Abstract
Vine tea was bio-transformed using Poria cocos by solid-state fermentation in order to improve its taste and quality. Volatile components in vine tea were also identified by GC-MS. The changes of flavonoid, tea polyphenols and polysaccharides in fermented vine tea were evaluated. Flavonoid and polyphenols in vine tea were remained unchanged even after biotransformation, but content of polysaccharides increased to 3.9-fold than that of unfermented vine tea. Antioxidant activity such as DPPH free radical scavenging capacity (SR) was determined that there was a positive correlation between SR and content of polysaccharides in vine tea. Methyl 2-methylvalerate-a new volatile compound was identified and gave the vine tea rich delicate fragrance of fruits. The content of linolenic acid increased from 0.88 to 19.59%. Biotransformation improved the taste and quality of vine tea.
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