《茶叶科学》| 2020年第6期要文概览
原创 《茶叶科学》 中国茶叶学会
《茶叶科学》（Chaye Kexue）
(双月刊，1964年创刊）
《茶叶科学》（英文刊名：Journal of Tea Science）于1964年8月经中宣部批准创刊，刊名系朱德委员长题字，1966年文革期间停刊，经国家科委批准1984年8月复刊，中国工程院院士陈宗懋研究员担任编委会主任，中国工程院院士刘仲华教授等专家担任编委会副主任，是茶学界唯一被中国科学引文数据收录为核心区的中文核心期刊。
2020, Vol. 40, No. 6
主管：中国科学技术协会
主办：中国茶叶学会、中国农业科学院茶叶研究所
出版：《茶叶科学》编辑部
近红外光谱技术在茶叶品控与装备创制领域的研究进展
任广鑫，金珊珊，李露青，宁井铭，张正竹
摘要：茶叶是中国特色的经济作物和高附加值的天然饮品，快速、准确的营养诊断和品质监控是保证茶叶制品质量的必然要求。本文分析了传统茶叶质量评价方法和近年来涌现出的快速检测技术的局限性，介绍了近红外光谱技术的特性和该技术应用于茶叶领域的研究论文关键词的演变过程，详细评述了该技术在茶制品关键组分快速检测、茶制品质量控制、数字化光谱快速分析仪创制和技术标准开发中的研究进展，并对该技术在茶叶分析中的发展方向进行了展望。
关键词：近红外光谱技术；茶；品质控制；装备创制；标准化
参考引用：任广鑫，金珊珊，李露青，宁井铭，张正竹. 近红外光谱技术在茶叶品控与装备创制领域的研究进展[J]. 茶叶科学, 2020, 40(6): 707-714.
Research Progress of Near-infrared Spectroscopy in Tea Quality Control and Equipment Development
REN Guangxin, JIN Shanshan, LI Luqing, NING Jingming, ZHANG Zhengzhu
Abstract:Tea is an economic crop with Chinese characteristics and a high value-added naturalbeverage. Rapid and accurate nutrition diagnosis and quality monitoring areinevitable requirements for ensuring the quality of tea products. The limitations oftraditional tea quality assessment methods and recent emerging rapid detectiontechniques were revealed in this study. The characteristics of near-infraredspectroscopy (NIRS) technology and the evolution of keywords from the publishedstudies on the application of the NIRS method in the field of tea werepresented. The researchprogress on the rapid detection of key components of tea products, the qualitycontrol of tea products, the development of the digital fast NIRS analyzer, andthe development of technical standards were reviewed in detail. The developmentdirections of the NIRS technology in the field of tea analysis were proposedand discussed.
Keywords:near-infraredspectroscopy technology, tea, quality control, equipment development, standardization
Reference:REN Guangxin, JIN Shanshan, LI Luqing, NING Jingming, ZHANG Zhengzhu. Research Progress of Near-infrared Spectroscopy in Tea Quality Control and Equipment Development[J]. Journal of Tea Science, 2020, 40(6):707-714.
茶树根际微生物研究进展
黄芳芳，李勤，黄建安
摘要：根际微生物群落种类丰富、数量庞大，影响植物的生理和发育，被称为植物的第二基因组。茶树根际特定的生态系统对茶树的生长和健康至关重要，了解茶树根际微生物对提高茶树根际生态系统功能非常关键。本文结合根际微生物的生态功能和研究方法，从茶树根际微生物的多样性及其影响因素等方面综述茶树根际微生物的研究进展，并对亟待研究的方向进行展望，以期为改善茶树根际微域环境，提高茶叶品质提供参考。
关键词：根际微生物；生态功能；研究方法；多样性；茶树
参考引用：黄芳芳,李勤,黄建安. 茶树根际微生物研究进展[J]. 茶叶科学, 2020, 40(6): 715-723.
Research Progress of Tea Rhizosphere Microorganisms
HUANG Fangfang, LI Qin, HUANG Jian'an
Abstract: The rhizosphere microbial community is rich in variety and quantity, which affectsthe physiology and development of plants and is called the second genome ofplants. The specific ecosystem of tea rhizosphere is very important for thegrowth and health of tea plants, and understanding the microbes in therhizosphere of tea plants is very important to improve the function of itsrhizosphere ecosystems. Based on the ecological functions of rhizospheremicroorganisms and the progress of their research methods, the researchprogress of tea rhizosphere microorganisms from the aspects of the diversity oftea rhizosphere microorganisms, its influencing factors and prospects for theurgent research directions was summarized. The paper provided a reference forimproving the micro-environment of tea plants and tea quality.
