导读：茶花粉具有高蛋白、低脂肪的特点, 其 蛋白质含量为 29 18%, 脂肪含量为 2 34%;蛋白质质量较高, 是一种优良的蛋白质营养源;还原糖含量为 27 72 %, 蔗糖含量为 8 57 %;维生素

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The determination of ingredient of tea (Camellia sinensis)pollen 

Su Songkun, Chen Shenglu, Lin Xuezhen, Hu Fuliang , Shao Mei 

(Apicultural Ressearch Institute , Zhejiang University , Hangzhou , 310029) 

Abstract: The analy sis of the ing redient of tea pollen were made by reducing sugar ,sucrose , protein , fat , w ater content , w ater activity , pH value , SOD , catalase , amy lase , amino acid , free amino acid , unsaturated fatty acid ,vitamin , mineral.The result show s tea pollen is characterised by high protein(29 .18 %)and low fat(2 .34 %).The ratio of the necessary amino acid in tea pollen are access or beyond the standard model value issued by FAO/WHO(1973).The tea pollen is a high and excellent protein food resource.Other chemistry composition were detected as following :sugar(27 .72 %),sucrose(8 .57 %),vitaminA(0 .79mg/100g)、vitaminD(0 .02mg/100g)、vitaminB1(0 .09mg/100g)、vitaminB2(2 .74mg/100g)、vitaminC(1 .20mg/100g)、vitaminE(6 .6mg/100g)、vitaminK (0 .3mg/ 100g).The activity of SOD and catalase is 203 .80 μ/ g and 321 .90 μ/ g . 

Key words: tea pollen ingredient