Khảo sát hàm lượng polysaccharid trong một số mẫu linh chi Việt Nam (Ganoderma lucidum (Leyss. ex Fr.) Karst.) bằng phương pháp tạo màu đo quang

Abstract

As for Lingzhi mushroom (Ganoderma lucidum (Leyss. ex Fr.) Karst, polysaccharides (PS) are the main effective components, which exhibit many biological effects, such as anti-inflammatory, hypoglycemia, anti-ulcer, anti-cancer; and enhancing immunity, etc, and therefore, the polysaccharide content is one of the essential quality creteria of the Lingzhi, a colourimetric method was developed for determination of the polysacchahde content of the Vietnamese Lingzhi. Polysaccharides were extracted with hot water for 4 hours, precipitated with ethanol at 2°C for 24 h. The precipitated polysacchandes were dissolved in water, reacted with phenol-sulfuric reagent for colourimetry at 490 nm. Preliminarily, samples of both wild grown and cultivated mushrooms on the market were tested by the proposed method. The polysaccharide contents of most the samples were 0.6% - 0.8% (calculated on the absolutely dry materials).