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Difference between revisions of "Mṛdvīkādi leha"
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| − | ''' | + | '''Mṛdvīkādi leha''' is a semisolid avaleha preparation made with the ingredients in the Formulation composition given below. |
==Formulation composition== | ==Formulation composition== | ||
{| class="wikitable" | {| class="wikitable" | ||
| − | | | + | | Mṛdvīkā leha (Drākṣā API)|| Vitis vinifera Dr.|| Fr. ||50 in number |
|- | |- | ||
| Pippalī API ||Piper longum|| Fr. ||30 in number | | Pippalī API ||Piper longum|| Fr. ||30 in number | ||
| Line 14: | Line 14: | ||
==Method of preparation== | ==Method of preparation== | ||
*Take all ingredients of pharmacopoeial quality. | *Take all ingredients of pharmacopoeial quality. | ||
| − | *Wash the | + | *Wash the Mṛdvīkā two or three times with fresh water, till it becomes clean, and drain the water completely. Remove the seeds and crush to a fine paste. |
*Powder dried Pippalī and Śarkarā separately and pass through sieve No. 85. | *Powder dried Pippalī and Śarkarā separately and pass through sieve No. 85. | ||
*Triturate all the ingredients of the composition to a homogeneous mixture by adding required amount of Madhu, to form a semisolid mass. | *Triturate all the ingredients of the composition to a homogeneous mixture by adding required amount of Madhu, to form a semisolid mass. | ||
Revision as of 14:24, 20 August 2018
Mṛdvīkādi leha is a semisolid avaleha preparation made with the ingredients in the Formulation composition given below.
Contents
Formulation composition
| Mṛdvīkā leha (Drākṣā API) | Vitis vinifera Dr. | Fr. | 50 in number |
| Pippalī API | Piper longum | Fr. | 30 in number |
| Śarkarā API | Sugar | 48 g | |
| Madhu API | Honey | Q.S. |
Method of preparation
- Take all ingredients of pharmacopoeial quality.
- Wash the Mṛdvīkā two or three times with fresh water, till it becomes clean, and drain the water completely. Remove the seeds and crush to a fine paste.
- Powder dried Pippalī and Śarkarā separately and pass through sieve No. 85.
- Triturate all the ingredients of the composition to a homogeneous mixture by adding required amount of Madhu, to form a semisolid mass.
- Pack it in tightly closed containers to protect from light and moisture.[1]
Description
- Dark brown coloured, semi solid, malleable, sticky preparation with a pungent, slightly sweet and sour taste.
Storage
- Store in a cool place in tightly closed containers, protected from light and moisture.
Therapeutic uses
- Kāsa (cough).
Dose
- 25 g daily in divided doses.
Anupāna
- Water, Milk.
Physico-chemical parameters
| Loss on drying | Not more than 32.0 per cent |
| Total ash | Not more than 1.0 per cent |
| Acid-insoluble ash | Not more than 0.2 per cent |
| Alcohol-soluble extractive | Not less than 30.0 per cent |
| Water-soluble extractive | Not less than 90.0 per cent |
| pH (1% aqueous solution) | 4.0 to 4.3 |
| Total tannins | 0.4 to 0.56 per cent |
| Total phenolics | 0.7 to 0.8 per cent |
| Total sugar | 70 to 73 per cent |
| Reducing sugars | 50 to 51 per cent |
| Non-reducing sugars | 20 to 23 per cent |
References
- ↑ THE AYURVEDIC PHARMACOPOEIA OF INDIA, PART-II, VOLUME-1, page no 24 .
