Gas chromatographic Analysis of Organic Acids in Japanese Green Tea Leaves

Herein, gas chromatography is used to determine and quantify organic acids in Japanese green tea leaves, and the established method is employed to profile the acid components of Matcha, Gyokuro, Sencha green teas, and green tea varieties and thus acquire data needed to ensure the high quality and safety of green tea. The tea leaves were esterified with 10 vol% sulfuric acid in 1-butanol at 100℃ for 2 h. Oxalic acid contents were high in Asatsuyu and Okuyutaka samples and were low in Sofu, increasing in the order of Sencha < Gyokuro < Matcha, while citric acid content increased in the order of Sencha < Matcha < Gyokuro. Moreover, the oxalic acid content of Gyokuro only slightly increased with increasing tea grade. The relative contents of the different fatty acids did not strongly vary between the different green tea varieties. However, the n-3 to n-6 ratio was found to be low in Sofu. The progressing maturity increased the n-3 to n-6 ratio of Yabukita. The n-3 to n-6 ratio was low in high-grade Matcha, Gyokuro, Sencha green teas, and was related to the green tea quality. The developed method was concluded to be suitable for the evaluation of green tea quality.