Standardization of Triphala Churna: Spectrophotometric Approach

Abstract

A widely used Ayruvedic preparation, ‘Triphala Churna’ prepared using dried fruits of amla, baheda and harda, was estimated spectrophotometrically for its tannic acid content. Three-laboratory batch of Triphala Churna and powdered amla, bahera, harda, were estimated for their tannic acid contents against standard tannic acid solution on double beam UV-Visible Spectrophotometer at λ_max 276 nm. The tannic acid content of all the three batches is found to be in close proximities with each other and recovery studies are indicated of reproducibility of method. Hence the present method is simple, sensitive, precise and accurate and can be adopted for routine quality control of Triphala Churna.