Chemical Constituents of Antrodia camphorata Submerged Whole Broth

• Main Authors: Hsin-Yi Wang, 王心怡
• Other Authors: Yi-Yuan Shao, Ph. D.
• Format: Others
• Language: zh-TW
• Published: 2004
• Online Access: http://ndltd.ncl.edu.tw/handle/61481192973223050390

碩士 === 實踐大學 === 食品營養研究所 === 92 === Antrodia camphorata is a well-known fungus that is believed to protect liver function. The study was on isolation and identification of the chemical constituents of Antrodia camphorata submerged whole broth. Powder of Antrodia camphorata submerged whole broth was extracted with MeOH at room temperature three times (1d each time). The extract was concentrated in vacuo to yield a residue which was suspended in water, and this phase was partitioned with ethyl acetate three times. The combined ethyl acetate layers afforded a black syrup which was separated y open column chromatography, thin layer chromatography, flash column chromatography, high performance liquid chromatography and recrystallization to afford 16 compounds. Among these compounds, four are new compounds and two are the first isolated from natural materials. These compounds are classified to 2 sterols, 4 aromatics, 2 furanoids, 2 lactones and 6 others. These compounds are all different from those in the fruit bodies of Antrodia camphorata.