Wang, Dongdong published the artcileComparative studies on polysaccharides, triterpenoids, and essential oil from fermented mycelia and cultivated sclerotium of a medicinal and edible mushroom, Poria cocos, SDS of cas: 21834-92-4, the main research area is fermented mycelia cultivated sclerotium triterpenoid polysaccharide essential oil Poria; HS-GC/MS; Poria cocos; content determination; exopolysaccharides; fermented mycelia; secondary metabolites; triterpenoids; water-soluble polysaccharides.
Poria cocos, an important medicinal and edible fungus, is well known in East Asia. The main active components are water-soluble polysaccharides (WPS) and triterpenoids. Due to the growing market demand, long cultivation period, and consumption of pine trunk during cultivation, alternative methods for producing P. cocos or its active components should be investigated. In this study, WPS, triterpenoids, monosaccharide composition, and essential oil in fermented mycelia and cultivated sclerotium were analyzed using UV spectrophotometry, HPLC, pre-column derivatization, and HS-GC/MS, resp. Our results showed that the WPS and triterpenoids in mycelia are several times higher than those in sclerotium. Among the 62 compounds identified by HS-GC/MS anal. from the essential oil obtained from the fermentation media and a fresh external layer, the two main fragrances in common were linalool and Me phenylacetate. Our results suggested that it is applicable to produce polysaccharides and triterpenoids by the fermentation of P. cocos, and a strategy to improve triterpenoid production in the fermentation process was proposed.
Molecules published new progress about Polysaccharides Role: ANT (Analyte), BSU (Biological Study, Unclassified), ANST (Analytical Study), BIOL (Biological Study). 21834-92-4 belongs to class isoquinoline, name is 5-Methyl-2-phenylhex-2-enal, and the molecular formula is C13H16O, SDS of cas: 21834-92-4.
Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem