The nutritional fortified milky green tea was developed by adding 15% ultrafine powder of artichoke stem and leaf by-products,and its composition and content of functional components were analyzed.The functional polyphenols and terpenoids in milky green tea were qualitatively and quantitatively analyzed by high performance liquid chromatography-triple quadrupole-tandem mass spectrometry (HPLC-QqQ-MS/MS) and gas chromatography-mass spectrometry (GC-MS),respectively.The results showed that the contents of 17 polyphenol compounds in milky green tea were significantly increased by adding ultrafine powder of artichoke stem and leaf(P﹤0.05),including 12 phenolic acids and 5 flavonoids.For terpenoids,the sesquiterpene lactones,sterols and pentacyclic triterpenes were enriched,and the contents of 10 terpenoids in milky green tea was significantly increased(P﹤0.05).The results suggested that the functional polyphenols and terpenoids in the stem and leaf of artichoke were abundant,and the artichoke by-products may be used as a potential source of natural functional ingredients for development of milky tea products.