the ayurvedic pharmacopoeia of india - ccras ( pdfdrive ) (830801), страница 22
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Filter with muslin cloth toobtain Pa®catikta kvātha.Take the other ingredients (kalka dravya) numbered 7 to 9 in the formulation composition, Powder and passthrough sieve number 85. Transfer the powdered ingredients to wet grinder and grind with sufficientquantity 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 kvātha.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 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, greenish yellow 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 0.13 (light grey), 0.20 (light grey), 0.28 (lightgrey), 0.37 (light grey), 0.57 (light grey) and 0.89 (brown) under visible light.Physico-chemical parameters:Refractive index at 400:3.1.Weight per ml at 400:3.2.Saponification value:3.10.Iodine value:3.11.Acid value:3.12.Peroxide value:3.13.Congealing point:3.4.2.1.450 to 1.452,Appendix0.910 g to 0.930 g,Appendix180 to 210,Appendix30 to 40,AppendixNot more than 3,AppendixNot more than 3,Appendix210 to 170AppendixAbsent,AppendixOther requirements:Mineral oil:3.15.Microbial Limits:Aflatoxins:Appendix 2.4.Appendix 2.7.Storage: Pack it in tightly closed containers to protect from light and moisture.Therapeutic uses: Du¾°avra´a (non-healing ulcer); Ku¾°ha (Leprosy/skin diseases);Vātavyādhi (disorders due to vitiated Vāta do¾a); Pittavyādhi (diseases due to vitiatedPitta do¾a); Kaphavikāra (disorders due to vitiated Kapha do¾a); K¨mi (worminfestation); Arśa (Piles) and Kāsa (cough).Dose: 12 g daily in divided doses.Anupāna: Warm milk, Warm water.PHALA GH§TA(AFI, Part-I, 6:30)Definition:Phala 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.Ma®ji¾°hā APIKu¾°ha APITagara APIHarītakī APIBibhītaka APIĀmalakī API7.8.9.10.11.12.Śarkarā API13.14.15.16.17.Dīpyaka (Yavānī API)Ka°urohi´ī (Ka°ukā API)Payasyā (K¾īra vidārī API)Hi¬gu APIKākolī API18.19.20.21.Vājīgandhā (Aśvagandhā API)Śatāvarī APIGh¨ta (Gogh¨ta API)K¾īra (Godugdha API)Vacā APIHaridrā APIDāru haridrā APIMadhuka (Ya¾°ī API)Medā APIRubia cordifoliaRt.12 gSaussurea lappaValeriana wallichiiTerminalia chebulaTerminalia belliricaPhyllanthus emblica(Emblica officinalis)SugarAcorus calamusCurcuma longaBerberis aristataGlycyrrhiza glabraAsparagus racemosus(Official substitute)Trachyspermum ammiPicrorhiza kurroaIpomoea digitataFerula foetidaWithania somnifera(Official substitute)Withania somniferaAsparagus racemosusClarified butter from cow’s milkRt.Rt.P.P.P.12 g12 g12 g12 g12 gRz.Rz.St.Rt.Rt.Tr.12 g12 g12 g12 g12 g12 gFr.Rz./ Rt.Rt.Tr.Exd.Rt.12 gRt.Rt.Tr.12 g12 g768 g3.072 lCow’s milkMethod of preparation:Take all ingredients of pharmacopoeial quality.Treat Gh¨ta to prepare Mūrchita Gh¨ta (Appendix 6.2.8.2).Treat Hi¬gu to prepare śodhita Hi¬gu (Appendix 6.2.7.12.).Take the ingredients (kalka dravya) numbered 1 to 19 except Hi¬gu and Śarkarā, wash, dry, powder andpass through sieve number 85.
Transfer the powdered ingredients to the wet grinder, add shodhita Hingu,grind with sufficient quantity of water to prepare a homogeneous blend. (Kalka)12 g12 g12 g12 gTake Mūrchita Gh¨ta in a stainless steel vessel and heat mildly.Add increments of Kalka. Stir thoroughly while adding 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 heatingnext day and observe the boiling mixture for subsidence of froth (phena śānti) andconstantly check the kalka for formation of varti (madhyama pāka lak¾a´a).
