Preliminary Studies On Pharmacological Functions And Chemical Composition Of Jinhua Fungi Extracts In Fu Tea

With the rapid developing of gloal economy and improvement of people's living standard, the global environment also change every day, this brings negative effects to human health. At present, there have been various diseases plagued the health of human beings. So, searching natural, efficient and safe durgs has become the subject that global scientists concerned mostly.Tea can be used as food and medicine. It is proved that tea has the function of lipid-lowering, antitumor, antiviral and so on. Fu tea is a special kind of dark tea. Fungus growing, the critical process to form special characteristic of Fu tea. Its essence is through the control of certain external conditions to promote dominant fungus, which is called Eurotium cristatum, to multiply largely on Fu tea, resulting in a closed yellow capsule shell, which is commonly called Jinhua. With the gradually deep study of lipid-lowering and other healthy functions of Fu tea, people also increasingly pay more attention to Jinhua spores.In this study, Jinhua fungi were studied as the research object, modern extraction and separation technology was used to extract and separate Jinhua spores. Besides, drug screening method in cellular level was applied to find a pharmacologically active part, for providing theoretical basis to research the comprehensive development of Fu tea and Jinhua fungus. The main results of this study are as follows:1 Extraction condition and detection of the extract residue for "Jinhua" spores in Fu tea"Jinhua" spores was extracted by water and variable concentrations of ethanol with the assessment criteria of wall-broken rate and extraction ratio. The optimal extraction condition was obtained with an ultrasonic treatment for 30 min after grinded with 70% ethanol, in which the walls of the "Jinhua" spores were preferably broken with an extraction ratio of 11.77%.The extract residues were detected with Headspace gas chromatography (HSC). The result showed that "Jinhua" spores were in the layers of chloroform (Ⅱ), ethyl acetate (Ⅲ) and aqueous (Ⅳ), respectively. No chloroform was remained inⅡ; residual rate of ethyl acetate inⅢandⅣwere 0.0040% and 0.0039% respectively, with no chloroform detected, either. All of the previous results meet the requirements in Chinese Pharmacopoeia, which overcome reagent interferences in pharmacological experiments.2 Function screening of jinhua spores extracts in Fu teaIn this experiment, using drug screening method in cell level, normal human liver cells LO2 was cultured into non-alcholic fatty liver cells in vitro, jinhua spores are added to these cells for drug test. After 24 h or 48 h, TG content in non-alcholic fatty liver cells reduced by using water layer of jinhua spores extracts(Ⅳ), and the effect is considerable as the positive drug simvastatin and Xuezhikang. (Ⅳ) can also reduce the non-alcoholic fatty liver ALT AST leakage volume. So "jinhua" spores exracts can repaire liver cell injury, and reduce lipid.3 The antitumor effect of Extratives from Jinhua Spores of Fu teaThe experiment used human gastric cancer cell(SNU 719-2), breast cancer cell (MCF-7), hepatocellular carcinoma(HepG2) to screen the antitumor extractives from Jinhua Spores of Fuzhuan tea, to study the activity of jinhua. It is found that the trichloromethane part(Ⅱ) had a certain relativity on the proliferation of the above 3 cells. when it had a conceration of 200μg/mL,the MCF-7 and HepG2 has a livability of 58.16% and 49.17%, closing to IC50, which indicated that the partⅡhas a better antitumor effect.4 The analysis of component from Jinhua spores of Fu teaWith a method of detecting and analyzing the main chemical components extracted from dark green tea, dark green loose tea whith Jinhua spores and its mycelia. Of all of dark green tea amino acids, total polyphenols, soluble protein, total flavonoids were discovered a downward trend after the growth of jinhua, but the total amount of soluble sugar and polysaccharide content increased largely. As a result of the effect of physical chemistry and biochemical change in the process of FU tea, dark green tea is composition occurred dramatic changes, these changes provide the basis to form a unique flavor of Fu tea. Meanwhile, we also discovered that the content of total flavonoids and total polyphenol which in extracts of Jinhua sporesⅡandⅣis higher than other samples,by which we inferred that these two categories are the main functional component of Fu tea Jinhua spores.