The content of low molecular weight carbohydrates (LMWC) of six types of tea produced from the leaves of Camellia sinensis were analyzed by HILIC coupled to mass spectrometry. Quantities of sucrose, glucose, fructose, myo-inositol, maltose, mannitol, raffinose, galactinol, and stachyose were determined in samples of white, yellow, green, black, oolong, and dark tea. Sucrose was the most abundant carbohydrate in all tea samples. The concentration of all measured carbohydrates except mannitol was lowest in dark tea samples.

Correlation analyses using quantitative data of LMWCs, the antioxidant activity of tea, and color parameters were performed on black tea samples to evaluate the interaction of different quality parameters in tea. Carbohydrates depletion found was observed during tea processing with formation of Amadori compounds with theanine.

HILIC-质谱联用分析了茶树叶片产生的六种茶的低分子量碳水化合物（LMWC）的含量。蔗糖，葡萄糖，果糖，工程量肌肌醇，麦芽糖，甘露醇，棉子糖，半乳糖苷，和水苏糖的白色，黄色，绿色，黑色，乌龙茶和黑茶样品进行测定。蔗糖是所有茶叶样品中含量最丰富的碳水化合物。在黑茶样品中，除甘露醇外，所有测得的碳水化合物的浓度最低。

使用LMWCs的定量数据，茶的抗氧化活性和颜色参数对红茶样品进行相关分析，以评估茶中不同质量参数的相互作用。在茶加工过程中观察到碳水化合物的消耗，并与茶氨酸形成了Amadori化合物。