Department of Food Analysis and Chemistry, Tomas Bata University in ZlínNáměstí T.G, Masaryka 5555, 760 01, Zlín, Czech Republic.
Tomas Bata University in Zlín, Language Centre, Štefánikova 5670, 760 01, Zlín, Czech Republic.
Plant Foods Hum Nutr. 2020 Mar;75(1):48-53. doi: 10.1007/s11130-019-00777-z.
Matcha was analysed for its chemical composition, fibre, vitamin C, caffeine and chlorophyll contents. Flavonoids and phenolics, phenolic profiles and antioxidant activity both in water and methanol solutions were determined. In vitro digestibility was established. To understand the contribution of individual substances to antioxidant activity or digestibility their mutual correlations were evaluated. Crude fibre (10.7-17.5%), neutral-detergent fibre (30.7-42.8%) and organic matter digestibility values (59.4-69.7%) showed positive correlations, in contrast to protein contents (20.3-35.0%). It seems that chlorophyll b was a stronger contributor to antioxidant activity than chlorophyll a. The highest contents of flavonoids (99-139 mg RE/g) and phenolics (169-273 mg GAE/g) were determined in methanol fractions. High concentrations of chlorogenic (up to 4800 μg/g), sinapic (up to 1400 μg/g) and gallic acids (up to 423 μg/g) were recorded. Kaempferol and rutin were not proved as significant contributors to antioxidant activity.
抹茶的化学成分、纤维、维生素 C、咖啡因和叶绿素含量进行了分析。测定了水和甲醇溶液中的类黄酮和酚类、酚类谱和抗氧化活性。建立了体外消化率。为了了解个别物质对抗氧化活性或消化率的贡献，评估了它们之间的相互关系。粗纤维（10.7-17.5%）、中性洗涤剂纤维（30.7-42.8%）和有机物消化率值（59.4-69.7%）呈正相关，而蛋白质含量（20.3-35.0%）则相反。似乎叶绿素 b 对抗氧化活性的贡献强于叶绿素 a。在甲醇部分中测定了最高含量的类黄酮（99-139mgRE/g）和酚类（169-273mgGAE/g）。记录了高浓度的绿原酸（高达 4800μg/g）、芥子酸（高达 1400μg/g）和没食子酸（高达 423μg/g）。槲皮素和芦丁未被证明是抗氧化活性的重要贡献者。
