Comparative HPTLC Fingerprinting Analysis of Yashtimadhu Medhya Rasayana in Different Media

Background: Yashtimadhu (Glycyrrhiza glabra Linn.), classified as a Medhya Rasayana in Ayurveda, is traditionally administered with milk (Ksheera anupana) to enhance cognitive function.Despite these claims, the phytochemical basis and role of milk as an adjuvant in influencing the availability of active constituents like glycyrrhizin remain insufficiently explored.Objectives: To investigate the effect of different extraction media: water, milk and ksheerapaka on the glycyrrhizin content in Yashtimadhu using High-Performance Thin Layer Chromatography (HPTLC).Materials and Methods: TLC was initially conducted to screen phytochemical profiles of Yashtimadhu extracts (aqueous, milk, and ksheerapaka (milk-based decoction)).Based on these findings, HPTLC analysis was performed using methanolic extracts to identify and quantify glycyrrhizin, with comparison to a standard marker at 254 nm and 366 nm.Results: Glycyrrhizin was identified in all preparations, with R f values ranging from 0.26 to 0.30.The milk extract (Y+M) showed the highest glycyrrhizin content (35,523.1 AU), followed by aqueous extract (31,329.1 AU) and ksheerapaka (28,220.9AU).Conclusion: This study provides preliminary evidence supporting the Ayurvedic rationale of anupana.Milk appears to enhance glycyrrhizin availability, likely due to its amphipathic nature, highlighting its role in modulating herbal efficacy.Further in vivo and pharmacokinetic studies are warranted to validate these findings and optimize formulation strategies.