Dr. Shuchi Mitra Associate Professor Haridwar
Transcript of Dr. Shuchi Mitra Associate Professor Haridwar
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Dr. Shuchi MitraAssociate Professor
Rishikul Campus Haridwar
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Recognition or pointing out
A person’s sense to identifysomething
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Techniques in
identification of crude
drugs
Macroscopic methods
Microscopic methods
Physical methods
Chemical methods
Biological methods
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Authentication
Organoleptic evaluation
Microscopy evaluation
Chemical evaluation
Physical evaluation
Biological evaluation
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Authentication
Parts of plants collect like leaf,
flower, root, stolen
Regional status
FamilyBiological source
Chemical constituents
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• Odour
• Taste
• Size
• Touch
• Texture
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Microscopy evaluation
Leaf content
Trichomes
Stomata
Quantitative microscopy
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Chemical evaluation
Chemical test
Chemical assay
Phytochemicalscreening
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Moisture content
Viscosity
Melting pointSolubility
Optical rotation
Refractive index
Ash value
Extractive value
Volatile oil content
Foreign matter
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Biological evaluation
Microbial contamination
Pesticides contamination
Pharmacological Pharmacological activity of drugs
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Colour Greenish-brown
Odour None
Taste Intensely Bitter
Size 10-30mm In Diameter4-6mm In Thickness
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EPIDERMIS Strongly Thicked, Pitted, Lignified
Collapsed Cells Present
Endosperm Unlignifie, Plasmodesma, AleuroneGraines
Calcium Oxalate Crystals Present
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� Indian Pharmacopoeia
�Ayurvedic Pharmacopoeia of India(vol-1to
11)
� Wealth of India
�Ayurvedic formulary(Part I, II, III, IV)
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Sensory characteristi
cs
Physico-chemical
parameters
Qualitative Screening
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Appearance Black ColouredUnpolished Pills
Taste Slightly Bitter And Acrid
Colour Black
Odour Fragrant
Solubility Water Soluble
Sensory characteristics
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Parameter ValueForeign matter Not identify
Moisture content 1.0289%w/wTotal ash 18.063%w/w
Acid insoluble ash 11.86%w/wWater insoluble ash 4.386%w/wWater soluble ash 24.281%w/w
Water soluble extractable 46.879%w/w
Ethanol soluble extractable
9.93%w/w
pH value 5.32
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SUBASTANCE PRESENT ABSENTAlkaloid √
Flavanoid √
Saponin √
Carbohydrate √
Sterol andterpenoid
√
Tanin √
Phenoliccompound
√
Anthraquinoneglycoside
√
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� In ancient times macroscopic features were
used not only to identify the genuineness but
also to evaluate the quality of medicines. It is
a matter of great experience.
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�Organoleptic “ Impression on the organs”
� Evaluation of a drug by
Ø Colour
Ø Odor
Ø Taste
Ø Occasionally the sound or snap of fracture
Ø Touch & texture
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Morphological evaluation
Microscopicalevaluation
Qualitative evaluation
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Color
Odour
Taste
Texture
Touch
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Indicating the general origin of drug
Aerial part is usually green underground part is usually
devoid green.
Bhasma can be identified by colour.
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� Indistinct- Bhasma
� Distinct- Amalki, Maricha
� Aromatic- Chaturjata
� Balsamic - Resinous
� Spicy- Pippali
� Fruity- Bilwa
� Rancid – Unpleasant (oil & fats)
�Weak - Gulab arka
� Strong - Karpur
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Sample in the palm
Pour boiling water
Determine strength of odour (weak, strong etc.)
Odour sensation( aromatic, fruity etc.)
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�Acid - Amalaki
�Saline – Arka Lavana
�Sweet – Sitopaladi Churna
�Bitter - Lavangadi Vati
�Alkaline –Yava Kshara
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smooth, rough, guity.
