Abstract
Reishi liqueur was produced from Ganoderma lucidum (Leyss.: FR.) KARST. by two-step extraction with a Japanes “sake” alcohol content of 19.5% at 18°C for 10 days and then at 70°C for 60min. To analyse the fine structure of the extracted polysaccharides, the extract was dialyzed, the impermeable portion was concentrated under reduced pressure and then precipitated with 7.5 times its volume of ethanol. The precipitate was then fractionated into neutral polysaccaride (Ganoderan-N) and acidic polysaccharide (Ganoderan-A) by DEAE-Sephadex A-25 column chromatography. Methylation and 13C-NMR analysis indicated that Ganoderan-N consists of β- (1, 3) -linked glucan bearing a monoglucosyl residue at the C-6 position in every three units of glucose.
