Comparison of Amino Acids and Trace Elements of Four Zijuan Tea Processed with Different Methods
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Abstract:
Zijuan tea is a rare special tea in Yunnan. In this paper, amino acids and trace elements of Zijuan tea with different processing methods (baked green tea, sun-dry tea, black tea and fermented Pu’er tea) were studied by using liquid chromatography with pre-column derivation. The content of trace elements (Cu, Zn, Fe and Mn) was analyzed by atomic absorption photometry. The results showed that there were differences in species and content of free amino acids in tea product with different processing methods. Analysis of score of ratio coefficient of amino acid showed that there were differences in nutritional value of free amino acids in the same tea materials with different processing methods. Little difference was found in the contents of trace elements Cu and Zn in Zijuan tea with different processing method. However, the contents of Fe and Mn were significantly varied in the different tea samples.
