Objective: To in investigate the variation of the Gardenia jasminoides

the products stir-fried into dark brown and stir-fried into carbon to provide experimental basis for revealing the stir-frying principle of gardenia slices. Method: The absorption capacity of carbon and the content of the tanning between the G. jasminioides and its processed products were compared. Result: The absorption capacity of carbon and the content of the tanning of G. jasminoides were obviously increased after processed

and the pH value of the G. jasminoides stir-fried into carbon was generally higher than the G. jasminoides stir-fried into dark brown. But the electrical conductivity of G. jasminoides and its processed products shows variation without law. Conclusion: The variation of the absorption capacity of carbon and the content of the tanning between the G.jasminioides and its processed products can be used as index of the research on the G. jasminoides and its processed products

the pH value can be used as index of distinction between the G. jasminoides stir-fried into dark brown and the G. jasminoides stir-fried into carbon. The research can provide a reference for making the processing standard of G. jasminoides.