E-ISSN:2456-3110

Research Article

Agnikumara Rasa

Journal of Ayurveda and Integrated Medical Sciences

2022 Volume 7 Number 7 August
Publisherwww.maharshicharaka.in

Pharmaceutico-Analytical Study of Agnikumara Rasa - A Kupipakwa Kalpana

Jayadevan A.1*, R Chavan R.2
DOI: http://dx.doi.org/10.21760/jaims.7.7.10

1* A Jayadevan, Post Graduate Scholar, Department of Rasashastra & Bhaishajya Kalpana, Taranath Government Ayurveda Medical College, Ballari, Karnataka, India.

2 Ravi R Chavan, HOD & Professor, Department of Rasashastra & Bhaishajya Kalpana, Taranath Government Ayurveda Medical College, Ballari, Karnataka, India.

Agnikumara Rasa is a Sagandha, Sagni, Kantastha Bahirdhuma Kupipakwa Rasayana mentioned in Rasakamadhenu under Sangrahani Chikitsa Adhikara. It is prepared under Kramagni Tapa for 18 hours as per classics. The core ingredients are Shuddha Parada, Shuddha Gandhaka, Shuddha Vatsanabha and Hamsapadi Swarasa. It is indicated in conditions like Sannipata Kasa, Shwasa, Kshaya, Panduroga and Mandagni. Even though a total of 50 formulations have been explained in classics under the name of Agnikumara Rasa, no research work has been done till date on this particular yoga explained in Rasakamadhenu.

Keywords: Agnikumara Rasa, Kupipakwa Rasayana, Rasashastra, Ayurveda

Corresponding Author How to Cite this Article To Browse
A Jayadevan, Post Graduate Scholar, Department of Rasashastra & Bhaishajya Kalpana, Taranath Government Ayurveda Medical College, Ballari, Karnataka, India.
Email: 		A Jayadevan, Ravi R Chavan, Pharmaceutico-Analytical Study of Agnikumara Rasa - A Kupipakwa Kalpana. J Ayu Int Med Sci. 2022;7(7):73-79.
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https://jaims.in/jaims/article/view/1985

Manuscript Received Review Round 1 Review Round 2 Review Round 3 Accepted
2022-07-02 2022-07-04 2022-07-11 2022-07-18 2022-07-24
Conflict of Interest Funding Ethical Approval Plagiarism X-checker Note
Nil Nil Yes 16%

© 2022by A Jayadevan, Ravi R Chavanand Published by Maharshi Charaka Ayurveda Organization. This is an Open Access article licensed under a Creative Commons Attribution 4.0 International License https://creativecommons.org/licenses/by/4.0/ unported [CC BY 4.0].

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Introduction

Rasashastra and Bhaishajya Kalpana is a major branch in the field of Ayurveda which deals with preparation of various formulations involving metals, minerals and herbal drugs. In the classics of Rasashastra, 4 types of Rasayanas have been mentioned. They are Pottali, Kupipakwa, Parpati and Kharaliya Rasayana. Kupipakwa Rasayana was firstly mentioned in 12th century A.D by Acharya Dundukanath. Formulations prepared by subjecting Shuddha Parada, Shuddha Gandhaka  and  any  of  other Rasa Dravya to a specific heat in any selected glass bottle following the unique method of preparation mentioned in the classics is known as Kupipakwa Rasayana. They are the best examples for “Murchana” concept of Ayurvediya Rasashastra and it is a highly evolved pharmaceutical technique. Agnikumara Rasa is a classical Kupipakwa formulation. There are many formulations found in the name of Agnikumara Rasa. For the present study, Agnikumara Rasa which was described in Rasakamadhenu was selected. It has Shuddha Parada, Shuddha Gandhaka, Shuddha Vatsanabha as its ingredients and Hamsapadi Swarasa as Bhavana Dravya. Till date no research work has been done on this particular yoga, hence it was chosen for the study.

Methodology

Ingredients[1]

1. Shuddha Parada : 250gm

2. Shuddha Gandhaka : 250gm

3. Shuddha Vatsanabha : 45gm

4. Hamsapadi Swarasa : 190ml

Pharmaceutical Study

Raw Hingula was procured from market and its Shodhana was done using Nimbu Swarasa. Shodhita Hingula was subjected to Urdhwapatana to obtain Parada. Hingulottha Parada was then triturated with Haridra Churna for 24hrs and filtered to obtain Shodhita Parada.

