PHARMACEUTICO–ANALYTICAL STANDARDIZATION OF BALCHATURBHADRA SYRUP PREPARED FROM HIMA, PHANTA, KWATHA AND ARKA

Dr. Hetal Rathod; Dr. Komal Patel; Dr. M. R. Pandya

Volume : IX, Issue : VIII, August - 2019

PHARMACEUTICO–ANALYTICAL STANDARDIZATION OF BALCHATURBHADRA SYRUP PREPARED FROM HIMA, PHANTA, KWATHA AND ARKA

Dr. Hetal Rathod, Dr. Komal Patel, Dr. M. R. Pandya

Abstract :

Balchaturbhadra churna is one of the most effective and preferred traditional formulation to treat common cold, cough, fever, diarrhea, vomiting in pediatrics but many times rejected due to its Churna form and bitter taste. Most encountered challenges with Churna dosage form are about its palatability, unmasked test of ingredient shelf life and stability. Modern pharmaceutics offers many dosage forms which improve above stated challenges. Liquid dosage form is particularly preferred for children and elder patients, as it is easy to consume, palatable and more acceptable by children. In Sarkara Kalpana, there is a reference for liquid preparations like Hima, Phanta, Kwatha and Arka etc. by double the quantity of sugar is added and boiled over very mild fire until the liquid attains syrup consistency. The present study was undertaken to develop standard Balchaturbhadra syrup using liquid media as Hima, Phanta, Kwatha and Arka. The present study shows that there is a difference, by analytical parameters viscosity, total solid content is high in Kwatha syrup, in comparative HPTLC same active principles are shown in Kwatha, Hima and Phanta syrup and in microbial analysis Kwatha, Phanta and Arka syrup are not infected by any microbes.