[Objective]The amino acids composition and nutritional value of Moringa oleifera Lam. tea were analyzed to provide basic nutritional data for its industrial development. [Method]Hydrolytic amino acids of M. oleifera Lam. tea, Mengxiushan green tea, Dashu tea and Dabanzhang tea were measured and analyzed by Biochrom30+ automatic amino acid analyzer, then the nutritional value of the four teas was evaluated with amino acid scoring method. [Result]M. oleifera Lam. tea contained 17 kinds of amino acids with total of 434.90 mg/g,which was higher than those of the other three tradi-tional teas. Among them, seven were essential amino acids(EAA) with total of 162.80 mg/g, two were delicious amino acid(aspartic acid and glutamic acid) with total of 115.60 mg/g. The ratio of essential amino acid to total amino acid (EAA/TAA)was 37.43%, ratio of essential amino acid to nonessential amino acid(EAA/NEAA) was 59.83%. Score of ratio coefficient of amino acid(SRC) of the four teas were ranked as follows: M. oleifera Lam. tea(88.05)>Dashu tea (81.07)>Mengxiushan green tea(75.63)>Dabanzhang tea(67.14). The first limiting amino acid for the four teas was me-thionine+cystine, the second limiting amino acid for M. oleifera Lam. tea was lysine. [Conclusion]M. oleifera Lam. tea contains rich amino acids and high contents, the nutritional value is higher than the traditional teas and balanced. There-fore, it can be developed as a new tea product.%[目的]分析辣木茶的氨基酸成分,并评价其营养价值,为辣木茶的开发提供营养数据支持.[方法]采用Biochrom30+全自动氨基酸分析仪对辣木茶、勐秀山牌绿茶、大树茶和大板樟茶的水解氨基酸进行测定分析,并应用氨基酸评分法对比分析4种茶的营养价值.[结果]辣木茶含有17种氨基酸,总量为434.90 mg/g,高于其他3种传统茶,其中含有7种必需氨基酸(EAA),总量为162.80 mg/g,2种鲜味氨基酸(天冬氨酸和谷氨酸),总量为115.60 mg/g;必需氨基酸总量与氨基酸总量比值(EAA/TAA)为37.43%,必需氨基酸总量与非必需氨基酸总量比值(EAA/NEAA)为59.83%.4种茶的氨基酸比值系数分(SRC)排序为辣木茶(88.05)>大树茶(81.07)>勐秀山牌绿茶(75.63)>大板樟茶(67.14),4种茶的第一限制性氨基酸均为蛋氨酸+胱氨酸,辣木茶的第二限制性氨基酸为赖氨酸.[结论]辣木茶的氨基酸种类丰富、含量高,营养价值高于传统茶,且营养均衡,可作为一种新型茶品进行开发.
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