Objective: To investigate oligosaccharides in four commercial fermented Cordyceps mycelia powder capsules. Methods: HPTLC was employed for preliminary analysis of oligosaccharides in four commercially available fermented Cordyceps mycelia powder capsules (Bailing capsules, Jinshuibao capsules, Ningxinbao capsules and Xinganbao capsules). TLC developing solvent was 1-butanol-isopropanol-water-acetic acid (6∶11∶3∶4) and colorized with diphenylamine-aniline-phosphoric acid reagent. Then HPTLC-MS was applied to determine the degree of polymerization in positive ion mode with mass range of m/z 100-1 500. Finally, the major glycosidic linkages were determined in combination of amylase digestion and HPTLC analysis. Results: Among the four commercially available fermented Cordyceps mycelia powder capsules, except Ningxinbao capsules, the other three fermented Cordyceps mycelia powder capsules were almost free of oligosaccharides; HPTLC-MS results showed that the molecular mass of the bands at with Rfs of 0.53, 0.48, 0.40, 0.32, 0.27, 0.22 and 0.18 in Ningxinbao capsules were about 342, 342, 504, 666, 828, 991, 1 153, corresponding to disaccharides and disaccharides to heptasaccharides, respectively; the results of amylase digestion suggested that the oligosaccharides in Ningxinbao capsules were mainly α-1,4-gluco-oligosaccharides. Conclusion: Among the four commercially available fermented Cordyceps mycelia powder capsules, only Ningxinbao capsules contain relatively high amount of oligosaccharides, and they are α-1,4-gluco-oligosaccharides, the production of which may be derived from different strains and/or production process.
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