the ayurvedic pharmacopoeia of india - ccras ( pdfdrive ) (830801), страница 26
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Burn to ash (Bhasma).Add 6 parts of water to Bhasma, stir well and keep over night.Next morning decant the clear liquid and filter through a three-layered muslin cloth.Repeat the filtering process till a colourless filtrate is obtained. Transfer filtered materialto a stainless steel vessel and heat to evaporate the water. Collect ks$āra deposited asflakes from the bottom of the vessel and grind to a fine powder.Pack it in tightly closed containers to protect from light and moisture.Description:Fine powder, passing through sieve number 100; hygroscopic, odourless, taste saline;freely soluble in water.Identification:An aqueous solution yields the reactions characteristic of sodium and potassium,Appendix 5.2.12.Physico-chemical parameters:Loss on drying at 1100:Not more than 6 per cent,2.2.10.Acid- insoluble ash:Not more than 1 per cent,2.2.4.pH (10% aqueous Solution): 10 to 12,Assay:AppendixAppendixAppendix 3.3.Sodium:5.2.9.Potassium:5.2.9.Iron:5.2.5.Not less than 0.8 per cent,AppendixNot less than 35 per cent,AppendixNot less than 1.2 per cent,AppendixStorage: Store in a cool place in tightly closed containers, protected from light andmoisture.Therapeutic uses: Agnimāndya (Digestive impairment); Gulma (Abdominal lump);Plīhyakr$dvr$ddhi (Spleno-hepatomegaly); Mūtrakr$cchra (Dysuria); Aśamarī(Calculus); Śarkarā (gravel in urine); Grahan$ī (malabsorption syndrome); Ānāha(distention of abdomen due to obstruction to passage of urine and stool); Vi¾ūcikā(Gastro-enteritis with piercing pain).Dose: ½ to 1 g daily in divided doses.Anupāna: Warm water, Milk.YAVA KSĀRA(AFI, Part-I, 10:11)Definition:Yavaks$āra is an alkaline preparation made with the ingredient in the Formulationcomposition given below.Formulation composition:1.2.Yava (API) BhasmaJala APIHordeum vulgareWaterPl.1 part6 partsMethod of preparation:Take all ingredients of pharmacopoeial quality.Cut Yava into small pieces and dry completely.
Burn to ash (Bhasma). Add 6 parts ofwater to Bhasma, stir well and keep over night.Next morning decant the clear liquid and filter through a three-layered muslin cloth.Repeat the filtering process till a colourless filtrate is obtained. Transfer filtered materialto a stainless steel vessel and heat to evaporate the water. Collect ks$āra deposited asflakes from the bottom of the vessel and grind to a fine powder.Pack it in tightly closed containers to protect from light and moisture.Description:Greyish white, fine powder, passing through sieve number 100; hygroscopic, odourless,taste saline; freely soluble in water.Identification:An aqueous solution yields the reactions characteristic of sodium and potassium,Appendix 5.2.12.Physico-chemical parameters:Loss on drying at 1100:Not more than 4 per cent,2.2.10.Acid-insoluble ash:Not more than 1 per cent,2.2.4.pH (10% aqueous solution): 9 to 10,AppendixAppendixAppendix 3.3.Assay:Sodium:5.2.9.Not less than 17 per cent,AppendixPotassium:5.2.9.Iron:5.2.5.Not less than 16 per cent,AppendixNot less than 1.5 per cent,AppendixStorage: Store in a cool place in tightly closed containers, protected from light andmoisture.Therapeutic uses: Ādhmāna (Flatulance); Ānāha (distention of abdomen due toobstruction to passage of urine and stool); Śūla (pain); Udara (diseases of abdomen);Gulma (Abdominal lump); Plīhāmaya (Splenic disease); Mūtrakṛ$cchra (Dysuria).Dose: ½ to 1 g daily in divided dose.Anupāna: Warm water, Gh¨ta.TAILAGeneral Descripition:Tailas are preparations in which Taila is boiled with prescribed liquid media[Svarasa / Ka¾āya Etc.] and a fine paste [Kalka] of the drugs specified in the formulationcomposition.
Unless specified otherwise Taila means Tila Taila.General Method of Preparation:1. The Taila preferably should be fresh.2. There are usually three essential components in the manufacture of TailaKalpanā.a. Drava [Any liquid medium as prescribed in the composition]b. Kalka [Fine paste of the specified drug]c. Sneha dravya [Taila]d. And, occasionally,e. Gandha dravya [Perfuming agents]3. Unless otherwise specified in the verse, if Kalka is one part by weight, Tailashould be four parts and the Drava dravya should be sixteen parts.4.
