A COMPARATIVE ANALYTICAL STUDY OF RASAPARPATI PREPARED WITH KADALI PATRA AND PALASA PATRA WITH SPECIAL REFERENCE TO MADHYAMA PAKA

Abstract

Introduction: The Parpati kalpana is one amongst four types of Parada Murchana, unique in the field of Rasashastra. The general method of preparation is similar for all parpatis, yet difference in ingredients. Rasaparpati is a sagandha sagni type of kalpa. Leaves while using in Parpati, mostly kadali patra is utilized, particularly in rasaparpati, seems to have some role on its preparation. Apart from Kadali patra, specific leaves are utilised for preparation of particular Parpati. So, we can assume that there should be role of leaves in the preparation of Parpati. Materials and Methods:The treatise Cakradatta is reviewed for the specific formulation, Rasaparpati. Kajjali nirmana and preparation of Rasaparpati were carried out and analysis of Rasaparpati in terms of organoleptic parameters, Physico chemical parameters and instrumental analysis ie, SEM-EDAX. Results and conclusion: By anlysing the reports of EDAX, many observations are identified. Here comparison of madhyama paka rasaparpati prepared with kadali and palasa is done based on elements and its concentrations. It is found that certain common elements with different concentrations are present in Rasaparpati by using Kadali patra and Palasa patra. The elemental analysis provides that elemental concentration of patra is incorporated to the final product i.e., Rasaparpati. From all the above studies, we can conclude that there is a role of leaves in the preparation of Rasaparpati.

Key words: Rasaparpati, kadali patra , Palasa patra , Parada