Extracting Conditions for Mycelia Polysaccharides of Antrodia camphorata and Its Activity

FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (6): 243-245.

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Extracting Conditions for Mycelia Polysaccharides of Antrodia camphorata and Its Activity

LIU Hua, ZHOU Kun, JIA Wei, ZHANG Jin-Song, PAN Ying-Jie

1.Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201106, China; 2.Department of Microbiology, College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China; 3.College of Food Sciences, Shanghai Fisher University, Shanghai 200090, China

Online:2007-06-15 Published:2011-12-31

Abstract

Abstract: The extracting conditions of mycelia polysaccharide from Antrodia camphorata were studied. The orthogonal test results showed that the optimum conditions are as follows: adding water at a ratio of 1:30 for dry mycelia to water, extracting for 2 h at 90 ℃ and the extraction rate of soluble polysaccharides 10%. The immunocompetence of different extracting conditions of polysaccharide were investigated with immunocyte cultivation technique in vitro. The experimental results showed that the proliferation of mouse lymphocytes is increased significantly by sample 6.

Key words: orthogonal design, Antrodia camphorata, mycelia polysaccharides, extracting condition

LIU Hua, ZHOU Kun, JIA Wei, ZHANG Jin-Song, PAN Ying-Jie. Extracting Conditions for Mycelia Polysaccharides of Antrodia camphorata and Its Activity[J]. FOOD SCIENCE, 2007, 28(6): 243-245.

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Extracting Conditions for Mycelia Polysaccharides of Antrodia camphorata and Its Activity

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