2. INTRODUCTION
Mr. Rahul dev (Asst. Prof.)
Ayurvedic Formulation:
Indian medicines comes from Ayurveda which is said to be the science of
life and was originated by Brahma.
Ayurveda contains knowledge of medicines and the healing art.
Ayurvedic medicine system from the ancient era utilises many
pharmaceutical dosage forms which are even practiced at the present time.
Ayurvedic formulation are obtained by subjecting herbal substances to the
treatment such as extraction, distillation, expression, fractionation,
purification, concentration or fermantation.
3. INTRODUCTION
Mr. Rahul dev (Asst. Prof.)
Standardization:
It is the process of setting quality parameters.
Standardization gives rise to uniformity and consistency in quality of
products. Properly standardization formulation are more effective with
fewer side effects.
The pharmacopoeial standards for ayurvedic formulations published by
the Govt. of India, Ministry of Health & Family Welfare give certain
physical parameters as standards for different formulation.
4. CLASSIFICATION OF AYURVEDIC
FORMULATION
Mr. Rahul dev (Asst. Prof.)
1. SOLID DOSAGE FORMS
• Churna (powder)
• Bhasma
• Gutika and Vatika (pills)
• Modaka (boluses)
• Guggulu (plant exudations)
2. SEMISOLID DOSAGE FORMS
• Kalka (ointment & paste)
• Avaleha (soft extract)
3. LIQUID DOSAGE FORMS
• Asava
• Arishta
• Swarasa (self juices)
• Taila (medicated oil)
• Kwatha (decoction)
5. ASAVA & ARISHTHA
Mr. Rahul dev (Asst. Prof.)
Arishta:
Arishtas are prepared by the process of fermentation for a specific
time period after boiling the main decoction substance and adding
other ingredients.
Arishtas is an medical preparation mentioned in the Vedas, having
ayurvedic medicines.
Example: Abhayarishta, Ashokarista, Balarishta, Dasmularishta etc.
Asavas:
Asavas are prepared by the process of fermentation for a prescribed
time after mixing all the specified ingredients with required quantity
of unboiled water.
Asavas are a famous ancient medicinal preparation mentioned in the
vedas.
Example: Kumariasava, Chandanasava, Madhukasava,
Punarnavasava.
6. Method of Preparation
Mr. Rahul dev (Asst. Prof.)
Drugs are coarsely powdered & Kashay is prepared
Kept in the fermentation pot
Sugar, Jaggery or Honey are dissolved & added to
solution after filtration
Finely powdered other drugs (Prakshep dravya) are added
Filtration
Jaggery & Sugar are added to specific quantity of
water
Mixture is boiled & cooled
Poured into the fermentation pot
Finely powdered drugs are added to this liquid
Dhataki Pushpa (Dried flower of plant Woordfordia fructicosa) is added at the end
The mouth of the pot, vessel or barrel is covered with an earthen lid & the edges are sealed with clay
smeared cloth (7 layers)
The pot is placed undisturbed to ensure fermentation (Temperature is maintained)
After the specific period the lid is removed & the contents are examined to ascertain whether the process
of fermentation (Sandhana) is completed
The fluid is first decanted & then filtered after 2-3 days to settle particles
(During this period bubbling sound can be heard from pot because of releasing gas)
Asavas
Arishtas
7. STANDARDIZATION OF ASAVAS & ARISHTAS
Mr. Rahul dev (Asst. Prof.)
Ayurvedic parameters:
•Clear liquid without any forth
•Pleasant aromatic odour of alcohol.
•Should not have sour taste.
•No effervescence sound.
Another parameters:
•Viscosity
•Density
•Refractive index
•Polarity
•Total amount of alcohol the preparation hold is estimated.
•TLC, HPTLC etc.
8. GUTIKAS
Mr. Rahul dev (Asst. Prof.)
Gutika is one of the simple Ayurvedic medicines like pill or tablet.
Gutikas are available as medicated pills, prepared by combining the vegetables,
mineral or animal drug together.
Classical Ayurvedic text and Ayurvedic Formulary of India (AFI) can be used to
refer the formula for perticular Gutika.
Gutika is palatable and easy to consume, store and preserve.
Generally Gutika have 2 years of self life, when stored in airtight containers.
Some Bhasma or Mineral containing Gutika claims no expiry date.
