Abstract: The catechins and free amino acids of acid tea by anaerobic solid-state fermentation were determined by using HPLC. The results show that the change of relative contents of catechins in acid tea is different from that in other fermented tea products. The contents of EC,EGC,ECG,EGCG,GCG and GA in acid tea were 24.29 g/kg,72.78 g/kg,15.8 g/kg,41.04 g/kg,7.82 g/kg,25.71 g/kg respectively. By anaerobic solid-state fermentation,the content of ester catechins decreased, the content of non esterified catechins increased and the content of GA increased significantly. The result showed the components and contents of free amino acids have changed differently. The contents of 18 kinds of amino acids and 7 essential amino acids increased. The content of 2 flavor amino acids also increased. Based on the analysis of some components of acid tea,the paper want to offer some help for the development of acid tea products.

Key words: HPLC, acid tea by anaerobic solid-state fermentation, catechins, free amino acids