Effect of fixed and dipping methods on the components and antioxidant activities of grape leave tea

Based on making waste profitable, the grape leave tea was made with tender leaf as raw material, which was picked off during the grape cultivation.The major constituents and antioxidant activities of the tea were studied by orthogonal design about solid- to- liquid ratio, temperature and time, at the same time two fixed methods of steam and frying were used.The measured indexes were by factor analysis followed with sensory evaluation, and the results indicated that no significant differences in sugar contents ( p > 0.05) for the fixed methods at the same extract parameter.The contents of titrated acid, total phenol and flavones fixed by steam were higher than that of by frying, while the antioxidant activities were just the opposite.The optimal comprehensive factors were that solid-toliquid ratio as 1∶20, at 95℃ for 9min, and the highest tasting score was as the ratio of 1∶40, at 95℃ for 6min.Tea extracts and antioxidant activities were both significant difference ( p < 0.05) at different steeping condition and same fixation methods.All things considered, the frying method was better for preparation of the grape leave tea, and the best soak method was as the solid-to-liquid ratio of 1∶40, at 95℃ for 6min.