Abstract
Abstract: Swarasa (juice), Kalka (paste), Kwatha (decoction), Hima (cold infusion) and Phanta (hot infusion) are considered as five fundamental preparations mentioned in Ayurvedic pharmaceutics. The preparations like Avaleha Kalpana (confections), Vati Kalpana (tablet), Sneha Kalpana (fat preparation), Asava Arista (hydro-alcoholic preparation) etc. are considered as secondary preparations. Ghrita Kalpana (ghee preparation) is one among secondary Ayurvedic dosage forms explained under the heading of Sneha Kalpana (fat preparations) in classical texts. Murcchana Samskara (fat processing) is one of the Samskara (procedure) mentioned in Ayurvedic classical books. Murcchana Samskara is a unique process mentioned in Bhaishajya Ratnavali for both Taila (oil) and Ghrita (ghee) to reduce Amadosa (toxin), Durgandhata (bad odour) etc. and to enhance the Viryata (potency) of Sneha. Now-a-days most of the Ayurvedic pharmaceutical companies do not follow the method of Murcchana (procedure) as it increases the cost of preparation and time consumption will be more. In this study Panchatikta Ghrita is taken as one of the examples to prove the importance of Murcchana (procedure). It is prepared with Murcchita Ghrita (processed ghee) and with Amurcchita Ghrita (unprocessed ghee) as per authentic text of Ayurvedic pharmaceutics. To know the significance of Murcchana Samskara (fat processing), all the four samples were subjected for the physico-chemical analysis. Increase in refractive index, specific gravity, saponification value, iodine value, loss on drying value, ester value, decrease in acid value and viscosity indicates better dissolution of medicaments in Murcchita Ghrita (processed ghee). Results obtained from the analytical parameters are discussed and it gives scope for further study.

Key words: Ghrita murcchana (processing of ghee), Iodine value, Sneha kalpana (fat preparation), Sneha murcchana (fat processing), Saponification value.