the ayurvedic pharmacopoeia of india - ccras ( pdfdrive ) (830801), страница 23
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from rock crevicesBergenia ligulataGlycyrrhiza glabraSd.Rz.Rt.9.14 g9.14 gAsparagus racemosusImperata cylindricaVitis viniferaColeus vettiveroidesPiper longumRt.Rt.Dr. Fr.Rt.Ft.9.14 g9.14 g9.14 g9.14 g9.14 gCalotropis procera(Official substitute)Piper chabaSaccharum spontaneumSaccharum officinaleAlternanthera sessilisCow’s milkClarified butter from cow’s milkPl.9.14 gRt.Rt.Rt.Pl.9.14 g9.14 g9.14 g9.14 g768 g768 g9.14 gMethod of preparation:Take all ingredients of pharmacopoeial quality.Wash and dry all the raw materials thoroughly.Treat Gh¨ta to prepare Mūrchita Gh¨ta (Appendix 6.2.8.2).Pulverize Gok¾ura (kvātha dravya) to coarse powder and add 16 parts of water, heat andreduce the volume to one fourth. Filter with muslin cloth to obtain Gok¾ura kvātha.Treat Śilājatu to prepare Śodhita Śilājatu (Appendix 6.2.7.10), and keep aside foraddition during snehapāka.Take the other ingredients (kalka dravya) numbered 3 and 5 to 15 in the formulation composition, powderand pass through sieve number 85.
Wash and grind fresh Matsyāk¾ikā in a wet grinder and later transfer allthe other powdered ingredients and Śodhita Śilājatu to the wet grinder and grind with sufficient quantity ofwater to prepare a homogeneous blend.Take Mūrchita Gh¨ta in a stainless steel vessel and heat mildly.Add increments of Kalka. Stir thoroughly while adding Gok¾ūra kvātha and Godugdha inthe specified ratio.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 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 in color with pleasant odour and bitter taste.Identification:Thin layer chromatography:Extract 2 g of Traik´°aka Gh¨ta with 20 ml of alcohol at about 400 for 3 h.
Cool,separate the alcohol layer, filter, concentrate to 5 ml and carry out the thin layerchromatography. Apply 10 µl of the extract on TLC plate. Develop the plate to a distanceof 8 cm using toluene : ethyl acetate : hexane (6 : 3 : 1) as mobile phase. Afterdevelopment, allow the plate to dry in air and spray with ethanol-sulphuric acid reagentfollowed by heating at 1100 for about 10 min. It shows spots at Rf 0.33 (brown), 0.62(yellow), 0.68 (grey), 0.80 and 0.90 (light brown) 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:3.13.1.451 to 1.452,0.910g to 0.930g,200 to 225,Appendix 3.1.Appendix 3.2.Appendix35 to 45,AppendixNot more than 4,AppendixNot more than 5,AppendixCongealing point:3.4.2.220 to 180AppendixAbsent,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 andmoisture.Therapeutic uses: Mūtra k¨cchra (Dysuria); Prameha (metabolic disorders); Aśmarī(Urinary calculus); Mūtra śarkarā (Gravels in urine); Mūtra do¾a (urinary disorders) andMūtra dāha (Burning micturition).Dose: 12 g daily in divided doses.Anupāna: Warm water, T¨´a paňca mūla Kvātha, Warm milk.TRIPHALĀ GH§TA(AFI, Part-I, 6:14)Definition:Triphalā 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.Harītakī API4.