Keywords:rhizosphere microorganisms, ecological function, research method, diversity, tea plants
Reference:.HUANG Fangfang, LI Qin, HUANG Jian'an. Research Progress of Tea Rhizosphere Microorganisms[J]. Journal of Tea Science, 2020, 40(6): 715-723.
红紫芽茶花青素合成关键酶活性与重要酚类物质相关性研究
曹冰冰，王秋霜，秦丹丹，傅冬和，方开星，姜晓辉，李红建，王青，潘晨东，李波，吴华玲
摘要：以广东的红叶1号、红叶2号、丹妃和云南紫娟4种红紫芽品种（系）为供试材料，以英红九号绿芽品种为对照，通过分析酶活性研究了红紫芽茶花青素合成关键酶活性变化规律，并揭示了其与花青素、茶多酚、儿茶素组分等重要酚类物质含量的相互关系。结果表明，红紫芽茶花青素合成过程中，同一季节不同品种（系）类黄酮-3-O-糖基转移酶（UFGT）活性与茶多酚总量和花青素含量均显著正相关，为花青素合成的关键酶；而苯丙氨酸解氨酶（PAL）、查尔酮合成酶（CHS）、类黄酮-3-羟化酶（F3H）、二氢黄酮醇-4-还原酶（DFR）、黄酮醇合成酶（FLS）、花青素合成酶（ANS）和花青素还原酶（ANR）等活性能力与花青素含量变化趋势不存在密切的相关性；春季各样品儿茶素（C）含量与PAL酶活性显著正相关，表儿茶素没食子酸酯（ECG）含量与DFR酶活性存在显著正相关；同一季节不同品种（系）CHS、F3H、ANS以及ANR酶活性与酚类物质含量无显著相关性。
关键词：红紫芽茶；花青素；酶；多酚
参考引用：曹冰冰，王秋霜，秦丹丹，傅冬和，方开星，姜晓辉，李红建，王青，潘晨东，李波，吴华玲. 红紫芽茶花青素合成关键酶活性与重要酚类物质相关性研究[J]. 茶叶科学, 2020, 40(6):724-738.
Study on the Correlation between the Activities of Key Enzymes Involving in Anthocyanin Synthesis and the Contents of Important Polyphenols in Purple Tea
CAO Bingbing, WANG Qiushuang, QIN Dandan, FU Donghe, FANG Kaixing, JIANG Xiaohui,LI Hongjian,WANG Qing, PAN Chendong, LI Bo, WU Hualing
Abstract:In this study, four purple tea cultivars (strains)namely Hongye 1, Hongye 2, Danfei from Guangdong and Zijuan from Yunnan were usedas the testing materials. Yinghong 9 with green buds was used as the control. Theactivity changing patterns of the key enzymes involved inanthocyanin synthesis were studied by the enzymeactivities analysis, which revealed the relationship between the enzymeactivities and biochemical components in tea. The results show that the activity of flavonoid-3-O-glycosyltransferase (UFGT), a key enzyme involved in anthocyanin synthesis,was positively correlated with the total amount of tea polyphenols and theanthocyanin contents in different samples in the same season. However, theactivities of phenylalanine ammonia lyase (PAL), chalcone synthase (CHS),flavonoid-3-hydroxylase (F3H), dihydroflavonol-4-reductase (DFR), flavonolsynthase (FLS), anthocyanin synthase (ANS) and anthocyanin reductase (ANR) werenot significantly correlated with the anthocyanin contents. There was asignificant and positive correlation between catechin (C) content and PALenzyme activity in spring. Epicatechin gallate (ECG) content and DFR enzymeactivity showed the same result. In addition, there was no significantcorrelation between the activities of CHS, F3H, ANS and ANR enzymes andpolyphenols contents in different cultivars (strains) in the same season.
Keywords:purple tea, anthocyanin, enzyme, polyphenols
Reference:CAO Bingbing, WANG Qiushuang, QIN Dandan, FU Donghe, FANG Kaixing, JIANG Xiaohui,LI Hongjian,WANG Qing, PAN Chendong, LI Bo, WU Hualing.Study on the Correlation between the Activities of Key Enzymes Involving in Anthocyanin Synthesis and the Contents of Important Polyphenols in Purple Tea[J]. Journal of Tea Science, 2020, 40(6):724-738.
