ABSTRACT

Introduction: Sneha Kalpana includes ghrita and taila kalpana. Taila kalpana is the only one such kalpana which is used for all four modes of drug administration’s like pana, abhyanga, nasya and basti. One of the most important oil formulations in Ayurveda is “Ksheerabala taila” known for its effectiveness in vataja conditions. Avartana is a unique concept having its own advantages and Ksheerabala taila avartana 101 is one among the most prescribed avartita taila being used in many disease conditions. Owing to these an attempt is made in this study to prepare Ksheerabala taila avartana 101 and to analyze its organoleptic and physico-chemical parameters. Materials and methods: Ksheerabala taila avartana 101 was prepared as per the classics and the quality of it was assessed by organoleptic and physico- chemical parameters. Observations and Results: A significant colour change was noticed and after 19th avartana in pakasiddhi, ghrita pakasiddhi lakshanas (‘phenashanti’ was observed instead of ‘phenodgama’) were observed in contrary to the taila pakasiddhi lakshanas and also increase in the quantity of final filtrate was observed in successive avartana.Discussion: Ksheerabala taila avartana 101 is a unique preparation concept of avartana which follows different method of preparation and parameters analyzed were discussed. Conclusion: In the preparation of Ksheerabala taila avartana 101, conversion of liquid consistency into semi solid mass in final filtrate on cooling in successive avartanas is an indication of gradual conversion of milk fat into ghee which was added in the course of preparation. Analytical parameters carried out on Ksheerabala taila avartana 101 can be taken as a reference standard for further research works. Keywords: Sneha kalpana, Ksheerabala taila, Avartana, Pakasiddhi lakshana, Phenashanti, Analytical parameters
Publication date: 01/10/2024

https://ijbpas.com/pdf/2024/October/MS_IJBPAS_2024_8384.pdf

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https://doi.org/10.31032/IJBPAS/2024/13.10.8384