Physicochemical Analysis and Chromatographic Profiling Using LC-MS of Kanjika During Fermentation

Kanjika is a traditional Ayurvedic fermentation product prepares using 11 herbal ingredients in an aqueous media without the addition of any sweetening agents. The aim study was to analyse biochemical changes happening throughout process and identify bioactive molecules formed during process. Two batches were prepared. One batch kept undisturbed process, while samples drawn out at regular intervals from other batch. A comparative evaluation physicochemical parameters done between various second formulation sample first after completion fermentation. Further detailed analysis before initiation LC-MS. two showed significant with regard basic parameters. It found that both pH be highly acidic variations among samples. Brix value significantly high end fermentation, when compared disturbed