CONCEPTUAL STUDY OF KUPIPAKVA RASAYANA

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297

Gadhe et al. World Journal of Pharmacy and Pharmaceutical Sciences

CONCEPTUAL STUDY OF KUPIPAKVA RASAYANA

Gadhe Sanjay N.1*

and Bodhakar Kishor N.

2

1Professor, Rasashastra- Bhaishajyakalpana Department, Bhimashankar Ayurved College,

Wadgaon (Kashimbeg), Tahsil- Ambegaon, District- Pune (Maharashtra).

2Associate Professor, Rasashastra- Bhaishajyakalpana Department, Bhausaheb Mulak

Ayurved College and Research Hospital, Butibori, Nagpur (Maharashtra).

ABSTRACT

Rasa Shastra and Bhaishajya kalpana are the two main part of

Ayurvedic pharmaceutics. Rasa Shastra deals with the metallic and

herbo-mineral preparations with their types, occurrence, physical

properties and organoleptic characteristics. Basically there are four

types of Rasoushadhis mentioned in Rasa Shastra such as Kharaliya

Rasayana, Parpati Rasayana, Pottali Rasayana and Kupipakwa

Rasayana. Kupipakwa Rasayana is very difficult to prepare and

require long duration for preparation. However, it bears a unique place

in Rasa Shastra because of mercurial preparations are quicker in action

and synergistic effect on the body at very low dose. The formulations

prepared by shuddha Parada, shuddha Gandhaka with other

rasadravya to specific heat in selected glass bottle following the

unique preparation methods mentioned in classical text is called as

Kupipakva Rasayana. This kalpana including so many preparations like Rasa Sindur,

Makardhwaja, Rasakarpoor, Rasapushpa etc. The name kupi indicates that the preparation is

made in kupi (glass bottle) on mild to intense heat by using an instrument known as Valuka

yantra. Kupipakva Rasayana are largely produced and marketed by pharmaceutical

companies. These formulations have very wider range of therapeutic utility. This study will

definitely give an idea about the usefulness of Kupipakva Rasayana preparations.

KEYWORDS: Kupipakva Rasayana, Valuka Yantra, Rasasindur, Makardhwaja

WORLD JOURNAL OF PHARMACY AND PHARMACEUTICAL SCIENCES

SJIF Impact Factor 7.632

Volume 9, Issue 5, 297-310 Review Article ISSN 2278 – 4357

*Corresponding Author

Gadhe Sanjay N.

Professor, Rasashastra-

Bhaishajyakalpana

Department, Bhimashankar

Ayurved College, Wadgaon

(Kashimbeg), Tahsil-

Ambegaon, District- Pune

(Maharashtra).

Article Received on

28 Feb. 2020,

Revised on 18 March 2020,

Accepted on 08 April 2020

DOI: 10.20959/wjpps20205-16019


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INTRODUCTION

The main aim of Ayurveda is to prevention of diseases and its treatment. In the field of

medicine and treatment, Ayurveda is the very ancient system of medicine. The way of

treatment with Ayurveda has been developed with time to time. Acharya Nagarjuna

developed the branch Rasashastra by conversion of lower metal into higher metal i. e. a

metal having higher value. After doing lots of experiment and research it is found that

Parada is a dravya which is having all the quality of curing the diseases. Acharyas found

Parada and other minerals are very useful for our body. Acharyas observed that there are

some harmful and toxic effects produced because of use of Ashodhit minerals, so to minimize

or remove of toxic and harmful effects Shodhana, Marana, Amrutikarana procedures should

be done. Basically, Rasa Shastra deals in metallic and herbo-mineral preparations with

various kalpanas including Kupipakwa Rasayana. Kupapakva rasayana is developed for

Gandhaka jarana in which Gandhaka is added with Parada in different proportion and burn

it in glass bottle with the help of fire. The role of temperature is very important to get the

desired and beneficial effect in the final product. Many observations and precautions are

involved in the process of Kupipakva Rasayana. In this, mercury (Hg) known as Parada has

been widely used and other drug is sulphur known as Gandhaka has been also used

frequently. There are several chemical changes are seen in the finished product. Now a day,

with Parada and Gandhaka there are chemical reactivity are well known.[1]

