Physicochemical standardization and drug analysis of anindigenous formulation: Asanadi kashaya

Introduction People in this fast moving world are more convenient with packaged medications than the raw one that requires more time and effort for the preparation. This effect of modernization is seen in the preparation of classical medicines as well. Kashaya for more than a decade is being prepared in a large scale in Pharmaceutical industries and are being preserved by adding approved preservatives to prolong its shelf life. Conventionally the Kashaya is prepared by adding sixteen parts of water in a part of drug and is reduced to one eighth. Patients are advised to dilute the preserved kashaya with water before consuming it. Whereas freshly prepared kashaya is consumed without diluting it with water. Such type of modification in the method of preparation and administration transforms the qualities of the substance and brings about various changes in the inherent attributes of the substance.Materials and method Standardization and HPTLC of freshly prepared Kashaya and preserved Kashaya were done to elicit variations in different parametersObservations and Results Total solids was found to be more in freshly prepared Kashaya whereas preserved Kashaya was found to be more viscous than freshly prepared one. Regarding HPTLC analysis the peaks were found to be more prominent in preservative added Kshaya under the short and long UV.Discussion In present era preserved Kashaya are more in practice though Ayurveda classics advocates the use of freshly prepared kashaya. Addition of preservative can be one among the causes for the increased viscosity and increased peak of preserved kashaya.nbsp