茶树CsCIPK12与CsKIN10的互作鉴定及其表达分析
冯霞，邸太妹，彭靖，李娜娜，姚利娜，杨亚军，王新超，王璐
摘要：蔗糖非酵解-1相关蛋白激酶（Sucrosenon-fermenting 1-related protein kinase，SnRK）在代谢调控和胁迫信号传递中发挥重要的作用。本文以茶树SnRK3亚家族的CsCIPK12基因和SnRK1亚家族的CsKIN10基因为研究对象，通过序列比对和进化分析，发现CsCIPK12和CsKIN10都具有N端激酶结构域和C端调节域；CsCIPK12具有与CBLs结合的NAF/FISL结构域，与拟南芥AtCIPK12，杨树PtCIPK17、18、19同源关系最近；而CsKIN10具有泛素相关的UBA结构域，与杨树PtSnRK1同源关系最近。通过酵母双杂交系统，证实了CsCIPK12和CsKIN10蛋白存在相互作用。表达分析发现，在自然冷驯化过程中，CsKIN10的表达模式与前期对CsCIPK12的研究结果一致，在龙井43、浙农12、大面白3个茶树品种中受低温不同程度地诱导；4℃短时低温处理发现，CsCIPK12和CsKIN10在成熟叶中受低温显著诱导（最高诱导水平分别为4倍和2.3倍），而在新梢中，二者对低温的响应并不显著；ABA、葡萄糖以及蔗糖处理发现，CsCIPK12和CsKIN10在成熟叶中受这3种处理的显著诱导。结果表明，CsCIPK12与CsKIN10蛋白相互作用，参与ABA和糖信号途径，在茶树低温胁迫响应中可能发挥重要作用。
关键词：茶树；CIPK12/SnRK3.9；KIN10/SnRK1.1；低温胁迫；酵母双杂交
参考引用：冯霞，邸太妹，彭靖，李娜娜，姚利娜，杨亚军，王新超，王璐. 茶树CsCIPK12与CsKIN10的互作鉴定及其表达分析[J]. 茶叶科学, 2020, 40(6): 739-750.
Interaction Identification and Expression Analysis of CsCIPK12 and CsKIN10 in Tea Plant
FENG Xia, DI Taimei, PENG Jing, LI Nana, YAO Lina, YANG Yajun, WANG Xinchao,WANG Lu
Abstract: Sucrose non-fermenting1-related protein kinase (SnRK) plays important roles in metabolic regulationand stress signal transduction. In this study, CsCIPK12 gene of the SnRK3 subfamily and CsKIN10 gene of the SnRK1 subfamily in tea plant were used asresearch objects. Protein sequence alignment and phylogenetic tree analysisshowed that both CsCIPK12 and CsKIN10 have an N-terminal kinase domain and aC-terminal regulatory domain; CsCIPK12 has a NAF/FISL domain that binds to CBLs,and is homologous with AtCIPK12 in Arabidopsisthaliana and PtCIPK17, 18, and 19 in poplar; CsKIN10 has theubiquitin-related UBA domain and is homologous with PtSnRK1 in poplar. Yeasttwo-hybrid analysis showed that CsCIPK12 could interact with CsKIN10.Expression analysis found that the expression of CsKIN10 was induced bynatural cold acclimation to varying degrees in the three tea cultivars ‘Longjing43’, ‘Zhenong 12’ and ‘Damianbai’, which was consistent with the results of theprevious study on CsCIPK12. Under 4℃ coldstress, the expressions of CsCIPK12 and CsKIN10 were significantly
up-regulated in matureleaves (the highest induction levels were 4-fold and 2.3-fold, respectively),while in the shoots, the responses of CsCIPK12 and CsKIN10 to thecold stress were not significant. Under ABA, glucose and sucrose treatments,the expression levels of CsCIPK12 and CsKIN10 were significantlyup-regulated in mature leaves. These results suggest that CsCIPK12 interacts with CsKIN10, which are involved in ABAand sugar signaling pathways and may play an important role in cold response intea plants.
Keywords:tea plant, CIPK12/SnRK3.9, KIN10/SnRK1.1, cold stress, yeast two-hybrid
Reference:FENG Xia, DI Taimei, PENG Jing, LI Nana, YAO Lina, YANG Yajun, WANG Xinchao,WANG Lu, ZHAO Xuan. Interaction Identification and Expression Analysis of CsCIPK12 and CsKIN10 in Tea Plant[J]. Journal of Tea Science, 2020, 40(6): 739-750.