Kupipakva

Rasayana Kalpana is also known as Sindhura Kalpana. It is made up of four words that is

kupi- glass bottle, Pakva- Heating or paka, Rasa- Parada, Aayana- Sthana. Kupipakva method

is a special procedure in which Kajjali (HgS) is main ingredient. Rasaushadhis are very

effective in many aspects like long lasting effects, ease of palatability, fast onset of action,

small dose and having better efficacy to cure the complex diseases (asadhya vyadhis).[2]

AIMS AND OBJECTIVE

1. To be summarised the detail knowledge regarding the etymology, types of Kupipakva

Rasayana kalpana.

2. To insert properties of Gandhaka, Somal, Haratala, Manasila, Vanga into Parada and to

convert to a final new compound having special properties.

3. Method of preparation and different verieties of Kupi Pakva Rasayana Kalpana.

Historical Background: The Kupipakva Rasayana introduced in India by various Siddhas in

8th

century A.D. For the first time in Rasa Hrudaya tantra, Gandhaka jarana was mentioned


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by Govind Bhagvatpadacharya[3]

which was further developed as Kupipakva Rasayana

method. Author of Rasendra Chintamani, Shri Dhandukanath introduced the preparation of

Kupipakva rasayana during 12th

century A.D. The text Rasendra Chintamani mentioned

Kramagni paka that is increasing of heat (Mrudu, Madhya and Tivragni). Sindhura Kalpana

is mentioned as the name of Udaya Bhaskar Rasa[4]

in Rasa Prakash Sudhakar text written

by Acharya Yoshodhara Bhatt in 13th

century A.D., who gave the method of preparation of

Rasakarpura as the name of "Ghanasara-Rasa".[5]

For the preparation of Udaya Bhaskar

Rasa Kachaghati (Kupi) and Sikata yantra was used. In 15th

century in Rasachintamani

Acharya Anantdev Suri mentioned the name as Rasaparthiva rasa. In 16th

and 17th

century

Kupipakva Rasayana are explained in the name of Sindooranama Rasa (Sindoor like

Rasa).[6]

The specific procedure of Parada and Gandhaka was done with controlled

temperature. On final conclusion we can say that Gandhaka Jarana is the main reason for

invention of Kupipakva kalpana to achieve the desired effect in the finished product. In 19th

century A.D. Rasatarangini text by Sadanand Sharma mentioned the varieties of Kupipakva

Rasayana like Rasasindur, Makardhwaja, Rasapushpa, Rasakarpura, Swarnavanga, etc.,

along with modification like use of sulfuric acid in preparation of Rasakarpura.

Etymology: The etymology of Kupipakva Rasayana is understood by a verse.

“KUPYAM AGNINAM PAKWAM YADRASAAYANAM TAT KUPIPAKVA RASAYANAM”

It means there is an implementation of heat (Agni) with the use of Parada in kachkupi is

known as Kupipakva Rasayana. The word Kupipakva Rasayana are assembled with four

words that is

KUPI “ITI KACHA KUPI”

PAKVAM “ITI AGNINA PAKWAM”

RASASYA “PARADASYA”

AYANAM “STHANAM ARTHAT”

Kupi- Suitable glass bottle.

Pakva- Paka in agni.

Rasa- Parada.

Ayana-Sthana.[7]

Importance: Kupipakva Rasayana Kalpana is having importance among other Kalpanas

because of having following properties.


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(1) Potency of these drugs remains for longer period.

(2) It requires minimal dose.

(3) Easy for administration.

(4) More potent as compared to other pure herbal preparations.

(5) When mixed with other drugs, it reduces the dose of other drugs.

(6) Due to quicker action.

(7) The opinion of some people is that when all other medicines fail these infellible remedies

hit to the goal and amazing even the prescribers themselves.

(8) Chemical bond becomes stronger in the following order; Kajjali, Parpati, Pottali and

Kupipakva Rasayana.