Example: Chandraprabha Vati,
Arogyavardhini Vati,
Dugdha Vati,
Mritsanjivni gutika etc.
9. Method of Preparation Mr. Rahul dev (Asst. Prof.)
Plant material is dried and made into fine powder
Other minerals are made into Bhasma in fine powdered form (if mentioned)
In some cases, where mercury(Parada) & sulpher(Gandhaka) are mentioned Kajjali is made first and other
drugs are added to it, one by one
Mix the entire ingredients in mortal & pastel(Khalva). Triturate herb, bhashma or other ingredients
Mix prescribed fluid to above mentioned ingredients to form soft paste
When mass will convert into soft paste,additional aromatic & flavoring materials, perfume can
be added like Kasturi, Karpura
Take none sticky material while rolled to the fingers; make pills of required size by hand or pills
making machine or automatic tablet punching machine.
Dry the pill in shade or under sun according to requirement.
Add any other liquid mentioned, If any
Triturate more to mix all the ingredients
(*Kajjali is purified & consumable form of mercury & sulphur)
*Sugar or Jaggery or Guggulu(Commiphara mukul) or Babool(Acacia arabica) gum resin can be added as
binder . In this case, binder should be added in liquid and then mixing is carried out
10. STANDARDIZATION OF GUTIKA
Mr. Rahul dev (Asst. Prof.)
•Organoleptic parameters:
•Colour,
•Odour,
•Taste,
•Size,
•Shape.
•Pharmaceutical parameters:
•Hardness,
•Uniformity in wright,
•Friability test,
•Dissolution test,
•Disintegration test
•Physiochemical evaluation:
•Extractive value,
•pH,
• Ash value,
•Loss on drying
•Qualitative analysis:
•Alkaloid content,
•Glycoside content,
•Sugar content
•Chromatography:
•TLC or HPTLC for content
evaluation can be done.
11. Mr. Rahul dev (Asst. Prof.)
CHURNAS
According to Ayurvedic system of medicine, Churna is defined as, “A fine powder
of one or more”. Churnas are finely powdered drugs.
Churna formulation is similar to powder formulations in Allopathic system of
medicine.
Churna should be given with some other vehicle(called Anupan) like honey, milk
or sugar.
This make administration of Churna easy & increased palatability also enhances
therapeutic effect.
Example: Triphala Churna,
Trikatu Churna
Sitopaladi Churna
Kayam Churna
Lavan Bhaskar Churna etc.
12. Mr. Rahul dev (Asst. Prof.)
METHOD OF PREPARATION
Plant material is collected &
cleaned
Plan material is dried in shade or
sun according to specific
requirements
Dried material is pulverized and
then sieved through mesh 60 or 80
according to drug
Finally, it is stored in well closed
container on proper place
13. Mr. Rahul dev (Asst. Prof.)
STANDARDIZATION OF CHURNAS
1. Organoleptic evaluation
• Colour
• Odour
• Taste
2. Physical evaluation
• Loss of drying/moisture content
• Total ash
• Acid insoluble ash
• Water insoluble ash
• Extractive value in water, alcohol and other solvents
3. Phytochemical evaluation
• TLC
• Qualitative analysis
4. Microbial contamination
5. Microscopic analysis
6. Determination of sieve size
14. Mr. Rahul dev (Asst. Prof.)
LEHYAS
Lehya is also known as or Avaleh one of the several groups of Ayurvedic
formulation.
It is semi-solid drug product prepared by adding sugar, jaggery, or sugar candy
to the drug and further boiling with drug juice or decoction.
In some Lehya formulation, honey and ghee is also used as common ingredients.
Generally, Lehya is supposed to be taken with some vehicle like water, goat
milk, butter milk called as Anupan.
Example: Chyavanprash,
Draksavaleha,
Kutajavaleha,
Surnavaleha etc.
15. Mr. Rahul dev (Asst. Prof.)
METHOD OF PREPARATION
Sugar(or jaggery or sugar candy or honey) is dissolved into liquid medium
Concentrated till ‘Paka” stage( which means concentrated semi liquid will form into a
thread when pressed between two fingers)
Fine powder of drug is added into the mixture along with oil and ghee to get semi
solid form.
Additives added to increase potency(Prakshep dravya)
Honey is added.
It is stirred further to get the appropriate semi solid form.
