采用氨基酸自动分析法、高效液相色谱法分析了四川黑茶原料、渥堆叶、康砖成品茶的氨基酸、儿茶素组成含量及咖啡碱、茶多酚、水浸出物的含量。四川黑茶原料氨基酸含量为1424.00βmg/100g,必需氨基酸含量为547.00βmg/100g,茶氨酸含量为87.15βmg/100g,儿茶素含量为27.63βmg/g,咖啡碱、茶多酚、水浸出物含量分别为1.30%、8.18%、26.94%;渥堆叶氨基酸含量为1590.00βmg/100g,必需氨基酸含量为668.00βmg/100g,茶氨酸含量为67.62βmg/100g,儿茶素含量为27.52βmg/g,咖啡碱、茶多酚、水浸出物含量分别为1.24%、7.90%、24.53%;康砖成品茶氨基酸含量为1420.00βmg/100g,必需氨基酸含量为529.00βmg/100g,茶氨酸含量为66.88βmg/100g,儿茶素含量为13.65βmg/g,咖啡碱、茶多酚、水浸出物含量分别为1.27%、5.99%、23.92%。

The contents and constituents of amino acids, catechins, caffeine, tea polyphenols and water extracts in raw material, fermented leaves, Kang Zhuan tea from Sichuan province were studied using amino acid auto-analysis and HPLC analysis. The content of amino acids, essential amino acids, theanine,catechins, caffeine, tea polyphenols and water extracts in raw materials were 1424.00βmg/100g, 547.00βmg/100g, 87.15βmg/100g, 27.63βmg/g, 1.30%, 8.18% and 26.94%,respectively; those in fermented leaves were 1590.00βmg/100g, 668.00βmg/100g, 67.62βmg/100g. 27.52βmg/g, 1.24%, 7.90% and 24.53% respectively, and those in Kang Zhuan tea were 1420.00βmg/100g, 529.00βmg/100g, 66.88βmg/100g, 13.65βmg/g, 1.27%, 5.99% and 23.92%, respectively.