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通过测定活性成分、矿质元素、微量元素、氨基酸等营养成分含量, 研究了制作工艺对金花茶花营养成分的影响.结果表明:制作工艺处理金花茶花活性成分茶多酚、茶多糖、黄酮和维生素E、维生素C含量分别升高249.28％、1 129.29％、390.16％和181.09％、47.02％, 茶皂苷、咖啡碱含量分别下降4 530.36％和101.85％;矿质元素中K、Na、Ca、Mg、P含量分别升高719.06％、112.04％、592.57％、796.86％和872.27％;微量元素中Fe、Mn、Zn、Cu、Se含量分别升高248.74％、227.55％、350.30％、774.25％和477.78％;氨基酸总量增加972.72％.该工艺提高金花茶营养成分, 可以用于制作金花茶花茶.“,”To research the influence of production process on nutritional ingredients of Camellia nitidissima, the active ingredient, mineral elements, trace elements, amino acids and other nutrients were determined.Results showed that compared with untreated controls, the tea polyphenol, tea polysaccharide, flavone, Ve, Vc content increased 249.28％, 129.29％, 390.16％, 181.09％and 47.02％, theasaponins and caffeinum content declined by 4 530.36％ and 101.85％, mineral element K, Na, Ca, Mg, P content increased 719.06％, 112.04％, 592.57％, 796.86％, 872.27;microelement Fe、Mn、Zn、Cu、Se content increased 248.74％, 227.55％, 350.30％, 774.25％, 477.78％;amino acids content increased by 972.73％.The production process improves the nutritive composition of Camellia nitidissima, which can be used to make Camellia nitidissima tea.