the ayurvedic pharmacopoeia of india - ccras ( pdfdrive ) (830801), страница 18
Текст из файла (страница 18)
Ext.Rt.1 partMocarasa (Śālmalī)Salmalia malabaricaExd.Sama¬gā (Lajjālu) APIMimosa pudicaRt./Pl.Padma keśara (Kamala)Nelumbo nuciferaAdr.Vāhlīka (Ku¬kuma API)Crocus sativusStl./Stg.Ativi¾ā APIAconitum heterophyllumRt. Tr.Mustā APICyperus rotundusRf.Tr.Bilva APIAegle marmelosRt./St.Bk.Lodhra APISymplocos racemosaSt.Bk.Gairika (Śuddha) APIRed ochre-Ka°phala APIMyrica nagi( M. esculenta)St. Bk.Marica APIPiper nigrumFr.18.1 part19.1 part20.1 part21.1 part22.1 partŚu´°hī APIZingiber officinaleRz.M¨dvīkā (Drāk¾ā API)Vitis viniferaDr. Fr.Rakta candana APIPterocarpus santalinusHt.
Wd.Ka°va¬ga (Araluka API)Ailanthus excelsaSt. Bk.Vatsaka (Ku°aja API)HolarrhenaSt. Bk.23.1 part24.1 part25.1 part26.1 partAnantā (Śveta sārivā API)antidysentericaHemidesmus indicusRtDhātakī APIWoodfordia fruticosaFl.Madhuka (Ya¾°ī API)Glycyrrhiza glabraRt.Arjuna APITerminalia arjunaSt. Bk.Method of preparation:Take all the ingredients of pharmacopoeial quality.Treat Gairika (No. 15) to prepare ¹uddha Gairika (Appendix 6.2.7.2.), powder and passthrough sieve number 85. Clean, dry and powder ingredients numbered 1 to 26individually (except 15) and pass through sieve number 85. Weigh separately eachpowdered ingredient and mix together in specified ratio.
Pass through sieve number 44 toprepare a homogeneous blend.Pack it in tightly closed containers to protect from light and moisture.Description:Reddish brown-coloured fine powder with a pungent odour and a bitter, sweet taste. Thepowder completely pass on through sieve number 44 and not less than 50 per cent pass onthrough sieve number 85.IdentificationThin Layer Chromatography:Extract 4 g of cūr´a in alcohol (25 ml x 3) under reflux on a water-bath for 30 min filter,concentrate to 10 ml and carry out the thin layer chromatography. Apply 10 µl of theextract on TLC plate and develop the plate to a distance of 8 cm using toluene : ethylacetate (5 : 2) as mobile phase. After development, allow the plate, to dry in air andexamine under ultraviolet light (366 nm).
It shows major spots at Rf 0.18 (blue), 0.73(fluorescent blue). Spray the plate with vanillin-sulphuric acid reagent followed byheating at 1100 for about 10 min and observe under visible light. The plate shows majorspots at Rf 0.13 (grey), 0.27 (purple), 0.33 (yellow), 0.53 (purple), 0.66 and 0.97 (bothpurple).Physico-chemical parameters:Loss on drying at 1050:2.2.10.Total ash:2.2.3.Acid-Insoluble ash:2.2.4.Alcohol-soluble extractive:2.2.7.Water-soluble extractive:2.2.8.pH (10% )aqueous solution:Not more than 11 per cent,AppendixNot more than 15 per cent,AppendixNot more than 4 per cent,AppendixNot less than 12 per cent,AppendixNot less than 13 per cent,Appendix5 to 6,Appendix 3.3.Other requirements:Microbial limit:Aflatoxin:Appendix 2.4.Appendix 2.7.Storage: Store in a cool place in tightly closed containers, protected from light and moisture.Therapeutic uses: As¨gdhara (Menorrhagia), Śvetapradara (Leucorrhoea), Rajodo¾a(Menstrual disorder), Arśa (Piles), Yonido¾a (disorders of female genital tract).Dose: 6 g daily in divided dose.Anupāna: Milk or Ta´²ulodaka.TĀLĪSĀDYA CŪR³A(AFI, Part-I, 7:13)Definition:Tālīsādya Cūr´a is a powder preparation made with the ingredients in the Formulationcomposition given below.Formulation composition:1.2.3.4.5.6.7.8.Tālīsā APIMarica APIŚu´°hī APIPippalī APIVa¼śa-rocana (Va¼śa )Elā (Sūk¾mailā API)Tvak APIŚarkarā APIAbies webbianaPiper nigrumZingiber officinalePiper longumBambusa bambosElettaria cardamomumCinnamomum zeylanicumCane sugarLf.Fr.Rz.Fr.S.C.Sd.St.
Bk.-12 g24 g36 g48 g60 g6g6g384 gMethod of Preparation:Take all the ingredients of pharmacopoeial quality.Powder separately ingredients numbered 1 to 8 and pass through sieve number 85.Weigh separately each powdered ingredient and mix together in specified ratio. Pass theCūrna through sieve number 44 to prepare a homogeneous blend.Pack it in tightly closed containers to protect from light and moisture.Description:Creamish white fine powder with pleasant odour and a sweet, spicy and pungent taste.The powder completely pass on through sieve number 44 and not less than 50 per centpass on through sieve number 85.Identification:Microscopy:Take about 2 g of Cūr´a, wash thoroughly in water to remove sugar. Take a few mg ofthe washed Cūr´a and warm with chloral hydrate, wash and mount in glycerine; wash afew mg in water and mount in glycerine; treat a few mg with iodine solution and mountin glycerine.
