UPLC-MS测定抹茶主要特征成分研究

Determination of Main Characteristic Components in Matcha by UPLC-MS

分析不同时间段抹茶主要成分含量变化。运用UPLC-MS法对抹茶中提取成分茶氨酸(L-The)、儿茶素(C)、表儿茶素(EC)、表没食子儿茶素没食子酸酯(EGCG)、表没食子儿茶素(EGC)和表儿茶素没食子酸酯(ECG)进行含量同时测定。结果表明,EGCG,EGC和L-The含量较高,随着茶叶生长时间延长,茶氨酸下降得比较快,是茶口感降低的重要原因。该方法同时较好地测定茶氨酸和儿茶素类成分,方法便捷和准确。

To analyze the content changes of main components in Matcha at different time points.The contents of L-theanine(L-The),catechin(C),epicatechin(EC),epigallocatechin gallate(EGCG),epicatechin(EGC),epigallocatechin(EGC)and epicatechin gallate(ECG)were determined simultaneously by UPLC-MS.The results showed that the contents of EGCG,EGC and L-The were higher.With the extension of tea growth time,the content of theanine decreased rapidly,which was an important reason for the decrease of tea taste.The method was convenient and accurate for the simultaneous determination of theanine and catechins.