the ayurvedic pharmacopoeia of india - ccras ( pdfdrive ) (830801), страница 19
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Filter, concentrate to10 ml and carry out the thin layer chromotographer Apply 10 µl of the extract on TLC plate, develop theplate to a distance of 8 cm using toluene : ethyl acetate (5 : 1) as mobile phase. After development of theplate, allow it to dry in air and examine under ultraviolet light (254 nm). It shows major spots at Rf 0.36,0.55 (both green), 0.64 (fluorescent blue) and 0.72 (green). Under ultraviolet light (366 nm), it shows majorspots at Rf, 0.52 and 0.63 (both pale 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 major spots at Rf 0.47,0.62, 0.76 and 0.97 (all grey).Test for Chloride: Dissolve 1 g of the curna in 10 ml of deionised water and filter.Acidify the filtrate with dilute nitric acid and add 5 per cent w/v silver nitrate solution. Acurdy white precipitate appears.Physico-chemical parameters:Loss on drying at 1050: Not more than 10 per cent,Total ash:Not more than 15 per cent,Acid-insoluble ash:Not more than 1.8 per cent,Alcohol-soluble extractive:Not less than 34 per cent,Water-soluble extractive: Not less than 42 per cent,Appendix 2.2.10.Appendix 2.2.3.Appendix 2.2.4.Appendix 2.2.7.Appendix 2.2.8.Assay:Sodium:Not less than 3 per cent w/w,Appendix 5.2.9.Other requirementsMicrobial limits:Aflatoxins:Appendix 2.4.Appendix 2.7.Storage: Store in a cool place in tightly closed containers, protected from light and moisture.Therapeutic uses: Ādhmāna (flatulance with gurgling sound); Gulma (abdominal lump); Pari´āmaśūla(Duodenal ulcer); Āmavāta (Rheumatism); H¨droga (heart disease).Dose: 5 g daily in divided dosesAnupāna: Kā®jika, butter milk, Ghee, warm water.General Description:GH§TAGh¨tas are preparations in which the Gh¨ta is boiled with prescribed liquid media[Svarasa / Ka¾āya etc.] and a fine paste [Kalka] of the drugs specified in the formulationcomposition.
Unless specified otherwise Gh¨ta means Go Gh¨ta.General Method of Preparation:1. There are usually three essential components in the manufacture of Gh¨taKalpanā.a. Drava [Any liquid medium as prescribed in the composition]b. Kalka [Fine paste of the specified drugs]c. Sneha dravya [Fatty media - Gh¨ta]And, occasionally.d.
Gandha dravya [Perfuming agents]2. Unless otherwise specified in the verse, if Kalka is one part by weight, Gh¨tashould be four parts and the Drava dravya should be sixteen parts.3. There are a few exceptions for the above general rule:a. Where Drava dravya is either Kvātha or Svarasa, the ratio of Kalkashould be one-sixth and one-eighth respectively to that of Gh¨ta.If the Drava dravya is either K¾īra or Dadhi or Ma¼sa rasa or Takra, theratio of Kalka should be one-eighth to that of Gh¨ta.b.
When flowers are advised for use as Kalka, it should be one-eighth to thatof Sneha.c. Where the number of Drava-dravya are four or less than four, the totalquantity should be four times to that of Gh¨ta.d. Where the number of Drava-dravyas is more than four, each drava shouldbe equal to that of Gh¨ta.e. If, Kalka dravya is not prescribed in a formulation, the drugs specified forthe Drava-dravya [Kvātha or Svarasa] should be used for the preparationof Kalka.f. Where no Drava dravya is prescribed in a formulation, four parts of watershould be added to one part of Gh¨ta.4. In general, the Gh¨ta should be subjected to Mūrchana process, followed byaddition of increments of Kalka and Drava-dravya in specified ratio.