Classification: There are 256 different varieties of Kupipakva Rasayana mentioned in

Rasagrantha named as Kupipakva Rasayana Nirmana Vijnaniyam written by Hari

Sharanananda. The types of Kupi Pakva preparation are mentioned in following table:

Table 1: Classification of Kupi Pakva preparation[8]

Ingredients

Sagandh

Nirgandh

Gandhak present

Gandhak absent

Rasasindur, Makardhwaja

Rasapushpa, Rasakarpura

Method of

prepararions

Antardhuma

Bahirdhuma

Cork applied from starting

Cork applied after burning

of Gandhak

Rasasindur, Sameerpannag


Accumulations

of Product

Kanthastha or

Galastha

Talastha or

Adhastha

Ubhayastha

Product accumulated at

neck of bottle


base of bottle


neck and base both


Sammerpannagrasa,

Swarnavang

Hinguliya Manikyarasa,

Purnachandrodaya Rasa

MATERIALS AND METHODS

Kupipakva Rasayana nirmana is one of the typical procedures to adopt. Rasaratna

Samuchhaya text gives clear cut indication regarding the method of preparation of Kupipakva

kalpana. The colour of finished product resembled like red because it is consider that

Kupipakva kalpana is a Sindoor kalpana. Here method of Kupipakva preparation discussed in

detail. Kupipakva Rasayana procedure can divided in 3 steps.


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A. Purvakarma- It includes 1) Kapadmitti (coating of glass bottle) and Valukayantra

preparation with appropriate equipments, 2) Kajjali nirmana (preparation) and Bhavana

(trituration), 3) Kupibharana (bottle filling)

B. Pradhanakarma- it includes 1) Heating and Temperature pattern, 2) Shalaka sanchalan

(Mouth cleaning of bottle), 3) Observations of fumes and flame, 4) Paka Pariksha (siddhi

lakshana), 5) Mukhamudrana (Corking) 6) Swangasitikarana (self cooling)

C. Pashchatakarma- It includes- 1) Kupi Uddharana (Removal of Kupi), 2) Kupi Bhedana

(Breaking of Kupi), 3) Pramanya (Evidences of Genuineness)

A. Purvakarma: During Purvakarma following points should be considered.

1) Appropriate equipments

(i) Kupi – Synonyms of Kupi are Kupika, Siddha, Girindika[9]

etc. Kupi is certainly a

different type of Yantra than Musha because it is not mentioned in the synonyms of Musha.

Advantages of Kachakupi: The outer surface of drug becomes soft, the vapours do not escape

out, it does not break suddenly during preparation of drug, drug can be separated easily and

completely etc. Nowadays beer bottles of green colour or amber colour are used in practice.

ii) Kapadamitti[10]

: It is used for Aatashi shishi nirman (used to seal the bottle)

Aim: To enhance the heat susceptibility of Kupi, also to strengthen the glass bottle so that it

can not break even when the inside vapour pressure increase.

Mruttika: Multani, Khadiya or China clay + cotton - Trituration till the mixture becomes

homogenous and this mixture is used.

Cloth: Usually a cotton cloth is used. For base of Kupi: Circular one piece. For Surrounding:

A rectangular piece. From neck to mouth: A piece having broad base with narrow top.

Application of Kapadamitti: Rasaratnasamucchaya describes the method of kapadmitti in

details with clay and cloth.[11]

Water should be added in the clay and make it semisolid and

applied over piece of cloth. First at the base, then on the circumference lastly on the neck &

mouth region cloth should be applied, again one layer of semisolid clay should be given and

keep it for drying. Such 7-9 layers of Kapadamitti should be given. In Ayurveda Prakash it is

described that Saidhava, Ayaskruti and Khadiya clay was used for the kapadmitti.[12]


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iii) Valukayantra : Valuka should be Mudgakar, cleaned. According to Rasendrachudamani

the vessel contains 5 Adhaka Sand.[13]

Acharya Yadavaji has given, 1 Vitasti depth of the

vessel and the vessel should be full with sand. In Rasatarangini Ch. 4/29-31 the details

regarding Valukayantra are given that the sand should be filled up to the neck of Kupi.[14]

Rasaratnasamuchhaya describes as 1/3 part kajjali filled in kupi and the bhanda (pot) is then

covered with another sharava and 5 adhaka sand should be taken for Valukayantra.[15]

Rasendra Chintamani describes that the base of bhanda have hole at center and it is covered

with Abhrakaparta[16]

during filling sand in it. Iron Pot - Nowadays Iron pot is in use.

iv) Bhrastri - (Furnace): Some important points during Furnace Formation are

1) The height of the furnace should be sufficient enough so that the flames coming from the

fuel (cokes, woods) should reach up to centre & as well as surrounding the Valukayantra.

