Method of processing Antrodia cinnamomea

Abstract

The invention discloses a method of processing Antrodia cinnamomea for producing a processed sample of Antrodia cinnamomea, which easily releases antcin K in a following extraction process. The method includes the steps of: soaking a raw sample of Antrodia cinnamomea with a processing reagent comprising 25-83.3 wt % of rice vinegar and 16.7-75 wt % of yellow wine at 22-28 C. for 22-26 hours; and steaming the soaked product at 1-3 kg/cm.sup.2, 110-150 C. for 10-50 minutes.

Claims

1. A method of processing Antrodia cinnamomea to produce an extract of Antrodia cinnamomea with a high content of antcin K comprising the steps of: (a) soaking a sample of raw Androdia cinnamomea in a processing reagent comprising 25-83.3 wt % of rice vinegar and 16.7-75 wt % of yellow wine (Huangjiu) at 22-28 C. for 22-26 hours to obtain a soaked product, (b) steaming the soaked product of step (a) for 10-50 minutes at 110-150 C. at 1-3 kg/cm.sup.2 to produce a steamed product, (c) extracting the steamed product of step (b) with an extraction solvent to produce the extract of Antrodia cinnamomea with a high content of antcin K.

2. The method of processing Antrodia cinnamomea as claimed in claim 1, wherein the processing reagent comprises 75 wt % of rice vinegar and 25 wt % of yellow wine.

3. The method of processing Antrodia cinnamomea as claimed in claim 1, further comprising the step of: removing impurities adhering on surfaces of the raw sample of Antrodia cinnamomea prior to soaking step (a).

4. The method of processing Antrodia cinnamomea as claimed in claim 1, wherein the raw sample of Antrodia cinnamomea is soaked with the processing reagent for 24 hours.

5. The method of processing Antrodia cinnamomea as claimed in claim 1, wherein the soaked product is steamed at 1 kg/cm.sup.2, 121 C. for 30 minutes.

6. The method of processing Antrodia cinnamomea as claimed in claim 1, wherein 500 grams of the raw sample of Antrodia cinnamomea is soaked with 100 mL of the processing reagent.

7. The method of processing Antrodia cinnamomea as claimed in claim 1, wherein the raw sample of Antrodia cinnamomea is a fruit body of Antrodia cinnamomea.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

(1) The present invention will become more fully understood from the detailed description given hereinafter and the accompanying drawings which are given by way of illustration only, and thus are not limitative of the present invention, and wherein:

(2) FIG. 1 depicts chemical structure of antcin K;

(3) FIG. 2a depicts antcin K level of an extract in group A0;

(4) FIG. 2b depicts antcin K level of an extract in group A1;

(5) FIG. 2c depicts antcin K level of an extract in group A2;

(6) FIG. 2d depicts antcin K level of an extract in group A3;

(7) FIG. 2e depicts antcin K level of an extract in group A4;

(8) FIG. 2f depicts antcin K level of an extract in group A5;

(9) FIG. 2g depicts antcin K level of an extract in group A6.

(10) In the various figures of the drawings, the same numerals designate the same or similar parts. Furthermore, when the term first, second, third, fourth, inner, outer, top, bottom and similar terms are used hereinafter, it should be understood that these terms refer only to the structure shown in the drawings as it would appear to a person viewing the drawings, and are utilized only to facilitate describing the invention.

DETAILED DESCRIPTION OF THE INVENTION

(11) A method of processing Antrodia cinnamomea according to the present invention includes the steps of: soaking a raw sample of Antrodia cinnamomea with a processing reagent; and steaming the soaked product to obtain a processed sample of Antrodia cinnamomea.

(12) Specifically, the raw sample indicates a dried one. In the embodiment, a fruit body rich in triterpenoids is selected to be the raw sample. More particularly, impurities adhering on the surfaces of the fruit body can be removed before soaking the raw sample with the processing reagent.

(13) Further, the processing reagent is a mixture containing rice vinegar and yellow wine, especially as the mixture containing 25-83.3 wt % of rice vinegar and 16.7-75 wt % of yellow wine.

(14) The raw sample is then soaked with the processing reagent at 22-28 C. for 22-26 hours to obtain the soaked product. In this embodiment, the soaking process is carried out using a sealed container to prevent from contamination of the impurities. Therefore, the processing reagent can penetrate into the raw sample to form the soaked product. For example, in this embodiment, 500 grams of the raw sample is soaked with 100 mL of the processing reagent for 24 hours.

(15) The soaked product is then steamed at 1-3 kg/cm.sup.2, 110-150 C. for 10-50 minutes and the obtained processed sample has a color of reddish black. In this embodiment, a pressure cooker set at 1 kg/cm.sup.2 and 121 C. is used for steaming the soaked product for 30 minutes. It is noteworthy that if the steaming temperature is lower than 110 C., the efficiency in the following extraction will be poor, while if the steaming temperature is higher than 150 C., the active ingredients will be possibly destroyed.

