PREPARATION AND MODIFICATION OF CHINNODBHAVADI KVATHA TO SYRUP AND QUALITY STANDARDISATION

Abstract

Swarasa (juice), Kalka (paste), Kvatha (decoction), Hima (cold infusion) and Phanta (hot infusion) are some of the traditional medi cinal preparations prepared by a ncient scholars of Ayurveda. Chinnodbhavadi kvatha is one of such formulations indicated for Amlapitta (g astric ulcer) . Though Kvatha kalpana is pharmaceutically viable and therapeutically effective formulation , it has shorter shelf life. Chinnodbhavadi Kvatha has bitter and astringent which hampers the p alatability. Sharkara kalpana ( s yrup) is widely acceptable dosage form due to its palatability, wide therapeutic applicability, longer shelf life, reduced dose and easy administration. Kvatha kalpana can be easily modified into syrup fo rm, by adding sugar. Hence in the present study it was pla nned to modify the Kvatha into s yrup and it was subjected to a comparative pharmaceutical and analytical studies through organoleptic and p hysico - chemical methods. The study showed that both medicines can be easily pr epared and have similar analytical values which are comparable with limits of values as per API standards.