EFFECTS OF DRYING ON ACTIVE COMPONENTS IN FOLIUM CORTEX EUCOMMIAE TEA

Experimental studies were carried out on the effects of blanching and drying on active components such as chlorogenic acid, flavonoids and amino acid in Folium Cortex Eucommiae Tea in the present paper. The results show that the target active components in the tea after blanching followed by drying were retained, and fresh leaves should be directly plunged into re-drying machine for blanching. The low temperature and short time of blanching are beneficial to reservation of the active components, especially at 100°C for 3min. The appropriate operating conditions were determined to be 170°C under a quantity of 150g for full-sauting drying, and 80°C for 2-3h for second-drying.