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Difference between revisions of "Nārikela Khaṇḍa"

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==Formulation composition==
 
==Formulation composition==
 +
{| class="wikitable"
 +
|N¡rikela API ||Cocus nucifera ||Enm.|| 192 g
 +
|-
 +
| Sarpi (Gogh¤ta API)|| Clarified butter from cow milk ||– ||48 g
 +
|-
 +
| Kha¸·a (áarkar¡ API)|| Sugar candy|| –|| 192 g
 +
|-
 +
| N¡rikela paya (N¡rikela API)|| Cocus nucifera Tender Coconut water|||| 768 g
 +
|-
 +
| Dhany¡ka (Dh¡nyaka API)|| Coriandrum sativum ||Fr.|| 3 g
 +
|-
 +
| Pippal¢ API ||Piper longum|| Fr||. 3 g
 +
|-
 +
| Payoda (Must¡ API)|| Cyperus rotundus|| Rz ||3 g
 +
|-
 +
| Tug¡ (VaÆ¿alocana API) ||Bamboo manna|| S. C.|| 3 g
 +
|-
 +
| Dvij¢ra||||||
 +
|-
 +
| áveta j¢raka API|| Cuminum cyminum|| Fr.|| 3 g
 +
|-
 +
| K¤À¸a j¢raka API|| Carum carvi|| Fr||. 3 g
 +
|-
 +
| Trij¡ta||||||
 +
|-
 +
| Tvak API ||Cinnamomum zeylanicum ||St. Bk.|| 3 g
 +
|-
 +
| Tvalpatra API ||Cinnamomum tamala|| Lf. ||3 g
 +
|-
 +
| S£kÀmail¡ API|| Elettaria cardamomum ||Sd.|| 3 g
 +
|-
 +
| Ibhake¿ara (N¡gake¿ara API)|| Mesua ferrea|| Stmn.|| 3 g
 +
|}
  
  

Revision as of 14:19, 17 August 2018

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Naarikela Khandha is a solid Avaleha preparation made with the ingredients in the Formulation Composition given below.

Formulation composition

N¡rikela API Cocus nucifera Enm. 192 g
Sarpi (Gogh¤ta API) Clarified butter from cow milk – 48 g
Kha¸·a (áarkar¡ API) Sugar candy – 192 g
N¡rikela paya (N¡rikela API) Cocus nucifera Tender Coconut water 768 g
Dhany¡ka (Dh¡nyaka API) Coriandrum sativum Fr. 3 g
Pippal¢ API Piper longum Fr . 3 g
Payoda (Must¡ API) Cyperus rotundus Rz 3 g
Tug¡ (VaÆ¿alocana API) Bamboo manna S. C. 3 g
Dvij¢ra
áveta j¢raka API Cuminum cyminum Fr. 3 g
K¤À¸a j¢raka API Carum carvi Fr . 3 g
Trij¡ta
Tvak API Cinnamomum zeylanicum St. Bk. 3 g
Tvalpatra API Cinnamomum tamala Lf. 3 g
S£kÀmail¡ API Elettaria cardamomum Sd. 3 g
Ibhake¿ara (N¡gake¿ara API) Mesua ferrea Stmn. 3 g


Method of preparation

  • Take all ingredients of pharmacopoeial quality.
  • Wash, clean, dry the ingredients numbered 5 to 11 of the Formulation Composition, powder separately and pass through 180 µm I. S. sieve (sieve number 85) to obtain fine powder and mix them all to a homogeneous mixture.
  • Cut ingredient number 1 of the Formulation Composition into small pieces and grind to a paste.
  • Fry the paste in Gh¤ta maintaining the temperature between 800 to 900 till it turns brown and its typical smell emanates.
  • Strain N¡rikela paya through a muslin cloth.
  • Add sugar to N¡rikela paya and heat, maintaining the temperature between 800 and 900 After the sugar dissolves, filter the hot syrup through muslin cloth.
  • Add the fried paste to the syrup, heat with constant stirring, maintaining the temperature about 900 and observe the mixture for formation of soft bolus, which does not disperse in water. Stop heating and allow to cool to 500 [1]

Description

  • Solid brown polygonal pieces of various shapes and sizes, sweet with smell characteristic of coconut.

Storage

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

Therapeutic uses

  • Aruci (tastelessness), Vami (vomiting), sula (pain/colic), Amlapitta (hyperacidity), Raktapitta (bleeding disorder), Kshata (wound), Kshaya (Pthisis), Daurbalya (weakness).

Dose

  • 6 to 12 g with milk.


Physico-chemical parameters

Total Ash Not more than 3.0 per cent
Acid-insoluble ash Not more than 1.0 per cent
Alcohol-soluble extractive Not less than 40 per cent
Reducing Sugars 46 to 52 per cent
Loss on drying Not more than 8.0 per cent
pH (1% aqueous solution) 5.0 to 5.2,

References

  1. ↑ THE AYURVEDIC PHARMACOPOEIA OF INDIA, PART-II, VOLUME-III, page no 32.
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