Changes of the Main Functional Components and Antioxidant Capacity of Ganoderma lucidum Wine during the Extraction with Ethanol Solution

Abstract:

Ganoderma lucidum powder was extracted by ethanol solution of different concentration and the changes of the main functional components and antioxidant capacity of Ganoderma lucidum wine during extraction were studied. The results showed that the content of the total saponin， polysaccharides and protein were increased with time. The content of total saponin and total polysaccharides reached the peak at the 35 th day and then was declined slightly，and the content of total protein was declined after 30 days when it reached the peak. DPPH radical scavenging activity and ABTS radical scavenging activity reached the peak at the 35 th day. Positive correlation was found between antioxidant capacity and the content of total saponin，total polysaccharides and total protein. The antioxidant capacity and the content of functional components of Ganoderma lucidum wine varied with the concentration of ethanol solution used to extract Ganoderma lucidum for wine. The three main functional components could be extracted well with 70% ethanol solution，and the antioxidant capacity of the wine was the highest. So the best concentration of ethanol solution to extract Ganoderma lucidum for wine was 70%，and the best extraction time was about 35 days.