Abstract

A QUALITATIVE SURVEY ON INDUSTRIAL METHODS OF PRESERVATION OF AMALAKI AND ANALYTICAL STUDY OF AMALAKYADI KHANDA WSR TO PREPARATION USING DRY AND FRESH AMALAKI

*Dr. Girija, Dr. Sathyanarayan B and Dr. Divya P.

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Abstract

Amalaki Phyllanthus emblica Linn /Emblica officinalis Gaertn is the seasonal fruit. It is one of the most widely used raw material in the ayurvedic pharmaceutics it is either used as a major ingredient in the formulations like Chawanprasha, Amalaki Gritha, Amalaki Rasayana etc. Its demand and requirement for pharmaceutical industries remains throughout the year. Hence Amalaki is collected during its season of harvest and dried, stored and utilised for some of the formulations like Chawanprasha and in those formulations where Amalaki Swarasa is used for which fresh Amalaki is required. It is observed that demand for such products containing fresh Amlaki persist even in the unseasonal period. Hence it was felt that a scientific study is required to understand the effect of drying on Amalaki and its impact on final product and also together and understand information regarding industrial methods of preservation of Amalaki, with these objectives in mind, a qualitative survey on industrial methods of preservation of Amalaki was planned. To get first hand and information regarding the differences of dry and fresh Amalaki with analytical point of view, an analytical study of Amalakyadi Khanda with special reference to preparation using dry and fresh Amalaki was planned. In this study Amalakyadi Khanda prepared by using dry and fresh Amalaki was evaluated by classical and advanced physio chemical parameters and they also subjected to instrumental analysis HPTL. The analytical results from the study indicates there is no much difference between using dry and wet Amalaki and hence in off seasons dry Amalaki can be used.

Keywords: Khanda, HPTLC, Amalaki, Datri khanda.