Abstract

Introduction: Mandur Bhasma (MB) was prepared in-house. Its method of preparation, and quality evaluation by classical methods, and by a new semiquantitative method, are described with comparative evaluation of 5 marketed MBs. Methods: MB was prepared as per Rasa-Ratna-Samucchaya. Five marketed MBs were purchased and all six samples were tested for Varitaratva (Buoyancy), Rekhapurnatva (Fineness), and Nishchandratva (Lusterlessness), by classical methods, and also by a semiquantitative test for buoyancy using a measured quanity of MB instead of a pinch. Variation in the amount of MB in a pinch, used in classical test for evaluating Varitaratwa, was studied in 11 individuals. Results: All bhasmas passed the 3 classical tests but visual comparison was difficult. When the semiquantitative method was used, the variation in buoyancy of bhasmas could be easily compared. The amount of pinch of MB picked by different individuals varied from 72.1 to 582.9 mg. Discussion: In ancient times few rasashastra experts tested bhasmas. Qualitative tests were acceptable. In 21st century, with numerous pharmaceuticals marketing bhasmas in different regions, a semi-quantitative test may be additionally useful in comparing different bhasma brands.

Key words: Mandur Bhasma, Varitaratva, Quality of Mandur bhasma