茶树品种对生物量累积与养分分配的影响
朱芸，尤雪琴，伊晓云，倪康，阮建云
摘要：为明确不同品种茶树的物质、养分积累及分配特性，本研究以10龄的龙井43、薮北和奥绿茶树为研究对象，考察了3个品种茶树的生物量以及养分量在地上部留存、新梢采摘、修剪和凋落物中的分配。结果表明，地上部留存的生物量以及新梢产量均为龙井43>薮北>奥绿；而修剪物的生物量则呈相反的趋势；凋落物的生物量未在品种间表现出明显差异。5种主要养分元素在3个品种间均表现为叶片含量高于树茎；但在新梢、修剪物和凋落物中的分配则与品种相关。地上部留存部分的养分累积量为龙井43>薮北>奥绿，而通过采摘、修剪与凋落物形式移出的养分总量表现为奥绿>龙井43>薮北；其中龙井43新梢养分累积量占地上部移出总量的比例最高（63.7%~85.0%），薮北为37.4%~60.2%；修剪是奥绿转移物质和养分的主要形式，其养分累积量占地上部总移出量的66.6%~91.2%。本研究结果有利于根据品种优势和茶园生产模式制定针对性的养分管理措施，为优化茶园施肥、提高养分利用效率提供依据。
关键词：品种；生物量；养分；新梢；修剪；凋落物
参考引用：朱芸，尤雪琴，伊晓云，倪康，阮建云. 茶树品种对生物量累积与养分分配的影响[J]. 茶叶科学, 2020, 40(6): 751-757.
Effect of Different Tea Cultivars on Biomass Accumulation and Nutrient Distribution
ZHU Yun, YOU Xueqin, YI Xiaoyun, NI Kang, RUAN Jianyun
Abstract: In order to clarify the characteristics of biomassaccumulation and nutrient distribution of different tea cultivars, the10-year-old tea gardens of Longjing 43, Yabukita and Kyomidori cultivarswere selected, and the biomass and nutrient distribution among abovegroundremain, young shoots, pruning and litters were investigated. Theresults show that Longjing 43 had a largerbiomass of abovegroundremain and young shoots, followed by Yabukitaand Kyomidori.Thebiomass of the pruning shows an opposite trend, but there was nosignificant difference among the cultivars.The fivemain nutrient concentrations in leaves were higher than those in stem. However,their distributions in young shoots, pruning and litters were related to thecultivars. The nutrient accumulation in aboveground remain ofLongjing43 was the highest, followed by Yabukita and Kyomidori. While,the total nutrient removed by young shoots, pruningand litters were Kyomidori>Longjing43>Yabukita.Amongthem, the nutrient accumulation in young shoots of Longjing43 accounted for 63.7%-85.0%of the total aboveground remain, which was 37.4%-60.2%for Yabukita.Pruning was the chief form of substances and nutrientstransformation in Kyomidori, so the nutrientaccumulation of pruning accounted for 66.6%-91.2% of the total abovegroundremain. This study is beneficial to formulate targeted nutrient management strategiesaccordingto cultivars advantages and tea garden production mode.It is also providing a basis for optimizing the fertilization and improving theefficiency of nutrient utilization.
Keywords: cultivars, biomass, nutrient, young shoots, pruning, litter
Reference:ZHU Yun, YOU Xueqin, YI Xiaoyun, NI Kang, RUAN Jianyun. Effect of Different Tea Cultivars on Biomass Accumulation and Nutrient Distribution[J]. Journal of Tea Science, 2020, 40(6): 751-757.
化肥减施对乌龙茶产量、品质和肥料利用率及经济效益的影响
陈玉真，王峰，吴志丹，张文锦，翁伯琦，尤志明
摘要：通过田间试验，研究了不同化肥减施模式对茶叶产量、品质、养分吸收、肥料利用率的影响，分析了不同施肥模式下的经济效益情况，设置了5个处理：不施肥（CK），当地常规施肥（CF），有机替代（OF，化肥减量50.7%）、新型缓释肥（SRF，化肥减量34.4%）和茶树专用生物炭基肥（BF，化肥减量30.3%）。结果表明，与不施肥（CK）模式相比，各施肥模式下茶叶产量两年平均增幅为14.24%~29.56%；与常规施肥处理（CF）相比，有机替代处理茶叶产量有所降低，新型缓释肥（SRF）和茶树专用生物炭基肥处理（BF）两年平均产量增加3.83%和9.66%，其中BF处理显著高于CF处理（P<0.05）。与CF处理相比，各化肥减施模式对茶叶品质成分不会产生明显的影响，BF处理能降低茶叶酚氨比，尤其是秋茶。与CF处理相比，SRF和BF处理能提高茶树新梢氮、磷、钾、钙和镁的吸收量，提高茶树新梢肥料利用率，其中SRF处理新梢肥料贡献率、农学效率、偏生产力和养分回收率两年平均分别增加了3.25%、0.96 kg·kg-1、4.01 kg·kg-1和7.51%，BF处理新梢肥料贡献率、农学效率、偏生产力和养分回收率两年平均分别增加7.63%、1.41 kg·kg-1、3.95 kg·kg-1和13.71%，BF处理效果优于SRF处理。与CF处理相比，新型缓释肥每年每公顷增加纯收入630元，BF处理增加纯收入6 995元。茶树专用生物炭基肥模式在闽北乌龙茶区具有良好的应用前景。
关键词：乌龙茶；化肥减施；产量和品质；肥料利用率；经济效益
参考引用：陈玉真，王峰，吴志丹，张文锦，翁伯琦，尤志明. 化肥减施对乌龙茶产量、品质和肥料利用率及经济效益的影响[J]. 茶叶科学, 2020, 40(6): 758-770.
