| 傅秀敏,唐劲驰,杨子银.茶叶类胡萝卜素合成代谢与调控的研究进展[J].广东农业科学,2021,(5-6):- |
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茶叶类胡萝卜素合成代谢与调控的研究进展 |
| Research Progress in Metabolism and Regulation of Carotenoids in Tea Plants |
| 投稿时间：2021-03-03 修订日期：2021-06-05 |
| DOI： |
| 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(项目编号:2020KJ120)、中国科学院科技服务网络计划(STS计划)区域重点项目(项目编号:KFJ-STS-QYZX-093) |
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| 摘要点击次数: 334 |
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| 中文摘要: |
| 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。类胡萝卜素除贡献茶叶叶底的颜色外，还是茶叶重要的香气物质的前体物，尤其是在茶叶加工过程中类胡萝卜素会经酶促或非酶促反应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，文章主要综述了茶树资源（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）等方面对茶叶类胡萝卜素合成及代谢的影响规律与调控机制。最后进一步探讨了茶叶类胡萝卜素的未来研究方向。该综述论文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，为今后茶叶的品质改良提供一定的理论依据。 |
| 英文摘要: |
| Research on carotenoids in tea has attracted the attention of many researchers in recent years. 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 or non-enzymatic reactions during the tea processing. In view of the important contribution of carotenoids to tea quality, this article mainly summarizes the influence of tea plant resources (normal green tea and albino tea), tea plant growth environment (light and temperature), agronomic measures (shading treatment), and post-harvest tea processing techniques (withering and drying) on the synthesis and metabolism of tea carotenoids and the regulation mechanism. Finally, some research directions of carotenoids in tea is discussed. This review paper aims 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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