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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
Rasasindur, Makardhwaja
Accumulations
of Product
Kanthastha or
Galastha
Talastha or
Adhastha
Ubhayastha
Product accumulated at
neck of bottle
Product accumulated at
base of bottle
Product accumulated at
neck and base both
Rasasindur, Makardhwaja
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
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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.
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