苦丁茶化学成份研究——游离氨基酸分析

用HPLC法分析了苦丁茶游离氨基酸的组成及其含量,并与茶叶游离氨基酸组成和含量作了比较,结果表明,苦丁茶鲜叶检出16种游离氨基酸,苦丁绿细茶和苦丁红细茶分别检出14种游离氨基酸,其中以组氨酸为主,它在鲜叶中占氨基酸总量的55.92％,在苦丁绿细茶和苦丁红细茶中分别占85.4％和71.0％;其次为天门冬氨酸、苏氨酸、丝氨酸和谷氨酸,而茶叶最主要的游离氨基酸为茶氨酸;其次为谷氨酸、精氨酸和组氨酸,苦丁茶游离氨基酸总量约为茶叶的1/5～1/50,两种植物分别属于不同的氮代谢类型。

Studies on chemical compositions of Kudingcha.

Composition and contents of free amino acids in Kudingcha(Ilex latifolia Thumb.)have been analyzed and compared with those ;in green tea(Camillia sinensis(L.)O.Kuntze)by HPLC method,the sixteen free animo acids were detected in green leaf of Kudingcha and 14 in black broken Kudingcha and in green broken Kudingcha.Histidine was the chief free amino acid in Kudingcha,and aspartic acid;threonine,serine and glutamic acid came next.Its the content histidine amounted to 55.92% of total content of free amino acids in Kudingcha green leaf,71% and 85.4 % in green broken Kudingcha and black Kudingcha,Respectively,While in green tea,the content of theanine was the highest and that of glutamic acid,arginine and histidine the next.The total content of free amino acids in Kudingcha was 1/15 to 1/50 of that in green tea.It is considered that the two species posses different nitrogen metabolic types.