Sankha Vati
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| Storage | Store in a cool place in tightly closed containers; protected from light and moisture. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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| Definition | Shankha Vata is a pill preparation made with the ingredients in the Formulation Composition given below. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Ingredients |
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| Physico Chemical | Total Ash: Not more than 43 per cent; Appendix 2.2.3 Acid-insoluble ash: Not more than 6 per cent; Appendix 2.2.4 Alcohol-soluble extractive: Not less than 8 per cent; Appendix 2.2.7 Water-soluble extractive: Not less than 53 per cent; Appendix 2.2.8 Loss on drying: Not more than 12 per cent; Appendix 2.2.10 pH (10 % aqueous solution): 8.0 to 9.0; Appendix 3.3 Assay: Not less than 0.15 per cent of piperine when assayed by the following method. Dissolve 1.0 mg of piperine in a mixture of methanol: chloroform (1: 1) and make up the volume to 10 ml in another volumetric flask. Apply 1; 2; 6; 10; 14; 18 nl of solution on TLC plate and develop the plate to 5.5 cm using n-hexane: acetone (7: 3) as mobile phase. After development; dry the plate in a current of hot air and scan in the TLC scanner at a wavelength of 338 nm. Note the peak area and prepare the calibration curve by plotting peak area vs concentration of piperine. Extract accurately weighed 2 g powder of Vatas in 75 ml of alcohol in Soxhlet apparatus for 6 h. Filter the extract while hot and dry completely and weigh. Take 100 mg in volumetric flask and dissolve in a mixture of methanol-chloroform (1:1) and make up the volume to 25 ml. Apply 20 nl of the test solutions on TLC plate. Develop; dry and scan the plate as described in the preceeding paragraph for calibration curve of piperine. Record the area under the curve for a peak corresponding to piperine in the test solution. Calculate the amount of piperine in the test solution from the calibration curve of piperine. Mercury: 0.6-1.10 per cent w/w; Appendix 5.8 | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Source | Ayurvedic Pharmacopeia of India | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Description | Light grey pills with a characteristic asafoetida odour and salty taste. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Other Requirements | Microbial limits: Complies with Appendix 2.4 Aflatoxins: Complies with Appendix 2.6 | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Dosage | 500 mg - 1 g per day in divided doses with Honey/Warm water/Butter milk | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Formulation Name | Sankha Vati | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Method | Take all ingredients of pharmacopoeial quality. Treat Shankha to prepare Shankha bhasma. ∗ Treat Hingu to get Hingu - Shuddha (Appendix 6.2.8.15); Vatsanabha to get Vatsanabha - Shuddha (Appendix 6.2.8.9); Parada to get Parada - Shuddha (Appendix 6.2.8.20) and Gandhaka to get Gandhaka - Shuddha (Appendix 6.2.8.3). Triturate Parada - Shuddha and Gandhaka - Shuddha together in a Khalvayantra to prepare Kajjala. (Appendix 6.2.1). Wash; clean; dry the ingredients numbered 5 of the Formulation Composition; powder separately and pass through 180 nm I. S. sieve(sieve number 85). ∗ Alternative method: Make thin paste of Cinca ksara and Panca Lavana in Nimbu Svarasa. Heat and quench Shankha - Shuddha repeatedly in this paste till it disintegrates to powder. Powder Vatsanabha - Shuddha separately and pass through 180 nm I. S. sieve(sieve number 85). Roast coarsely powdered Saindhava; Samudra; Sauvarcala; Vida and Audbhida Lavanas in a stainless steel pan on low flame till free from moisture; powder separately and