Extraction Of The Active Components In Vine Tea By Fermentation Methods

Vine tea, is a kind of wild vines which grows in South China. It has so many effects that it is ofen used in hypertension, cold and fever, heart disease, cardiovascular and cerebrovascular diseases prevention. Vine tea also has antioxidant activity. Long-term consumption of Vine tea can prevent from hypertention, high blood sugar and high cholesterol.In this paper, the active components in Vine tea are extracted and analysed. Fermentation method for extracting is used compared with direct extraction method. The content of the active components in Vine tea are determined. The technology conditions of direct extraction and fermentation methods are optimized. Antioxidant activity of extracions from Vine tea is determined.The optimized conditions of direct extraction method are as follows:the solid-liquid ratio is1:30, extraction temperature is90℃, extraction time is one hour, secondary extraction. Under these conditions, the extraction yield is38.5%. Flavonoids content in extractions is13.6%, polyphenol content is9.80%.The optimized fermentation conditions are:the optimum strain is Aspergillus niger, inoculation volume is6%, fermentation time is five days. After the fermentation conditions optimized, the extraction yield is48.9%, increasing by27.0%than not fermented; the flavonoids content is17.3%, increasing by27.2%; the polyphenol content is11.5%, which increases by17.3%.The reducing capacity and superoxide anion scavenging capacity of the extractions from Vine tea are higher than Vc Antioxidant activity of the extractions is stronger along with the consistensy increasing. Antioxidant activity of the extractions from Vine tea by fermentation method is better than direct extraction method.