Analyzing the Three Stages of Sneha Paka in Ksheershatpala Ghrita: An Experimental Study Using Modern Analytical Tools
Journal name: Journal of Ayurveda and Holistic Medicine
Original article title: Analyzing the Three Stages of Sneha Paka in Ksheershatpala Ghrita: An Experimental Study Using Modern Analytical Tools
The Journal of Ayurveda and Holistic Medicine (JAHM) promotes Ayurvedic scientific research by offering a platform for in-depth exploration and integration of its principles into modern healthcare. JAHM is owned and published by Atreya Ayurveda Publications. Atreya Ayurveda Publications engaged in scientific publications on Ayurveda in the form of print books and ebooks since 2007.
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Sanjay Kumar Pandey
Professor and Head, Rasa Shastra and Bhaishajya Kalpana Department, RAC Varanasi, INDIA
Journal of Ayurveda and Holistic Medicine:
Full text available for: Analyzing the Three Stages of Sneha Paka in Ksheershatpala Ghrita: An Experimental Study Using Modern Analytical Tools
Year: 2024 | Doi: 10.70066/jahm.v12i3.1297
Copyright (license): CC BY-NC-SA 4.0
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Summary of article contents:
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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Mridupaka, Analytical study, Herbal paste, Decoction, Specific gravity, Loss on drying, Physico-chemical parameters, Experimental study, HPTLC, Standardization, Pharmaceutical Study, Saponification value, Sneha paka, Iodine value, Acid value, Madhyam Paka, Peroxide value, Free fatty acid, Modern analytical tools, HPTLC analysis, Organoleptic character, Therapeutic indication.