Studies On Processing Techniques And Chemical Components Of Kudingcha From Ligustrum Henryi Hemsl. And Ligustrum Robustrum(Roxb.) BL.

Kudingcha has been used in folk medicine and drunk as a tea substitute in south China for two thousand years. Fifteen species plants which belongs to nine families were reported as original plants of kudingcha.This study is targeted at kudingcha produced in Youyang of Chongqing, Yanjin of Yunnan province and Junlian of Sichuan province. The original plants of kudingcha was identified. The processing techniques were experimented. And the routine chemical constituents and chemical composition of volatile oil of kudingcha were analyzed.lt was aimed to provide scientific basic for wider utilization and standardization of process and product standard of kudingcha from Ligustrum henryi ffemsl. and Ligustrum robustrum(Roxb.) BL.The plant for kudingcha in Youyang of Chongqing is identified to be Ligustrum henryi Hemsl. ,and the plants for kudingcha in Yanjin of Yunnan province, Junlian of Sichuan province were identified to be Ligustrum robustriim(Roxb.) BL. It was the first time that Ligustrum henryi HemsL was identified and reported as original plant of kudingcha.The brewing method for sensory evaluation of the kudingcha was to brew the kudingcha at the condition with tea water ratio of 1:100 and bioling water for 5 minutes. It gave the best flavor.The optimal process techniques is as follows: 1) fresh leaves ?immersed in boiling water for 20 seconds ?wash in cool water ?dehydration and uncoiled ?bake for first time ?first rolling bake for second time- second rolling drying with hot air or 2) fresh leaves steaming for 20 seconds -washing with cool water dehydration and uncoiled?roast for first time making shape and drying in pan?drying with hot air.The routine chemical components of Ligustrum kudingcha is similar to each other with water extract of 40%~50%, total water-soluble carbonhydrate of 20%~30%, polyohenols of 2.45%~7.86% and flavonoids of 3.97mg/g~10.72mg/g.The contents of free amino acids of kudingcha from Ligustrum henryi Hemsl. and Ligustrum robustrum(Roxb.) BL. are 287.72 mg /lOOg ~381.66mg /lOOg with high amounts of Asp, GIu, Ala, Thr, Arg, Lys.The kudingchas contain considerable amounts of mineral element such as K,Ca, Mg , Zn, Fe and Mn. They contain much lower Cu and Pb with Cu of 1.20 mg/kg~ 15.68mg/kg, Pb of 0~2.55mg/kg.The kudingcha exert some antioxidant effects.but the total antioxidant capacity of kudingcha is inferior to that of Chunjian(a kind of green tea).Detected by TLC and comparison with authentic samples, there has no caffeine in Ligustrum kudingcha .Chromatographed by TLC with the solvent system of chloroform-methanol-water-ice acetic acid ,four principal phenylethanoid glycosides were separated on TLC plate effectively. And compared with that of reported Rf,one of them was acteoside.The volatile oils of the three kudingchas were extracted with simultaneous steam distillation extract(SDE) and analyzed and identified by GC ,GC-MS. 90 constituents had been identified out of the volatile oiLThe major constituents were linalool, Geranyl formate, (+)-.alpha.-Terpineol, .gamma.-Elemene, nerol, Germacrene B, Phytol, 2-{1,1-dimethylethyl)-phenol, 1,2- bis(2-methylpropyl) Benzenedicarboxylicacid ester , Cedrol, (Z)-3,7-dithyl-2,6-octaien-1-ol,decahydro-lH-Cycloprop[e]azulene,[1S-(l a ,3 a P ,4 a ,g a P )]-decahydro-4,8,8-trimethyl-9-methylene-l ,4-Methanoazulene.