Catechin Contents of Green Tea Produced in Korea
2018
Hwang, B.S., National Academy of Agricultural Sciences, Wanju, Republic of Korea | Jeong, Y.S., National Academy of Agricultural Sciences, Wanju, Republic of Korea | Oh, S.M., National Academy of Agricultural Sciences, Wanju, Republic of Korea | Kim, C.G., National Academy of Agricultural Sciences, Wanju, Republic of Korea | Cho, Y.S., National Academy of Agricultural Sciences, Wanju, Republic of Korea | Hwang, I.G., National Academy of Agricultural Sciences, Wanju, Republic of Korea
The chemical composition of green tea is complex and includes polyphenols, alkaloids, amino acids, and other unidentified compounds. The contents of catechins and caffeine are considered a standard of green tea quality evaluation. In this study, an ultra performance liquid chromatography (UPLC) method was developed for the quantitative determination of five marker constituents in green tea; epicatechin, epigallocatechin, epicatechin gallate, epigallocatechin gallate, and caffeine. Reversed-phase UPLC analysis was conducted quantitatively to identify individual catechins and caffeine in teas extracted with 25% (v/v) aqueous ethanol. Content (mg/g, dry weight) of tea catechins decreased in the following order: Jeju-do 168.9 mg/g greater than Gyeongsangnam-do 156.8 mg/g greater than Jeollanam-do 148.2 mg/g. Based on their dry weights, the green teas contained 7.3 to 26.1 mg/g of caffeine. These results will be valuable as basic data for standardization of Korean green tea.
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