Drakshasava a classical herbal formulation containing Vitis vinifera L. (grapes) as a chief ingredient. It is one of the best asava preparation, referred in Ayurvedic Formulary of India (AFI). The present study explores the changes brought by fermentation during the processing of Drakshasava with respect to physicochemical parameters using correlation marker based approach. The grapes were extracted to form decoction and further fermented with Woodfordia flowers along with prakshepadravyas (additional drugs in small quantity) and sugar source, as per AFI, part II. The fermented broth was analyzed daily for 14 days for various physicochemical parameters. Further marker based profiling was done by High Performance Thin Layer Chromatography (HPTLC) with respect to caffeic acid and kaempferol. The fermentation took 3 days lag period for generation of quantifiable alcohol (0.5%) on 4^th day to 16.7% on 14^th day. The admissible limit of alcohol for Drakshasava as per API (5-10%) has been reached on 9^th day itself.The pH, specific gravity, solid content has been decreased from day 0 (5.12; 1.32; 28.25) to 14^th day (4.35; 1.15; 22.81) respectively whereas phenolic content has been upgraded remarkably (0.040 to 0.165 g/100 mL) during the study. Kaempferol quantity was found to be decreased (0.186% to 0.0810%) after fermentation whereas caffeic acid quantity has been significantly increased in post fermented sample with respect to decoction (0.0168% to 0.0233%). The change brought in quantity of the phytochemicals, indicates the metabolic conversion during fermentation due to glycosylation or deglycosylation. The research limits the fermentation time for preparation of Drakshasava from 21 days to 8-9 days, saving time and money. The new optimized method adheres to the Ayurvedic principles and opens the scope for better quality industrial research and large scale production.

中文翻译：

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阿育吠陀多草药制剂Drakshasava发酵过程的基于理化和标记的优化

德拉克萨瓦（Drakshasava）是一种经典的草药配方，以葡萄（Vitis vinifera L.）（葡萄）为主要成分。它是印度阿育吠陀配方（AFI）中提到的最好的asava制剂之一。本研究使用基于相关标记的方法探索了德拉克萨瓦（Drakshasava）加工过程中发酵带来的物理化学参数变化。提取葡萄形成汤剂，并用伍德福德花和prakshepadravyas进一步发酵。（少量的其他药物）和糖源，根据AFI，第二部分。每天分析发酵的肉汤14天以了解各种理化参数。通过高效薄层色谱法（HPTLC）对咖啡酸和山TL酚进行了进一步的基于标记的分析。发酵了3天4滞后期用于产生量化的醇（0.5％）的^第一天至16.7％14^个天。在API本身^第9天就达到了Drakshasava允许的酒精含量极限（5-10％）。pH，比重和固体含量已从第0天（5.12; 1.32; 28.25）降至^第14天。分别为（4.35; 1.15; 22.81）天，而研究期间的酚含量显着提高（0.040至0.165 g / 100 mL）。发酵后发现山fer酚的量减少了（0.186％至0.0810％），而发酵后样品中的咖啡酸量相对于汤剂则显着增加了（0.0168％至0.0233％）。植物化学物质数量的变化表明发酵过程中由于糖基化或去糖基化引起的代谢转化。该研究将制备Drakshasava的发酵时间从21天限制为8-9天，从而节省了时间和金钱。新的优化方法遵循阿育吠陀原理，为更高质量的工业研究和大规模生产打开了空间。