“…Recently, Askin and co-workers (Askin et al, 2010) have used a hydrothermal extraction method with 'subcritical water', conditioned at 473 K temperature at 10 MPa atmospheric pressure, and successfully obtained the maximum total amount (57.4% yielding) of -glucans from Lingzhi. Besides, extraction of total triterpenes with organic solvents and water have long been practiced, however, isolation of the acidic triterpenes, mainly highly oxygenated triterpenoids which responsible for the bitter taste of the Lingzhi, from the total triterpenes fraction can be achieved with 95% aqueous ethanol under reflux www.intechopen.com and evaporation under reduced pressure, followed by chloroform extraction under acidic condition (Huie & Di, 2004). Silica gel column chromatography has also been described as an additional purification procedure for such acidic triterpenes (Huie & Di, 2004).…”