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ORIGINAL ARTICLE
Year : 2010  |  Volume : 31  |  Issue : 1  |  Page : 15-18

Role of different media in Karpanpatru Taila preparation


1 Lecturer, Government Ayurvedic College, Vadodara, India
2 Reader, Department of Rasashastra & Bhaishajya Kalpana including Drug Research, I.P.G.T. & R.A., Jamnagar, India
3 Head, Pharmacology Laboratory, Institute for Post Graduate Teaching and Research in Ayurveda, Gujarat Ayurved University, Jamnagar, India
4 Professor & Head, Department of Rasashastra & Bhaishajya Kalpana including Drug Research, India

Correspondence Address:
B J Patgiri
Institute for Post Graduate Teaching and Research in Ayurveda, Gujarat Ayurved University, Jamnagar
India
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Source of Support: None, Conflict of Interest: None


DOI: 10.4103/0974-8520.68198

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Total six samples of Karpanpatru Taila were prepared with Murchchhita and Amurchchhita Sarshapa Taila (mustard oil) by using three different liquid media i.e. Gomutra, Takra and Kanji by following classical method and analyzed. The pharmaceutical analysis revealed that the Karpanpatru Taila prepared with Murchchhita Sarshapa taila by using Kanji, Gomutra, Takra as a liquid media showed minimum loss i.e. 4.00%, 8,33% & 8.66 respectively in comparison to Amurchchhita Sarshapa Taila by using Kanji, Gomutra, Takra i.e. 5.5%, 10.68%, 12% respectively. Pharmaceutical drawbacks like excessive frothing and burning of eyes & nose were absent during the preparation of Karpanpatru Taila with Takra and Kanji while present in batch of Gomutra. Analytical study reveals that Acid value was negligible increased after even 6 month in the samples of Murchchhita Karpanpatru Taila while significant increased in the samples of Amurchchhita Karpanpatru Taila. Saponification value was decreased in the samples of Murchhita Karpanpatru Taila while increased in the samples Amurchchhita Karpanpatru taila. Microbial growth was found absent in all the samples of Karpanpatru Taila even after 6 months.


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