Food and Fermentation Industries >

2024 , Vol. 50 >Issue 2: 239 - 246

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033644

Determination of nutrients and antioxidant activities of different varieties of matcha and their quality evaluation using principal component analysis

  • WU Gang ,
  • MA Yunlong ,
  • XU Mingchen
Expand
  • (Department of Basic Teaching, Weifang Engineering Vocational College, Weifang 262500, China)

Received date: 2022-09-15

  Revised date: 2022-10-24

  Online published: 2024-02-27

Fold

Abstract

To study the quality of different varieties of matcha in related basic physicochemical indicators, nutrients, and antioxidant activities, 8 different varieties of matcha (5 domestic varieties and 3 foreign varieties) were used as the research objects. The differences in moisture, water extract, particle size (D60), ash, soluble protein, soluble sugar, theanine, tea polyphenols, catechins, caffeine, and in vitro antioxidant activities in different varieties of matcha were systematically compared, and the matcha quality evaluation model was established through principal component analysis (PCA). A total of 2 principal components were extracted from the results of PCA, and the cumulative variance contribution rate reached 82.5%. The moisture, particle size (D60), and ash content of all matcha met the requirements of GB/T 34778—2017 Matcha. The contents of water extract, soluble protein, soluble sugar, theanine, tea polyphenols, epigallocatechin gallate, and caffeine in different varieties of domestic matcha were significantly higher than those in foreign matcha samples (P<0.05). Moreover, the “Longjing 43” variety of matcha had the strongest antioxidant activity in vitro and the highest comprehensive quality score.

Key words： matcha; nutrients; antioxidant activity; physical recovery; physicochemical characteristics; principal component analysis

Cite this article

WU Gang , MA Yunlong , XU Mingchen . Determination of nutrients and antioxidant activities of different varieties of matcha and their quality evaluation using principal component analysis[J]. Food and Fermentation Industries, 2024 , 50(2) : 239 -246 . DOI: 10.13995/j.cnki.11-1802/ts.033644

