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.

中文翻译：

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抹茶：营养成分、酚类和抗氧化活性分析

分析了抹茶的化学成分、纤维、维生素 C、咖啡因和叶绿素含量。测定了水和甲醇溶液中的黄酮类和酚类、酚类成分和抗氧化活性。建立了体外消化率。为了了解单个物质对抗氧化活性或消化率的贡献，评估了它们的相互关系。粗纤维 (10.7–17.5%)、中性洗涤纤维 (30.7–42.8%) 和有机物质消化率值 (59.4–69.7%) 与蛋白质含量 (20.3–35.0%) 呈正相关。似乎叶绿素 b 比叶绿素 a 更能促进抗氧化活性。在甲醇馏分中测定了黄酮类化合物 (99–139 mg RE/g) 和酚类物质 (169–273 mg GAE/g) 的最高含量。记录了高浓度的绿原（高达 4800 微克/克）、芥子酸（高达 1400 微克/克）和没食子酸（高达 423 微克/克）。山奈酚和芦丁未被证明是抗氧化活性的重要贡献者。