Comparative study on qualitative and quantitative analysis of Inji Charu (Ginger Juice) and Inji Surasam (Ginger Decantent) prepared as per The Siddha literature

Abstract

Therapeutic aspects of Siddha consist of herbal or poly herbal, mineral, metal and animal products which given specific vehicle. Some of the herbal drugs which are used as vehicle may be processed before administration. Among these the Inji Charu (Ginger Juice) (Zinger officinale Roscoe) is commonly used as Anupanam (vehicle).  Inji Charu has more volatile oils which produce pungent effect, so the process of Inji surasam (Ginger Decantent) will reduce the concentration of volatile oils and mitigate the pungent effect. Objective of the study is comparing the chemical constitution of Inji surasam and Inji Charu was analyzed by HPTLC and FTIR. The study result, Concentration of the major chemical compounds was quality wise same and quantity wise differ in both sample found. Alkyl aryl ether, Anhydride functional group were only present in Inji charu and Alkyne Nitro, Sulfonate, Sulfonic Acid, Sulfoxide, Sulfonamide functional group were only present in Inji Surasam.