(16) In order to evaluate the obtained processed sample can easily release antcin K in a following extraction process, 95% ethanol is used as an extractant to carried out the extraction process. HPLC analysis is then carried out to quantify antcin K level of the obtained extract.

(17) The raw sample is soaked with the processing reagent shown in TABLE 1, followed by steaming to obtain the processed sample of groups A1-A6, respectively. The processed sample (5 grams) is then supersonic extracted with 95% ethanol (600 mL) to obtain the extract of groups A1-A6, respectively (40 KHz, extraction thrice for 8 hours each times). Moreover, an extract extracted from the raw material is used as a control (group A0).

(18) TABLE-US-00001 TABLE 1 Formula of processing reagent (wt %) Groups Rice vinegar Yellow wine Result A0 0 0 FIG. 2a & TABLE 3 A1 25 75 FIG. 2b & TABLE 3 A2 33.3 66.7 FIG. 2c & TABLE 3 A3 50 50 FIG. 2d & TABLE 3 A4 66.7 33.3 FIG. 2e & TABLE 3 A5 75 25 FIG. 2f & TABLE 3 A6 83.3 16.7 FIG. 2g & TABLE 3

(19) For analyzing triterpenes, the extract (0.2 grams) is mixed with methanol (5 mL), followed by ultrasonic vibration for 15 minutes and centrifugation at 3,000 rpm for 10 minutes. The obtained supernatant is then dried using a 100 C. water bath.

(20) Further, Purospher STAR (purchased from Merck) RP-18e (5 m) 250 mm4.6 mm column is used. A mobile phase for eluting triterpenes is shown in TABLE 2 with a flow rate of 1 mL/min. The peak of antcin K shown in 254 nm is shown as the arrow in FIGS. 2a-2g.

(21) TABLE-US-00002 TABLE 2 Formula of mobile phase (wt %) Elution time 0.085% Stages (min) Acetonitrile phosphoric acid a 0 40 60 b 30 47 53 c 50 47 53 d 100 100 0 e 120 100 0

(22) Referring to FIGS. 2a-2g, the peak areas of triterpenes are analyzed and recorded in TABLE 3.

(23) TABLE-US-00003 TABLE 3 Active Retention Peak area (%) ingredient time (min) A0 A1 A2 A3 Antcin K 19.853 4.212 9.619 6.580 8.627 20.727 7.232 11.962 7.831 11.79 Phenols 28.767 1.125 1.028 2.265 0.718 Antcin C 42.913 9.876 2.515 1.336 3.813 44.327 10.879 2.186 1.253 2.643 Zhankuic 45.907 3.702 4.095 4.382 2.322 acid C 46.927 6.284 9.767 7.961 5.638 Dehydro- 58.253 6.386 4.125 2.420 2.403 sulphurenic acid Zhankuic 64.033 7.178 6.077 4.509 2.863 acid A 64.867 11.15 5.261 3.668 3.162 Antcin A 74.480 2.839 2.472 3.997 5.661 Dehydro- 84.700 0.675 8.358 9.206 7.046 eburicoic acid Active Retention Peak area (%) ingredient time (min) A4 A5 A6 Antcin K 19.853 8.022 20.200 10.859 20.727 10.122 19.008 13.957 Phenols 28.767 0.017 1.467 0.671 Antcin C 42.913 0.654 0.340 2.868 44.327 0.376 0.237 4.225 Zhankuic 45.907 1.534 1.690 2.114 acid C 46.927 5.012 3.164 4.070 Dehydro- 58.253 5.699 10.640 2.628 sulphurenic acid Zhankuic 64.033 2.766 0.106 2.523 acid A 64.867 2.312 0.027 1.983 Antcin A 74.480 1.625 4.137 1.601 Dehydro- 84.700 6.112 5.158 6.732 eburicoic acid

(24) Referring to FIGS. 2a-2g and TABLE 3, compared to antcin K level of the extract in group A0, antcin K level of the extracts in groups A1-A6 shows significant increase, especially antcin K level of the extract in group A5, showing approximately 2-4-fold increase. That is, the method of processing Antrodia cinnamomea according to the present invention can be used for producing the processed sample of Antrodia cinnamomea, which easily releases antcin K in a following extraction process.

(25) Accordingly, by carrying out the method of processing Antrodia cinnamomea, the obtained processed sample can easily release antcin K in the following extraction process. Therefore, the extract can be applied to manufacturing a medication for liver cancer, thereby effectively decreasing tumor burden and inhibiting liver cancer progression.

(26) Although the invention has been described in detail with reference to its presently preferable embodiment, it will be understood by one of ordinary skill in the art that various modifications can be made without departing from the spirit and the scope of the invention, as set forth in the appended claims.