Dr. Shuchi Mitra Associate Professor Rishikul Campus Haridwar
Dr. Shuchi MitraAssociate Professor
Rishikul Campus Haridwar
Recognition or pointing out
A person’s sense to identifysomething
Techniques in
identification of crude
drugs
Macroscopic methods
Microscopic methods
Physical methods
Chemical methods
Biological methods
Authentication
Organoleptic evaluation
Microscopy evaluation
Chemical evaluation
Physical evaluation
Biological evaluation
Authentication
Parts of plants collect like leaf,
flower, root, stolen
Regional status
FamilyBiological source
Chemical constituents
• Odour
• Taste
• Size
• Touch
• Texture
Microscopy evaluation
Leaf content
Trichomes
Stomata
Quantitative microscopy
Chemical evaluation
Chemical test
Chemical assay
Phytochemicalscreening
Moisture content
Viscosity
Melting pointSolubility
Optical rotation
Refractive index
Ash value
Extractive value
Volatile oil content
Foreign matter
Biological evaluation
Microbial contamination
Pesticides contamination
Pharmacological Pharmacological activity of drugs
Colour Greenish-brown
Odour None
Taste Intensely Bitter
Size 10-30mm In Diameter4-6mm In Thickness
EPIDERMIS Strongly Thicked, Pitted, Lignified
Collapsed Cells Present
Endosperm Unlignifie, Plasmodesma, AleuroneGraines
Calcium Oxalate Crystals Present
� Indian Pharmacopoeia
�Ayurvedic Pharmacopoeia of India(vol-1to
11)
� Wealth of India
�Ayurvedic formulary(Part I, II, III, IV)
Sensory characteristi
cs
Physico-chemical
parameters
Qualitative Screening
Appearance Black ColouredUnpolished Pills
Taste Slightly Bitter And Acrid
Colour Black
Odour Fragrant
Solubility Water Soluble
Sensory characteristics
Parameter ValueForeign matter Not identify
Moisture content 1.0289%w/wTotal ash 18.063%w/w
Acid insoluble ash 11.86%w/wWater insoluble ash 4.386%w/wWater soluble ash 24.281%w/w
Water soluble extractable 46.879%w/w
Ethanol soluble extractable
9.93%w/w
pH value 5.32
SUBASTANCE PRESENT ABSENTAlkaloid √
Flavanoid √
Saponin √
Carbohydrate √
Sterol andterpenoid
√
Tanin √
Phenoliccompound
√
Anthraquinoneglycoside
√
� In ancient times macroscopic features were
used not only to identify the genuineness but
also to evaluate the quality of medicines. It is
a matter of great experience.
�Organoleptic “ Impression on the organs”
� Evaluation of a drug by
Ø Colour
Ø Odor
Ø Taste
Ø Occasionally the sound or snap of fracture
Ø Touch & texture
Morphological evaluation
Microscopicalevaluation
Qualitative evaluation
Color
Odour
Taste
Texture
Touch
Indicating the general origin of drug
Aerial part is usually green underground part is usually
devoid green.
Bhasma can be identified by colour.
� Indistinct- Bhasma
� Distinct- Amalki, Maricha
� Aromatic- Chaturjata
� Balsamic - Resinous
� Spicy- Pippali
� Fruity- Bilwa
� Rancid – Unpleasant (oil & fats)
�Weak - Gulab arka
� Strong - Karpur
Sample in the palm
Pour boiling water
Determine strength of odour (weak, strong etc.)
Odour sensation( aromatic, fruity etc.)
�Acid - Amalaki
�Saline – Arka Lavana
�Sweet – Sitopaladi Churna
�Bitter - Lavangadi Vati
�Alkaline –Yava Kshara
smooth, rough, guity.