Thecontents are to be stirred continuously thoroughout the process in order toavoid charring.5. The process of boiling is to be continued till the whole amount of moisturegets evaporated and characteristic features of Gh¨ta appears.6. The whole process of Pāka should be carried out on a mild to moderate flame.7. Three stages of Pāka are specified for therapeutic purposes.a. Mrdu Pāka: In this stage, the Kalka looks waxy and when rolled betweenfingers, it rolls like lac without sticking.
The Gh¨ta obtained at this stage isused for Nasya [Nasal instillation].b. Madhyama Pāka: In this stage, the Kalka becomes harder and rolls intoVarti. It burns without crackling sounds when exposed to fire and phena[froth] will disappears in Gh¨ta. The Gh¨ta obtained at this stage is usedfor Pāna [Internal administration] and Vasti [Enema].c. Khara Pāka: Further heating of the Gh¨ta, leads to Khara paka.
Kalkabecomes brittle when rolled in between fingers. The Gh¨ta obtained at thisstage is used only for Abhyanga [External application].8. The period of Pāka depends upon the nature of liquid media used in theprocess.a.b.c.Takra or ĀranalaSvarasaK¾īra5 Nights3 Nights2 Nights11.
Patra Pāka: It is the process by which the Gh¨ta is augmented or flavored bycertain prescribed substances. The powdered drugs are suspended in a vesselcontaining warm, filtered Gh¨ta.The medicated Gh¨ta will have the odour, colour and taste of the drugsused in the process. If a considerable amount of milk is used in thepreparation, the Gh¨ta will become thick and may solidify in cold seasons.Gh¨tas are preserved in good quality of glass, steel or polythenecontainers. These medicated preparations retain the therapeutic efficacy forsixteen months.BRĀHMĪ GH§TA(AFI, Part-I, 6:32)Definition:Brāhmī gh¨ta is a semisolid preparation made with the ingredients in the Formulationcomposition given below with Gh¨ta as the basic ingredient.Formulation composition:1.2.3.4.5.6.7.8.9.10.11.12.Brāhmī svarasa (Brāhmī API)Gh¨ta (Go Gh¨ta) APIŚu´°hī APIMarica APIPippalī APIŚyāmā (Triv¨t API)Triv¨t APIDantī APIŚa¬khapu¾pī APIN¨padruma (Āragvadha API)Saptalā APIK¨mihara (Vi²a¬ga API)Bacopa monnieriClarified butter from cow’s milkZingiber officinalePl.Rz.1.536 l768 g12 gPiper nigrumPiper longumOperculina turpethumOperculina turpethumFr.Fr.Rt.Rt.12 g12 g12 g12 gBaliospermum montanumConvolvulus pluricaulisCassia fistulaRt.W.
P.Fr. Pulp12 g12 g12 gEuphorbia dracunculoidesEmbelia ribesW. P.Fr.12 g12 gMethod of preparation:Take all ingredients of pharmacopoeial quality.Take fresh Brāhmī and wash thoroughly with water. Grind and filter with muslin cloth toobtain Brāhmī svarasa.Treat Gh¨ta to prepare Mūrchita Gh¨ta (Appendix 6.2.8.2.).Take the other ingredients (Kalka dravya) numbered 3 to 12, wash, dry, powder and passthrough sieve number 85.
Transfer the powdered ingredients to the wet grinder and grindwith sufficient quantity of water to prepare a homogeneous blend.Take Mūrchita Gh¨ta in a stainless steel vessel and heat it mildly.Add increments of Kalka. Stir thoroughly while adding Brāhmī svarasa in the specifiedratio.Heat for 3 h with constant stirring maintaining the temperature between 500 and 900during the first hour of heating.
Stop heating and allow to stand overnight. Start theheating next day and observe the boiling mixture for subsidence of froth (phena śānti)and constantly check the kalka for formation of varti (madhyama pāka lak¾a´a).Expose the varti to flame and confirm the absence of crackling sound indicating absenceof moisture. Stop heating when the kalka forms a varti and the froth subsides.
