关键词: 云南野生甜茶, 云抗10号, 二氢查耳酮, 红茶, 高效液相色谱（HPLC）, 液相色谱质谱联用（LC-MS）, 电感耦合等离子体发射光谱法（ICP）

Abstract: In order to explore the characteristic chemical constituents and differential components of Yunnan wild multi spike sweet tea and Yunkang No.10, the major biochemical components and characteristic sweet components of steamed green tea and black tea were determined by HPLC, LC-MS and ICP. Combining with the national standard sensory evaluation method, the chemical composition and content of the special sweetness of wild sweet tea were determined. The differences in contents and sensory quality between wild sweet tea and Yunkang No.10 were compared and analyzed. The results showed that the sweet components of Yunnan wild sweet tea were dihydrochalcone compounds, the content of which reached 11.26%, it also contains a certain amount of amino acids, water-soluble sugars and polysaccharides, but does not contain the unique tea polyphenols, theanine and caffeine of Yunkang No.10. The contents of tyrosine, proline, aspartic acid and other amino acids in sweet tea were significantly higher than those in Yunkang No.10. The experimental tea samples not only contained more potassium, calcium, magnesium, phosphorus and other major elements, but also had trace elements such as iron, zinc, manganese, copper, chromium, nickel and other human needs, which had a certain health value. The results of sensory evaluation showed that the color, aroma and taste of Yunnan wild sweet tea were different from those of traditional big leaf tea, its taste is mainly sweet and mellow, with the aroma of licorice and sweet taste. In this study, the major biochemical components and specific sweet components of Yunnan wild sweet tea were identified, and the differences between them and Yunnan representative tea variety Yunkang No.10 were analyzed. There were significant differences in chemical components and sensory quality between them.

Key words: Yunnan wild sweet tea, Yunkang No.10, dihydrochalcone, black tea, HPLC, LC-MS, ICP