Avaleha prepared
Liquids used in preparation my be decoction(Kashay)
or expressed juice (Swaras) or hot infusion(Phanta)
Cooled
Heated
16. Mr. Rahul dev (Asst. Prof.)
STANDARDIZATION
Traditional method:
•Can be lifted in a spoon as treacle.
•When pressed between fingers, show threadness when stretched.
•Sink in water without getting easily dissolved.
•Finger leaves impression on it.
Modern method:
•Organoleptic:
oColour
oOdour
oTaste
•Physical evaluation:
oLoss of drying
oTotal ash
oAcid soluble ash
opH
oTotal solid contents
oFat contents
•Microbial contamination:
oTotal bacterial count
oTotal fungal count
17. Mr. Rahul dev (Asst. Prof.)
BHASMA
Vibhuti (Sanskrit) and Thiruneeru(Tamil) are synonymous used for Bhasma.
Method for preparation is called “Bhasmikaran”.
Bhasmas are grey, whitish, yellowish or black coloured powdered form of
substances.
Bhasma is a calcinated preparation in which the gem or metal is converted into
ash after complete burning or incineration.
Gems or metal are first purified in order to remove impurities.
Then they are triturated with herbal extracts.
The resulted mass is calcinated or burned to obtain the ashes.
Example: Swarn bhasma,
Mukta bhasma,
Naga bhasma,
Tamra bhasma etc.
18. Mr. Rahul dev (Asst. Prof.)
METHOD OF PREPARATION
Sodhana (Purification)
Marana (Size reduction or Powdering)
Chalan (Stirring)
Dhavana (Washing)
Galan (Cleaning or Filtering)
Putan (Heating)
Mardan (Triturating with mixing)
Bhavana (Coating with herbal extract)
Amrutikaran (Detoxification)
Sandharan (Preservation)
19. Mr. Rahul dev (Asst. Prof.)
METHOD OF PREPARATION
Sodhana: (Remove unwanted part from the raw material & purification of metal).
Metals obtained from ores may contain several impurities, which are
removed by subjecting them to sodhana process.
Type of sodhana:
1.Samanya sodhana(General process)- It involves heating of metal &
successively dipping or quenching into liquids like oil, buttermilk, cow’s urine
while metal is red hot. The procedure is repeated 7 times or in certain cases
thousand times. After heating and cooling successively, metal starts to lose its
metallic properties.
2.Vishesh sodhana(Specific process)- for some specific metals a specific
process is described for Sodhana e.g. for purification of jasad(Zn), the molten mass
is poured in cow’s milk 21 times.
20. Mr. Rahul dev (Asst. Prof.)
METHOD OF PREPARATION
Marana: (incineration) means killing. In this step, there is change in the chemical
form or state of the metal. Because of this, metal lose its metallic characteristics
and physical nature.
After Marana, metal can be converted into powder or other form suitable
for administration. This step removes toxicity of metal used and make safe for
consumption.
Chalan: Iron rod from specific plant is used for stirring hot metal. This process of
stirring during heating the matel is called Chalan.
Dhavan: This step involves washing with water to remove the excess amounts of
agents used in Shodhana or Marana stage to remove water soluble constituents.
Galan: The product is then sifted either though a fine muslin cloth or through
sieves of suitable mesh so as to separate residual material larger in size.
Puttan: Ignition or heating in special earthen vessel or pot
21. Mr. Rahul dev (Asst. Prof.)
STANDARDIZATION
Traditional method: The final Bhasma is analyzed for quality by ancient
parameters like Colour(Roopa), Odour(Gandha), Taste(Rasa), Touch(Gandha) &
Smoke(Dhoom) described in Ayurvedic texts.
1. Fineness test(Rekhapurnata): A pinch of Bhasma is rubbed in
between thumb and index finger. It buries in the line of finger and very smooth
then this test is passed.
2.Floating test(Varitara): in this test rice grain is placed on the surface of
floating Bhasma. It is observed that, the rice grain still floats.
3.Niswadu: A pinch of Bhasma is tasted by the tongue and it should be
tasteless.
4.Nishchandrata: A pinch of Bhasma is taken and observed under bright
sunlight. There should not be shining particles in the bhasma.
5.Nirdhumatva: A pinch of bhasma is sprinkled on the ignited charcoal
and observed no fumes emerging out of it.
Modern method: TLC analysis, acid insoluble ash, X-ray diffraction analysis etc.
