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    Sharkar Kalpana

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    shreerangayurved

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    Sharkar Kalpana

    Uploaded by

    shreerangayurved
    65 views7 pages

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    10. Sharkar Kalpana

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    65 views7 pages

    Sharkar Kalpana

    Uploaded by

    shreerangayurved

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 7

    Sharkara Kalpana

    Dr. Nishigandha Chaudhari


    MD (RSBK)

    Asst. Prof. of RSBK


    Ananya College of Ayurved
    Kalol, Gandhinagar
    Introduction
    • Sarkara preparation are the concentrated or saturated
    solution of sucrose obtained in syrup consistency. These
    preparations are sweet and viscous in nature.

    • Classics of Ayurveda do not have any reference of these


    preparations. It was in 20th century that Yadavaji Trikamaji
    inducted these preparations into Ayurveda pharmaceutical.
    Now a day’s many Ayurveda pharmaceutical companies are
    making best use of these medication. Many patents product is
    being brought out in syrup form.
    The sugar concentration is expected to be 66.7% in the
    solution and these syrups have many added advantages:

     Being partly hydrolyzed into reducing sugar (dextrose


    and laevulose) syrups retard oxidation.
     High osmotic pressure in syrups prevents the growth of
    bacteria, fungi, thus preventing decomposition.
     A good palatable and a valuable vehicle for the
    administration of nauseous drug material.
    • General method of preparation:

    हिमे फाण्टे श्रृते अर्के वा शर्क रा द्विगुणां क्षिपेत् |


    मन्देऽग्नौ साधितं पूतं पटात् तत् शर्क रं स्मृता || द्रव्यगुणविज्ञान

    • To any of the liquid preparation like hima, phanta, arka,


    kwatha etc. double quantity of sugar is added and boiled over
    very mild fire until the liquid of sugar is added attains syrupy
    consistency (as that of honey). It is later on filtered to get rid
    of any impurities present in sugar. It is stored in dry and
    stopper bottles in a cool dark place with no higher temp. than
    25o C.
    Precautions and confirmatory tests:

     Very mild fire is must to attain appropriate consistency.


     More quantity of sugar is added may remain as sediment in
    the end product.
     With less quantity of sugar consistency may not be obtained.
     The mixture is boiled up to 1-2 thread consistency.
     The syrup should settle down without spreading when a part
    of it is put in a bowl of water.
     The end product should possess the odor of the liquid
    preparation used.
    • Dosage, adjuvant and shelf life:
    • Half to 1 Pala (48 g) given along with go-dugdha, Jala or any
    liquid preparation
    • For 1 year the product should be stored in suitable, glass
    bottles.
    • Examples:
    1.Vanapsa sarkar
    2.Parushaka sarkara
    3.Tulsi arka sarkara
    4.Ajamodarka sarkara
    THANK YOU

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