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Difference between revisions of "Vāsāvaleha"
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*Take all ingredients of pharmacopoeial quality. | *Take all ingredients of pharmacopoeial quality. | ||
| − | *Take fresh leaves of Vāsā, wash with water. Chop the leaves to about 2.5 cm, grind into a paste and prepare vāsā svarasa through | + | *Take fresh leaves of Vāsā, wash with water. Chop the leaves to about 2.5 cm, grind into a paste and prepare vāsā svarasa through puṭa pāka vidhi (Annexure 6.1.4) |
*Clean, dry, grind Pippalī into fine powder and pass through sieve no. 85. | *Clean, dry, grind Pippalī into fine powder and pass through sieve no. 85. | ||
*Add powdered Śarkarā to Vāsā svarasa, heat mildly and filter through muslin cloth, after complete dissolution of Śarkarā. Stir continuously while heating on mild fire. | *Add powdered Śarkarā to Vāsā svarasa, heat mildly and filter through muslin cloth, after complete dissolution of Śarkarā. Stir continuously while heating on mild fire. | ||
Revision as of 15:21, 20 August 2018
Vāsāvaleha is a semisolid avaleha preparation made with the ingredients in the Formulation composition given below.
Contents
Formulation composition
| Vāsaka (Vāsā API) svarasa | Adhatoda vasica | Lf. | (Fresh) 768 g |
| Sitā API | Sugar candy | 384 g | |
| Sarpi (Goghṛta API) | Clarified butter from cow’s milk | 96 g | |
| Pippalī API | Piper longum | Fr. | 96 g |
| Madhu API | Honey | 384 g |
Method of preparation
- Take all ingredients of pharmacopoeial quality.
- Take fresh leaves of Vāsā, wash with water. Chop the leaves to about 2.5 cm, grind into a paste and prepare vāsā svarasa through puṭa pāka vidhi (Annexure 6.1.4)
- Clean, dry, grind Pippalī into fine powder and pass through sieve no. 85.
- Add powdered Śarkarā to Vāsā svarasa, heat mildly and filter through muslin cloth, after complete dissolution of Śarkarā. Stir continuously while heating on mild fire.
- Concentrate the above mixture by continuous stirring on low fire[1]
Description
- Dark brown coloured, semi solid, malleable, sticky preparation with odour of ghee; taste bitter and pungent.
Storage
- Store in a cool place in tightly closed containers, protected from light and moisture.
Therapeutic uses
- Kāsa (cough), Śvāsa (Dyspnoea), Jvara (Fever), Raktapitta (bleeding disorders), Rājayakshmā (Tuberculosis), Pārśvaśūla (intercostal neuralgia and pleurodynia), Hrtśūla (Angina pectoris).
Dose
- 12 g daily in divided doses.
Anupāna
- Milk, Water.
Physico-chemical parameters
| Loss on drying | Not more than 12.16 per cent |
| Total ash | Not more than 2.5 per cent |
| Acid-insoluble ash | Not more than 0.15 per cent |
| Alcohol-soluble extractive | Not less than 20 per cent |
| Water-soluble extractive | Not less than 60 per cent |
| pH (1% aqueous solution) | 4.35 to 4.9 |
| Total sugar | 83 to 88 per cent |
| Reducing sugars | 44 to 45 per cent |
| Non-reducing sugars | 38 to 43 per cent |
References
- ↑ THE AYURVEDIC PHARMACOPOEIA OF INDIA, PART-II, VOLUME-1, page no 33.