Filterwhile hot (about 800) through a muslin cloth and allow to cool.Pack it in tightly closed glass containers to protect from light and moisture.Description:A low melting Gh¨ta, green in colour with soft, unctuous touch, pleasant odour and bittertaste.Identification:Thin layer chromatography:Extract 2 g of the sample with 20 ml of alcohol at about 400 for 3 h.
Cool, separate thealcohol layer, filter, concentrate to 5 ml and carry out the thin layer chromatography.Apply 10 µl of the extract on TLC plate and develop the plate to a distance of 8 cm usingtoluene : ethyl acetate : hexane (6 : 3 : 1) as mobile phase. After development, allow theplate to dry in air and spray with ethanol-sulphuric acid reagent followed by heating at1100 for about 10 min. It shows major spots at Rf 0.15 (both grey), 0.28, 0.40 and 0.51(all light grey) under visible light.Physico-chemical parameters:Refractive index at 400:Weight per ml at 400:Saponification value:3.10.Iodine value:3.11.Acid value:Peroxide value:3.13.Congealing point:3.4.2.1.454 to1.465,0.930g to 0.945g,190 to 230,Appendix 3.1.Appendix 3.2.Appendix30 to 40,AppendixNot more than 2,Not more than 4,Appendix 3.12Appendix210 to 170,AppendixAbsent,AppendixOther requirements:Mineral oil:3.15.Microbial Limits:Aflatoxins:Appendix 2.4.Appendix 2.7.Storage: Store in a cool place in tightly closed containers, protected from light and moisture.Therapeutic uses: Apasmāra (Epilepsy); Unmāda (Insanity); Vandhyatva (infertility);Ku¾°ha (skin disorders); Vāksvara bha¬ga (inability to speak properly); Sm¨ti k¾aya(memory loss) and Buddhi māndya (mental retardation).Dose: 12 to 24 g daily in divided doses.Anupāna: Warm milk and warm water.DAŚAMŪLA GH§TA(AFI, Part-I, 6:16)Definition:Daśamūla Gh¨ta is a medicated preparation made with the ingredients in the Formulationcomposition given below with Gh¨ta as the basic ingredient.Formulation composition:1.2.3.4.5.6.7.8.9.10.11.12.13.14.15.16.17.18.19.20.Bilva APIŚyonāka APIGambhārī APIPā°alā APIAgnimantha APIŚālapar´ī APIP¨śnipar´ī APIB¨hatī APIKa´°akārī APIGok¾ura APIJala API for decoctionReduced toGh¨ta (Gogh¨ta API)Pu¾karāhvā (Pu¾kara API)Śa°ī (Śa°i API)Bilva APISurasā (Tulasī API)Śu´°hī APIMarica APIPippalī APIHi¬gu API - ŚuddhaAegle marmelosOroxylum indicum.Gmelina arboreaSt.Bk.307.6 gSt.Bk.307.6 gSt.Bk.307.6 gStereospermum suaveolensPremna integrifolia(Official substitute)Desmodium gangeticumSt.Bk.St.Bk.307.6 g307.6 gPl.307.6 gUraria pictaPl.307.6 gSolanum indicumSolanum xanthocarpumTribulus terrestrisWaterPl.Pl.Fr.Rt.Rz.307.6 g307.6 g307.6 g12.29 l3.07 l768 g12 g12 gSt.Bk.Pl.Rz.Fr.Fr.Exd.12 g12 g12 g12 g12 g12 gClarified butter from cow’s milkInula racemosaHedychium spicatumAegle marmelosOcimum sanctumZingiber officinalePiper nigrumPiper longumFerula foetidaMethod of preparation:Take all ingredients of pharmacopoeial quality.Clean and dry all the herbal raw materials thoroughly before pulverization.Treat Gh¨ta to prepare Mūrchita Gh¨ta (Appendix 6.2.8.2).Pulverize ingredients numbered 1 to 10 (Kvātha dravya), to coarse powder, add 4 parts ofwater, keep for four hours, heat and reduce the volume to one-fourth.
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