Antrodia camphorata Fruiting Body

Antrodia camphorata Fruiting Body

Proposed For Comment Version 0.2

Antrodia camphorata Fruiting Body



The article consists of the dried fruiting bodies of Antrodia camphorata (M. Zang & C.H. Su) Sheng H. Wu, Ryvarden & T.T. Chang (Family Polyporaceae). It is also commonly known as Antrodia cinnamomea T.T. Chang & W.N. Chou. It contains NLT 5% of triterpenoic acids, calculated as the sum of antcin A, antcin B, antcin C, antcin H, antcin K, dehydrosulfurenic acid, and dehydroeburicoic acid, and NLT 0.4% of antroquinonol on the dried basis.



Antrodia cinnamomea T.T. Chang & W.N. Chou

Taiwanofungus camphoratus (M. Zang & C.H. Su) Sheng H. Wu, Z.H. Yu, Y.C. Dai & C.H. Su



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Hsin-Wen H.posted Tuesday, March 31, 2015 - 1:17am
To whom it may concern: This is Taiwan Niu-Chang-Chih Industry Association (TNIA) and the members of the Association include scholars and scientists from Taiwan’s universities and academic institutes and companies interesting in Antrodia cinnamomea industry in Taiwan. We recently noticed the information that the Herbal Medicines Compendium in USP web site ( proposed the reference standard for A. camphorate Fruiting Body/Fruiting Body Dry Extract, we therefore would like to submit our proposal as follows for your consideration: 1. According to the standard proposed by the Bureau of Standards, Metrology & Inspection (BSMI), the Ministry of Economic Affairs (MOEA), Taiwan, fruiting body of A. cinnamomea can be identified by appearance, fragrancy, flavor, and microscopic observation. Water content of the fresh or dry mushroom should be below 80% or 10%, respectively. The 16S Internal Transcirbed Spacer (ITS) sequence of the strain should have more than 98% identity as compared with the reference standard strain of BCRC 35398. Ethanol extraction rate is higher than 25% of dry fruiting body weight. In addition, antcin A, antcin B, antcin C, antcin H, antcin K, 4,7-dimethoxy-5-methyl-1, 3-benzodioxole, dehydrosulfurenic acid, dehydroeburicoic acid are 8 Index components in the ethanol extract of A. cinnamomea that should be detected by HPLC analysis (below). HPLC Analysis Conditions: 1. Sample conc.: 10 mg/mL in methanol 2. Injection volume: 2.0 μL 3. Flow rate: 0.25 mL/min. 4. UV detector: 210 nm or 254 nm 5. Column temp.: 30o C 6. Mobil phase solution: Solution A: 0.1% Formic acid Solution B: Acetonitrile Time (min.) Solution A (%) Solution B (%) 0 70 30 40 50 50 60 50 50 80 100 0 120 100 0 2. The 8 Index components in BSMI’s proposed standard, cannot be analyzed quantitatively by this HPLC method. However, there is one analytical method according to a paper published in J. Agric. Food Chem. (2011 59:7626-35.) that can determine both qualitatively and quantitatively the 13 representative metabolites in the fruiting body of A. cinnamomea. Another advantage of these 13 representative metabolites is that it can distinguish the origin of the sporocarp of A. cinnamomea grown from the original host (Cinnamomum kanehirai) and various other tree species. 3. Please kindly consider Taiwan BSMI’s proposal for the identification of A. camphorate fruiting body, and adopt the study published in J. Agric. Food Chem. to clarify the origin of the fruiting body of A. camphorata. Sincerely Yours, Taiwan Niu-Chang-Chih Industry Association

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