Śu´°hī APIMarica APIPippalī APIDrāk¾ā APIMadhuka (Ya¾°ī API)Ka°urohi´ī (Ka°ukā API)Prapau´²arīka (Kamala API)Sūk¾mailā APIVi²a¬ga APINāgakeśara APINīlotpala (Utpala API)Śveta sārivā APIK¨¾´a sārivā APICandana (Śvetā candana API)Haridrā APIDāruharidrā APIGh¨ta (Go ghŗta API)Pāyasa (Godugdha API)*Triphalā – Kvātha5.6.7.8.9.10.11.12.13.14.15.16.17.18.19.20.21.22.Bibhītaka APIĀmalakī APITerminalia chebulaTerminalia belliricaPhyllanthus emblica(Emblica officinalis)Zingiber officinalePiper nigrumPiper longumVitis viniferaGlycyrrhiza glabraPicrorhiza kurroaNelumbo nuciferaEletteria cardamomumEmbelia ribesMesua ferreaNymphaea stellataHemidesmus indicusCryptolepis buchananiSantalum albumCurcuma longaBerberis aristataClarified butter from cow’s milkCow’s milkKvatha of Emblica officinalis,Terminalia chebula, TerminaliabelliricaMethod of preparation:Take all ingredients of pharmacopoeial quality.Wash and dry all the herbal raw materials thoroughly.Treat Gh¨ta to prepare Mūrchita Gh¨ta (Appendix 6.2.8.2).P.P.P.12 g12 g12 gRz.Fr.Fr.Dr.Fr.Rt.Rz./RtFl.Sd.Fr.Stmn.Fl.Rt.Rt.Ht.WdRz.St.12 g12 g12 g12 g12 g12 g12 g12 g12 g12 g12 g12 g12 g12 g12 g12 g768 g768 g2.3 lPulverize ingredient 22 (consisting of Triphalā ingredients) to a coarse powder, add 8parts of water, heat and reduce the volume to one fourth.
Filter with muslin cloth to obtainTriphalā kvātha.*Equal parts of Harītakī, Āmalakī and Bibhītaka.Take the other ingredients numbered 1 to 19 in the formulation composition (Kalkadravya), powder and pass through sieve number 85. Transfer the powdered ingredients towet grinder and grind with sufficient quantity of water to prepare a homogeneous blend(Kalka)Take Mūrchita Gh¨ta in a stainless steel vessel and heat it mildly. Add increments ofKalka.
Stir thoroughly while adding Triphalā kvātha and Godugdha in the specified ratio.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 into 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, unctuous to touch with pleasant odour and bittertaste.Identification:Thin layer chromatography:Extract 2 g of Triphalā gh¨ta with 20 ml of alcohol at about 400 for 3 h.
Cool, separatethe alcohol 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 0.06 (grey), 0.17 (grey), 0.23 (grey), 0.32(brownish grey), 0.37 (light grey), 0.43 (light grey), 0.59 (grey), 0.65 (grey), 0.75 (lightgrey) and 0.83 (greenish-grey) under visible light.Physico-chemical parameters:Refractive index at 400:Weight per ml at 400:Saponification value:3.10.Iodine value:3.11.1.452 to 1.455,0.910g to 0.935g,200 to 225,Appendix 3.1.Appendix 3.2.Appendix35 to 45,AppendixAcid value:3.12.Peroxide value:3.13.Congealing point:3.4.2.Not more than 3,AppendixNot more than 5,Appendix210 to 170AppendixAbsent,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 andmoisture.Therapeutic uses: Arbuda (tumours); Kāmalā (Jaundice); Timira (Cataract); Visarpa(Erysepelas); Pradara (excessive vaginal discharge); Netra rujā (pain in eyes); Netra srāva(Lacrimation); Kāsa (cough); Ka´²ū (itching); Rakta do¾a (disorders of Blood); Śvayathu(oedema); Khālitya (Alopecia); Keśa patana (falling of hair); Vi¾ama jvara (intermittentfever); Arma (Pterygium); Śukla netra roga (Eye disorders related to sclera) and Vartmaroga (disorders of eyelids).Dose: 12 g daily in divided doses.
It can also be used in different Netra Kriyā kalpas.Anupāna: Warm milk, Warm water.GUGGULUGeneral Description:Guggulu is an exudate (Niryāsa) obtained from the plant Commiphora mukul.Preparations having the exudates as main effective ingredient are known as Guggulu.There are five different varieties of Guggulu described in the Ayurvedic texts. Howevertwo of the varieties, namely, Mahi¾āksa and Kanaka Guggulu are usually preferred formedicinal preparations.