2) Sufficient air ventilation inside the furnace.

3) Outlet for the fumes inside-out.

4) The flames should go up rather to come-down.

5) The construction of the Furnace should be such that the heat coming out from furnace

should be very low because it can be harmful for the attendant.

Various furnaces are - Wooden Furnace, Sikata Yantra Furnace, Coal furnace Movable or

Immovable, Gas Furnace, Electric furnace. This is supposed to be ideal one as heating

process is continuous, gradually increasing, in controlled manner and up to expected time

limit, less time is required, pollution free etc.

v) Fuel- Woods, coals, (Hard Coke, Soft coke - This is of two types light weight and heavy

weight), Gas, Electricity etc.

vi) Different Shalakas- Iron rods can be used. Thin rod (about 0.5 cm diameter) for cold

Shalaka test, thick rods (about 1 - 1.5 cm diameter) for hot Shalaka test.

vii) Others - Copper coin used for copper coin test[17]

, Thermometer, pyrometer used to

access temperature range, Electric Blower, Torch.

2) Purification of Ingredients: All the raw materials should be identified first and genuine

sample should be taken. Every raw material should be purified according to the method

prescribed in classics. Again purified ingredients must be tested according to the Samyaka

Suddha Laksanas described in texts.


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a) Preparation of Kajjali: The quantity of Rasa (Parada) & Gandhaka should be taken

according to the reference and trituration should be done without using any liquid till the

mixture becomes lustreless. This is specifically for Rasasindura. But this term Kajjali can be

used for pre-material or for the mixture which is used for making Kupipaka Rasayana eg.

Talasindura Kajjali, Silasindura Kajjali, Hinguliya Manikyarasa Kajjali etc.

b) Bhavana: Trituration of metals, minerals or other substances by the use of liquid

substances is known as Bhavana. Rasatarangini has given the quantity of liquid used for

Bhavana as - The quantity of liquid should be such that the powdered drug becomes wet.

Stickiness and softness are the two qualities of Subhavita drug. Example- Vatankur swarasa

bhavana should be given to Kajjali for Rasasindur nirmana.[18]

3) Kupibharana - (Bottle filling)- The Kupi should be filled up to 1/3rd part by Kajjali. So

that there will be enough space inside the Kupi for melting and boiling of Kajjali. Such Kupi

should be kept exactly at the center of Valukayantra.

B) Pradhana Karma -This includes.

1) Temperature measurement, 2) Heating pattern, 3) Shalaka Sanchalana, 4) Observations of

Fumes & Flame, 5) Mukhamudrana, 6) Swangasitikarana

1) Temperature measurement

(i) Ancient Parameters - Traditionally following tests were in practice

(a) Cotton, dried grass test - When cotton piece, or dried grass is kept on the Valuka and if it

catches fire & burns then it is considered to be Tivragni.

(b) Rice test - When rice put on Valuka it blows up.

(ii) Modern parameters - Nowadays pyrometer, thermocouples, thermometers are used for

measuring the temperature.

2) Heating Pattern: In this process of Pachana, heat is needed for Gandhakajarana,

Gunaparivartana and also for Utthapanadi chemical change to occur. This is the speciality of

Kupipakva Rasayana. During preparation of Kupipakva Rasayanas one must be very much

cautious regarding heating pattern. In classics, Acharya every time stresses for maintaining

Kramagni, meaning gradual increase of heating. Rasendra Chintamani gives clear cut

specific heating pattern named as Kramagni (mrudu, madhya, tivra agni).[19]

Whatever

heating may be used this rule must be followed. Kramagni Pattern is categorized as under.


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(i) Deepagni: Temp. required for heating of Valukayantra. Here Agni has to be considered

under two headings.

(ii) Mridu Agni: Temp. required for melting of Kajjali.

