formulation composition:1.
Pūgaphala API384 g2. Sarpi (Go gh¨ta API)192 g3. Varī rasa (Śatāvarī API)384 ml4. Dhātrī rasa (Āmalakī API)384 ml5. Payasa (Godugdha API)1.5 l6. Sitā API2400 g7. Hema (Nāgakeśara API)24 g8. Ambhodhara (Mustā API)24 g9. Candana (Śveta candana API)24 g10. Śu´°hī API24 g11. Marica API24 g12. Pippalī API24 g13. Dhātrī asthimajjā (Āmalakī API)24 g14.
Priyālāsthi majjā (Priyala API)24 g15. Tvak API24 g16. Elā (Sūk¾mailā API)24 gAreca catechuSd.Clarified butter from cow’s milkAsparagus racemosusRt.Phyllanthus emblica(Emblica officinalis)Fr.Cow’s milkSugar candyMesua ferreaStmn.Cyperus rotundusRt. Tr.Santalum albumHt. Wd.Zingiber officinaleRz.Piper nigrumFr.Piper longumFr.Phyllanthus emblica(Emblica officinalis)Enm.Buchanania lanzanEnm.Cinnamomum zeylanicumSt. Bk.Elettaria cardamomumSd.17.
Patra (Tejapatra API)24 g18. Śveta jīraka API24 g19. K¨¾´ajīraka API24 g20. Ś¨¬gā°aka API24 g21. Va¼śajā (Va¼śa API)24 g22. Jātīphala API24 g23. Jātīko¾ā (Jātīphala API)24 g24. Lava¬ga API24 g25. Dhānyaka API24 g26. Kakkola (Ka¬kola API)24 g27. Nākulī (Īśvarī API)24 g28. Tagara API24 g29. Ambu (Hrīvera API)24 g30. Vīra´aśiphā (Uśīra API)24 g31. Bh¨¬ga (Bh¨¬garāja API)24 g32. Aśvagandhā API24 gCinnamomum tamalaLf.Cuminum cyminumFr.Carum carviFr.Trapa natans var. bispinosaEnm.Bambusa bambosS.C.Myristica fragransSd.Myristica fragransAr.Syzygium aromaticumFl.
Bd.Coriandrum sativumFr.Piper cubebaFr.Aristolochia indicaRt.Valeriana wallichiiRz.Coleus vettiveroidesRt.Vetiveria zizanioidesRt.Eclipta albaPl.Withania somniferaRt.Method of preparation:Take all ingredients of pharmacopoeial quality.Weigh the ingredients of prak¾epa dravya numbered 7 to 32 of the Formulationcomposition, clean dry, powder separately and pass through sieve number 85.Take fully mature and dry pūgaphala (areca nuts) and break it into small pieces of about0.5 – 1.0 cm in diameter, tie them in a muslin cloth to form a bundle (Pottali) andimmerse into milk in a stainless steel vessel (Dolāyantra vidhi) and boil for 3 h.Wash the bundle with warm water (500 to 550) and repeat washing for three times*. Drythese processed Pūgaphala in a tray-dryer at a temperature not exceeding 600.
Grind thedried pieces and sieve through 85 mesh. Fry the powder in Gh¨ta at low temperaturebetween 600-700.Crush the fresh ¡malakī, strain through a muslin cloth to obtain juice.Take fresh Śatāvarī roots and wash. Remove the outer layer (epiblema) and express thejuice with the help of juicer. Add sugar (Sitā) to the mixture of above juices, heat tillsyrup forms. Add ºodhita Pūgaphala powder with continuous stirring till it becomes athick paste. Remove the utensil from the fire and stir continuously while adding Prak¾epadravya. Allow to cool down into granules. Spread the granules in a stainless steel tray andallow to dry.Pack the granules in tightly closed containers to protect from light and moisture.Description:Light brown granules with pleasant odour and spicy, sweet, acrid and astringent taste.Identification:Thin layer chromatography:Extract 5 g of Pūga Kha´²a successively with 75 ml each of n-hexane and chloroformunder reflux on a water-bath for 30 min; drying the marc between two extractions.
Filter,concentrate each extract to 10 ml and carry out the thin layer chromatography. Apply 10µl of each extract separately on two TLC plates and develop the plates to a distance of 8cm using hexane : ethyl acetate (9 : 1) as mobile phase for hexane extract and toluene :ethyl acetate : formic acid (5 : 5 : 1) for chloroform extract. After development, allowthe plates to dry in air and examine under ultraviolet light.
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