A REVIEW OF CLASSICAL AND MODERN STANDARDIZATION PARAMETERS OF SANDHAN KALPANA
*Dr. Ankush V. Madavi, Dr. Jyoti Waghmare (Kharat), Dr. Piyush K. Gandhi and Dr. Pratibha Kharat
Ayurveda consists of different types of dosage forms such as Swarasa, Kwatha, Grita, Taila, Sandhan Kalpana, etc. Among these Sandhan Kalpana is one such pharmaceutical process where Asavaarishta are mentioned. Asava-arishta are fermented product as these are exposed to the fermentation by the addition of fermentative agent Saccharomyces cerevisiae obtained from Dhataki pushpa. Asava-Arishta is unique preparation of liquid dosage form in the field of Ayurveda because of easy palatability, effectiveness and longer shelf life. Standardization of medicine is not an easy task as numerous factors influence the bio efficacy and therapeutic effect. in these article attempt is made to describe the classical and modern standardization parameters of Asava-arishta these involve total solids, PH, specific gravity, refractive index, reducing sugar, non-reducing sugar, alcohol percentage, TLC. Further classical parameters matchstick test, additives sink the bottom, no effervescence sound, clear liquid without any froth.
Keywords: Sandhan Kalpana, Asava-Arishta, Dhataki pushpa, Standardization, Analytical methods.
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