Detection and Comparison of Major Functional Components of Organic and Common Tea

In order to evaluate the quality of organic tea,one kind of organic tea and three kinds of tea produced in Jiangsu(Green tea 1,Green tea 2,Green tea 3) were used for samples,and tartaric acid iron colorimetric method,vanilla aroma colorimetric method,high performance liquid chromatography(HPLC) and inductively coupled plasma atomic emission spectrometry(ICP) were used respectively to detect the contents of tea polyphenols,catechins,heavy metals and free amino acids.The results showed that the total contents of tea polyphenols and catechins in organic tea were 17.55% and 12.90%,which were less than Green tea 3;free amino acids was 17.55 mg/g,which were lower than Green tea 1 and higher than Green tea 2 and Green tea 3;heavy metal contents in organic tea was under the national standard and industry standard,and significantly below the other three kinds of tea.In general,the quality of organic tea is good.