【摘要】 目的 探讨贵州省市售茶叶的主要营养成分并予以营养价值评价。方法 在贵州省4个城市采集具有地方特色的茶叶样品17种(未发酵茶12种，发酵茶5种),根据不同品种，将样品分为3个批次依次采样。依据国家标准采用直接干燥法、凯氏定氮法、索氏抽提法、高效液相色谱法、电感耦合等离子体质谱法等检测方法进行一般营养成分、维生素、矿物质及灰分等指标的测定，将检测指标含量进行分析并做隶属函数法综合评价。结果 不同制茶工艺的17种茶叶一般营养成分及灰分差异无统计学意义；发酵茶与未发酵茶中胡萝卜素(9837.52μgRAE/100 g vs.3042.9μgRAE/100 g)与维生素C(206.95 mg/100 g vs.12.42 mg/100 g)差异有统计学意义(胡萝卜素Z=-2.85,维生素C Z=-2.21,P<0.05);发酵茶与未发酵茶中钠含量(42.65 mg/100 g vs.32.87 mg/100 g)差异有统计学意义(Z=-2.11,P<0.05),且各元素间存在协同与拮抗作用，钠与磷(r=0.592,P<0.05)、锰与铁(r=0.673,P<0.01)之间呈显著正相关。根据隶属函数法综合评价得出，被检茶叶中营养品质最高的为开阳富硒茶(X_μ=0.5944)、遵义毛峰(X_μ=0.5872)、湄潭翠芽(X_μ=0.5844)、梵净山翠峰(X_μ=0.5506)。结论 贵州省市售茶叶中未发酵茶的营养价值多数高于发酵茶，绿茶保留了更多的天然成分。更多还原

【Abstract】 OBJECTIVE To investigate the main nutrient components of commercially available teas in Guizhou Province and to evaluate their nutritional value.METHODS A total of 17 kinds of tea samples(12 kinds of unfermented tea and 5 kinds of fermented tea) with local characteristics were collected in 4 different regions of Guizhou Province, and the samples were divided into 3 batches according to different varieties. According to national standards, direct drying method, Kjeldahl method, Soxhlet extraction method, high performance liquid chromatography, inductively coupled plasma mass spectrometry and other detection method were used for the determination of general nutrients, vitamins, minerals, and ash and other indexes, and the content of the detection indexes was analyzed and made into a comprehensive evaluation of the method of the affiliation function.RESULTS The differences in general nutrients and ash content among the 17 teas with different tea-making processes were not statistically significant. The differences in carotenoids(9837.52 μgRAE/100 g vs. 3042.9 μgRAE/100 g) and vitamin C(206.95 mg/100 g vs. 12.42 mg/100 g) between the fermented teas and the unfermented teas were statistically significant(carotenoids Z=-2.85,vitamin C Z=-2.21, P<0.05). The difference between sodium content in fermented and unfermented tea(42.65 mg/100 g vs.32.87 mg/100 g) was statistically significant(Z=-2.11, P<0.05) and there were synergistic and antagonistic effects between the elements, sodium and phosphorus(r=0.592, P<0.05), manganese and iron(r= 0.673, P<0.01) showed significant positive correlation. According to the comprehensive evaluation by membership function method, the highest nutritional quality varieties were Kaiyang selenium rich tea(X_μ= 0.5944), Zunyi Maofeng(X_μ=0.5872), Meitan Cuiya(X_μ= 0.5844) and Fanjingshan Cuifeng(X_μ= 0.5506).CONCLUSION Most of the nutritional values of unfermented tea in commercially available tea in Guizhou were higher than those of fermented tea, and from the nutritional point of view, green tea retained more natural components.更多还原