Inonotus Obliquus (Chaga Mushroom)

Chaga Mushroom

Botanical Name – Inonotus obliquus

Chinese name – Bai Hua Rong / Hua He Kong Jun

Traditionally only I. obliquus growing on birch trees was used as a tea and the wisdom of using birch-grown I. obliquus is supported by the finding that some of its key components are the triterpenoids betulin and betulinic acid, which occur naturally in a number of plants but primarily in the bark of the white birch (Betula pubescens – seen as the tree of life and fertility in many Eastern European and Siberian myths) from which it gets its name.



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Product Detail

Product Tags

Flow Chart

21

Specification

No.

Related Products

Specification

Characteristics

Applications

A

Chaga mushroom water extract

(With powders)

Standardized for Beta glucan

70-80% Soluble

More typical taste

High density

Capsules

Smoothie

Tablets

B

Chaga mushroom water extract

(With maltodextrin)

Standardized for Polysaccharides

100% Soluble

Moderate density

Solid drinks

Smoothie

Tablets

C

Chaga mushroom Powder

(Sclerotium)

 

Insoluble

Low density

Capsules

Tea ball

D

Chaga mushroom water extract

(Pure)

Standardized for Beta glucan

100% Soluble

High density

Capsules

Solid drinks

Smoothie

E

Chaga mushroom alcohol extract

(Sclerotium)

Standardized for Triterpene*

Slightly soluble

Moderate Bitter taste

High density

Capsules

Smoothie

 

Customized Products

 

 

 

Detail

Chaga mushroom has bioactive compounds such as beta-glucan, triterpenoids, and phenolic compounds to protect itself from environmental stresses. Chaga mushroom has traditionally been consumed as an extract due to its rigid cell walls, which consist of cross-linked chitin, beta-glucans, and other components.

Traditionally Chaga mushroom extract has been prepared by heating crushed mushroom in water. However, this traditional extraction requires long extraction time, and a large amount of extraction ratio.

Our advanced extraction methods improve the extractability and higher in both beta-glucans and triterpenoids.

So far there is not a recognized way and reference sample of testing for measuring triterpenoids content from Chaga.

The way of HPLC or UPLC with a group of Ganoderic acid as the reference sample usually shows lower content of triterpenoid result than the way of Ultraviolet spectrophotometer with oleanolic acid as the reference sample.

While some labs use asiaticoside with HPLC normally show much lower result of Triterpenoids.


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