Application of Spectroscopic and Chromatographic Methods for Chemical Characterization of an Ayurvedic Herbo-Mineral Preparation: Maha Yograja Guggulu

Preparation of vanga bhasma

Vanga was melted and poured 3 times each in Tila taila, takra, kanjika, gomutra, and decoction of the seeds of kulattha (Dolichus biflorus L.). ⁵ It was further processed for vishesha sodhana, where molten vanga was poured in the leaf juice of Nirgundi (Vitex negundo Linn.) and powder of haridra (Curcuma longa Linn.) consecutively 3 times. ⁶

Vanga collected at this stage was again molten in an iron pan, added with powder of ashvattha (bark of Ficus religiosa Linn.) and chincha tvak (bark of Tamarindus indica Linn.) in small quantities, and stirred continuously with loha darvi (iron spatula). This process was continued till reduction of vanga to powder (jarita vanga). ⁷ Furthermore, equal quantity of orpiment powder was added to this jarita vanga and levigated with lemon juice; small chakrikas (flat cakes) were prepared, dried, placed in sarava samputa, and subjected to gaja puta. From the second puta onwards, one fourth part of the orpiment powder was added to vanga. The process of puta was repeated 10 times to obtain vanga bhasma.

Preparation of rajata bhasma

Rajata patras were heated to red hot and immersed consecutively in tila taila, takra, kanjika, gomutra, and decoction of the seeds of kulattha. The whole process was repeated 3 times. Rajata patra thus obtained was further processed to vishesha sodhana by processing in agastya swarasa (leaf juice of Sesbania grandiflora) 3 times. ⁸ In the next step, this was added with suddha hingula (processed cinnabar in lemon juice), ground well, and heated in urdhva patana yantra for 6 hours. On cooling, the apparatus was opened to collect rajata bhasma from the lower vessel. ⁹

Preparation of naga bhasma

Molten naga was poured consecutively in tila taila, takra, kanji, gomutra, and decoction of the seeds of kulattha 3 times each in all the liquids. This was further collected in an iron pan and heated. On melting, powders of chincha tvak and asvattha tvak were sprinkled in small quantities and stirred with loha darvi (iron spatula). This process was continued till the molten naga is reduced to powder form (jarita naga). Furthermore, equal quantity of manahsila was added to jarita naga and levigated with kanji; small chakrikas were prepared, dried, and placed in sarava samputa and ardha gaja puta is given. This process was repeated 60 times to obtain naga bhasma of desired quality. ¹⁰

Preparation of abhraka bhasma

Abhraka was heated to red hot and immersed in decoction of Triphala (3 myrobalans) 7 times. ¹¹ The shodhita abhraka was bundled in a jute bag (into pottali form) with one fourth quantity of paddy and immersed in kanji ¹² for 3 days. Thereafter, the pottali was rubbed thoroughly and squeezed in the liquid itself so that only fine abhraka particles can escape through the holes of the bag. The bag was removed from the kanji and the contents were allowed to settle down. The supernatant liquid layers were separated carefully to collect fine particles of abhraka that had settled down in the container. These particles (dhanyabhraka) were dried and stored for further use. ¹³

Dhanyabhraka was levigated with required quantity of arka ksheera (latex of Calotropis procera (Ait) R.Br.) for a day; chakrikas were prepared and dried in the sun. These chakrikas were placed in a sharava samputa, the junctions were sealed properly, and subjected to gaja puta. ¹⁴ The material thus obtained at the end of this puta was processed in similar way 6 more times. At the end of the seventh puta, the contents were levigated with nyagrodha mula kwatha (decoction of Ficus bengalensis roots), dried, and gaja puta was given. The process was repeated 3 times followed by levigation with Rambha rasa (juice of rhizome of Musa paradisiaca) and 7 gaja putas were given. Finally, this was grounded in nyagrodha mula kwatha and 3 gaja putas were given. After completion of these putas, the finished product abhraka bhasma was obtained. ¹⁵

Preparation of mandura bhasma

Shuddha mandura ¹⁶ was levigated in triphala kvatha and chakrikas were prepared and dried that are placed in sharava samputa and subjected to heat in sadharan puta. The process was repeated 30 times to obtain red-colored mandura bhasma. ¹⁷

