• Users Online: 475
  • Print this page
  • Email this page
ORIGINAL ARTICLE
Year : 2017  |  Volume : 5  |  Issue : 4  |  Page : 249-256

Pharmaceutical standardization of Kapardika Bhasma prepared by three different varieties


1 PG Scholar, Department of Rasashastra and Bhaishajya Kalpana, MGACHRC, Wardha (MH)
2 Professor, Department of Rasashastra and Bhaishajya Kalpana, MGACHRC, Wardha (MH)
3 Assistant Professor, Department of Rasashastra and Bhaishajya Kalpana, MGACHRC, Wardha (MH)

Correspondence Address:
Dipak Garde
PG Scholar, Department of Rasashastra and Bhaishajya Kalpana, MGACHRC, Wardha (MH)

Login to access the Email id

Source of Support: None, Conflict of Interest: None


Rights and PermissionsRights and Permissions

In Rasashastra, Acharya categorized the mineral and metals into various categories such as Rasa, Maharasa, Uparasa, Sudhavarga etc. In Rasatarangini Kapardika is classified in Sadharanrasa and Sudhavarga. Three varieties have been described according to the weight i.e Sardha Niska, Niska, Padon Niska, (4.5gm, 3gm, 2.5gm respectively) and it suggested that the variety having 4.5gm weight is best for therapeutic purpose. Present work aimed at standardization of Kapardika Bhasma prepared from three different varieties. Objectives of present work includes to compile information regarding Grahyagrahytva criteria for Kapardika along with pharmaceutical standardization of Kapardika Bhasma prepared by three different varieties of Kapardika and To study analytical parameters of Kapardika Bhasma by organoleptic and Physico- chemical parameters. For purification, Kapardika was subjected to Swedana in Dolayantra with Kanji. Bhasma of this Suddha kapardika was obtained by triturating it with Kumari swarsa (Aloe vera Juice). It was then subjected to Gajaputa for Marana (Incineration) process. To assure the quality of Bhasma, Rasashastra quality control test like organoleptic and physicochemical parameters were used. All the Bhasma showed positive tests. Present work concludes that Kapardika Bhasma can be prepared in three Puta and the final product yield is 96%. There is no considerable difference between the studied samples.


[PDF]*
Print this article     Email this article
 Next article
 Previous article
 Table of Contents

 Similar in PUBMED
   Search Pubmed for
   Search in Google Scholar for
 Related articles
 Citation Manager
 Access Statistics
 Reader Comments
 Email Alert *
 Add to My List *
 * Requires registration (Free)
 

 Article Access Statistics
    Viewed260    
    Printed22    
    Emailed0    
    PDF Downloaded62    
    Comments [Add]    

Recommend this journal