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Difference between revisions of "Sūṛaṇāvaleha"

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==Formulation composition==
 
==Formulation composition==
 
+
{| class="wikitable"
 +
| Sūra´a API ||Amorphophallus campanulatus ||Fresh corm ||4.800 kg
 +
|-
 +
| Jala API for decoction|| Water|| ||9.600 l
 +
|-
 +
| Reduced to|| || || 4.800 l
 +
|-
 +
| Gh¨ta (Gogh¨ta API)|| Clarified butter from Cow’s milk || ||384 g
 +
|-
 +
| Kha´²a API ||Sugar candy|| || 4.8 kg
 +
|-
 +
| Pippalī API ||Piper longum ||Fr.|| 96 g
 +
|-
 +
| Śu´°hī API ||Zingiber officinale ||Rz. ||96 g
 +
|-
 +
| Jīraka (Śveta jīraka API)|| Cuminum cyminum ||Fr. ||96 g
 +
|-
 +
| Dhānyaka API|| Coriandrum sativum ||Fr. ||24 g
 +
|-
 +
| Patra (Tejapatra API ) ||Cinnamomum tamala|| Lf. ||24 g
 +
|-
 +
| Elā (Śūk¾mailā API)|| Elettaria cardamomum|| Sd. ||24 g
 +
|-
 +
| Marica API ||Piper nigrum|| Fr.|| 24 g
 +
|-
 +
| Tvak API ||Cinnamomum zeylanicum|| St. Bk.|| 24 g
 +
|-
 +
| K¾audra (Madhu API)|| Honey || ||192 g
 +
|}
  
 
==Method of preparation==
 
==Method of preparation==

Revision as of 09:55, 16 August 2018

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Sūraavaleha is a semisolid avaleha preparation made with the ingredients in the Formulation composition given below:

Formulation composition

Sūra´a API Amorphophallus campanulatus Fresh corm 4.800 kg
Jala API for decoction Water 9.600 l
Reduced to 4.800 l
Gh¨ta (Gogh¨ta API) Clarified butter from Cow’s milk 384 g
Kha´²a API Sugar candy 4.8 kg
Pippalī API Piper longum Fr. 96 g
Śu´°hī API Zingiber officinale Rz. 96 g
Jīraka (Śveta jīraka API) Cuminum cyminum Fr. 96 g
Dhānyaka API Coriandrum sativum Fr. 24 g
Patra (Tejapatra API ) Cinnamomum tamala Lf. 24 g
Elā (Śūk¾mailā API) Elettaria cardamomum Sd. 24 g
Marica API Piper nigrum Fr. 24 g
Tvak API Cinnamomum zeylanicum St. Bk. 24 g
K¾audra (Madhu API) Honey 192 g

Method of preparation

  • Take all material of pharmacopoeial quality.
  • Wash, dry, powder ingredients numbered 5 to 12 (Prak¾epa dravya) separately and pass through sieve number 85.
  • Remove the skin of Sūra´a, wash and cut into pieces. Add water in a quantity sufficient to boil the Sūra´a which could be mashed easily to make a paste maintaining temperature between 900 to 1000 for boiling. Strain the liquid through the muslin cloth.[1]

Description

  • Semi solid, malleable, dark brown, sticky preparation with spicy odour and pungent, sweet taste

Storage

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

Therapeutic uses

  • Mandāgni (dyspepsia), Mūkhavāta (obstructed movement of Vāta dosha), Arishta (piles).

Dose

  • 20 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 0.1 per cent
Acid-insoluble ash Not more than 0.05 per cent
Alcohol-soluble extractive Not less than 25 per cent
Water-soluble extractive Not less than 50 per cent
pH (1% aqueous solution) 4.0 to 4.3
Total sugar 80 to 90 per cent
Reducing sugars 62 to 65 per cent
Non-reducing sugars 18 to 20 per cent
Starch content Not less than 3 per cent

References

  1. THE AYURVEDIC PHARMACOPOEIA OF INDIA, PART-II, VOLUME-1, page no 30 .