(a) In terms of duration of heating

(iii) Madhymagni : Temp. required for boiling of Kajjali & changes of properties.

(b) In terms of temperature:

(iv) Tivragni : Temp. required for sublimation

(v) Swangasita :Temp. required for complete Pachana for forming Sindura. The term

duration indicates time limit for maintainance of Mridu, Madhya or Tivra Agni and in terms

of temperature indicates the temperature limit for maintainance of Mridu, Madhya, Tivra

Agni. Kramagni in terms of temperature can be defined as under

Mrudu Agni - Room Temp to 2000C.

Madhya Agni - 2000C to 450

0C.

Tivra Agni - 4500C to 650

0C.

[20]

(This temp. was standardised by using electric furnace). Basically this Kramagni types of

heating pattern can be analysed under three phases as follows.

1) Initial Stage

2) Middle Stage

3) End Stage

1) Initial Stage: Acharya Babu Niranjan Prasad Shastriji, the author of "Vaidya Yoga

Ratnavali" has mentioned in his text the type of Agni given in this stage as Deepagni which is

nothing but the initial stage of Mridu Agni. Because of this Agni Valukayantra becomes hot

while Mridu Agni plays role in the melting of Kajjali. Sita Shalaka test shows blackish (or

according to the nature of compound going to be formed) powder coating on the shalaka.

Also in this stage, Gandhaka starts to expel out in the form of yellowish fumes.

(2) Middle stage: This stage commences from the complete melting of Gandhaka and lasts

till the starting of formation of Sindura compound. According to Vaidya Yoga Ratnavalikar,

in this stage "Kamalagni" should be given which is nothing but Madhyamagni. During this,

sulphur fumes comes out pungently. Hence care should be taken that heating should not be

strong otherwise boiling Kajjali may come out from the mouth of Kupi and may catch fire

which may leads to breaking of Kupi. Unfortunately if such type of mistake happens then,

mouth of Kupi should have to be covered quickly by a Sharava (cork) so that oxygen supply


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is devoid & fire gets off. At that time precaution should be taken so that temperature in the

Bhrasti lessens down. After that heat should be maintained for Gandhaka Jarana process

which is necessary for the initiation of Sindura formation.

(3) End Stage: This stage commences from the formation of Sindura compound and lasts up

to the completion of Jarana of Gandhaka. The process of Sindura formation occurs as - In

the middle stage, it means when Kajjali is in boiling stage (Honey comb like appearance),

chemical changes occurs and as a result formation of new compound takes place, to which we

called as “Sindura Kalpa". Afterward as heating persists, this newly formed compound

sublimates and gets condensed at the neck & mouth of Kupi. According to Vaidya Yoga

Ratnavalikar heat given in this stage is called as "Gandhagni" which is Tivragni. It is also

called as "Chandagni" or "Kharagni". This stage is also called as Flaming Stage because at

the end of middle stage sulphur fumes catches fire and it takes a form of flame. In this end

stage that flame grows up and diminishes when the process of Gandhaka Jarana finishes

completely.

(3) Shalaka Sanchalana (Application of Rods for mouth cleaning): During the procedure

cold & hot Shalakas are being in use. Shit shalaka (cold rod) is used especially for noting the

state of Kajjali, whether it is in powder form, melted state, in boiling state, or in sublimating

compound state. Hot rod (shalaka)[21]

is used for burning the extra sulphur deposited at the

neck region. One must be very careful while applying hot rod as it immediately burns sulphur

which produce flame & fumes. Application of hot rod is must, otherwise the deposited

sulphur may block the mouth of the Kupi and the fumes or vapours inside the Kupi increase

the inside pressure and there may be chances of bursting of Kupi. Cold Shalaka test can be

used as confirmatory test for deciding corking time of the bottle.

(4) Observations of Fumes & Flame: All the characteristics of fumes like colour, smell etc.

must be observed. It differs according to the ingredients. Colour may be yellow, orange,

quantity may be less, moderate, profuse, smell like sulphur odour, other odour may be some

of the observations. Flame: This is also an important factor while preparing Kapipakva

Rasayana. Timing of starting of Flame, its height, colour and its duration are the important

features. These features depend on the ingredients used.