soft or hard
bend or rupture
Formulation(churna)
Appearance
Color Odor Taste
Sitopaladi Powder Dull White
Fragrant Sweet & Pungent
Nimbadi Powder Yellowish Disagreeable
Bitter
Hingvastaka Powder Yellowish Brown
Pleasant Acrid
Amalkayadi Powder Brownish Grey
Pleasant Astringent, Saline &
SweetGairika Powder Red _ _
Kampillaka Powder Dull Red _ Acrid
Arka LavanaSankha Bhasma
KajjaliTriphala Powder
Giloyaghan Tablet
Triphala Guggulu
Formulation(vati)
Appearance Color Odour Taste
Candraprabha
Tablet Dark Brown
Pleasant Bitter
Sanjivini Tablet Black Pleasant Acrid
Lavangadi Tablet Blackish Brown
Pleasant Bitter, Astringent
Kaishoraguggulu
Tablet Blackish Aromatic Bitter
Tribhuvankirti rasa
Tablet Brown Faint Acrid
Anandbharava rasa
Tablet Reddish Brown
Pleasant Astringent
Formulation
Appearance
color odor taste
Ashokarista
Clear Liquid
Colorless Fragrant Sweet & Astringent
Amrtarista Clear Liquid
Colorless Fragrant Astringent
Karpurasava
Liquid Brownish Yellow
Camphor Irritative
Draksharista
Clear Liquid
Colorless Fragrant aromatic
Sweet
Color-Color-Black Green
Odor-Citric
Taste-PungentTaste-
PungentTouch-SmoothTouch-SmoothTexture-
HardTexture-
Hard
Formulation
Appearance
Color Odor Taste
Arkalavana
Powder Grey Odorless Saline
Narikelalavana
Powder Black Odorless Saline
Yavakshara
Powder Yellowish White
Characteristic of Lime
Alkaline
Palashakshara
Powder Grayish to White
Odorless Saline
Mulakakshara
Powder White Odorless Saline
Apamargakshara
Powder Dull White Faint Saline
Physical Chemical
Varna(color) Gatarasatva (tasteless)
Varitara(float) Nirdhuma(absence of fumes)
Rekhapurna(furrow filling) Apunarbhava(irreversibility)
Unama Nirutha (irretrievable)
Anjana sannibha(softness) Amla pareeksha(sour test)
Nischandra(lusterless) Aksharatwa(lack of alkaline taste)
Sukshmatva(fineness)
Dhatu Bhasma VarnaAbhraka Istika
Vaikranta Raktabha
Makshika Rakta
Vimala Rakta
Rasaka Rakta
Chapala Rakta
Kashisa Rakta
VARANA PAREEKSHA OF BHASMA
Sudhavargeeya dravya Shweta
Loha Pakwa jambuphala sadrusha
Swarna Champaka
Rajata Krishna
Tamra Krishna
Naga Kapota
Vanga Chandrama
Yashada Peeta
Kankshi Sweta
Kaparda Sweta
Crude drugs
90% from plant
sources
10 % from animal & mineral sources
� Starches: Amrita
� Fossil organisms, shell and minerals: Praval,
Shanka
�Hairs and Fibers: Cellulose
�Wood: Chandan
� Bark nad galls: Nimba, Babbula,
Arjuna,Cinchona
� Leaves: Talisa
� Flowers: Dhataki, Japa
� Flower bud: Clove
� Seeds: Almond, Black Mustard, Castor.
� Fruits: Ajowain, Coriander
�Whole plant: Kirathatika
�Rhizomes and Roots: Turmeric, Ginger.
�Unorganized acacia: Opium, Aloes
�Gums: Acacia
CelluloseReagent -Chlorine-iodine Solution
Color- BlueLignin:
Reagent -Phloroglucinol &concentrated Hydrochloric acid.
Color - redSuberin:
Reagent -Sudan Red-III
Color- red
For MucilageReagent- ruthenium red.
Color -Red
Rhubarb Rhizomes Reagent- 5% potassium hydroxideColor - Red
Strychnine Reagent -Ammonium vanadate & concentrated Sulphuric Acid.Color - Purplish-Red
�Red color –Ø Lauha bhasma- Pakvajambu phala ,
Heavy in weight, Rough in textureØ Abhraka - Ishtika varna, Smooth in
textureØ Swarna Makshika - Sindoorabha, Light
in weightØ Kashish – Bright Red Colour
ØGairika – Smooth, Light in weight
ØHingula – Japakusum Varna, Heavy in
Weight
Ø Rasa sindoor – Arunotpala, Heavy
Ø Kampillaka – like Ishtika Churna, Insoluble
in cold water, Soluble in warm water,
Float on water, Smooth, Burn with
cracking sound.
�Black –
Ø Rajata bhasma- Heavy, Smooth
ØNaga bhasma- Reddish Yellow, Heavy
Ø Tamra bhasma- like Mayukantha
Ø Kajjali – Smooth, Heavy
Ø Shilajatu - Cow’s urine odour, Burn without
fumes
ØNarikela lavana- Rough in texture, pH-8.5
ØMasi – Rough in touch
�Yellow color –
Ø Yashada Bhasma- Sweta Piitabha
Ø Trivanga Bhasma – Yellow
ØGandhaka – Sulphur Dioxide smell
�White color –
Ø Sankha Bhasma- pH is 6.3, Alkaline taste,
Smooth
ØMukta Bhasma – Smooth
Ø Prava Bhasma – pH-7.2, Slightly Alkaline
ØGuduchi Satva – Tikta taste, Smooth