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摘要：为开发泉州市铁观音茶树花资源，开展不同时期茶树花的氨基酸组成与营养价值，利用自动氨基酸分析仪检测氨基酸组分含量，采用氨基酸比值系数法评价茶树花营养价值。结果表明，铁观音茶树花中含有17种氨基酸，其中有人体必需氨基酸7种;不同时期茶树花氨基酸总量为41.48～42.94 mg/g，人体必需氨基酸占33.34%～39.08%，药用氨基酸含量占60.15%～61.12%，鲜味氨基酸含量占24.02%～27.97%。氨基酸比值系数分（SRC）为80.75～84.89，第一限制氨基酸为蛋氨酸和胱氨酸。茶树花氨基酸均以甜味氨基酸比例为最高，鲜味氨基酸含量随着开花程度而逐渐升高，而苦味氨基酸含量则以花蕾期为最高，开花期最低。因此，铁观音茶树花氨基酸种类多、营养价值高，具有较高开发利用价值。
关键词：铁观音;茶树花;氨基酸;营养价值
Amino Acid Composition and Nutritional
Analysis of Tieguanyin Tea Flower
CAI Jinfu
Quanzhou Agricultural and Rural Bureau， Quanzhou 362000， China
Abstract： In order to develop the tea flower resources of Quanzhou Tieguanyin tea， the content of amino acid composition and nutritional value of tea flower in different periods were studied in this paper. The content of amino acid
composition was detected by automatic amino acid analyzer， and the nutritional value of tea flower was evaluated
by amino acid ratio coefficient method. The results showed that there were 17 kinds of amino acids in Tieguanyin
tea flower， including 7 kinds of essential amino acids. The total amount of amino acids in different periods was
41.48 ～ 42.94 mg /g， essential amino acids for human body accounted for 33.34% ～ 39.08%， medicinal amino acids
accounted for 60.15% ～ 61.12%， and delicious amino acids accounted for 24.02% ～ 27.97%. The ratio coefficient
score （SRC） of amino acids was 80.75 ～ 84.89. The first limiting amino acids were methionine and cystine. The
proportion of sweet amino acids was the highest， the content of delicious amino acids gradually increased with the
degree of flowering， while the content of bitter amino acids was the highest at bud stage and the lowest at flowering
stage. Therefore， Tieguanyin tea flower has many kinds of amino acids， high nutritional value and high development
and utilization value.
Keywords： Tieguanyin tea， amino acid， nutritional value
茶樹起源于中国，中国茶园面积世界第一，茶树花资源丰富[1]。过去对茶树花的营养价值研究不足，茶农的经验认为茶树花耗用茶树的大量营养，大大降低茶叶的产量，因此在实际生产中，茶农每年都要伤神费力地掐除茶树花[2]。而事实上茶树花含有大量对人体有益的生理活性物质，特别是其抗氧化物质含量很高，具有很高的经济开发和利用价值。据分析测定，茶树花中茶多酚、氨基酸、茶多糖、蛋白质、维生素等对人体有效的物质占90%以上，对人体具有解毒、抑菌、降糖、抗衰老、抗癌、抑癌、滋补、壮体、养颜美容等功效[3-6]，有很高的提取价值和商业价值。
目前，对铁观音茶叶的成分分析及功效研究已有不少报道，但对铁观音茶树花的研究报道尚未见报道。因此，本研究主要分析铁观音茶树不同时期茶花的氨基酸组成以及不同类型氨基酸间的差异，并进行营养价值评价以及口感风味分析。
一、材料与方法
1. 材料与试剂
供试材料：分别采摘铁观音茶树花蕾期、盛花期和谢花期的花朵，通过50 ℃烘干制备得到蕾期茶花、盛期茶花、谢期茶花样品。
主要试剂：18种氨基酸水解分析标样。
2. 仪器设备
关键词：铁观音;茶树花;氨基酸;营养价值
Amino Acid Composition and Nutritional
Analysis of Tieguanyin Tea Flower
CAI Jinfu
Quanzhou Agricultural and Rural Bureau， Quanzhou 362000， China
Abstract： In order to develop the tea flower resources of Quanzhou Tieguanyin tea， the content of amino acid composition and nutritional value of tea flower in different periods were studied in this paper. The content of amino acid
composition was detected by automatic amino acid analyzer， and the nutritional value of tea flower was evaluated
by amino acid ratio coefficient method. The results showed that there were 17 kinds of amino acids in Tieguanyin
tea flower， including 7 kinds of essential amino acids. The total amount of amino acids in different periods was
41.48 ～ 42.94 mg /g， essential amino acids for human body accounted for 33.34% ～ 39.08%， medicinal amino acids
accounted for 60.15% ～ 61.12%， and delicious amino acids accounted for 24.02% ～ 27.97%. The ratio coefficient
score （SRC） of amino acids was 80.75 ～ 84.89. The first limiting amino acids were methionine and cystine. The
proportion of sweet amino acids was the highest， the content of delicious amino acids gradually increased with the
degree of flowering， while the content of bitter amino acids was the highest at bud stage and the lowest at flowering
stage. Therefore， Tieguanyin tea flower has many kinds of amino acids， high nutritional value and high development
and utilization value.
Keywords： Tieguanyin tea， amino acid， nutritional value
茶樹起源于中国，中国茶园面积世界第一，茶树花资源丰富[1]。过去对茶树花的营养价值研究不足，茶农的经验认为茶树花耗用茶树的大量营养，大大降低茶叶的产量，因此在实际生产中，茶农每年都要伤神费力地掐除茶树花[2]。而事实上茶树花含有大量对人体有益的生理活性物质，特别是其抗氧化物质含量很高，具有很高的经济开发和利用价值。据分析测定，茶树花中茶多酚、氨基酸、茶多糖、蛋白质、维生素等对人体有效的物质占90%以上，对人体具有解毒、抑菌、降糖、抗衰老、抗癌、抑癌、滋补、壮体、养颜美容等功效[3-6]，有很高的提取价值和商业价值。
目前，对铁观音茶叶的成分分析及功效研究已有不少报道，但对铁观音茶树花的研究报道尚未见报道。因此，本研究主要分析铁观音茶树不同时期茶花的氨基酸组成以及不同类型氨基酸间的差异，并进行营养价值评价以及口感风味分析。
一、材料与方法
1. 材料与试剂
供试材料：分别采摘铁观音茶树花蕾期、盛花期和谢花期的花朵，通过50 ℃烘干制备得到蕾期茶花、盛期茶花、谢期茶花样品。
主要试剂：18种氨基酸水解分析标样。
2. 仪器设备