the ayurvedic pharmacopoeia of india - ccras ( pdfdrive ) (830801), страница 20
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Filter with muslincloth to obtain Daśamūla kvātha.Note: Stem bark of the ingredients number 1 to 5 & 15 of the formulation compositionhas been used.Treat Hi¬gu to prepare Śodhita Hi¬gu (Appendix 6.2.7.12.) and keep aside for additionduring snehapāka.Take the other ingredients (kalka dravya) numbered 13 to 19 in the formulationcomposition, with the exception of Tulasī, clean, dry, powder and pass through sievenumber 85. Grind Tulasī in a wet grinder.Transfer all the Kalka Dravyās (number 13 to 20) to the wet grinder and grind withsufficient quantity of water to prepare a homogeneous blend (Kalka).Take Mūrchita Gh¨ta in a stainless steel vessel and heat mildly.Add increments of Kalka.
Stir thoroughly while adding Daśamūla kvātha.Heat for 3 h with constant stirring maintaining the temperature between 50 and 900during the first hour of heating. Stop heating and allow to stand overnight. Start heatingnext day and observe the boiling mixture for subsidence of froth (phena śānti) andconstantly check the kalka for formation of varti (madhyama pāka lak¾ana).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, yellowish green in color with pleasant odour and bitter taste.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 spots at Rf 0.11 (light grey), 0.38 (light grey), 0.50(grey), 0.63 (grey), 0.70 (light grey), 0.78 (light grey) and 0.90 (light grey) under visiblelight.Physico-chemical parameters:Refractive index at 400:Weight per ml at 400:1.450 to 1.453,0.910 g to 0.940 g,Appendix 3.1.Appendix 3.2.Saponification value:3.10.Iodine value:3.11.Acid value:3.12.Peroxide value:3.13.Congealing point:3.4.2.180 to 210,Appendix120 to 150,AppendixNot more than 3,AppendixNot more than 6,Appendix220 to 170AppendixOther requirements:Mineral oil:3.15.Microbial Limits:Aflotoxins:Absent,AppendixAppendix 2.4.Appendix 2.7.Storage: Pack it in tightly closed containers to protect from light and moisture.Therapeutic uses: Vātaja kāsa (cough due to Vāta do¾a); Kaphaja kāsa (cough due toKapha do¾a); Vātakapha roga (diseases due to Vāta Kapha do¾a); Sūtikā roga (Puerperaldisorders) and Hasta pāda dāha (burning sensation in palms & soles).Dose: 12 g daily in divided doses.Anupāna: Warm water, warm milk.DAŚAMŪLA½A¯PALAKA GH§TA(AFI, Part-I, 6:17)Definition:Daśamūla¾a°palaka Gh¨ta is a medicated preparation made with the ingredients in theFormulation composition 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.Bilva APIŚyonāka APIGambhārī APIPā°alā APIAgnimantha APIŚālapar´ī APIP¨śnipar´ī APIB¨hatī APIKa´°akārī APIGok¾ura APIJala API for decoctionReduced toK¾īra (Godugdha API)Pippalī APIPippalī mūla APICavya APICitraka APIŚu´°hī APIK¾āra (Yava API)Sarpi (Gogh¨ta API)Aegle marmelosOroxylum indicumGmelina arboreaStereospermum suaveolensPremna integrifoliaDesmodium gangeticumUraria pictaSt.Bk.St.Bk.240 gSt.Bk.240 g240 g240 g240 g240 gSolanum indicumSolanum xanthocarpumTribulus terrestrisWaterPl.Pl.PlCow’s milkPiper longumPiper longumPiper chabaPlumbago zeylanicaZingiber officinaleHordeum vulgareClarified butter from cow’s milkMethod of preparation:Take all ingredients of pharmacopoeial quality.Wash and dry the raw materials thoroughly before pulverization.Treat Gh¨ta to prepare Mūrchita Gh¨ta (Appendix 6.2.8.2.).St.Bk.St.Bk.Pl.Pl.Fr.Rt.Rt.Rt.Rz.Ash of Pl.240 g240 g240 g240 g12.29 l3.07 l3.072 l21.33 g21.33 g21.33 g21.33 g21.33 g21.33 g768 gNote: Stem bark of the ingredients number 1 to 5 of the formulation composition hasbeen used in place of root.Pulverize Daśamūla ingredients 1 to 10.
(Kvātha dravya) to coarse powder, add specifiedquantity of water, keep for four hours, heat and reduce the volume to one fourth. Filterwith muslin cloth to obtain Daśamūla kvātha.Take the other ingredients (kalka dravya) numbered 13 to 18 of the formulationcomposition, powder and pass through sieve number 85. Transfer the powderedingredients to wet grinder and grind with sufficient quantity of water to prepare ahomogeneous blend (Kalka)Take Mūrchita Gh¨ta in a stainless steel vessel and heat mildly.Add increments of Kalka. Stir thoroughly while adding Daśamūla kvātha and Godugdha.Heat for 3 h with constant stirring maintaining the temperature between 50 and 900during the first hour of heating.