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 Sneha.If the Drava dravya is either K¾īra or Dadhi or Mā¼sa rasa or Takra,the ratio of Kalka should be one-eighth to that of Taila.When flowers are advised for use as Kalka, it should be one-eighth tothat of Taila.b. Where the number of Drava dravyas are four or less than four, thetotal quantity should be four times to that of Taila.c. Where the number of Drava dravyas is more than four, each dravashould be equal to that of Taila.d.
If, Kalka dravya is not prescribed in a formulation, the drugs specifiedfor the Drava dravya [Kvatha or Svarasa] should be used for thepreparation of Kalka.e. Where no Drava dravya is prescribed in a formulation, four parts ofwater should be added to one part of Taila.5. In general, the Taila 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.6. The process of boiling is to be continued till the whole amount of moisturegets evaporated and characteristic features of Taila appears.7.
The whole process of Paka should be carried out on a mild to moderate flame.8. Three stages of Paka are specified for therapeutic purposes.a. M¨du Pāka: In this stage, the Kalka looks waxy and when rolledbetween fingers, it rolls like lac without sticking. The Taila obtained atthis stage is used for Nasya [Nasal instillation].b. Madhyama Pāka: In this stage, the Kalka becomes harder and rolls into Varti. It burns without crackling sounds when exposed to fire andphena [Froth] will appear over the Taila. Taila obtained at this stage isused for Pana [Internal administration] and Vasti [Enema].c. Khara Pāka: Further heating of the Taila, leads to Khara paka.
Kalkabecomes brittle when rolled in between fingers. The Taila obtained atthis stage is used only for Abhyanga [Eternal application].9. The period of Pāka depends upon the nature of liquid media used in theprocess.a.Takra or Āranala5 Nightsb.Svarasa3 Nightsc.K¾īra2 Nights10. Pātra pāka: It is the process by which the Taila is augmented or flavored bycertain prescribed substances. The powdered drugs are suspended in a vesselcontaining warm, filtered Taila.The medicated Taila will have the odour, colour and taste of the drugsused in the process.
If a considerable amount of milk is used in the preparation,the Taila will become thick and may solidify in cold seasons.Tailas are preserved in good quality of glass, steel or polythene containers.These medicated preparations retain the therapeutic efficacy for sixteen months.BALĀGU±ŪCY¡DI TAILA(AFI, Part-I, 8:34)Definition:Balāgu²ūcyādi Taila is a liquid preparation made with the ingredients in the Formulationcomposition given below with Tila Taila as the basic ingredient.Formulation composition:1.2.3.Balā APIGu²ūcī APISurapādapa (Devadāru API)Sida cordifoliaTinospora cordifoliaRt.St.256 g256 gCedrus deodaraHt.Wd.256 g4.Jala API for decoctionReduced toWater5.Nardostachys jatamansiRt./Rz.Saussurea lappaRt.16 g7.Ja°ā (Ja°āmā¼sī API)Āmaya (Ku¾°ha API)Candana (Rakta candana API)Pterocarpus santalinus16 g8.9.10.11.Kunduru¾ka (Kunduru API)Nata (Tagara API)Aśvagandhā APISarala APIBoswellia serrataValeriana wallichiiWithania somniferaPinus roxburghiiHt.Wd.Exd.Rt.Rt.Ht.Wd.Rz.Oil768 g6.12.
Rāsnā API13. Taila (Tila Taila API)Alpinia galanga(Official substitute)Sesamum indicum.12.29 l3.07 l16 g16 g16 g16 g16 g16 gMethod of preparation:Take all ingredients of pharmacopoeial quality.Wash and dry all the herbal raw materials thoroughly.Treat Tila taila to prepare Mūrchita Taila (Appendix 6.2.8.3).Pulverize the dried ingredients numbered 1to 3 (kvātha dravya) to a coarse powder andadd the specified quantity of water, heat and reduce the volume to one fourth.
Filter withmuslin cloth to obtain kvātha.Take the other ingredients (kalka dravya) numbered 5 to 12 in the formulationcomposition, powder and pass through sieve number 85. Transfer the powderedingredients to a wet grinder and grind with sufficient quantity of water to prepare ahomogeneous blend (Kalka).Take Mūrchita Taila in a stainless steel vessel and heat it mildly.Add increments of Kalka. Stir thoroughly while adding the ka¾āya.Heat for 3 h with constant stirring maintaining the temperature between 500 and 900during the first hour of heating.
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