灵芝提取物质量控制的研究

Research on the Quality Control of Ganoderma lucidium Extract

目的本文收集全国主要灵芝提取物企业的样品,通过分析和比较各种生产工艺灵芝提取物的粗多糖、灵芝糖肽、总三萜酸含量的变化规律,作为灵芝提取物的质量评价提供依据。方法粗多糖采用蒽酮比色法,以葡萄糖作标准品,在波长620nm处测定;葡聚糖采用苯酚—硫酸法,以葡聚糖(T-500)作对照品,在485nm处测定。多糖肽以Folin-酚法测定,灵芝糖肽GL-PPS作对照品,在750nm处测定。总三萜酸采用香草醛—冰醋酸法,分别用熊果酸和齐墩果酸为对照品,在548nm处测定。结果 (1)纯的灵芝水提取物中葡萄糖含量在5.0~10.0%,葡聚糖3.0~7.0%,GL-PPS在18.0~30.0%,总三萜酸0.3~1.5%。若在生产过程中加入淀粉添加剂,提取物中葡聚糖下降,葡萄糖上升;一般葡聚糖下降到2.0%以下,葡萄糖上升10.0%以上,随着淀粉量增加而变化,而总三萜酸则随之下降。(2)浸膏工艺比水提取物工艺的总三萜酸含量更高。(3)灵芝菌丝发酵提取物的葡聚糖和多糖肽含量都比较低,含极微量的三萜酸。结论灵芝纯提取物的粗多糖以葡萄糖计含量应控制≤10.0%;葡聚糖≥3.0%;多糖肽GL-PPS≥18.0%;总三萜酸(以熊果酸或齐墩果酸计)≥0.3%为质量综合评价指标。

OBJECTIVE This paper provided the basis for the quality evaluation of Ganoderma lucidum extract through the analysis and comparison of the change rule in the content of crude polysaceharide, G. lucidum glyeopep- tide and triterpenoidic acid from pure G. lucidum extract by collecting the samples from the major G. lucidum extract enterprises in China. METHODS Crude polysaecharide-using Anthraeenone Colorimetry with glucose as standard, determination of polysaccharide content at the wavelength of 620nm. ,the gluean content at the wavelength of 485nm was measured according to the Phenol-sulfuric acid method with gluean （T-500） as control. The polysaceharide pep- tide content was determined spectrophotometrically by monitoring the decrease in absorbance at 750nm according to the Folin-phenol method with G. lucidum glyeopeptide GL-PPS as control. Determination of the triterpenoidic acid content at the wavelength of 548nm according to Vanillin-acetic acid method with ursolie acid and oleanolic acid as- control. RESULTS ①In the pure G. lucidum extract, the content of glucan was range from 3.0% to 7.0%, the glucose content was range from 5.0%to 10. 0% ,the content of GL-PPS was range from 18.0% to 30. 0% ,the content of triterpenoidic acid was 0. 3 % ~ 1.5 %. If in the production process to add starch additives the content of glucan in the extract was reduced when the content of glucose increased, glucan was decreased in the extract lower than 2. 0%, and glucose increased higher than 10. 0%, this differential effect on the content of triterpenoidic acid was also observed where the content of starch increased. ②The content of triterpenic acid was higher in extraction process than in water extract process. ③The content of gluean and polysaccharide peptide in G. lucidum mycelium fermentation extract was low, and triterpenoid acid contained infinitesimal. CONCLUSION The quality evaluation of G. lucidum extract of good quality should be as follows：the content of glucose should be controlled ≤ 10.0%, glucan ≥3.0% , polysaccharide peptide GL-PPS ≥ 18.0%, triterpenoidic acid （ursolie acid or oleanolic acid） ≥0. 3%.