Assessment of polysaccharides from mycelia of genus Ganoderma by mid-infrared and near-infrared spectroscopy

Authors: MA, YUHAN - Chinese Academy Of Sciences; HE, HUAQI - Chinese Academy Of Sciences; WU, JINGZHU - Beijing Advanced Innovation Center For Food Nutrition And Human Health, Beijing Technology & Busine; WANG, CHUNYANG - Chinese Academy Of Sciences; Chao, Kuanglin - Kevin Chao; HUANG, QING - Chinese Academy Of Sciences

Submitted to: Scientific Reports
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 2/28/2018
Publication Date: 3/5/2018
Citation: Ma, Y., He, H., Wu, J., Wang, C., Chao, K., Huang, Q. 2018. Assessment of polysaccharides from mycelia of genus Ganoderma by mid-infrared and near-infrared spectroscopy. Scientific Reports. 8:10.

Interpretive Summary: Mushrooms of the genus Ganoderma are high nutrition foods and have been used as traditional Chinese herbal medicine since ancient time. Ganoderma polysaccharides is one of the major pharmacological ingredients in Ganoderma genus. Conventionally, polysaccharides have been examined through biochemical methods. These older methods are time consuming, require skilled operators, sample destructive, and are not suitable for in-line monitoring of production. In this study, a new analytical method was developed to identify the most relevant spectral frequency range for polysaccharide evaluation. Further, the method improved the accuracy and precision of data collection resulting in a quantification model that can be used for in-line evaluation of Ganoderma polysaccharides production and for confirming product identification in regulatory food safety concerns.

Technical Abstract: Ganoderma lingzhi (G. lingzhi), G. sinense, G. applanatum, and other Ganoderma species are rich in specific polysaccharides. These mushrooms have long been used as a popular nutrition food and Chinese medicine. Non-destructive evaluation of polysaccharide content in Ganoderma mycelia during fermentation process in industrial production is essential for quality control. This study developed a method using middle-infrared (mid-IR) spectroscopy and near-infrared (NIR) spectroscopy for in-line evaluation of polysaccharide content in Ganoderma mycelia. Mid-IR spectra was used to select the optimal spectral bands for polysaccharide evaluation. The spectral band in the range of 5268.8 cm-1 to 4000 cm-1 was selected to develop quantitative model using NIR spectroscopy. The NIR model predicted polysaccharide content with the determination coefficient 0.9779 in the calibration set and correlation coefficient 0.9554 in the prediction set. The method can be adopted for in-line monitoring and quality control of Ganoderma polysaccharides production and to meet regulatory food safety concerns.