Anti-Hyperglycemic Properties of Crude Extract and Triterpenes from Poria cocos
Figure 1
Isolation procedure and HPLC profiles of crude extract, fractions, sub-fractions, and triterpenes of P. cocos. (a) Flow chart of preparation procedure of the crude extract, fractions, sub-fractions, and triterpenes of P. cocos. The yield of extract, fractions, sub-fractions, and triterpenes is indicated in parentheses. (b) Chemical profiles of crude extract and fractions of P. cocos were obtained using HPLC columns and detected with UV detectors. Dehydrotumulosic acid (DHTuA: 1), pachymic acid (PA: 2), and dehydrotrametenolic acid (DHTA: 3) were identified from the Chl-4, Chl-2, and Chl-3 sub-fractions.
