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本文对油茶果壳、茶籽壳、茶籽仁、茶枯饼、浸提茶皂素后的茶枯饼及发酵茶枯饼中的氨基酸进行了分析。结果表明，它们含有包括７种必需氨基酸在内的１７种氨基酸。氨基酸总含量的次序为：发酵茶枯饼（３８．１９％）＞茶籽仁（２０．５２％）＞茶枯饼（９．９０％）＞浸提茶枯饼（８．８９％）＞茶籽壳（２．６５％）＞油茶果壳（２．２１％）。在氨基酸含量和配比上，发酵茶枯饼与豆饼十分接近。在发酵茶枯饼中，１７种氨基酸含量、７种必需氨基酸含量和限制性氨基酸含量都比发酵前的茶枯饼中的含量分别提高２．８６倍、１．８６倍和１倍以上。
In this paper, the amino acids in camellia husk, tea seed shell, tea seed kernel, tea cake, tea tea extract after tea saponin extraction and fermented tea cake were analyzed. The results show that they contain 17 kinds of amino acids, including the seven essential amino acids. The order of total amino acids content was as follows: fermented tea cake (38.19%)> tea seed kernel (20.52%)> tea cake (9.90%)> leached tea cake (8.89%)> Tea seed husk (2.65%)> Camellia husk (2.21%). In the amino acid content and the ratio of fermented tea cake and bean cake is very close. In the fermented tea cake, the content of 17 kinds of amino acids, 7 kinds of essential amino acids and the content of restrictive amino acids were increased by 2.86 times, 1.86 times and 1 times respectively than those in the tea cake prior to fermentation.