Processing Techniques of Fresh Leaves of Ilex Kudincha C.J.Tseng

By using Ilex kudincha C.J.Tseng's browse and jannum in spring and the techniques of roasting, roasting with salt and steaming blasting, experiments were conducted to study the effects of processing on final product's quality.The results show that the amount and type of chemical components in browse are different from those in jannum.Jannum has component F, but the browse hasn't.Furthermore,the amount of chemical components in browse is higher than that in jannum.The processing of steaming blasting,roasting with salt is helpful to improve the bitterness, brightness and colour in the kudincha extract,and increase the amount of water extract and chemical components.Roasting process(especially to the jannum) can promote the transition of chemical components and produce new substance, substance C is one of the main components in kudincha, which may be a type of polyphenol.