Observe the following characters in different mounts.Surface view of epidermis showing sunken stomata with thick cuticle, palisadeparenchymatous fragments, parenchyma cells filled with brown colour cell content(Tālīsa); beaker shaped stone cells upto 150 μ length, tissue from hypodermis withpolygonal pitted stone cells with interspersed among parenchyma cells, lumen circular(Marica); large starch grains upto 35 μ in dia, eccentric hilum, reticulate and spiralvessels, septate fibres non lignified and broad lumen with sharp tips (Śu´°hī); spindleshaped stone cells with or without a broad lumen, uniseriate multicellular trichome(Pippalī); perisperm cells with bulbous projections, packed with minute starch grains andalso carrying minute calcium oxalate crystals, fragments of aril tissue from testa, orangecoloured sclerenchymatous cells (Elā); fibres with thick walls narrow lumen upto 720 μlength, lignified stone cells with thick inner walls, pitted parenchyma, acicular crystals ofcalcium oxalate (Tvak).Thin Layer Chromatography:Extract 4 g of sample in alcohol (25 ml x 3) under reflux on a water-bath for 30 minfilter, concentrate to 10 ml and carry out the thin layer chromatography.
Apply 10 µl ofthe extract on TLC plate and develop the plate to a distance of 8 cm using toluene : ethylacetate : formic acid (5 : 2.5 : 0.5) as mobile phase. After development allow the plate todry in air and examine under ultraviolet (254 nm). It shows a major spot at Rf 0.59 and0.64 (both grey).Under ultraviolet light (366 nm), it shows a major spot at Rf0.52(fluorescent blue).
Spray the plate with vanillin-sulphuric acid reagent followed byheating at 1100 for about 10 min and observe under visible light. The plate shows majorspots at Rf 0.45 (yellow), and 0.76 (orange).Physico-chemical parameters:Loss on drying at 1050:Not more than 4 per cent,2.2.10.Total ash:Not more than 11 per cent,2.2.3.Acid-insoluble ash:Not more than 9.5 per cent,2.2.4.Alcohol-soluble extractive: Not less than 12 per cent,2.2.7.Water-soluble extractive:Not less than 68 per cent,2.2.8.pH (10% aqueous solution): 6 to 8,Total sugars:Not less than 56 per cent,5.1.3.2.Reducing sugars:Not less than 8 per cent,AppendixAppendixAppendixAppendixAppendixAppendix 3.3.AppendixAppendix 5.1.3.1.Other requirements:Microbial limit:Appendix 2.4.Aflatoxin:Appendix 2.7.Storage: Store in a cool place in tightly closed containers, protected from light and moisture.Therapeutic uses: Chardi (Vomiting), Ādhmāna (flatulence with gurgling sound),Kāsa (cough), Śvāsa (Asthma), Jvara (fever), Aruci (Anorexia), Ajīr´a (indigestion),Atisāra (Diarrhoea), Śo¾a (Cachexia), Plīhā (Splenic disease), Graha´ī (malabsorptionsyndrome), P¢´²u (Anaemia).Dose: 5 g daily in divided doses.Anupāna: Honey, warm water.VAIŚVĀNARA CŪR³A(AFI, Part-I, 7: 30)Definition:Vaiśvānara Cūr´a is a powdercomposition given below:preparation made with the ingredients in the FormulationFormulation composition:1.Ma´imantha (Saindhava Lava´a API)parts2.Yamānī (Yavānī API)part3.Ajamodā APIparts4.Nāgara (Śu´°hī API)parts5.Harītakī API12 partsRock salt-2Trachyspermum ammiFr.2Apium leptophyllumFr.3Zingiber officinaleRz.
5Terminalia chebulaP.Method of preparation:Take all the ingredients of pharmacopoeial quality.Roast Saindhava lava´a in a stainless steel pan at a low temperature till it becomes freefrom moisture. Powder the ingredients 1 to 5 individually in a pulverizer and passthrough sieve number 85. Weigh separately each ingredient, mix together in specifiedratio and pass through sieve number 44 to obtain a homogeneous blend.Pack it in tightly closed containers to protect from light and moisture.Description:Creamish-brown, smooth powder with the characteristic smell of Su´°hi; taste salty,astringent, bitter, with a tingling sensation.
The powder completely pass on through sievenumber 44 and not less than 50 per cent pass on through sieve number 85.Identification:Microscopy:Take about 2 g of Cūr´a, and wash it thoroughly in water to remove salt without loss ofCūr´a and use the washed Cūr´a as follows; warm a few mg with chloral hydrate, washand mount in glycerine; mount a few mg in glycerine; treat a few mg with iodine solutionand mount in glycerine; heat a few mg in 2 per cent aqueous potassium hydroxide, washin water, and mount in glycerine.
Observe the following characters in different mounts.Epidermis showing striated cuticle with papillose cells and short glandular outgrowths(Yavānī); epidermal tissue with radially striated puckered papillose outgrowths(Ajamodā); broad, reticulate or pitted vessel debris, long non-lignified fibres with septaeand dented along one side, starch grains large, upto 50 µ, oval with eccentric hilum(Śu´°hī); groups of elongated sclereids with pits and broad lumen, crisscross thin walledfibres with broad lumen and pegged tips, epidermal tissue with polygonal cells, wallsslightly beaded, and several showing thin transverse septa (Harītakī).Thin Layer Chromatography:Extract 4 g of sample in alcohol (25 ml x 3) under reflux on a water-bath for 30 min.
![](https://s.studizba.com/z.php?f=/templates/si/i/noavatar.png&w=100&h=100&t=1"){kind=avatar}
