Abstract: In this paper, the content of the main bitter and astringent substances of lotus leaves, which was quercetin and tannin of lotus leaves, were carried out dynamic detection during salt and sugar pickled process and the bitter and astringent taste of lotus leaves were evaluated by sensory experiment. The results showed that the content of quercetin and tannin both decreased during salt and sugar pickled process. The content of tannin which was in the salt and sugar pickled lotus leaves decreased by 72.56% and 71.15%, respectively.Then the content of quercetin decreased by 29.79% and 34.08%, respectively. At same time the nuciferine increased by 47.50% and 76.14% in salt and sugar pickled process, respectively. There was no significant bitter and astringent taste, when lotus leaves salt pickled time was15 d and sugar pickled time was 9d, the lotus leaves could achieve a good edible. The optimum salt and sugar pickled time of lotus leaves was 15 d and 9d respectively.