Pancasama churna (PSC) is an Ayurvedic formulation containing Piper species (Piper longum) as main ingredients. This study was aimed to develop finger printing methods for well-known Ayurvedic formulation. Three batches of PSC were prepared in the laboratory and three different marketed formulations were procured from Ayurvedic medicine shop. A HPLC method was developed for the estimation of Piperine in laboratory and marketed formulations. The concentration of Piperine in raw material was found to be 1.41±0.62 w/w in Piper longum fruits (pippli). The content of Piperine in laboratory formulations (PSC-I, II, III) were found to be 0.21±0.006 ,0.23±0.008 ,and 0.22±0.002 respectively and in different marketed formulations of PSC were PSC-A (0.25 ±0.004 %), PSC-B (0.26±0.006%), PSC-C (0.27±0.002 %) w/w respectively. In order to obtain precision and accuracy the recovery study was performed and result obtained with mean value 98.99%, which prove reproducibility of the result. This show significant precision of methods at 95% confidence level. The mean of % RSD value was found to be 0.094 with the mean standard error 0.036. Results of statistical analysis show present HPLC method for determination of Piperine is simple, precise, accurate and suitable for routine analysis of Piperine in PSC. The developed fingerprints can be used as a standard and Piperine can be used as a possible marker compound for fingerprinting of PSC.
