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Difference between revisions of "Mṛdvīkādi leha"

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|Total tannins|| 0.4 to 0.56 per cent
 
|Total tannins|| 0.4 to 0.56 per cent
 
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Total phenolics|| 0.7 to 0.8 per cent
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|Total phenolics|| 0.7 to 0.8 per cent
 
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|Total sugar|| 70 to 73 per cent
 
|Total sugar|| 70 to 73 per cent

Revision as of 13:02, 14 August 2018

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Mrdvekaadi leha is a semisolid avaleha preparation made with the ingredients in the Formulation composition given below.

Formulation composition

Method of preparation

  • Take all ingredients of pharmacopoeial quality.
  • Wash the M¨dvīkā 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

  1. THE AYURVEDIC PHARMACOPOEIA OF INDIA, PART-II, VOLUME-1, page no 24 .