Effects of Chemical Fertilizer ReductiononYield, Quality, Fertilizer Utilization Efficiency andEconomic Benefit of Oolong Tea
CHEN Yuzhen, WANG Feng, WUZhidan, ZHANG Wenjin,WENG Boqi, YOU Zhiming
Abstract:Through field experiment, the effects of different reducedchemical fertilizer applications on the yield, quality components, nutrientabsorption and fertilizer utilization efficiency of tea plants were studied. Wealso compared economic benefits under different chemical fertilizer treatments,which included non-fertilize (CK), conventional fertilization (CF), organicfertilizer replacement (OF, 50.7% chemical fertilizer reduced), slow release fertilizers(SRF, 34.4% chemical fertilizer reduce) and biochar-basedformula fertilizer (BF, 30.3% chemical fertilizer reduce). The results showthat the different fertilization patterns had significant effects on tea yields.Compared with the CK, the average increase of tea yields under differentfertilize applications in two years ranged from 14.24% to 29.56%. In comparisonwith CF, the tea yield decreased under the OF treatment,although the difference was not significant. The tea yields under SRF and BF treatmentswere averagely increased by 3.83% and 9.66% in two years. Tea yield under BFwas significantly higher than that under CF. The tea quality components showedno statistical difference among different chemical fertilizer applications, butBF treatment significantly reduced the TP/AA ratio of tea, especially autumntea. SRF and BF promoted N, P, K, Ca and Mg uptakes in tea plants, and improvedfertilizer utilization efficiency in young shoots. Compared with CF, thefertilizer contribution rate, agronomic efficiency, partial productivity andnutrient recovery under SRF averagely increased by 3.25%, 0.96 kg·kg-1,4.01 kg·kg-1 and 7.51%, respectively. The fertilizercontribution rate, agronomic efficiency, partial productivity and nutrientrecovery under BF averagely increased by 7.63%, 1.41 kg·kg-1,3.95 kg·kg-1 and 13.71%, respectively. Compared with CF, the averagenet income per hectare under SRF and BF increased by 630 CNY·hm-2and 6 995 CNY·hm-2,respectively. Therefore, the biochar-based fertilizer modelis one of theimportant measures to increase the fertilizer efficiency of Minbei Oolong tea,and has a good application prospect.
Keywords: Oolong tea, chemical fertilizer reduction, yield and quality,fertilizer utilization efficiency, economic benefit
Reference:CHEN Yuzhen, WANG Feng, WUZhidan, ZHANG Wenjin,WENG Boqi, YOU Zhiming. Effects of Chemical Fertilizer Reduction on Yield, Quality, Fertilizer Utilization Efficiency and Economic Benefit of Oolong Tea[J]. Journal of Tea Science, 2020, 40(6): 758-770.
乌龙茶品种鲜叶加工白茶过程中香气成分动态变化规律
陈林，张应根，陈键，宋振硕，项丽慧，余文权，尤志明
摘要：乌龙茶品种茶树鲜叶加工白茶具有明显的花香特征。为探明该原料在白茶加工过程中香气成分的形成与变化规律，在室内控温控湿（温度18~22℃，湿度45%~60%）环境条件下，选用福鼎大毫茶、福安大白茶和福云6号制成的传统白茶为对照，采用顶空固相微萃取法-气质联用法对茗科1号等10个适制乌龙茶品种鲜叶的萎凋在制品及其成品茶（简称花香白茶）进行了香气成分检测和化学计量分析。结果表明，花香白茶与传统白茶存在迥然不同的香气组成化学模式。各乌龙茶品种鲜叶加工的花香白茶及其在制品的香气组成化学模式具有较高相似度；随着鲜叶萎凋减重率的增加，其香气组成在主成分分析二维得分视图中的模式分布渐趋离散，并发生群体定向逐步偏移。聚类分析结果显示，花香白茶在加工过程中香气组成的动态变化与采制原料的品种特性密切相关。鲜叶萎凋减重率30%~60%为影响花香白茶香气品质形成的关键发展阶段，并以萎凋后期（减重率≥45%）对其在制品香气组成的影响最为突出。从乌龙茶品种试样中可检出的136种香气成分显著富集于3种变化趋势模型，其中芳樟醇及其氧化物、香叶醇、橙花醛、水杨酸甲酯、β-紫罗酮、二氢猕猴桃内酯等香气成分可视为花香白茶香气品质工艺耦合调控的主要化学评测指标。
关键词：白茶；香气成分；萎凋；气质联用；模式识别
参考引用：陈林，张应根，陈键，宋振硕，项丽慧，余文权，尤志明. 乌龙茶品种鲜叶加工白茶过程中香气成分动态变化规律[J]. 茶叶科学, 2020, 40(6): 771-781.
