EFFECT OF PROPORTION COMPOSITION VARIATION ON PHYSICOCHEMICAL PARAMETERS OF TRIPHALAAbstract
Background: Triphala is exclusively used in more than 200 drug formulations in Indian system of Medicine. The formulation process of polyherbal drugs changes the physiochemical properties of the whole drug which need to be studied and understood. Objective: The present work aims to perform the organoleptic features (color, odor, taste), and physicochemical parameters such as pH, loss on drying, ash values viz., total ash, acid insoluble ash, water-soluble ash, extractive values viz., alcohol soluble extractive and water-soluble extractive tests and were determined under variable ratio concept. Materials and Methods: The standard methods as per traditional text were followed and the physicochemical changes were also investigated. Study of individual fruit as well “under variable ratio” concept (Amla: Bahera: Harad (1:1:1), (2:1:1), (1:2:1), and (1:1:2)) of three fruits were performed. Statistical analysis was performed at significant level p ≤ 0.05. Results: The observed range of various tests were as: pH (2.5-5.9), loss on drying (4.48-13.71), total ash (2.92-10.80), acid insoluble ash (0.53-4.92), extractive values viz., alcohol soluble extractive (39.02-73.03) and water-soluble extractive (12.60-54.42). The physicochemical analysis results of four proportions were statistically significant at p ≤ 0.05. Conclusion: Current study has revealed the variation of physicochemical parameters with ratio variation. Hence this study would be very much helpful for the identification and standardization of Triphala churna to differentiate from other powdered sources. Most importantly, ratio variation of Triphala had shown physicochemical parameters variation which is big tool for quality control in future.
A. Kondalkar, S. A. Kondalkar *, V. Kumar, A. K. Mangal and V. Subhose
Regional Ayurveda Research Institute for Drug Development (CCRAS), Aamkho, Gwalior, Madhya Pradesh, India.
22 January, 2018
26 April, 2018
13 May, 2018
01 October, 2018