(5) Mukhamudrana (corking): To decide the proper timing of corking is very important and

difficult task.


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Aim of Corking

(1) To avoid entrance of foreign materials (especially in Talastha Rasayanas).

(2) To obtain Kanthastha Rasayanas.

(3) To avoid loss of finished product.

The mouth corking of Kupi should be done after complete Jarana of Gandhaka and

formation of Sindura compound. But before this few tests must have to be done and those are

• After the complete Gandhaka Jarana & well formation of Sindura compound, the base of

Kupi becomes clear & red hot.

• If a copper coin is kept on Kupi mouth, it is covered by a white layer or as per the nature of

final compound. But if the presence of mercury is found on it, then considering this as critical

situation, corking of Kupi should be done quickly otherwise complete loss of mercury may

occur.

• Trunadaha (dried grass) examination should be positive.

• If a Sita Shalaka (Cold iron rod) is inserted through Kupi and is found occluded by white

fumes, it suggests that Gandhaka Jarana is over. Also the Sita Shalaka is having different

coloured powder form coating according to different compounds. e.g. blackish coating in

Rasasindura, white coating in Rasapuspa & Rasakarpura & so on. This is called as positive

Sita Salaka test, which is the confirmatory test for corking.

Mudranavidhi (Method of Corking): Cork made from stone or wood should be kept in the

mouth of Kupi & then it should cover with the cloth smeared by clay (Multani Mitti). For this

purpose Khatika (Chalk powder), Guda (Jaggery), Madhu (Honey) etc. also use. After

corking 2-3 inches of sand layer should move aside from the neck of Kupi. There is

controversy regarding heating after corking. Some Vaidyas are in favour to continue heating

schedule as per textual reference for complete period & then leave it for self cooling. While

some are of the opinion that temp. should be raised by 50°C after corking and then should left

for self cooling as it is. The latter method was followed in this study.

(6) Swangasitikarana (Self Cooling): As the heating is over after corking, Bhrastri left for

self cooling, during this period forming Sindura compound starts to condense in the neck

portion of Kupi. Whatever is the temperature obtaining in this period is necessary for

enhancement of qualities of Sindura by its complete Pachanapaka process.

(C) Paschata Karma: The following procedures come under this Karma.


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1) Kupi Uddharana (Removal of Kupi)

2) Kupi Bhedana (Breaking of Kupi)

3) Pramanya (Evidences of Genuineness)

1) Kupi Uddharana: Firstly remove the sand from Valukayantra, then carefully remove the

Kupi, as if it is broken inside but remains compact & intact due to the covering of

Kapadamitti. So that drug will not waste. By scrapping, remove the layers of Kapadamitti

and Kupi should be cleaned with wet cloth, then note the level of Rasayana inside the neck.

2) Kupibhedana[22]

: A thread soaked in Kerosene should be tied around the middle of Kupi

just below the level up to the compound get adhered and the thread should be kept horizontal

and rotated so that the whole thread sets fire, and when it is burnt up completely, the Kupi

should be wrapped in a wet cloth thus the Kupi will break from the middle at desired level

and then Rasayana which is of Kanthastha or Talastha type should be collected.

3) Pramanya: The judgement about the colour & shape of the crystals of Sindura can be

made by the ingredients of the Kajjali also. Similarly smell & colour of flame are the basis

for determination of Sindura compound going to be form. At last chemical analysis,

crystallographic study and clinical study are confirmatory evidences of the Sindura.

Summary: In Kupipakava Rasayana Kalpana seven cardinal features are.

1) Preparation of Kupi.

2) Preparation of Kajjali.

3) Filling of Kajjali in Kupi.

4) Maintainance of Kramagni type of heating pattern.

5) Examination of completion test of Sindura Kalpana.

6) Corking of the mouth of Kupi.

7) Breaking of Kupi and collection of the drug.