References

[1] 张依, 范秀章, 赵亚丽, 等.抹茶的功效性成分、药理作用及其应用的研究进展[J].食品安全导刊, 2022(20):113-115.
ZHANG Y, FAN X Z, ZHAO Y L, et al.Research progress on chemical composition, pharmacological effects and application of matcha[J].China Food Safety Magazine, 2022(20):113-115.
[2] 付杰, 夏小欢, 黄磊, 等.抹茶产业的现状和前景展望[J].蚕桑茶叶通讯, 2017(1):17-20.
FU J, XIA X H, HUANG L, et al.Present situation and prospect of matcha industry[J].Newsletter of Sericulture and Tea, 2017(1):17-20.
[3] WU J Z, OUYANG Q, PARK B, et al.Physicochemical indicators coupled with multivariate analysis for comprehensive evaluation of matcha sensory quality[J].Food Chemistry, 2022, 371:131100.
[4] 尹福生, 王镇, 尹娟, 等.我国抹茶产业创新发展前景[J].中国茶叶, 2020, 42(3):24-27.
YIN F S, WANG Z, YIN J, et al.Innovation and development prospect of matcha industry in China[J].China Tea, 2020, 42(3):24-27.
[5] 郭倩文, 杜璇, 倪穗.6种抹茶产品的主要成分比较分析[J].中国野生植物资源, 2019, 38(3):31-36.
GUO Q W, DU X, NI S.Comparative analysis of main components of 6 kinds of matcha products[J].Chinese Wild Plant Resources, 2019, 38(3):31-36.
[6] 张惠, 王会芳, 刘艳艳, 等.不同粒径抹茶粉体物化特性研究[J].茶叶科学, 2019, 39(4):464-473.
ZHANG H, WANG H F, LIU Y Y, et al.Study on physicochemical characteristics of matcha powder with different particle sizes[J].Journal of Tea Science, 2019, 39(4):464-473.
[7] WANG Y F, YU Y E, DING L J, et al.Matcha green tea targets the gut-liver axis to alleviate obesity and metabolic disorders induced by a high-fat diet[J].Frontiers in Nutrition, 2022, 9:931060.
[8] KOLÁČKOVÁ T, KOLOFIKOVÁ K, SYTAŘOVÁ I, et al.Matcha tea:Analysis of nutritional composition, phenolics and antioxidant activity[J].Plant Foods for Human Nutrition, 2020, 75(1):48-53.
[9] 刘媛, 贾志磊, 李启明, 等.抹茶牛奶饮料配方优化[J].食品工业科技, 2019, 40(14):100-107.
LIU Y, JIA Z L, LI Q M, et al.Formula optimization of matcha milk beverage[J].Science and Technology of Food Industry, 2019, 40(14):100-107.
[10] 蒲首丞, 胡美娟, 陈梦露, 等.UPLC-MS测定抹茶主要特征成分研究[J].农产品加工, 2021(17):60-63.
PU S C, HU M J, CHEN M L, et al.Determination of main characteristic components in matcha by UPLC-MS[J].Farm Products Processing, 2021(17):60-63.
[11] 魏林. 迷迭香提取物对薏仁米贮藏过程中油脂氧化的影响[J].食品科技, 2021, 46(11):155-160.
WEI L.Effect of rosemary extract on the oil oxidation of Coix seed during storage[J].Food Science and Technology, 2021, 46(11):155-160.
[12] 王伟伟, 陈琳, 张建勇, 等.茶多酚的特性及其在食品中的应用[J].中国茶叶, 2020, 42(11):1-7.
WANG W W, CHEN L, ZHANG J Y, et al.Characteristics of tea polyphenols and its application in food[J].China Tea, 2020, 42(11):1-7.
[13] WU Z H, HUANG S M, LI T T, et al.Gut microbiota from green tea polyphenol-dosed mice improves intestinal epithelial homeostasis and ameliorates experimental colitis[J].Microbiome, 2021, 9(1):184.
[14] LIU Z B, DE BRUIJN W J C, BRUINS M E, et al.Reciprocal interactions between epigallocatechin-3-gallate (EGCG) and human gut microbiota in vitro[J].Journal of Agricultural and Food Chemistry, 2020, 68(36):9804-9815.
[15] 王敬涵, 赵开飞, 黄潇, 等.抹茶加工及在食品工业中的应用[J].茶业通报, 2017, 39(3):135-138.
WANG J H, ZHAO K F, HUANG X, et al.Matcha processing and its application in food industry[J].Journal of Tea Business, 2017, 39(3):135-138.
[16] 李静. 植物乳杆菌混菌发酵对薏米酒醪品质的影响[J].中国食品添加剂, 2022, 33(5):88-94.
LI J.Effect of Lactobacillus plantarum mixed fermentation on the quality of Coix seed Jiulao[J].China Food Additives, 2022, 33(5):88-94.
[17] 赵世光, 谢东宝, 储欣颖, 等.混菌发酵制备茶籽多肽及其抗氧化作用[J].食品与发酵工业, 2022, 48(6):147-153.
ZHAO S G, XIE D B, CHU X Y, et al.Preparation of tea seed polypeptide by mixed fermentation and its antioxidant activity[J].Food and Fermentation Industries, 2022, 48(6):147-153.
[18] 何加兴, 欧伊伶, 宋加艳, 等.黄金茶1号夏秋乌龙茶加工过程化学成分变化与品质形成分析[J].食品工业科技, 2020, 41(18):223-230.
HE J X, OU Y L, SONG J Y, et al.Analysis of chemical components changes and quality formation of Huangjincha 1 summer oolong tea during processing[J].Science and Technology of Food Industry, 2020, 41(18):223-230.
[19] HUANG Y L, GOH R M V, PUA A, et al.Effect of three milling processes (cyclone-, bead-and stone-millings) on the quality of matcha:Physical properties, taste and aroma[J].Food Chemistry, 2022, 372:131202.
[20] OUYANG Q, WANG L, PARK B, et al.Assessment of matcha sensory quality using hyperspectral microscope imaging technology[J].LWT-Food Science and Technology, 2020, 125:109254.
[21] LIU Z P, CHEN J, ZHENG B, et al.Effects of matcha and its active components on the structure and rheological properties of gluten[J].LWT, 2020, 124:109197.
[22] DEVKOTA H P, GAIRE B P, HORI K, et al.The science of matcha:Bioactive compounds, analytical techniques and biological properties[J].Trends in Food Science & Technology, 2021, 118:735-743.
[23] 栗芳斓, 朱将雄, 魏新林, 等.抹茶的品质、健康功效及其应用研究进展[J].上海师范大学学报(自然科学版), 2022, 51(1):110-118.
LI F L, ZHU J X, WEI X L, et al.Quality, health efficacy and application researches on Matcha[J].Journal of Shanghai Normal University (Natural Sciences), 2022, 51(1):110-118.
[24] NIE J Y, ZHAO Q.Beverage consumption and risk of ulcerative colitis[J].Medicine, 2017, 96(49):e9070.
[25] LEE Y, SUGIHARA K, GILLILLAND M G, et al.Hyaluronic acid-bilirubin nanomedicine for targeted modulation of dysregulated intestinal barrier, microbiome and immune responses in colitis[J].Nature Materials, 2020, 19(1):118-126.
[26] GUO Z M, BARIMAH A O, YIN L M, et al.Intelligent evaluation of taste constituents and polyphenols-to-amino acids ratio in matcha tea powder using near infrared spectroscopy[J].Food Chemistry, 2021, 353:129372.
[27] JAKUBCZYK K, KOCHMAN J, KWIATKOWSKA A, et al.Antioxidant properties and nutritional composition of matcha green tea[J].Foods, 2020, 9(4):483-490.
[28] SAYUTI N H, KAMARUDIN A A, SAAD N, et al.Optimized green extraction conditions of Matcha green tea (Camellia sinensis) using central composite design for maximal polyphenol and antioxidant contents[J].BioResources, 2021, 16(2):3255-3271.
[29] KIM J M, KANG J Y, PARK S K, et al.Effect of storage temperature on the antioxidant activity and catechins stability of matcha (Camellia sinensis)[J].Food Science and Biotechnology, 2020, 29(9):1261-1271.
[30] 李晨, 张秀玲, 李凤凤, 等.五种小浆果抗氧化活性和相关营养物质的测定及主成分分析[J].食品与发酵工业, 2022, 48(14):226-234.
LI C, ZHANG X L, LI F F, et al.Determination of antioxidant activity, nutrients and quality evaluation using principal component analysis of five kinds of small berries[J].Food and Fermentation Industries, 2022, 48(14):226-234.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.