Abstract
Kaidaryadi Kashayam is an herbal preparation which is commonly used in Udaragata Vikaras like Pravahika, Agnimandhya and Grahani etc. Even though this Yoga is used most frequently used and having only four easily available ingredients very less companies are preparing the Kashaya. The excellent results are seen in the Grahani, Pravahika etc diseases conditions. The palatability is a challenge for taking the Kashya and also transportation is a challenge. In the present study here attempt has been made to prepare Ghanavati of Kaidaryadi Kashaya of Chikitsa Manjari text book by Rasakriya method. The prepared Vati was subjected for physciochemical and phytochemical analysis, HPTLC, microbial load as per the WHO guidelines. Efforts were made to set the analytical standards for the Kaidaryadi Ghanavati which were not reported till date. Loss on drying - 10.084%, Ash value -13.366%, Acid insoluble ash - 1.287%, Water soluble extractive - 79.793%, Alcohol soluble extractive -4.064%, Hardness - 10kg/cm, Friability - 0.004%, Disintegration - 20min, pH - 5.23, in HPTLC of Kaidaryadi Ghanavati maximum four spots at short UV and maximum seven spots long UV. Microorganisms in the formulation were found to be 24CFU/ml.
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