冬青苦丁茶氨基酸分析

氨基酸对苦丁茶口感、香味以及营养价值均有重要影响．采用岛津LC-4A高效液相色谱仪分析了湖南、海南、广西、广东的商品冬青苦了茶以及广西大新小明山林场种植的冬青苦了茶树老叶的氨基酸组分及其含量．结果表明：苦丁茶游离氨基酸与水解氨基酸种类相同，均为17种；苦了茶游离氨基酸含量低，仅34．24～119．93mg／100g．其中，以组氨酸占绝对优势，占总量的90％左右；苦丁茶水解氨基酸含量较高，达4．38～11．52g／100g，其中以组氨酸稍高，占总量的14％左右；湖南、海南苦丁茶游离氨基酸含量比广东、广西的高，水解氨基酸则是湖南、广西比海南、广东的高；老叶苦丁茶氨基酸比嫩芽叶的低得多。但组分相同，且老叶产量高，收购价格低，老叶仍有较大开发利用前景．

Amino Acid Composition of Ilex kudingcha C. J. Tseng

Amino acids are important constituents of Kudingcha (Ilex kudingcha C. J.Tseng), a tea substitute, and affect its flavor and nutritive value. This paper is a study ofthe composition 'and content of amino acids of Kudingcha, using liquid chromatographyand leaf samples from commercial products of that plant made in Hunan, Hainan,Guangxi, and Guangdong. Results show that the composition of free amino acids is thesame with each product, all totalling 17 kinds, of which 8 are indispensable for humanhealth. However, the content of those free amino acids is very low, with only 0. 03 to0. 12 percent, and 90 percent of that content comes from histidinum. It is also revealedthat Kudingcha is high in the content of hydrolyzed amino acids, ranging from 4. 38 to11. 52 percent, of which histidinum takes the largest part of 14 percent. With the totalfree amino acids, the products from Hunan and Hainan are higher in content than thosefrom Guangdong and Guangxi, while with the hydrolyzed amino acids, the products fromHunan and Guangxi are higher in content than those from Hainan and Guangdong. Andthe content of amino acids in senile leaves is only half as high as that in young leaves andbud shoots.