PHARMACEUTICO-ANALYTICAL STUDY OF SURA W.S.R. TO SHARANGDHAR SAMHITA

Background: Sura is one of the ancient alcoholic preparations described in Ayurveda under Sandhana Kalpana. It is typically prepared by fermenting a decoction of cooked rice (Anna), jaggery, and fermentation initiators. Despite its therapeutic importance in treating conditions like Grahani, Arsha, and Vata disorders, it is rarely used in clinical practice due to a lack of standardized manufacturing procedures. Aim: To prepare Sura according to Sharangdhar Samhita and establish its pharmaceutical and analytical standards. Materials and Methods: Sura was prepared in three batches following the classical reference of Sharangdhar Samhita (Madhyama Khanda 10/5). The formulation utilized cooked rice (Shali), Jaggery (Guda), Honey (Madhu), and Dhataki flowers. The process was scaled using Anukta Mana principles. Pharmaceutical changes were observed daily, and the final product was subjected to organoleptic and physicochemical analysis (pH, Specific Gravity, Refractive Index, Total Solids, Alcohol content, and Sugar analysis). Results: The fermentation completed in 42–44 days. The final product was a reddish-brown, clear liquid with a mild alcoholic aroma. Analytical study revealed a mean pH of 2.80, Specific Gravity of 1.1150, Total Solids of 33.60% w/v, and Alcohol content of 3.47% v/v. The reproducibility of data across three batches confirmed the standardization of the process. Conclusion: The study successfully established a standard method for preparing Sura with reproducible analytical parameters, validating its potential for therapeutic use.