pass through 180 nm I. S. sieve. Prepare Cinca ksara (Appendix 6.2.3) and roast in a stainless steel pan on low flame till free from moisture. Wash and clean fresh Nimbu fruits; cut into halves; squeeze and strain the juice through muslin cloth to obtain Nimbu svarasa. Mix all the ingredients thoroughly to prepare a homogenous blend. Add svarasa in required quantity and triturate well to prepare a bolus. Expel the mass through vata machine to obtain cylindrical threads and cut the vatas to a desired weight. Roll the vatas on flat surface to round them by circular motion of palm covered with a glove or use suitable mechanical device. Dry the rounded vatas in a tray-dryer at a temperature not exceeding 600 for 10 to 12 h. Store vatas in containers and pack them air-tight to protect from light and moisture. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Combined Diseases | Agnimandya, Grahana, Arocaka, Paktisula, Ksaya |
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IS_INGREDIENT_INto/from Aconitum Chasmanthum (Plant) Rel Props:Matched_synonym:Aconitum chasmanthum; Source_db:Ayurvedic Pharmacopeia of India; Match_type:synonym_exact; Pharmacopoeia_ref:Vatsanabha(Root); Quantity:3g; Part:Root tuber - 2. Incoming r'ship
IS_INGREDIENT_INto/from Adiantum Sulphureum (Plant) Rel Props:Matched_synonym:Adiantum Sulphureum; Source_db:Ayurvedic Pharmacopeia of India; Match_type:synonym_contains; Quantity:3g; Part:– - 3. Incoming r'ship
IS_INGREDIENT_INto/from Bidens Sulphureus (Plant) Rel Props:Matched_synonym:Bidens Sulphureus; Source_db:Ayurvedic Pharmacopeia of India; Match_type:synonym_contains; Quantity:3g; Part:– - 4. Incoming r'ship
IS_INGREDIENT_INto/from Castilleja Sulphurea (Plant) Rel Props:Matched_synonym:Castilleja Sulphurea; Source_db:Ayurvedic Pharmacopeia of India; Match_type:synonym_contains; Quantity:3g; Part:– - 5. Incoming r'ship
IS_INGREDIENT_INto/from Cinnamomum Sulphuratum (Plant) Rel Props:Matched_synonym:Cinnamomum sulphuratum; Source_db:Ayurvedic Pharmacopeia of India; Match_type:synonym_contains; Quantity:3g; Part:– - 6. Incoming r'ship
IS_INGREDIENT_INto/from Citrus Limon (Plant) Rel Props:Matched_synonym:Citrus limon; Source_db:Ayurvedic Pharmacopeia of India; Match_type:synonym_exact; Pharmacopoeia_ref:Nimbu(Fresh fruit); Quantity:QS; Part:Fr. juice - 7. Incoming r'ship
IS_INGREDIENT_INto/from Citrus Limonia (Plant) Rel Props:Matched_synonym:Citrus Limonia; Source_db:Ayurvedic Pharmacopeia of India; Match_type:synonym_contains; Pharmacopoeia_ref:Nimbu(Fresh fruit); Quantity:QS; Part:Fr. juice - 8. Incoming r'ship
IS_INGREDIENT_INto/from Cosmos Sulphureus (Plant) Rel Props:Matched_synonym:Cosmos sulphureus; Source_db:Ayurvedic Pharmacopeia of India; Match_type:synonym_contains; Quantity:3g; Part:– - 9. Incoming r'ship
IS_INGREDIENT_INto/from Ferula Foetida (Plant) Rel Props:Matched_synonym:Ferula foetida; Source_db:Ayurvedic Pharmacopeia of India; Match_type:synonym_exact; Pharmacopoeia_ref:Hingu(Oleo-gum resin); Quantity:48 g; Part:Exudate - 10. Incoming r'ship
IS_INGREDIENT_INto/from Piper Longum (Plant) Rel Props:Matched_synonym:Piper longum; Source_db:Ayurvedic Pharmacopeia of India; Match_type:synonym_exact; Pharmacopoeia_ref:Pippali(Fruit); Quantity:48 g; Part:Fruit - 11. Incoming r'ship
IS_INGREDIENT_INto/from Piper Nigrum (Plant) Rel Props:Matched_synonym:Piper nigrum; Source_db:Ayurvedic Pharmacopeia of India; Match_type:synonym_exact; Pharmacopoeia_ref:Marica(Fruit); Quantity:48 g; Part:Fruit - 12. Incoming r'ship
IS_INGREDIENT_INto/from Tamarindus Indica (Plant) Rel Props:Matched_synonym:Tamarindus indica; Source_db:Ayurvedic Pharmacopeia of India; Match_type:synonym_exact; Pharmacopoeia_ref:Cinca(Fruit pulp); Quantity:48 g; Part:Stem bark - 13. Incoming r'ship
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