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Bilvādileha

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Revision as of 17:46, 6 September 2018 by Prabhakar (talk | contribs) (Formulation Composition)
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Bilvādileha is a semisolid preparation made with the ingredients in the Formulation composition given below

Formulation Composition

Bilva API-mūla Aegle marmelos Rt. 1536 g
Jala API for decoction reduced to Water 12.28 l072 l
Jīrna Guda (Purāna Guda) API Old Jaggery 768 g
Ghana (Mustā API) Cyperus rotundus Rz. 12
Dhānya (Dhānyaka API) Coriandrum sativum Fr. 12 g
Jīraka (Śvetajīraka API) Cuminum cyminum Fr. 12 g
Trutī (Sūksmailā API) Elettaria cardamomum Sd. 12 g
Tvak API Cinnamomum zeylanicum St.Bk. 12 g
Keśara (Nāgakeśara API) Mesua ferrea Stmn. 12 g
Śunthī API Zingiber officinale Rz 12 g
Marica API Piper nigrum Fr. 12 g
Pippalī API Piper longum Fr. 12 g

Method of preparation

  • Take raw material of pharmacopoeial quality.
  • Wash, dry, powder ingredient number 1 (Kvātha Dravya) of the formulation composition and pass through sieve number 44 to obtain coarse powder.
  • Clean, dry, powder the ingredients number 4 to 12 (Praksepa Dravya) of the formulation composition and pass through sieve number 85 to obtain fine powder.
  • Add specified amounts of water to the Kvātha Dravya, heat, reduce to one fourth and filter through muslin cloth.
  • Add jaggery to the Kvātha, boil to dissolve and filter through muslin cloth.
  • Reduce the kvātha to thicker consistency by gentle boiling and stirring continuously during the process.
  • Continue heating till the preparation attains the consistency of leha confirmed by the formation of a soft ball that doesn’t disperse in water.
  • Remove from heat source and allow to cool to room temperature.
  • Add fine powders of Praksepa Dravya, mix thoroughly to prepare a homogeneous mass.
  • Pack it in tight closed containers to protect from light and moisture.[1]

Description

  • Dark brown semisolid paste with a spicy pleasant odour and sweet, astringent taste.

Storage

  • Store in a cool place in tightly closed containers, protected from light and moisture

Therapeutic uses

  • Aruci (aversion to food), Agnimāndya (Digestive impairment), Praseka (excessive salivation), Chardi (emesis).

Dose

  • 6 g to be licked up 2 to 3 times in small quantities each time.

Anupāna

Physico-chemical parameters

Loss on drying Not more than 20.0 per cent
Total ash Not more than 2.3 per cent
Acid-insoluble ash Not more than 0.22 per cent
Alcohol-soluble extractive Not less than 6.8 per cent

References

  1. THE AYURVEDIC PHARMACOPOEIA OF INDIA, PART-II, VOLUME-1, page no 8 .