Catechinsand Amino Acids in Shouningchangye No. 1 and Other New Tea Varieties

Five newtea varieties, including Shouningchangye No. 1, and the referenceFudingdabaicha were analyzed for their catechins and free amino acids contentsby HPLC and ultra-performance liquid chromatography-tandem mass spectrometry(UPLC-MS/MS). Significant differences in the key quality constituents, such astheanine and epigallocatechin-3-O-(3-O-methyl) gallate (EGCG3"Me), werefound among the varieties (P＜0.05). The total catechin content ranged between 83.12mg·g^-1 and 150.87 mg·g^-1, free amino acids between 26.40 mg·g^-1 and 56.22 mg·g^-1, and theanine between 15.43 mg·g^-1 and41.71 mg·g^-1. Of the tested cultivars, Shouningchangye No. 1 washigh on theanine at 36.90 mg·g^-1, Xiongkengdabai No. 1 at 40.78 mg·g^-1,and Shouningchangye No. 2 at 41.71 mg·g^-1; whereas Fujidachashu andXiongkengdabai No. 1 high on EGCG3"Me at 6.49 mg·g^-1 and 5.88 mg·g^-1,respectively. The information would be of value in breeding and utilization ofhigh quality tea varieties.