soft or hard
bend or rupture
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Formulation(churna)
Appearance
Color Odor Taste
Sitopaladi Powder Dull White
Fragrant Sweet & Pungent
Nimbadi Powder Yellowish Disagreeable
Bitter
Hingvastaka Powder Yellowish Brown
Pleasant Acrid
Amalkayadi Powder Brownish Grey
Pleasant Astringent, Saline &
SweetGairika Powder Red _ _
Kampillaka Powder Dull Red _ Acrid
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Arka LavanaSankha Bhasma
KajjaliTriphala Powder
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Giloyaghan Tablet
Triphala Guggulu
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Formulation(vati)
Appearance Color Odour Taste
Candraprabha
Tablet Dark Brown
Pleasant Bitter
Sanjivini Tablet Black Pleasant Acrid
Lavangadi Tablet Blackish Brown
Pleasant Bitter, Astringent
Kaishoraguggulu
Tablet Blackish Aromatic Bitter
Tribhuvankirti rasa
Tablet Brown Faint Acrid
Anandbharava rasa
Tablet Reddish Brown
Pleasant Astringent
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Formulation
Appearance
color odor taste
Ashokarista
Clear Liquid
Colorless Fragrant Sweet & Astringent
Amrtarista Clear Liquid
Colorless Fragrant Astringent
Karpurasava
Liquid Brownish Yellow
Camphor Irritative
Draksharista
Clear Liquid
Colorless Fragrant aromatic
Sweet
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Color-Color-Black Green
Odor-Citric
Taste-PungentTaste-
PungentTouch-SmoothTouch-SmoothTexture-
HardTexture-
Hard
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Formulation
Appearance
Color Odor Taste
Arkalavana
Powder Grey Odorless Saline
Narikelalavana
Powder Black Odorless Saline
Yavakshara
Powder Yellowish White
Characteristic of Lime
Alkaline
Palashakshara
Powder Grayish to White
Odorless Saline
Mulakakshara
Powder White Odorless Saline
Apamargakshara
Powder Dull White Faint Saline
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Physical Chemical
Varna(color) Gatarasatva (tasteless)
Varitara(float) Nirdhuma(absence of fumes)
Rekhapurna(furrow filling) Apunarbhava(irreversibility)
Unama Nirutha (irretrievable)
Anjana sannibha(softness) Amla pareeksha(sour test)
Nischandra(lusterless) Aksharatwa(lack of alkaline taste)
Sukshmatva(fineness)
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Dhatu Bhasma VarnaAbhraka Istika
Vaikranta Raktabha
Makshika Rakta
Vimala Rakta
Rasaka Rakta
Chapala Rakta
Kashisa Rakta
VARANA PAREEKSHA OF BHASMA
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Sudhavargeeya dravya Shweta
Loha Pakwa jambuphala sadrusha
Swarna Champaka
Rajata Krishna
Tamra Krishna
Naga Kapota
Vanga Chandrama
Yashada Peeta
Kankshi Sweta
Kaparda Sweta
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Crude drugs
90% from plant
sources
10 % from animal & mineral sources
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� Starches: Amrita
� Fossil organisms, shell and minerals: Praval,
Shanka
�Hairs and Fibers: Cellulose
�Wood: Chandan
� Bark nad galls: Nimba, Babbula,
Arjuna,Cinchona
� Leaves: Talisa
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� Flowers: Dhataki, Japa
� Flower bud: Clove
� Seeds: Almond, Black Mustard, Castor.
� Fruits: Ajowain, Coriander
�Whole plant: Kirathatika
�Rhizomes and Roots: Turmeric, Ginger.
�Unorganized acacia: Opium, Aloes
�Gums: Acacia
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CelluloseReagent -Chlorine-iodine Solution
Color- BlueLignin:
Reagent -Phloroglucinol &concentrated Hydrochloric acid.
Color - redSuberin:
Reagent -Sudan Red-III
Color- red
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For MucilageReagent- ruthenium red.
Color -Red
Rhubarb Rhizomes Reagent- 5% potassium hydroxideColor - Red
Strychnine Reagent -Ammonium vanadate & concentrated Sulphuric Acid.Color - Purplish-Red
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�Red color –Ø Lauha bhasma- Pakvajambu phala ,
Heavy in weight, Rough in textureØ Abhraka - Ishtika varna, Smooth in
textureØ Swarna Makshika - Sindoorabha, Light
in weightØ Kashish – Bright Red Colour
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ØGairika – Smooth, Light in weight
ØHingula – Japakusum Varna, Heavy in
Weight
Ø Rasa sindoor – Arunotpala, Heavy
Ø Kampillaka – like Ishtika Churna, Insoluble
in cold water, Soluble in warm water,
Float on water, Smooth, Burn with
cracking sound.
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�Black –
Ø Rajata bhasma- Heavy, Smooth
ØNaga bhasma- Reddish Yellow, Heavy
Ø Tamra bhasma- like Mayukantha
Ø Kajjali – Smooth, Heavy
Ø Shilajatu - Cow’s urine odour, Burn without
fumes
ØNarikela lavana- Rough in texture, pH-8.5
ØMasi – Rough in touch
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�Yellow color –
Ø Yashada Bhasma- Sweta Piitabha
Ø Trivanga Bhasma – Yellow
ØGandhaka – Sulphur Dioxide smell
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�White color –
Ø Sankha Bhasma- pH is 6.3, Alkaline taste,
Smooth
ØMukta Bhasma – Smooth
Ø Prava Bhasma – pH-7.2, Slightly Alkaline
ØGuduchi Satva – Tikta taste, Smooth
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