Abstract

DEVELOPMENT OF HARIDRADI KHANDA FROM HARIDRADI CHURNA AND IT’S ANALYTICAL STUDY

Dr. Tejal Shivaji Gogawale*, Dr. Mahantesh B. Rudrapuri, Dr. G. Vinay Mohan and Dr. Basavarajeshwari

ABSTRACT

Ayurveda has been the greatest emphasis to comprehensive knowledge of drugs including identification, procurement, processing preservation, dispensing of prepared drugs under a board heading known as Rasashashtra and Bhaishajya Kalpana. The research work entitled, “Development of Haridradi Khanda(Granules) from Haridradi Churna(Powder) and its analytical study” is a new dosage form of Churna kalpana. Haridradi Churna is mentioned in Bhaishajya Ratnavali as a remedy for Shwasa. Shelf life of Churna kalpana is less than that of Khanda Kalpana. Here an effort is made to improve the formulation & increase its shelf life by converting Hridradi Churna to Khanda kalpana. Converting Haridradi Churna into Khanda(Granules) form will ensure its palatability, ease of handling, comfortable for use, easy administration, increased bio-availibility & mainly shelf life of the formulation. In this view, as per the need of time there is need to modify the Haridradi Churna into Khanda form. In the present study Haridradi Churna was prepared in accordance with description in Bhaishajya Ratnavali. After that Haridradi Khanda was prepared. Haridradi Khanda was investigated for Loss on drying at 105°C, Total Ash, Acid insoluble Ash, pH of 5% w/v in D.W, Total sugar, reducing sugar, Water Soluble extractive, Water insoluble matter, Thin Layer Chromtography and Organoleptic characteristics were used to determine the purity of Haridradi Khanda. The result of sample of Haridradi Khanda obtained was as follow: The results of Haridradi Khanda sample showed presence of low moisture content (5.32%), presence of low Ash value (2.42%), presence of very low Acid insoluble ash (0.23%), presence of pH of 5% w/v in D.W. indicated slightly acidic solution (5.82), Total sugar was found to be in the range of 76.90% which is considerable amount of sugar in the sample, reducing sugar was present, Water-soluble extractives were found to be 76.90%, Water insoluble matter was found to be 23.05%, Thin Layer Chromatography reveals the presence of phyto-constituents. Analysis of the data obtained from the analytical study indicated the parameters will be useful for standardization of Haridradi Khanda.

Keywords: Haridradi Churna, Haridradi Khanda, Physico-Chemical Analysis.