目的 建立不同产地抹茶的HPLC指纹图谱及多成分含量测定，结合化学模式识别法评价不同产地抹茶的质量，为其进一步研究和开发提供依据。方法 Agilent Eclipse Plus C₁₈色谱柱，流动相为乙腈（A）-0.1%磷酸（B）进行梯度洗脱，体积流量为1.0 mL/min，检测波长278 nm，柱温35 ℃，进样量10 μL。采用《中药色谱指纹图谱相似度评价系统A版》（国家药典委员会2004版）软件建立27批不同产地抹茶的HPLC指纹图谱并分析相似度。使用IBM SPSS statistics 20和Origin 2023b软件进行聚类分析、主成分分析和偏最小二乘法-判别分析（partial least squares-discriminant analysis，PLS-DA）。通过对照品对比指认化学成分并进行定量测定。结果 27批抹茶HPLC指纹图谱共匹配出23个共有峰，分别指认出，峰4是没食子酸，峰6是表没食子儿茶素（epigallocatechin，EGC），峰8是儿茶素，峰9是咖啡碱，峰12是表儿茶素，峰13是表没食子儿茶素没食子酸酯（epigallocatechin-3-gallate，EGCG），峰14是没食子儿茶素没食子酸酯（gallocatechin gallate，GCG），峰16是芦丁，峰17是表儿茶素没食子酸酯（epicatechin gallate，ECG），峰21是槲皮素，峰22是山柰酚，指纹图谱相似度范围为0.983～1.000。聚类分析将27批抹茶分为4类。主成分分析得出江口和瓮安产地的抹茶质量较好；经PLS-DA分析筛选出了咖啡碱、EGCG、儿茶素、山柰酚、GCG、没食子酸等8个差异成分。样品中没食子酸、EGC、儿茶素、咖啡碱、表儿茶素、EGCG、GCG、芦丁、ECG、槲皮素、山柰酚11种成分含量分别为0.10～0.85、8.27～4.36、4.21～3.84、42.23～72.37、10.41～16.49、48.52～72.89、0.12～0.73、0.53～1.76、21.43～28.60、0.01～0.04、0.03～0.38 mg/g。结论 建立的抹茶HPLC指纹图谱操作简便、结果可靠，咖啡碱、EGCG、儿茶素、山柰酚、GCG、没食子酸可以作为抹茶质量评价的指标性成分。

Objective To establish HPLC fingerprint and multi-component content determination of Matcha from different producing areas, and evaluate the quality of Matcha from different producing areas combined with chemical pattern recognition method, so as to provide basis for its further research and development. Methods The HPLC analysis was performed on Agilent Eclipse Plus C₁₈ chromatographic column, mobile phase was acetonitrile (A)-0.1% phosphoric acid (B) for gradient elution, the volume flow rate was 1.0 mL/min, the detection wavelength was 278 nm, the column temperature was 35 ℃, and the injection volume was 10 μL. HPLC fingerprints of 27 batches of Matcha from different places were established by using the software of similarity evaluation system of chromatographic fingerprints of traditional Chinese medicine (version A) (National Pharmacopoeia Committee 2004) and the similarity was analyzed. Cluster analysis, principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA) were carried out by using IBM SPSS statistics 20 and Origin 2023b software. The chemical components were identified and quantitatively determined by comparing with the reference substances.Results The HPLC fingerprints of 27 batches of Matcha matched 23 common peaks, which were identified respectively. Peak 4 was gallic acid, peak 6 was epigallocatechin (EGC), peak 8 was catechin, peak 9 was caffeine, peak 12 was epicatechin, peak 13 was epigallocatechin-3-gallate (EGCG), peak 14 was gallocatechin gallate (GCG), peak 16 was rutin, peak 17 was epicatechin gallate (ECG), peak 21 was quercetin and peak 22 was kaempferol. The similarity of fingerprints ranged from 0.983 to 1.000. Twenty-seven batches of Matcha were divided into four categories by cluster analysis. PCA showed that the quality of Matcha produced in Jiangkou and Weng'an was better. Eight differential components, such as caffeine, EGCG, catechin, kaempferol, GCG and gallic acid, were screened by PLS-DA analysis. The contents of eleven components of gallic acid, EGC, catechin, caffeine, epicatechin, EGCG, GCG, rutin, ECG, quercetin and kaempferol in the sample swere 0.10—0.85, 8.27—4.36, 4.21—3.84, 42.23—72.37, 10.41—10.41, 48.52—72.89、0.12—0.73、0.53—1.76、21.43—28.60、0.01—0.04、0.03—0.38 mg/g, respectively. Conclusion The established HPLC fingerprint of Matcha is simple and reliable. Caffeine, EGCG, catechin, kaempferol, GCG and gallic acid can be used as index components for quality evaluation of Matcha.

国家新药创制重大专项—中药经典名方开发子课题（2015ZX09101043-007）；国家中药标准化项目（ZYBZH-C-GZ-10）；贵州省教育厅创新群体重大研究项目（黔教合KY字[2018]014）