Abstract
Sandhana Kalpana is regarded as valuable therapeutics due to their efficacy and desirable features. Ashtashathoarishta is one among them explained in Ayurvedic classics. It is an arishta preparation explained by Acharya Charaka in the treatment of Shopha with a specified kala for sandhanaprakriya. The time required for fermentation is said to vary according to ushnakala (7 days) & sheethakala (14 days). The main ingredients of Ashtashathoarishta include Kashmarya, Haritaki, Vibhitaki, Amalaki, Maricha, Pippali, Drakshaphala and Purana guda. Ashtashathoarishta is kept for Sandhana in madhulipthabhajana although most Asava-arishtas are kept in gritha-lipthabhajana. Generally, dhatakipushpa acts as sandhanadravya but in case of Ashtashathoarishta as Acharaya Charaka has not mentioned about any sandhanadravyas separately, Drakshaphala, purana guda and madhu serves its function. Objective of this research was to compare the Pharmaceuticoanalytical study of AshtashathoArishta prepared in ushna kala and sheeta kala. Total 12 samples (three samples of each withsandhana kala of 7 days and 14 days in both ushna and sheeta kala) will be prepared. Samples were tested forpharmaceutical and physico chemical parameters. On the basis of organoleptic study and analytical values of the samples, a comparison is done. All the samples of Ashtashathoarishta were analytically compared. The fermentation process is faster in ushna kala than in sheeta kala. The properties of the samples also vary in both the kalas. This revealed that the kala has a major role in the fermentation process.
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