In short, this description is all about preparation of Sagandha Bahirdhuma Kupipakva

Rasayana. But in the preparation of Antardhuma Kupipakva, Kramagni should be given upto

the mentioned duration by Corking of Kupi mouth initially before the starting of heating. In

case of Antardhuma Kupipakva Rasayana there is no chance of performing completion test of

Sindura compound. In case of preparation of Nirgandha Kupipakva Rasayana heating pattern

should be Kramagni as described before but there is no stage of boiling of Kajjali (Honey

comb like appearance) and stage of flaming. In such situation corking should be done after


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the examination. It means corking should be done after the complete expulsion of watery

vapours from Kupi and positive Sita Shalaka test. The remaining procedures are similar.

Dose: The general dose described is 0.5 Gunja to 4 Gunja (i.e. 60-480 mg) but the dose

should be decided according to the particular Sindura drug & the patients.

Anupana: The Anupana should be given according to the use of that drug.

There are description of various types of Kupipakva Rasayana in Rasagrantha which are

used to cure diseases like Rasasindur, Taalsindur, Mallasindur, Rasakarpur, Rasapushpa,

Makardhwaja etc. Details of some Kupipakva Rasayana are mentioned in below table.

Table 2: Table of some Kupi Pakva Rasayana preparations.

S.N. Name of

Preparation Ingredients Dose Indication

1 Rasasindur Shu parad and shu gandhak 1-2 Ratti (125-

250 mg)

Rasayana, Vajikarana,

Kushtha, Varna.

2 Makardhwaja Shu parad, shu gandhak and shu

swarna

1/2-2 Ratti

(62.5-250 mg)

Kantikar, Aayushya,

Vajikarana

3 Rasakarpur

Shu parad, shu sphatika, shu

kasis, saidhava lavana, shu

gairik

1/64-1/32 Ratti

(2-4 mg)

Vrana ropana, grahi,

kushtha, atisaranasaka

4 Rasapushpa Shu parad, shu kasis, saidhav

lavana

1/2-2½ Ratti (60-

312.5 mg)

Visuchika nasaka,

pittahara,vishanasaka.

5 swarnavanga Shu parad, shu gandhak, shu

vanga, shu navsagar

1-2 Ratti (125-

250 mg)

Rasayana, Vajikarana,

kushtha.

DISCUSSION

Kupipakva Rasayana preparation was revolutionary in the field of Rasashastra for clinical

practice. In Rasa chikitsa, lots of Rasaushadhi are mentioned to control and cure the disease.

The name and indication of preparation will be change like Rasa Sindura, Makardhwaja,

Malla sindura, Tala sindura, Rasa karpoor, Rasa pushpa etc. according to ingredients,

bhavana dravya, heating pattern and time. Formation of intermediate compound is because of

Parada processed with metals it forms an amalgam. The main promoters for chemical

reaction are Gandhaka and Parada in which Gandhaka which is responsible for formation of

sulphide. Mercury reacts with Sulphur and forms mercuric sulphide (HgS). Heating pattern

and preparation of Kajjali are most important to achieve maximal yield and increase

effectiveness of preparation without any side effects or unwanted effects. The Kramagni

pattern is the best heating pattern for the Kupipakva preparation which is clearly mentioned in


309


classical texts. Heating pattern should be always in increasing order like Mridu Agni 120-

200°C for 6 hours, Madhyama Agni at 200-450°C for 6 hours and Tivra Agni 450-650°C for

6 hours, but heating should be intermediate during the preparations.

CONCLUSSION

Kupipakva Rasayana has disease curing properties because of Parada murchhana. Many

chemical reactions are involved in Kupipakva Rasayana to give synergistic effect in the

body. Kupipakva Rasayana converts different metals and minerals into effective medicines.

The preparations of Kupipakva Rasayana bear a unique importance in Rasa Shastra when it

is compared with other formulations, due to its quicker action on minimum dose. Among all,

Kupipakva Rasayana is more potent and effective medicine for the treatment of various

complicated diseases due to easy palatability, long lasting effects, rapid onset of action and

desired result shows greater efficacy of this preparation. Kupipakva Rasayana minimizes the

dose of other medicines when it mixed with other medicines.[23]

Chemical bond of Kupipakva

Rasayana is stronger than other Rasaushadhi like Kajjali, Parpati, Pottali.

REFERENCES

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Agriculture and Allied Sciences, 2015; ISSN 2395-1109. 1(4).

CONCEPTUAL STUDY OF KUPIPAKVA RASAYANA

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