Aroma Profiling of Fresh Leaves of Oolong Tea Cultivars during White Tea Processing
CHEN Lin, ZHANG Yinggen, CHEN Jian, SONG Zhenshuo,XIANG Lihui, YU Wenquan, YOU Zhiming
Abstract:White teas processed from fresh leaves of oolong tea cultivars can be always detected withflower flavor characteristics. In order to investigate the formation and changes ofaroma components during the manufacture of such fragrant white tea, freshleaves harvested from 10 oolong tea cultivars including Mingke1 were respectivelyprocessed into white teas under controlled indoor air conditions set at 18-22℃and humidity of 45%-60%. Compared with traditional white teas produced from Fudingdahao-cha, Fuandabai-chaand Fuyun 6, the aroma components of white teas and theWIP (work in process) samples prepared according to the weight loss rate offresh leaves from oolong tea cultivars were isolated by head space solids-phasemicro-extraction (HS-SPME) and determined by gas chromatography-massspectrometry (GC-MS) in combination with stoichiometric analysis. The resultsshow that there were very different chemical patterns of aroma componentsbetween fragrant white teas and traditional white teas. Thearoma patterns of white teas and in-processproducts obtained from oolong tea cultivarswere of high similarity.With the increase of the weight loss rate offresh leaves, the distribution of these tea samples in the two-dimensional scoreplot obtained from principal component analysis tended to disperse gradually,resulting in oriented migration as a group. It could be seen that the dynamicchanges of aroma components during the processing of fragrant white tea werealso closely related to the properties of the raw materials from each teacultivars by cluster analysis. From 30% to 60% of the weight loss rate was thekey development stage affecting the formation of aroma quality of fragrant whitetea, especially for the weight loss rate≥45%.The 136 aroma components detected in tea samples from oolong tea cultivars weresignificantly enriched in three changing trend models, including linalool andits oxide, geraniol, geranial, methyl salicylate, β-ionone and dihydroactinidiolide and some other volatile componentswith pleasant flavor, which can be regarded as the most important chemicalindicators for the coupling process to regulate aroma quality of fragrant whitetea.
Keywords: white tea, aroma component, withering, gas chromatography-mass spectrometry, pattern recognition
Reference:CHEN Lin, ZHANG Yinggen, CHEN Jian, SONG Zhenshuo,XIANG Lihui, YU Wenquan, YOU Zhiming. Aroma Profiling of Fresh Leaves of Oolong Tea Cultivars during White Tea Processing[J]. Journal of Tea Science, 2020, 40(6): 771-781.
不同茶树品种碾茶的品质分析
毛雅琳，汪芳，尹军峰，许勇泉
摘要：以常用于制作抹茶的8个茶树品种鲜叶为原料制成碾茶，分析其在感官品质、理化成分和色差方面的差异，并对碾茶主要化学成分含量（比值）与其滋味属性评分进行Pearson’s线性相关分析，结合滋味贡献度Dot（Dose-over-threshold）值分析，以期明确碾茶中的主要滋味贡献物质，探究不同品种碾茶间滋味特征的差异性。结果表明，龙井43碾茶整体表现最佳，其外观色泽墨绿，有海苔香，茶汤滋味鲜爽，游离氨基酸总量和茶氨酸含量最高、酚氨比最低，叶绿素含量高；薮北和奥绿次之。相关性分析发现，碾茶的鲜味主要与游离氨基酸、咖啡碱、茶氨酸、天冬氨酸、天冬酰胺等含量及酯型/非酯型儿茶素比值呈显著正相关（P＜0.05）。Dot值分析表明，EGCG和GCG是碾茶茶汤涩味主要贡献物质，咖啡碱、EGCG和GCG是苦味的主要贡献物质，且茶汤涩味和苦味都以EGCG为最主要的贡献因子，单个氨基酸组分对茶汤鲜味的贡献度较低（Dot＜1）。
关键词：碾茶；茶树品种；感官品质；理化成分
参考引用：毛雅琳，汪芳，尹军峰，许勇泉. 不同茶树品种碾茶的品质分析[J]. 茶叶科学, 2020, 40(6): 782-794.