Gandhaka Shodhana was done by Kurmaputa method. Granules of Shodhita Gandhaka was obtained immersed within the milk, which was washed with hot water and dried under shade.

250gm of each Shuddha Parada, Shuddha Gandhaka was taken in a Khalva Yantra and triturated till Kajjali Siddhi Lakshanas are obtained.

Raw Vatsanabha was taken and its Shodhana was done by Gomutra Sthapana for 3 days.

22.5gm of Shuddha Vatsanabha was added to Kajjali and made into a homogenous mixture.

To this mixture Hamsapadi Swarasa was added and Mardana was done for 1 day.

328 Vatis (262.5gm) were prepared from this mixture and were kept to dry.

This was then placed into Kachakupi and was subjected to Kupipaka.

Procedure

The whole procedure of preparation of Agnikumara Rasa through Kupipakwa method involves the following steps:

Purva Karma

a. Preparation of Kachakupi.

b. Kupi bharana with Vati prepared from Kajjali .

c. Kupi sthapana into the Valuka Yantra.

Pradhana Karma

a. Kramagni Tapa.

b. Observation and recording of temperature.

c. Kupi Mukha Mudrana.

d. Swanga Shithileekarana.

Paschat Karma

a. Removal of Kachakupi from Valuka Yantra.

b. Kupi Bhedana.

c. Collection of final product.

Purva Karma

Preparation of Kachakupi[2]

  • An amber-coloured beer bottle with 650ml capacity was taken, cleaned and dried completely.
  • Initially paste of Multani Mitti was taken and applied at the base of the Kupi after which it was covered using the 2 layered cloth and kept to dry.

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  • Once it dried, a thin layer of Multani Mitti was applied over the surface of bottle. A cloth sufficiently big enough to cover the entire bottle was taken. Starting from the bottom of the bottle, the cloth was rolled upwards covering up to the neck of the bottle and was allowed to dry completely. This process was continued for 6 more times once the previous layer had completely dried, making a total of 7 layers over the

Kupi Bharana with Vati prepared from Kajjali[3]

  • 5gm of Vati prepared from Kajjali were filled within the Kachakupi which occupied the lower 1/3rd part.

Kupi Sthapana into the Valuka Yantra and filling of Valuka Yantra with Valuka.[4]

  • A Loha Bhanda with height of 24cm, with circumference of 80cm at the base and 93cm at the top was taken, having a 2 cm hole at the centre. The circular rim of the Valuka Yantra aligned with the iron ring of the
  • Valuka was filtered through Mesh No. 20 and kept separately.
  • 2 Abhraka Patras measuring 4cm x 4cm were placed at the centre covering the hole. Over this 2cm of Valuka was put and spread evenly.
  • Kupi filled with Vati was placed over this at the centre and remaining portion of the Yantra was filled with Valuka upto the neck of the Kupi.

Placing of Valuka Yantra over Agnibhatti.

  • Valuka Yantra consisting of Valuka and Kachakupi filled with Vati was placed over the rim of Agnibhatti

Pradhana Karma

Preparation of Agnikumara Rasa through Kupipakwa Method.[5]

  • Kachakupi filled with Vati, kept in Valuka Yantra was placed in Agnibhatti.
  • Pyrometer was placed in Valuka Yantra, 5-6cm away from Kupi, upto 2cm above the base of the Valuka Yantra.
  • Wood was placed into the Agnibhatti.
  • Pooja was done with chanting of Aghora Mantra.
  • Agni was initiated using Karpura. Temperature monitoring was carried out with the
  • help of pyrometer with thermocouple for every half an hour. Kramagni Tapa was maintained according to the classical reference.
  • For the first 7 hours Mrdvagni was given, by maintaining the temperature between 100°C– 250°C.
  • For the next 16 hours, Agni was gradually increased to Temperature was maintained between 250°C – 450°C.
  • Tivragni was given for next 4 hours. Temperature was gradually increased and maintained between 450°C – 650°C and above.
  • After observing Aushadhi Siddhi Lakshanas, corking was done. Addition of wood was stopped after 27hrs and the apparatus was allowed for self-cooling.

jaims_1985_01.JPGGraph 1: Showing Temperature pattern during Kupipakwa preparation

Paschat Karma

Kupi Bhedana[6]

  • After Swanga Sheeta, the Valuka Yantra was removed from the Agnibhatti. Kupi was then carefully taken out after removing the Valuka.
  • Outer layers on the Kupi made with Multani Mitti were scraped out. Kupi was cleaned with clean wet cloth and allowed to dry.
  • A thread was taken, dipped in kerosene and it was tied around the middle of the bottle and was set on fire.
  • After the fire was extinguished, the burnt thread was removed using a spatula.

