DEVELOPMENT OF HPTLC METHOD FOR THE DETERMINATION OF PIPERINE IN LAVANGADI VATI – AN AYURVEDIC FORMULATION
Shivani1, Iram rakhshi2, Pawar R.K* 3, Sharma Shivani 4, Sharma Rajeev K.R. 5 and Singh K.C. 6
Abstract
A simple, rapid, selective and quantitative HPTLC method has been
developed for determination of Piperine in Ayurvedic formulations of
Lavangadi vati of different manufactures. The alcoholic extract of
Lavangadi vati and Pippali fruit samples were applied on TLC
Aluminium plate pre coated with Silicagel60 GF254 and developed
using Toluene : Ethyl acetate (9:1) v/v as a mobile phase. The plate
was sprayed (derivatized) with Anisaldehyde‐Sulphuric Acid reagent
followed by heating at 1100C for 10 minutes and detection and
quantification were carried out densitometrically using anUV detector
at wavelength of 254 nm. Content of marker compound in the samples
were found similar.
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