不同产地抹茶儿茶素测定及感官评审对比解析

Comparative Analysis of Catechin Determination and Sensory Evaluation in Matcha from Different Origins

为了探究贵州抹茶与日本抹茶的品质差异及建立贵州抹茶的评价标准,本文对16个贵州抹茶及6个日本抹茶进行了感官评定,并采用高效液相色谱法(HPLC)测定了儿茶素类物质含量和咖啡碱(CAF)含量,构建HPLC指纹图谱,同时对数据进行了主成分分析和聚类分析,对贵州抹茶进行综合评价。结果表明,贵州及日本抹茶指纹图谱得到5个共有色谱峰,分别是没食子酸(GA)、表没食子儿茶素(EGC)、CAF、表没食子儿茶素没食子酸酯(EGCG)和表儿茶素没食子酸酯(ECG),相似度均在0.949以上。通过主成分分析法提取到3个主成分:PC1(代表儿茶素含量)、PC2(代表CAF含量)、PC3(代表GA含量),累积贡献率达80.28%,可以解释80%以上原始变量的信息。

In this paper,the sensory evaluation of 16 batches of Guizhou matcha and 6 batches of Japanese matcha was performed,and the composition and contents of catechins and caffeine were measured by HPLC method,and the peak information was imported into professional software to obtain HPLC fingerprints in order to investigate the quality variation of Chinese and Japanese matcha as well as to establish the evaluation criteria of Guizhou matcha.Meanwhile,the data were subjected to principal component analysis and cluster analysis by SPSS Statistics 19 and Graphpad Prism 9 software for the comprehensive evaluation of Guizhou matcha.The results indicate that there were five common peaks obtained from fingerprint patterns of Guizhou and Japan,namely gallic acid(GA),epigallocatechin(EGC),caffeine(CAF),epigallocatechin gallate(EGCG),and epicatechin gallate(ECG),with similarities all above 0.949.Though principal component analysis,three principal components were extracted:PC1(representing catechin contents),PC2(representing caffeine content),and PC3(representing gallic acid content),with a cumulative contribution of 80.28%,which could explain 80%of the original information of variables.