Standardization of ‘Lavagandi Vati:’ A HPLC Approach

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Darshan Dubey


Herbal drug preparations are supposed to be produced with high”Quality”. Quality affect all the properties of the final product which makes it optimal suitable for its intended or in formulations. Reproducable quality is a goal, which is, among others, achieved by the process of standardization. Lavangadi vati is official in Ayurvedic formulary of India (2003b) and it is the most common formulas used for Cough, Dyspnoea and Asthma (Kasa, Svasa) in Ayurvedic medicine. It comprised of the fruits of six medicinal important plants, Eugenia caryuphyllus, Piper nigrum, Terminalia belerica, Acacia catechu and Acacia Arabica.The present study is an attempt to The fingerprint method for quality control of Lavangadi Vati developed by simple high-performance liquid chromatography (HPLC) determination using gallic acid as a standard, which is as an important and major content in formulation. RP-HPLC methods for determination of gallic acid from the fruits of Terminalia belerica, Acacia catechu and Acacia Arabica and LV-I, LV -II and LV -III, marketed formulations (ML-I) have been developed. A  C-18 LUNA (5 micron 25 cm×4.6 mm) column from Phenomenex  a  binary gradient high- pressure liquid chromatograph (Shimadzu HPLC class VP series) with two LC–10 AT VP pumps, variable wavelength programmable UV/Visible SPD 10 AVP were used. The standard curve for gallic acid was linear over the investigated range (10–100 μg/mL) with a percent relative standard deviation (% R.S.D.) of less than 2% based on three successive readings (Table 3.20, figure 3.3). A correlation coefficient (R2) is suggested that the developed HPLC method had an excellent linearity over the concentration range of 10–100 μg/m of gallic acid. Under the developed HPLC conditions, the limit of quantitation was determined to be 1.578 and limit of detection was found to be 0.478  after three successive injections of the sample.

The concentration of gallic acid present in raw material is found to be 7.612± 0.289% w/w in Terminalia belerica, 0.012±0.669% w/w in Acacia catechu and 5.42±0.493% w/w Acacia Arabica. Gallic acid content in three identical laboratory batch of Lavangadi Vati LV-I, LV-II and LV-III, was found to be 1.561±0.338%, 1.564±0.693% and 1.562±0.438% w/w respectively. Obtained results were compared with marketed formulation.

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How to Cite
Dubey, D. . (2018). Standardization of ‘Lavagandi Vati:’ A HPLC Approach. Annals of the Romanian Society for Cell Biology, 88–94. Retrieved from