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  • Kupi was then rolled on a thick wet cloth and was broken into two pieces carefully.
  • Deposits were noted at the neck of the Kupi, which was carefully collected by tapping.

Preparation of Agnikumara Rasa by adding of Shodhita Vatsanabha to the Kupi product.

  • The Kupipakwa product was taken in Khalwa Yantra and made into fine powder.
  • To this, 22.5gm Shodhita Vatsanabha was added and triturated well until a homogenous mixture was attained.

Analytical Study

Table 1: Results of Organoleptic Characters of Agnikumara Rasa

Colour Bright orange
Odour Characteristic
Taste Not perceived
Touch Soft and smooth

Table 2: Physical tests of Agnikumara Rasa

pH value 8.17
Ash value 99.08%
Acid insoluble ash 58.12%
Water soluble ash 13.78%
Loss on drying at 110℃ 3.3

Table 3: Chemical tests of Agnikumara Rasa

Total Mercury 28.01%
Mercurous mercury 13.73%
Mercuric mercury 14.05%
Free mercury 0.23%
Total Sulphur 0.20%
Sulphide form of Sulphur BDL
Sulphate form of Sulphur BDL
Free Sulphur 0.01%

X-Ray Diffraction peaks of Agnikumara Rasa matched to standard peaks of Cinnabar with Hexagonal crystal structure.

Scanning Electron Microscopy (Edx) study of Agnikumara Rasa revealed that the elements present in Agnikumara Rasa were Hg - 58.87%, S - 2.28%, O - 31.04%, Na - 7.80%.

Particle Size Analysis of Agnikumara Rasa showed Mean particle size of 21.18nm.

FTIR Analysis of Agnikumara Rasa showed it contained functional groups like Alcohols, Phenols, Alkenes, Alkanes and Fluro compounds.

NPST of Agnikumara Rasa

Table 4: NPST of Agnikumara Rasa

Sample 1st Phase (0-5min) 2nd Phase (5-20min) 3rd Phase (20min – 1day)
Agnikumara Rasa Central spot was of orange colour. Drop was slowly spreading. White coloured margin was developed around the central spot. It was surrounded by brick red coloured intermediate circle. Peripheral circle was being formed which was dark brown in colour. Central spot gradually faded. The white ring was seen to be prominent. Intermediate circle faded and turned orange. Peripheral circle faded and turned dull brown. A thin white line was noted between the intermediate and peripheral circle. Central spot was faded with faint brown colour. It was surrounded by prominent white ring. Intermediate ring faded to pale orange colour. Brown colour of the peripheral ring completely disappeared and turned faded grey colour. Thin white line became more prominent between the intermediate and peripheral circle.

Discussion

Observations made during Kupipakwa method

After 3 hours of heating (205°C) white fumes along with sulphur smell was observed. This indicated the melting of Kajjali and evaporation of SO2.The transformation of Kajjali from a solid to semisolid form was evidenced with the insertion of Sheeta Shalaka.

After 6 and half hours (232°C), yellow fumes were noted along with strong smell of sulphur. This can be due formation of long polymer chains of sulphur which increases its viscosity.

After 14 hours (561°C), golden orange deposits were noted at the neck of the Kupi. This may be due to the condensation of evaporated Sulphur near the mouth of Kupi. These deposits and denser fumes further narrowed the neck of the Kupi. This chocking of the neck was cleared using Tapta Shalaka.

At 556°C boiling of Kajjali was noted by the appearance of tarry mixture at the mouth of Kupi. This is the stage where Kajjali transforms from semi-solid to gaseous form.

After 15 hours (562°C), blue flames were seen 3-4 inches above the mouth of Kupi along with profuse smell of Sulphur causing irritation to the eyes and nose.


