ABSTRACT

Sandhana kalpana are secondary preparations under bhaishajya kalpana (Ayurveda pharmaceutics) formed as a result of fermentation. It is mainly classified into madya (alcoholic) and shukta (acidic) fermentations. Sura is one among the madya type of sandhana kalpana, which is unique in its method of preparations, involves fermentation of properly cooked rice only and results in formation of five different layers like prasanna, kadambari, jagala, medaka and surabija. On Pharmaceutical study, after completion of fermentation only three layers of sura were appreciated, so preparation is divided into five equal parts and analysis carried out. The analytical study showed the Specific gravity of prasanna (sample1), kadambari (sample2) was found to be 1.034 and 1.002 respectively. Alcohol content of prasanna was found to be 6%, kadambari 2% and remaining 3 layers were found to be 0%. Reducing sugar in all the five different layers found to be 1-1.5%. Total solid content of the successive layers was found to be 5.8, 5.8, 6, 6.1 and 7 respectively. There was a gradual increase in the refractive index of successive layers like 1.353, 1.353, 1.354, 1.354 and 1.356. For prasanna, jagala and surabija each layer is described with separate indications, out of which Prasanna is more beneficial in comparison with other layers. Keywords: Sura, prasanna, kadambari, alcohol content, reducing sugar
Publication date: 01/01/2024

https://ijbpas.com/pdf/2024/January/MS_IJBPAS_2024_7685.pdf

Download PDF
https://doi.org/10.31032/IJBPAS/2024/13.1.7685