Seasonal Dynamic Changes in the Nutrient Elements and Antioxidant Activity of Leaf.

Ait. is a star substitute for "tea" in recent years. At present, research on mainly focuses on its breeding and cultivation, and there are few reports on the seasonal changes of important components such as leaf nutrients. This study focuses on the leaves of the topmost annual branches of . Leaves were harvested at different stages, and the nutrient elements, antioxidant substances, antioxidant capacity, and aroma components in the leaves were measured and analyzed. The results showed that the content of mineral elements, soluble sugars, vitamin C, amino acids, flavonoids, polyphenols, saponins, caffeine, and catechins, as well as the DPPH free radical scavenging ability, ABTS cation free radical scavenging ability, and FRAP iron ion reduction ability in the leaves of showed significant differences with seasonal changes. The mineral element content in spring leaves is relatively high. Flavonoids and polyphenols are the main antioxidant substances in the leaves of , indicating that the antioxidant capacity of spring leaves is the strongest. The content of aroma components in the leaves of in spring is the highest, with alcohols ranging from 54.93% to 66.08%, followed by ketones from 17.63% to 48.07%, and aldehydes from 21.27% to 38.51%. Overall, spring leaves are more suitable for harvesting, development, and utilization.