| SHORT COMMUNICATION |
|
| Year : 2014 | Volume
: 35
| Issue : 1 | Page : 103-107 |
|
|
Physico-Chemical profile of Puga Khanda: A Preliminary Study
Pramod C Baragi1, Umapati C Baragi2, Sathyanarayana Bhat3, Pradeep Kumar Prajapati4
1 Department of Rasashastra and Bhaishajya Kalpana, N.K. Jabshetty Ayurved Medical College and Post-Graduate Centre, Bidar, India
2 Department of Basic Principles, S.D.M. College of Ayurveda, Udupi, India
3 Deparment of Rasashastra and Bhaishajya Kalpana, M.I.A.M.S, Manipal, Karnataka, India
4 Department of Rasashastra and Bhaishajya Kalpana, Institute for Post Graduate Teaching and Research in Ayurveda, Gujarat Ayurved University, Jamnagar, Gujarat, India
Correspondence Address:
Pramod C Baragi
#748, Charakalaya Near Bus Stand, Bagalkot Cross Road, Bijapur - 586 101, Karnataka
India
 Source of Support: None, Conflict of Interest: None  | Check |
DOI: 10.4103/0974-8520.141956
|
|
|
Background: Herbal medicines are the oldest known form of medicine in the world. However, the quality control and the assurance still remains a challenge because of the high variability of chemical components. Herbal drugs, singlely or in combinations, contain numerous compounds in complex matrices in which no single active constituent is responsible for the overall efficacy. This creates a challenge in establishing quality control standards and the standardization of finished herbal products . Many formulations have been mentioned in Ayurvedic text for Vrushyatwa (aphrodisiac). Puga Khanda is one among such formulations. Aim: To develop preliminary physico-chemical profile of Puga Khanda. Materials and Methods: Puga Khanda was prepared in three batches as per the classical reference mentioned in Bhaishajya Ratnavali. The formulation was subjected for physico-chemical analysis, phytochemical analysis and Thin Layer Chromatography (TLC). Results and Conclusion: The study revealed that organoleptic characters, pH and extractive values of all 3 samples were almost equal. All the samples had 60% of sugar needed for preservation and 2/3 rd of it was non reducing sugar. The total alkaloids ranged from 0.002 to 0.004% w/w. In TLC study the entire samples showed similar pattern except the 2 nd sample of Puga Khanda. |
|
|
|
| [FULL TEXT] [PDF]* |
|
 |
|
