ABSTRACT

Pharmaceutics is the branch of science which deals with the conversion of raw materials into different pharmaceutical dosage forms. There are different types of dosage form mentioned in Ayurvedic pharmaceutics as well as in modern pharmaceutics also. In modern pharmaceutics dosage forms like syrup, elixirs, tintures, gels, etc. In Ayurvedic classics also there are references of different dosage forms like Swarasa (juice), Kalka (paste), Kwatha (decoction), Hima (cold infusion), Phanta (hot infusion) Arka (distillate) etc. Arka preparation is distillate of drugs. Amlapittaghna Arka is one of the Arka mentioned by Arka prakasha in which Guduchi (Tinospora cardifolia), Nimba (Azadiaracta indica) and Patola (Tricosanthes dioca) are the ingredients which has having Thiktha rasa (bitter taste) which is unpalatable. So, in this study, an effort is made to convert Arka into syrup form to increase the palatability and shelf life. Both the samples of Arka and syrup subjected for different analytical parameters including chromatogrophical techniques and observed analytical parameters are compared. It is observed that there was increase in pH, specific gravity, refractive index, viscosity, total solids and number of peaks HPTLC. Considering stability and patient compilance modification of Amplapittaghna arka into syrup was benificial but the physicochemical parameters shown non beneficial observations. Keywords: Amlapittaghna arka, Amlapittaghna syrup, Arka Kalpana, Syrup, Ayurveda, Amlapitta
Publication date: 01/06/2020

https://ijbpas.com/pdf/2020/June/MS_IJBPAS_2020_5085.pdf

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https://doi.org/10.31032/IJBPAS/2020/9.6.5085