Preparation of lauha bhasma

Lauha was heated to red hot and immersed 3 times each consecutively in tila taila, takra, kanji, gomutra, and decoction of the seeds of kulattha. This was further processed in equal quantities of triphala kashaya and gomutra. ¹⁸ Lauha churna thus obtained was further processed through bhanupaka (processed in sun rays), followed by sthalipaka (heated with decoction of triphala in stainless steel vessel). ^19,20 This was further levigated with triphala kwatha, Chakrikas were prepared, dried, and placed in sharava samputa, and subjected to gaja puta. The same procedure was repeated 60 times to get lauha bhasma of desired quality. ²¹ The details of media used, nature, and number of putas and temperature used in the preparation of each bhasma are mentioned in Table 2.

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Table 2.

Details of Media Used, Nature and Number of Puta, and Temperature Used for the Preparation of Each Bhasma.

Name of Bhasma	Reference	Media Used	Nature of Puta	Number of Putas
Vanga	Ayurved Sara Sangrah	Nimbu rasa	Ardha gaja puta	10
Rajata	Rasa Tarangini, Taranga 16	Nimbuk swarsa	Urdhav patan yantra	For 6 hours
Naga	Sarangdhar Samhita	Kanjika	Ardha gaja puta and gaja puta	60 (where last 10 putas are gaja puta)
Abhraka	Rasa Tarangini, Taranga 10	Arka ksheera	Gaja puta	Arka Ksheera—7 putas
		Nyagrodha mula kwatha		Nyagrodha mula kwatha—3 putas
		Kadali rasa		Kadali rasa—7 putas
Mandura	Rasa Tarangini, Taranga 20	Triphala kashaya	Sadharana puta	30
Lauha	Rasa Tarangini, Taranga 16	Triphala kashaya	Gaja puta	60

Preparation of rasa sindhura

Preparation of rasa sindhura involves preparation of kajjali, bhavana (levigation) with vatankura jala (decoction of leaf buds of Ficus bengalenesis Linn.), and processing in valuka yantra. ^{22 –24} Kajjali was prepared by triturating equal quantities of hingulottha parada (mercury obtained from cinnabar) and shuddha gandhaka (processed sulfur) in a khalva yantra (mortar pestle), till the formation of a black-colored, soft, lusterless fine powder like collyrium. This was further levigated with vatankura jala and then dried. This was filled in a strong amber-colored kachakupi (glass bottle) in valuka yantra (heating device) and subjected to heat by increasing the temperature gradually. Mild heat was applied for the first 6 hours, followed by moderate heat. The temperature pattern for the preparation of rasa sindhura is shown in Figure 1.

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Figure 1.

The temperature pattern for the preparation of rasa sindhura.

When the bottom of the bottle appears red, the mouth of the bottle was blocked with cork and sealed with mud mixed with lime and jaggery smeared cloth. This was followed by application of strong heat for the next 6 hours. Thereafter, the valuka yantra was allowed to cool down on its own (Figure 1). The bottle was then removed from the valuka yantra and the mud-smeared cloth was scrapped with a knife; the bottle was broken down carefully to collect crystallized rasa sindhura from the neck of the bottle.

Sample preparation

Two grams of powders each of the 3 batches of maha yogaraja guggulu were soaked overnight separately in 20 mL of methanol. The solutions were continuously stirred for 6 hours and kept for the next 18 hours and then the samples were filtered, dried, and made into 10% solution.

High-performance thin-layer chromatography was performed on thin-layer chromatography plates precoated with 0.25 μm thin layers of silica gel 60 F₂₅₄ (E. Merck). Ten microliters of methanolic solution of formulation (3 batches) were applied on the plates as bands 8.0 mm wide by use of a Linomat-V applicator (CAMAG, Switzerland) fitted with a 100 μL syringe (Hamilton, Switzerland). The application positions X and Y were both 10 mm, to avoid edge effects. Linear ascending development to a distance of 80 mm with toluene–ethyl acetate–formic acid 10:3:1 (v/v) as mobile phase was performed in a twin-trough glass chamber previously saturated with vapors of the mobile phase for 20 minutes. The plates were dried in air and visualized under 254 nm and 366 nm for ultraviolet detection and taken the fingerprints as evident. The same thin-layer chromatography plate was also derivatized with anisaldehyde-sulfuric acid reagent and visualized in white light.