Abstract:

Purpose: To analyze the composition of fatty acids extracted from Antrodia camphorata powder and establish a
fingerprint analysis method for the edible fungus. Methods: Essential oil was extracted from Antrodia camphorata powder
bysupercritical CO2 extraction method, and analyzed by gas chromatography-mass spectrometry (GC-MS) for fatty acid
composition after methyl esterification. Using palmitic acid as the reference, the chromatographic fingerprint of the essential
was established. Data were analyzed by fingerprint similarity evaluation software to compare the similarity of samples.
Results: Antrodia camphorata powder contained 33 fatty acids, including 18 unsaturated fatty acids, accounting for 75.29%
of the total amount of fatty acids. Fatty acid fingerprints with 11 common peaks for Antrodia camphorata were established.
Conclusion: This study provides an experimental basis for the quality assessment of Antrodia camphorata powder, and
research and development of health food products.

Key words: Antrodia camphorata powder, fatty acids, gas chromatography-mass spectrometry (GC-MS), supercritical CO2 extraction method, fingerprint