Abstract

PHARMACEUTICAL STUDY OF AMALAKYADHI KHANDA BY USING FRESH AND DRY AMALAKI

Dr. Girija*, Dr. Abhishek Malandkar and Dr. Archana Arahar

ABSTRACT

Khanda Kalpana, a variant of Avaleha in granular form is prepared by evaporating the moisture content of aqueous solution (Swarasa, Kwatha, Hima, and Phanta) and by adding some other substances like Sharkara, Madhu, and Prakshepaka dravya until semi solid form is achieved. It can be stored in suitable dry, air tight, wide mouthed containers for 1 year. Amalakyadi Khanda is an herbal preparation mentioned in Vangasena is specially indicated in Daha, Murcha, Chardhi which are chronic in nature. The ingredient of this formulation is Amalaki, Vasa, Jeeraka, Maricha, Pippali, Twak, Ela, Tejapatra, Nagakesara, Ghrita, Milk, Sugar. The main aims are to compile, analyse various textual references with contemporary literatures on khanda kalpana, Kashaya kalpana, kalka kalpana, Amalakyadhi khanda. to prepare Amalakyadi khanda by using fresh and dry Amalaki adhering to standard operating procedure. Fresh Amalaki were taken, dried under sunlight and stored in air tight containers. Total quantity of Amalaki taken- 11.2kg, total quantity of dried Amalaki obtained- 3kg. Final yield of Amalakyadhi khanda in % wet sample- 99%, dry sample- 105%.

Keywords: Khanda Kalpana, Dhatri Khanda, Amalaki.