Expose thevarti to flame and confirm the absence of crackling sound indicating absence of moisture.Stop heating when the kalka forms a varti and the froth subsides. Filter while hot (about800) through a muslin cloth and allow to cool. After complete cooling add powderedsugar, stir vigorously for dissolution.Pack it in tightly closed glass containers to protect from light and moisture.Description:A low melting Gh¨ta, greenish yellow in color with pleasant odour and astringent 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 0.094 (light grey), 0.19 (light grey), 0.25(light grey), 0.28 (light grey), 0.53 (light grey), 0.80 (light grey) and 0.97 (brownish 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:3.4.2.1.440 to 1.450,0.910g to 0.940g,185 to 210,Appendix 3.1.Appendix 3.2Appendix35 to 42,AppendixNot more than 3,AppendixNot more than 4,Appendix220 to 170AppendixOther requirements:Mineral oil:3.15.Microbial Limits:Aflatoxins:Absent,AppendixAppendix 2.4.Appendix 2.7..Storage: Store in a cool place in tightly closed containers, protected from light andmoisture.Therapeutic uses: Śukra vikāra (disorders of the Śukra dhāthu); Yoni vikāra(disorders of female genital tract); Vandhyatva (Infertility); Garbhi´ī roga (diseasesduring pregnancy) and Kārśya (Emaciation); Uttara Vasti (Vaginal Douche)Dose: 12 g daily in divided doses.Anupāna: Warm water.SĀRASVATA GH§TA(AFI, Part-I, 6:43)Definition:Sārasvata 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.Ajā k¾īraAbhayā (Harītakī API)Śu´°hī APIMarica APIPippalī APIPā°hā APIUgra (Vacā API)Śigru APISaindhava lava´a (API)Jala APISarpi (Gogh¨ta API)Goat’s milkTerminalia chebulaZingiber officinalePiper nigrumPiper longumCissampelos pareiraAcorus calamusMoringa pterygospermaRock saltWaterP.Rz.Fr.Fr.Rt.Rz.Rt.Bk.Clarified butter from cow’s milk3.07 l24 g24 g24 g24 g24 g24 g24 g24 g3.07 l768 gMethod of preparation:Take all ingredients of pharmacopoeial quality.Treat Gh¨ta to prepare Mūrchita Gh¨ta (Appendix 6.2.8.2).Take the ingredients (kalka dravya) numbered 2 to 8, wash, dry, powder and pass through sieve number 85.Transfer the powdered ingredients to the wet grinder, add ingredient number 9 and grind with sufficientquantity 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 Ajā-k¾īra and water.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 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.Pack it in tightly closed glass containers to protect from light and moisture.Description:A low melting Gh¨ta, greenish yellow 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 eight spots at Rf 0.09 (light grey), 0.29 (light grey), 0.42(grey), 0.52 (brown), 0.55 (light grey), 0.59 (light grey), 0.66 (grey) and 0.69 (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:3.4.2.1.450 to 1.453,0.910g to 0.940g,180 to 210,Appendix 3.1.Appendix 3.2.Appendix40 to 53,AppendixNot more than 3.5,AppendixNot more than 5,Appendix210 to 170AppendixAbsent,AppendixOther requirements:Mineral oil:3.15.Microbial Limits:Aflatoxins:2.7.Appendix 2.4.AppendixStorage: Store in a cool place in tightly closed containers, protected from light andmoisture.Therapeutic uses: Improves Vāk (speech), Medhā (intelligence), Sm¨ti (memory) andJā°harāgni (appetite)Dose: 12 g daily in divided dose.Anupāna: Warm milk, Warm water.TRAIKA³¯AKA GH§TA(AFI, Part-I, 6:15)Definition:Traika´°aka 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.Traika´°aka (Gok¾ura API)Jala API for decoctionreduced toElā (Sūk¾mailā API)Girijatu (Śiĺājatu)Śilābheda (Pā¾ā´abheda API)Ya¾°ī APIVarī (Śatāvarī API)Darbha API.Drāk¾ā APIAmbu (Hr¤vera API)Śau´²ī (Pippalī API)12.Vasuka13.14.15.16.17.18.Vaśira (Cavya API)Kāśa APIIk¾u-mūla APIMatsyāk¾ikā (Matsyāk¾ī API)Dugdha (Godugdha API)Gh¨ta (Gogh¨ta API)Tribulus terrestrisWaterFr.768 g12.29 l3.07 l9.14 gEletteria cardamomumExd.
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