| 摘要: | 靈芝 (Lingzhi) 是泛指靈芝科靈芝屬的藥用真菌，主要生長在樹木的根部及腐朽樹木，是一種極為稀少的珍貴草藥，現今廣泛使用在保健食品上。靈芝的人工栽培技術已經在全國推廣當中，其產量與質量早已超越野生靈芝。由於靈芝多醣主要由具有生理活性的醣聚合物和 β-D葡聚醣等組成，具有抗腫瘤、抗病毒、提高免疫力、清除自由基、抗血栓、抗衰老、降血糖等作用，是靈芝具有扶正固本功能的主要有效成分。為了驗證靈芝是否真有上述記載的功效，於是針對其萃取物進行研究分析，包括抗氧化能力分析，DPPH自由基清除能力分析，總酚與總黃酮含量分析，α-葡萄糖苷酶、酪胺酸酶、黃嘌呤氧化酶等的酵素活性抑制分析等。
本研究的靈芝為全能環控自動控制栽培的靈芝子實體，已經過乾燥及切片。將靈芝飲片以 80℃ 再乾燥後研磨成碎粉狀，以水煮沸及95%酒精 60℃ 浸泡兩種方式萃取獲得樣品，再以旋轉式減壓濃縮機濃縮乾燥萃取液。熱水萃取和酒精萃取的萃取率分別為 5.2% 和 3.1%。生化成分分析顯示，靈芝水萃取物及靈芝酒精萃取物的總酚含量分別為44.64 ± 2.87 mg GAE/g 與 32.86 ± 0.17 mg GAE/g；靈芝水萃取物及靈芝酒精萃取物的總黃酮含量分別為 6.77 ± 0.77 mg QE/g與 15.00 ± 0.67 mg QE/g。在抗氧化能力的分析上，靈芝水萃取液及靈芝酒精萃取液的清除 DPPH 自由基能力 EC50，分別為 0.502 mg/ml 與 1.323 mg/ml。以實驗室建置的各種關鍵酵素分析平臺進行探討，結果顯示在 α-葡萄糖苷酶抑制試驗，靈芝水萃取液的 IC50 為 42.58 mg/ml，而酒精萃取液則顯示沒有抑制效果。在酪胺酸酶抑制試驗中，水萃取液的 IC50 為 36.77 mg/ml 與酒精萃取液的 IC50 為 0.032 mg/ml，靈芝的酒精萃取液顯示有較好的效果，但在高濃度時卻有增強酵素活性的現象。在黃嘌呤氧化酶抑制試驗，顯示靈芝水萃取液的 IC50 為 6.55 mg/ml，而酒精萃取液則沒有抑制效果。結果顯示靈芝萃取液抗氧化效果相當好，但在降血糖和降尿酸的有些許效果，但功效不顯著。
Lingzhi is a general name of all species which belong to the Ganoderma genus. It mainly grows on decaying trees or the roots of trees. It is an extremely rare and precious herbal medicine and is widely used in health food today. The technology of artificial cultivation has been promoted all over the countries, and its output and quality have already surpassed that of wild Ganoderma species. Ganoderma polysaccharides are mainly composed of physiologically active monosaccharide polymers and β-D-glucans, and have anti-tumor, improving immunity, anti-virus, scavenging free radicals, anti-aging, anti-thrombosis, and hypoglycemic effects. Ganoderma has the main active ingredients with the function of strengthening the body. In order to verify whether Lingzhi really has the above-mentioned effects, some research and experimental analyzes were carried out on its extracts, such as antioxidant effect experiments, DPPH free radical scavenging ability experiments, total flavonoid content experiment analysis, enzyme inhibitiory experiments of α-glucosidase, tyrosinase and xanthine oxidase.
The Lingzhi in this study is the fruiting body of Ganoderma tsugae cultivated under the automatic controlled environment, which has been dried and sliced. Lingzhi decoction pieces were dried at 80°C and then ground into fine piece powder. The samples were extracted by two ways: one is boiling water extraction (named WEL) and the other is 60°C incubated 95% ethanol extraction (Named EEL). The extract was then concentrated and dried with a rotary decompression concentrator. The extraction yields for hot water extraction and ethanol extraction were 5.2% and 3.1%, respectively. Biochemical analysis showed that the total phenolic content of WEL and EEL was 44.64 ± 2.87 mg GAE/g and 32.86 ± 0.17 mg GAE/g, respectively; total flavonoids content of was WEL and EEL 6.77 ± 0.77 mg QE/g and 15.00 ± 0.67 mg QE/g, respectively. In the analysis of antioxidant capacity, the EC50 of scavenging DPPH free radicals of WEL and EEL were 0.502 mg/ml and 1.323 mg/ml, respectively. Based on the key enzyme analysis platform built in the laboratory, the results showed that in the α-glucosidase inhibition test, the IC50 of WEL was 42.58 mg/ml, while the EEL showed no inhibitory effect. In the tyrosinase inhibition test, the IC50 of WEL was 36.77 mg/ml and the IC50 of EEL was 0.032 mg/ml. The EEL showed a better effect, but the enhanced enzyme activity was observed when high concentration of EEL was used. In the xanthine oxidase inhibition test, the IC50 of WEL was 6.55 mg/ml, while the EEL had no inhibitory effect. The results show that the anti-oxidation effect of Lingzhi extract is quite good, but it has some effect on lowering blood sugar and uric acid, but the effect is not significant. |
