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Tea Catechins are important biologically active substances, total polyphenol content of about 70%, which is affecting the color and taste of tea is an important material, so their detection method, as well as in tea quality identification Flavor mechanism research, has very important significance. We are through the tea sample pretreatment methods of exploration as well as the optimization of the conditions for the instrument, a set of fast, accurate catechins HPLC method. This method is capable of simultaneously measuring tea catechins in D (C), epicatechin (EC), epigallocatechin table (EGC), epicatechin gallate (ECG), epigallocatechin table gallate (EGCG), epigallocatechin (GC), catechin gallate (CG), epigallocatechin gallate (GCG), and catechin gallate nine kinds of components. The separation of the desired fraction obtained, and has a good linear relationship. The method is rapid, accurate, reproducible, and for the nine kinds of tea catechin components in qualitative and quantitative analysis. Amino acids are the building blocks of life to a basic substance, is one of the main chemical component of the tea, is the formation of an important part of the taste of tea, so tea free amino acid analysis and detection is essential. It has been found in tea 26 species of amino acids, such as tea, glutamic acid, arginine, serine, wherein the amino acid theanine representing more than 50% of total, amino acids characteristic of tea. Tea amino acid composition, content, and their degradation products and transformation products, as well as the proportional relationship between these components will directly affect the aroma and taste of the tea, the tea quality has an important role. Therefore, the analysis of amino acids in tea quality accreditation for tea has a very important significance. In this thesis, tea as the research object, the establishment of a rapid and accurate determination of the amino acid HPLC method for simultaneous determination of 18 kinds of tea in the amino acid composition of each component to obtain a satisfactory separation, and has a good linear relationship. The method is rapid, accurate, reproducible, and suitable for tea in the 18 kinds of amino acid composition of the qualitative and quantitative analysis. Through this paper, tea catechins and free amino compounds determination method of analysis for the next step to clarify the mechanism of tea flavor, tea Standardization System and tea quality identification technology research has provided technical support, has a very important theoretical significance and practical value.
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