Open AccessStandard manufacturing procedure for syrup and tablet forms of Jwarahara Dashemani
Author(s) -
Bharat Kalsariya,
Biswajyoti Patgiri,
PK Prajapati
Publication year - 2010
Publication title -
ayu
Language(s) - English
Resource type - Journals
eISSN - 0976-9382
pISSN - 0974-8520
DOI - 10.4103/0974-8520.72411
Subject(s) - talc , sugar , mathematics , food science , chromatography , chemistry , materials science , composite material
Jwarahara Dashemani (JHD) is mentioned by Acharya Charaka under the different categories of Mahakashayas (groups of drugs having similar pharmacological actions). For the present study, syrup and tablet forms of JHDs were prepared and analyzed. The formulations were prepared in various batches by following the standard manufacturing procedure (SMP). JHD Kwatha (2200 ml) and 1430 g sugar candy powder were heated (80-90°C) together for 3.10 hours and 2200 ml syrup was obtained, whereas an average of 446 g of tablet was obtained from the mixture of 285 g Ghana and powder of sugar candy (125 g), JHD Dravyas (55 g) and talc (18 g). These formulations were subjected to various analytical parameters and the results were observed on the basis of preparation.