Stop heating and allow to stand overnight.Start heating next day and observe the boiling mixture for subsidence of froth (phenaśānti) 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, yellowish green in color with pleasant odour and bitter andastringent taste.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 and 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 spots at Rf 0.12 (grey), 0.19 (grey), 0.35 (grey), 0.71(light brown), 0.8 (brown) and 0.92 (brown) under visible light.Physico-chemical parameters:Refractive index at 400:Weight per ml at 400:Saponification value:3.10.Iodine value:3.11.1.448 to 1.530,0.910 g to 0.940g,180 to 210,Appendix 3.1.Appendix 3.2.Appendix30 to 47,AppendixAcid value:3.12.Peroxide value:3.13.Congealing point:3.4.2.Not more than 3,AppendixNot more than 6,Appendix220 to 170,AppendixOther requirements:Mineral oil:3.15.Microbial Limits:Aflatoxins:Absent,AppendixAppendix 2.4.Appendix 2.7.Storage: Pack it in tightly closed containers to protect from light and moisture.Therapeutic uses: Agnimāndya (loss of appetite); Pā´²u (anaemia); Kāsa (cough);Ajīr´a (indigestion); Jvara (Fever) and Plīhāroga (Spleen disease).Dose: 12 g daily in divided doses.Anupāna: Warm milk and warm water.DHĀTRYĀDI GH§TA(AFI, Part-I, 6:21)Definition:Dhātryādi 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.Dhatrī rasa (Āmalakī API)2.3.4.5.6.7.8.9.Vidārī rasa (Vidārī API)Ik¾u rasa (Ik¾u API )Śatāvarī rasa (Śatāvarī API)Kū¾mā´²aka rasa (Kū¾ma´²a API)Sarpi (Gogh¨ta API)K¾īra (Godugdha API )M¨dvīkā (Drāk¾ā API)Ya¾°yāhvā (Ya¾°ī API)10 Candana (Śveta candana API)11 Sitā APIPhyllanthus emblica (Emblicaofficinalis)Pueraria tuberosaSaccharum officinarumAsparagus racemosusBenincasia hispidaClarified butter from cow’s milkCow’s milkVitis viniferaGlycyrrhiza glabraP.768 mlRt.Tr.St.(Juice)Rt.Fr.P.768 mlSantalum albumSugar candyHt.Wd.Dr.Fr.Rt.Method of preparation:Take all ingredients of pharmacopoeial quality.Treat Gh¨ta to prepare Mūrchita Gh¨ta (Appendix 6.2.8.2)Obtain ingredients numbered 1 to 5 in fresh form, wash thoroughly, grind and expresssvarasa through muslin cloth.Take the other ingredients (Kalka dravya) numbered 9 and 10, clean, dry, powder andpass through sieve number 85.
Transfer the powdered ingredients to the wet grinder, addcleaned M¨dvīkā and grind with sufficient quantity of water to prepare a homogeneousblend.Take Mūrchita Gh¨ta in a stainless steel vessel and heat it mildly.Add increments of Kalka. Stir thoroughly while adding Svarasa and Godugdha.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 the heating next day and observe the boiling mixture for subsidence of froth (phenaśānti) 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 absence of moisture. Stopheating when the kalka forms a varti and the froth subsides. Filter while hot (about 800) through a muslincloth and allow to cool. After complete cooling add powdered sugar, stir vigorously for dissolution.768 ml768 ml768 ml768 ml768 ml24 g24 g24 g24 gPack it in tightly closed glass containers to protect from light and moisture.Description:Medicated Gh¨ta, greenish yellow in color with pleasant odour and sweet taste.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 spots at Rf 0.39 (light grey), 0.62 (light grey), 0.68 (lightgrey), 0.79 (light grey) and 0.88 (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:3.12.Peroxide value:3.13.Congealing point:3.4.2.1.465 to 1.466,0.910 g to 0.920 g,175 to 205,Appendix 3.1.Appendix 3.2.Appendix35 to 45,AppendixNot more than 2,AppendixNot more than 2,Appendix210 to 170,AppendixOther requirements:Mineral oil:3.15.Microbial Limits:2.4.Aflatoxins:2.7.Absent,AppendixAppendixAppendixStorage: Store in a cool place in tightly closed containers, protected from light andmoisture.Therapeutic uses: Pittaja gulma (lump due to pitta do¾a); Pittaja pā´²u (Anemia dueto pitta do¾a); Mada (intoxication); Mūrchā (Syncope); Madātyaya (alcoholism); Unmāda(Insanity); Raktapitta (Bleeding disorders); As¨gdara (excessive bledding from vaginaltract); Vandhyatva (Infertility); Vātarakta (Gout); pittavikāra (disorders of Pitta do¾a) andAsthisrāva (discharge from bone).Dose: 12 g daily in divided doses.Anupāna: Mixed with equal quantity of sugar and administer with warm milk and warmwater.JĀTYĀDI GH§TA(Syn.
Vra´a Śodhanādi Gh¨ta)(AFI, Part-I, 6:11)Definition:Jātyādi 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.Jātī patra (Jātī API)2.3.4.5.6.7.8.9.10.11.12.13.14.15.Nimba-patra APIPa°ola-patra APIKa°uka APIDārvī (Dāruharidrā API)Niśā (Haridrā API)Sārivā (Śveta sārivā API)Ma®ji¾°ā APIAbhaya (Uśīra API)Siktha (Madhūcchi¾°a API)Tuttha APIMadhuka (Ya¾°ī API)Naktāhvā (Kara®ja API)Sarpi (Gogh¨ta API)Jala APIJasminum officinalevar.grandiflorumAzadirachta indicaTrichosanthes dioicaPicrorhiza kurroaBerberis aristataCurcuma longaHemidesmus indicusRubia cordifoliaVetiveria zizanioidesLf.14.76 gLf.Lf.Rz.St.Rz.Rt.Rt.Rt.14.76 g14.76 g14.76 g14.76 g14.76 g14.76 g14.76 g14.76 g14.76 g14.76 g14.76 g14.76 g768 g3.07 lBee’s waxCopper sulphateGlycyrrhiza glabraPongamia pinnataClarified butter from cow’s milkWaterRt.Sd.Method of preparation:Take all ingredients of pharmacopoeial quality.Treat Gh¨ta to prepare Mūrchita Gh¨ta (Appendix 6.2.8.2)Wash and grind fresh leaves of ingredients 1 to 3 of the formulation composition (Kalkadravya) in a wet grinder.
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