Quality Analysis of Tencha Made from Different Tea Cultivars
MAO Yalin, WANG Fang, YIN Junfeng,XU Yongquan
Abstract:Fresh tea leavesof eight tea cultivars commonly used to make Matcha were used as materials toanalyze their differences in sensory quality, physical and chemical compositionand color of the processed Tencha. The main taste substances and thedifferences of taste characteristics of Tencha among different cultivars wereclarified according to Pearson’s linear correlation analysis of the contents(ratio) of the main chemical components and its taste attribute score, togetherwith the Dot（dose-over-threshold）value analysis of the tastecontribution . The results show that Tencha of Longjing 43 had the best overallperformance with green appearance, seaweed fragrance, umami taste of tea infusion,the highest contents of both free amino acids and theanine, the lowest phenolammonia ratio, and high chlorophyll content. Yabukita and Kyomidori followed.Correlation analysis shows that the umami taste was positively correlated with thecontents of free amino acids, caffeine, theanine, aspartic acid, asparagine andthe ratio of ester catechins/non-ester catechins (P<0.05). Dotanalysis shows that EGCG and GCG were the main contributors to astringency.Caffeine, EGCG and GCG were the main contributors to bitterness, and EGCG wasthe most important contributor to astringency and bitterness of the tea infusions. While single amino acids had low contributions to the umami taste of the tea infusions (Dot<1).
Keywords: tencha, tea cultivars, sensory quality, chemicalcompositions
Reference:MAO Yalin, WANG Fang, YIN Junfeng,XU Yongquan. Quality Analysis of Tencha Made from Different Tea Cultivars[J]. Journal of Tea Science, 2020, 40(6): 782-794.
小贯小绿叶蝉取食诱导抗、感茶树品种挥发物的释放
任倩倩，庄明珠，蔡晓明，边磊，罗宗秀，李兆群，尤民生，陈宗懋，金珊
摘要：为研究不同抗性水平茶树应对小贯小绿叶蝉取食诱导的挥发物释放及相关代谢机制，以抗虫茶树品种举岩（JY）和感虫茶树品种恩标（EB）为试验材料，利用动态顶空收集法结合GC-MS技术检测茶树在小贯小绿叶蝉取食不同时间（6、12、24、36、48、72h）释放的主要挥发物组分，并结合转录组数据分析主要挥发物合成途径上的相关基因的表达水平及其调控趋势。结果表明，在健康状态下，茶树释放的挥发性物质较少；在虫害后不同时间段的茶样中检测到顺-β-罗勒烯（β-Ocimene）、(E)-4,8-二甲基-1,3,7-壬三烯[(E)-4,8-dimethyl-1,3,7-nonatriene，DMNT]、芳樟醇（Linalool）、法尼烯（Farnesene）等10种主要挥发物。其中，单萜类物质在虫害诱导的感虫品种茶树上含量高，倍半萜类物质在虫害诱导的抗虫品种茶树中含量高。转录组数据显示，小贯小绿叶蝉取食诱导抗、感茶树品种中调控萜类合成的关键基因均被明显激活。调控单萜类物质合成的相关基因在感虫茶树品种中的表达量相对较高，而调控倍半萜类物质合成的相关基因在抗虫品种中的表达量与感虫品种差异不显著。本研究结果为茶树抗虫机制和小贯小绿叶蝉绿色防控提供一定的理论依据。
关键词：茶树；挥发物；小贯小绿叶蝉；萜类物质；基因调控
参考引用：任倩倩，庄明珠，蔡晓明，边磊，罗宗秀，李兆群，尤民生，陈宗懋，金珊. 小贯小绿叶蝉取食诱导抗、感茶树品种挥发物的释放[J]. 茶叶科学, 2020, 40(6): 795-806.
The Release of Volatiles in Resistant and Susceptible Tea Cultivars under Empoasca Onukii Feeding
REN Qianqian, ZHUANG Mingzhu, CAIXiaoming, BIAN Lei, LUO Zongxiu,LI Zhaoqun, YOU Minsheng, CHEN Zongmao, JIN Shan
Abstract:In order to studythe volatile release and the relative metabolism induced by small greenleafhoppers (Empoasca onukii) feeding in tea plants, the resistant teacultivar (JY) and susceptible tea cultivar (EB) were used as materials. Thetime course (6, 12, 24, 36, 48, 72h) of tea volatile compounds released by tea plants under E.onukii feeding were collected and detected by using dynamic headspacecollection method and GC-MS technology. An integrative analysis of themetabolism and transcriptome data was then performed, and the target genes in thesynthetic pathway of the main volatiles were screened and analyzed. The resultsshow that healthy tea plants released less volatiles. While ten main volatiles such as β-Ocimene, DMNT, Linalool, Farnesene, etc. were identified in tea plantsunder E. onukii feeding. Among them, the contents of monoterpenoids werehigher in the susceptible tea cultivar EB, and sesquiterpenoids were higher inthe resistant tea cultivar JY. Furthermore, transcriptome data show that thekey genes in terpene synthesis pathway were up-regulated in both cultivarsafter E. onukii feeding. The expression levels of genes related to thesynthesis of monoterpenoids were relatively higher in susceptible tea cultivarthan those in resistant cultivar. However, no significant expressiondifferences were identified in genes related to sesquiterpenes synthesis inresistant and susceptible tea cultivars. The results of this study provided atheoretical basis for the tea resistance mechanism and green control ofleafhopper in tea plantation.