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This indicates the burning of extra sulphur in the form of SO2. Beyond the vapour pressure, inflammable sulphur catches fire in the presence of oxygen. Once free sulphur is completely burnt, the blue flame will disappear. In the present study, the presence of blue flame persisted for a few hours. Here the temperature range was 562°C -632°C.

After 21 and half hours (647°C), Suryodaya Lakshana was noted. The bottom of the bottle appeared red. This maybe the reflection of the red-hot bottle as most of the contents within in it has already evaporated towards the periphery. Sindura test was positive.  Copper coin test was positive. It was conducted to confirm the presence of mercury vapours due to dissociation of HgS. Copper plate was kept over the mouth of Kupi for 5mins, after which presence of white discoloration over the copper plate confirmed the presence of Mercury vapours escaping from Kupi. Corking of Kupi was done to prevent further loss.

While corking of Kupi, temperature was reduced to 320℃ by reducing the fuel. Valuka around the neck of the Kupi was removed carefully. This will facilitate condensation of the sublimated drugs at the neck of the Kupi. Maximum conversion of ingredients into their gaseous form happens during this time.

After corking Tivragni was initiated. Temperature was maintained between 600°C - 665°C. After 4 hours of Tivragni, addition of fuel was stopped and it was allowed to self-cool.

Conclusion

Agnikumara Rasa is a classical Kupipakwa formulation. It is a Sagandha Sagni Kantastha Bahirdhooma Kupipakwa Rasayana.

The key ingredients were Shuddha Parada, Shuddha Gandhaka, Shuddha Vatsanabha and Hamsapadi Swarasa as Bhavana Dravya. It is indicated in Sannipata Kasa, Swasa, Kshaya, Pandu and Mandagni in the dose of 1 Gunja (125mg). Anupana mentioned is Nagavalli Swarasa.

Physical tests shows that Agnikumara Rasa is bright orange in colour and has a characteristic odour.

Physico-chemical analysis of Agnikumara Rasa revealed pH - 8.17, Total ash - 99.08%, Acid insoluble ash - 58.12%, Water soluble ash - 13.78% and Loss on drying at 110°C - 3.3%.

Total mercury of Agnikumara Rasa was 28.01%. Mercurous mercury was 13.73% and Mercuric mercury was 14.05%.

Total Sulphur was 0.20%. Sulphide and Sulphate form of Sulphur were not detected. Only traces of Free mercury and Free sulphur were noted. XRD peaks of Agnikumara Rasa matched to standard peaks of Cinnabar with Hexagonal crystal structure.

As confirmed by SEM-EDX study, the elements present in Agnikumara Rasa are Mercury - 58.87%, Sulphur - 2.28%, Oxygen - 31.04%, Sodium - 7.80%. Mean particle size of Agnikumara Rasa was found to be 21.18nm.

FTIR analysis of Agnikumara Rasa shows that it contains Alcohols, Phenols, Alkanes, Alkenes and Fluro compounds. NPST of Agnikumara Rasa at 3rd phase showed central spot which was faded with faint brown colour. It was surrounded by prominent white ring. Intermediate ring faded to pale orange colour.

Brown colour of the peripheral ring completely disappeared and turned faded in grey colour. Thin white line became more prominent between the intermediate and peripheral circle.

jaims_1985_02.JPG


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jaims_1985_03.JPG


jaims_1985_04.JPG



Reference

1. Acharya Sri Gulraj Sharma Mishra, Rasa Kamadhenu, Chaukambha Orientalia, Varanasi, Pg- 245-246.

2. Vaidya Vasudeva Mulashankara Dvivedi, Parada Vijnaneeyam, Sri Sharma Mandira, 3rd Edition, 1978, Pg- 244 -245.

3. Vaidya Vasudeva Mulashankara Dvivedi, Parada Vijnaneeyam, Sri Sharma Mandira, 3rd Edition, 1978, Pg- 244 -245.

4. Sri Harisarananda Sharma, Kupipakwa Rasa Nirmana Vijnana, Amritsar, 1st Edition, 1941, Pg – 136-137.

5. Acharya Sri Gulraj Sharma Mishra, Rasa Kamadhenu, Chaukambha Orientalia, Varanasi, Verse – 38-41, Pg- 245-246.

6. Vaidya Vasudeva Mulashankara Dvivedi, Parada Vijnaneeyam, Sri Sharma Mandira, 3rd Edition, 1978, Pg- 244 -245


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