Analyzing the Three Stages of Sneha Paka in Ksheershatpala Ghrita: An Experimental Study Using Modern Analytical Tools
DOI:
https://doi.org/10.70066/jahm.v12i3.1297Abstract
Introduction- Sneha Paka is a pharmaceutical process to prepare oleaginous medicaments from the substances taken in specific proportion. Standardization of its three stages viz. Mridu, Madhyam and Khar Paka is imperative to establish classical preparatory methods and
examination techniques in more efficient way. Hence, proper scientific validation by
pharmaceutical and analytical study should be done and documented.
Method- The present study was carried out to differentiate the stages of Sneha Paka i.e. Mridu Paka, Madhyam Paka and Khar Paka in Ksheershatpal Ghrita (KSG) on the basis of classical and modern parameters, namely Paka Pariksha, organoleptic characters, physico- chemical parameters and chromatography.
Result- pH of all the samples were mild acidic. Sp. Gravity of Mridu Paka, Madhyam Paka and
Khar Paka are 0.910, 0.908 and 0.911 respectively. Loss on drying obtained is 0.0% for all the
three samples. Iodine value obtained is 50.28, 17.65 and 18.97 respectively. Not much variation is observed in the Refractive Index of the samples. Saponification value of Mridu Paka is highest. Acid value and peroxide value of Khar Paka is more than the other two. Free fatty acid present is 2.28, 3.39 and 2.85 respectively.
Conclusion- Thus an attempt has been made to create comparative database of the three
stages of Sneha Paka with the help of modern analytical methods. It can be concluded that
there were minimal comparative differences found among them but Madhyam Paka showed
better results from standardization point of view.
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