Mahi¾āksa Guggulu is dark greenish brown and Kanaka Gugguluis yellowish brown in color.Before using, Guggulu is cleaned in the following manner:1. Sand, stone, plant debris, glass etc. are first removed.2. It is then broken into small pieces.3. It is thereafter bundled in a piece of cloth and boiled in Dola Yantracontainingany one of the following fluids.a.Gomūtra,b.Triphalā ka¾āya,c.Nirgu´²ipatra Svarasa with Haridrā Cūr´a,d.Vāsāpatra Ka¾āya,e.Vāsāpatra Svarasa andf.Dugdha.The boiling of Guggulu in Dolā Yantra is carried on until all the Guggulu passesinto the fluid through the cloth. By pressing with fingers, much of the fluid that can passthrough is taken out. The residue in the bundle is discarded.
The fluid is filtered and againboiled till it forms a mass. This mass is dried and then pounded with a pestle in a stonemortar, adding ghee in small quantities till it becomes waxy.Guggulu cleaned as above, is soft, waxy and brown in color. Characteristics ofpreparations of guggulu vary depending on the other ingredients added to thepreparations.Guggulu is kept in glass or porcelain jars free from moisture and stored in a coolplace. The potency is maintained for two years when prepared with ingredients of plantorigin and indefinitely when prepared with metals and minerals.KAIŚORA GUGGULU (Vatī)(AFI, Part-I, 5:2)Definition:Kaiśora Guggulu is a va°ī preparation made with the ingredients in the Formulationcomposition given below with Guggulu as the basic ingredient.Formulation composition:1.2.3.4.Guggulu API- (Śuddha)Harītakī APIBibhītaka APIĀmalakī API5.Chinnaruhā (Gu²ūcī API)Jala API for decoctionreduced toHarītakī APIBibhītaka APIĀmalakī APIŚu´°hī APIMarica APIPippalī APIK¨miripu (Vi²a¬ga API )Triv¨t APIDantī APIAm¨tā (Gu²ūcī API )Gh¨ta (Gogh¨ta API)6.7.8.9.10.11.12.13.14.15.16.17.Commiphora wightiiTerminalia chebulaTerminalia belliricaPhyllanthus emblica(Emblica officinalis)Tinospora cordifoliaExd.P.P.P.768 g256 g256 g256 gSt.1.54 kgP.P.P.Rz.Fr.Fr.Fr.Rt.Rt.St.12.29 16.14 18g8g8g24 g24 g24 g24 g12 g12 g48 g384 gWaterTerminalia chebulaTerminalia belliricaPhyllanthus emblicaZingiber officinalePiper nigrumPiper longumEmbelia ribesOperculina turpethumBaliospermum montanumTinospora cordifoliaClarified butter from cow’s milkMethod of preparation:Take all ingredients of pharmacopoeial quality.Wash, dry and powder the ingredients number 7 to 16 of the formulation compostion to afine powder separately and pass through sieve number 85.Soak the coarse powder of ingredients 2 to 5 in potable water in the specified ratio for 1hr, boil it till the volume is reduced to half of its original volume.
Cool the ka¾āya andfilter through a muslin cloth.Boil Śuddha-Guggulu (Appendix 6.2.7.4) in the above ka¾āya in an iron vessel andconcentrate, add fine powders of remaining drugs with continuous stirring. Add Gh¨ta tothe above mixture to form a semisolid mass for preparation of vati.Expel the mass through vati machine fitted with suitable die and cut vatis of desirableweight.Dry the rolled vatis in a tray-dryer at a temperature not exceeding 600.Pack it in tightly closed glass containers to protect from light and moisture.Description:Spherical pills, dark brown in color with pleasant odour, taste astringent and sweetish.Identification:Microscopy:Take about 5 g of the sample, powder it and add n-hexane (20 ml), stir for 10 minthoroughly over a water-bath; pour out hexane.
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