Analysis of Functional Compounds in Matcha by Quantitative Nuclear Magnetic Resonance Spectroscopy by Kengo Hori Yuki Kurauchi Shunsuke Kotani & Hari Prasad Devkota

Author:Kengo Hori, Yuki Kurauchi, Shunsuke Kotani & Hari Prasad Devkota
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Tags: Matcha is reported to have high content of some bioactive components such as catechins, theanine, and caffeine, and its consumption is increasing worldwide. Several analytical methods have been established for matcha powder and bioactive compounds, but most of them are based on HPLC methods. This study focused on NMR as an analytical method for simple quantitative analysis of the functional components of matcha. The analytical conditions were established by preparing extract and solvent fractions, evaluating hygroscopicity, and examining quantitative NMR parameters. The analytical performance was evaluated, and the developed analytical condition was also applied to matcha powder by directly mixing in NMR solvent without pre-extraction. Caffeine, epicatechin, epicatechin-3-O-gallate, epigallocatechin-3-O-gallate, epigallocatechin, gallocatechin-3-O-gallate, and gallocatechin were quantified. Analysis of matcha and normal green tea powder suggested the possibility of distinguishing between matcha and green tea powder by the ratio of caffeine content and total catechins content. The qNMR method can be adopted for the simple analysis of the amount of caffeine and catechin compounds in the powders and extracts., matcha; green tea; Camelia sinensis; epigallocatechin gallate; caffeine; qNMR


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