ABSTRACT
BACKGROUND: Mukta Bhasma (MB) is a traditional Ayurvedic preparation for cough, breathlessness, and eye disorders and is a powerful cardiac tonic, mood elevator, and known to promote strength, intellect, and semen production. OBJECTIVES: The present research work was conducted to generate fingerprint for raw and processed MB for quality assessment and standardization using classical and other techniques. SETTING AND DESIGN: Three samples of MB were prepared by purification (sodhana) of Mukta (pearl) followed by repeated calcinations (Marana). Resultant product was subjected to organoleptic tests and Ayurvedic tests for quality control such as rekhapurnata, varitaratva, and nirdhumatva. MATERIALS AND METHODS: For quality control, physicochemical parameters such as loss on drying, total ash value, acid insoluble ash, specific gravity, pH value, and other tests using techniques such as elemental analysis with energy dispersive X-ray analysis (EDAX), Structural study with powder X-ray diffraction, particle size with scanning electron microscopy (SEM) were carried out on raw Mukta, Sodhita Mukta, and triplicate batches of MB. RESULTS: The study showed that the raw material Mukta was calcium carbonate in aragonite form, which on repeated calcinations was converted into a more stable calcite form. SEM studies revealed that in raw and purified materials the particles were found scattered and unevenly arranged in the range of 718.7-214.7 nm while in final product, uniformly arranged, stable, rod-shaped, and rounded particles with more agglomerates were observed in the range of 279.2-79.93 nm. EDAX analysis revealed calcium as a major ingredient in MB (average 46.32%) which increased gradually in the stages of processing (raw 34.11%, Sodhita 37.5%). CONCLUSION: Quality control parameters have been quantified for fingerprinting of MB prepared using a particular method.
