Determination of catechins in matcha green tea by micellar electrokinet...

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Journal of Chromatography A

Abstract
Keywords
Keywords
1. Introduction
2. Experimental
3. Preparation of standards and tea
4. Results and discussion
5. Conclusions
Acknowledgments
References

Volume 1011, Issues 12, 5 September 2003, Pages 173180

Determination of catechins in matcha green tea by micellar

electrokinetic chromatography
David J. Weiss

, Christopher R. Anderton

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doi:10.1016/S0021-9673(03)01133-6

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Abstract
Catechins in green tea are known to have many beneficial health properties. Recently, it has been
suggested that matcha has greater potential health benefits than other green teas. Matcha is a special
powdered green tea used in the Japanese tea ceremony. However, there has been no investigation to
quantitate the catechin intake from matcha compared to common green teas. We have developed a rapid
method of analysis of five catechins and caffeine in matcha using micellar electrokinetic chromatography.
Results are presented for water and methanol extractions of matcha compared with water extraction of a
popular green tea. Using a mg catechin/g of dry leaf comparison, results indicate that the concentration of
epigallocatechin gallate (EGCG) available from drinking matcha is 137 times greater than the amount of
EGCG available from China Green Tips green tea, and at least three times higher than the largest literature
value for other green teas.

Table 1

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Keywords
Tea; Food analysis

Keywords
Catechins; Epigallocatechin gallate
Corresponding author. 1420 Austin Bluffs Parkway, SB-1, Colorado Springs, CO 80918, USA. Tel.:
+1-719-262-3565; fax: +1-719-262-3047.
Copyright 2003 Elsevier B.V. All rights reserved.

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