| 傅秀敏，唐劲驰，杨子银.茶叶类胡萝卜素合成、代谢调控研究进展[J].广东农业科学,2021,48(5):18-27 |
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茶叶类胡萝卜素合成、代谢调控研究进展 |
| Research Progress in Biosynthesis and Metabolism Regulation of Carotenoids in Tea Plants |
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| DOI：10.16768/j.issn.1004-874X.2021.05.003 |
| 中文关键词: 茶叶 类胡萝卜素 香气 生物合成 代谢调控 |
| 英文关键词: tea leaf carotenoid aroma biosynthesis metabolism regulation |
| 基金项目:广东省现代农业产业技术体系茶叶创新团队项目（2020KJ120）；中国科学院科技服务网络计划区域重点项目（KFJ-STS-QYZX-093） |
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| 摘要点击次数: 1185 |
| 全文下载次数: 1225 |
| 中文摘要: |
| 类胡萝卜素是茶叶重要香气物质的前体物，在茶叶加工过程中会经酶促反应（主要通过类胡萝卜素裂解双加氧酶 CCD）或非酶促反应（高温、光照、酸性条件及其他未知因子）降解生成许多具有花香味的香气物质。鉴于类胡萝卜素对茶叶品质的重要贡献，近年来茶叶中的类胡萝卜素物质研究引起了许多研究者的关注。人们基于茶叶种质资源及环境因素，利用生物化学及分子相关手段已在茶叶上开展系列相关研究，以期明确类胡萝卜素在茶叶中的合成、代谢调控机制机理。综述了茶树资源（绿色正常种和黄化或白化种）、茶树生长环境（光照和温度）、农艺措施（遮阴）及采后茶叶加工工艺（萎凋和干燥）等对茶叶类胡萝卜素合成及代谢的影响规律与调控机制；在此基础上进一步探讨了茶叶类胡萝卜素的研究方向，旨在深入了解类胡萝卜素在茶叶中的合成代谢与调控机制，为今后茶叶品质改良提供理论依据。 |
| 英文摘要: |
| In addition to contributing to the color of the tea leaf, carotenoids are also the precursors of key aroma substances in tea. Carotenoids are degraded to many aroma substances with floral fragrance aroma by enzymatic (mainly by splitting dioxygenase CCD with carotenoids) or non-enzymatic reactions (high temperature, light, acid condition and other unknown factors) during tea processing. In view of the important contribution of carotenoids to tea quality, researches on carotenoids in tea has attracted the attention of many researchers in recent years. In order to clarify the biosynthesis and metabolism regulation mechanism of carotenoids in tea plants, based on the application of various tea germplasm resources and environmental factors, a series of related studies have been carried out by using biochemical and molecular methods. The article mainly summarizes the influence of tea plant resources (normal green tea and yellow/albino tea), tea plant growth environment (light and temperature), agronomic measures (shading treatment), and post-harvest processing techniques (withering and drying) on the biosynthesis and metabolism of tea carotenoids and the regulation mechanism. Finally, future research directions of carotenoids in tea are discussed, aiming to deeply understand the metabolism and regulation mechanism of carotenoids in tea and provide certain theoretical basis for the improvement of tea quality in the future. |
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