Keywords: tea plant, volatiles, Empoasca onukii,terpenoids, gene regulation
Reference:REN Qianqian, ZHUANG Mingzhu, CAI Xiaoming, BIAN Lei, LUO Zongxiu,LI Zhaoqun, YOU Minsheng, CHEN Zongmao, JIN Shan. The Release of Volatiles in Resistant and Susceptible Tea Cultivars under Empoasca Onukii Feeding[J]. Journal of Tea Science, 2020, 40(6): 795-806.
圆纹广翅蜡蝉产卵规律及温度对越冬卵发育的影响
金银利，马全朝，张绍杰，尹健，史洪中，耿书宝
摘要：为了阐明圆纹广翅蜡蝉（Pochazia guttifera Walker）产卵对茶树的为害规律及温度对其越冬卵发育的影响，通过五点取样法，系统调查了圆纹广翅蜡蝉产卵对茶树的为害情况，并研究了16、19、22、25、28℃恒温对圆纹广翅蜡蝉越冬卵发育的影响。结果表明，圆纹广翅蜡蝉成虫喜欢在直径为(0.23±0.04)cm的茶树幼嫩枝条上产卵，产卵刻痕在枝条上的为害长度为(1.36±0.59)cm。在茶园周围有较多寄主林木且管理较为粗放的马鞍山茶叶试验场阶梯茶园内，茶树枝条的受害率为13.35%，显著高于其他茶园。此外，越冬卵的发育历期，随着温度的升高逐渐缩短，28℃处理的越冬卵发育历期为(28.75±7.03)d，若虫初孵时间较早，孵化率较高。温度与圆纹广翅蜡蝉越冬卵发育速率关系满足方程y=0.001 9x－0.022，越冬卵的发育起点温度为11.58℃，有效积温为526.32d·℃。本研究对信阳茶区圆纹广翅蜡蝉越冬种群发生期的预测预报和防控策略的制定具有重要的指导意义。
关键词：圆纹广翅蜡蝉；产卵规律；茶树；发育历期；发育起点温度；有效积温
参考引用：金银利，马全朝，张绍杰，尹健，史洪中，耿书宝. 圆纹广翅蜡蝉产卵规律及温度对越冬卵发育的影响[J]. 茶叶科学, 2020, 40(6): 807-816.
Oviposition Behavior and Effect of Temperature on the Overwintering Egg Development of Pochazia Guttifera
JIN Yinli, MA Quanchao, ZHANG Shaojie, YINJian, SHI Hongzhong, GENG Shubao
Abstract: In order to clarify oviposition behaviorand effect of temperature on the overwintering egg development of Pochazia guttifera Walker, its occurrenceand damage were systematically investigated by five-point sampling method, and theeffect of temperature (16℃,19℃,22℃,25℃and 28℃)on the development of its overwintering egg was also studied. The results showthat P. gutifera preferred tolay overwintering eggs in teabranches with diameter of (0.23±0.04)cm.The meanlength of oviposition scar damaged onteabranch was (1.36±0.59)cm, and thedamage rates (13.35%) of tea branch inMaanshan tea garden (managed extensively and more host plants around) wassignificantly higher than others. The results also indicate that the developmental durationof overwintering eggs decreased with the increase of temperature. Thedevelopmental duration of the overwintering eggs was (28.75±7.03)d at 28℃. The initial hatching time of nymph was earlier and the hatching rate washigher at 28℃.The linear relationship between the temperature and the developmental rate of overwintering eggs was y=0.001 9x－0.022,and the developmental threshold temperature was 11.58℃. The effective accumulatedtemperature was 526.32d·℃. Thisstudy provided a theoretical basis for prediction and control strategies of theoverwintering population of this pest.
Keywords: Pochazia guttifera, oviposition behavior, teaplant, developmental duration, developmental threshold temperature, effectiveaccumulated temperature
Reference:JIN Yinli, MA Quanchao, ZHANG Shaojie, YINJian, SHI Hongzhong, GENG Shubao. Oviposition Behavior and Effect of Temperature on the Overwintering Egg Development of Pochazia Guttifera[J]. Journal of Tea Science, 2020, 40(6): 807-816.
基于CLIMEX和ArcGIS的灰茶尺蠖在中国的潜在适生区预测
陈李林，周浩，赵杰
摘要：基于中国820个气象站点数据、灰茶尺蠖已知地理分布资料和生物学数据，结合CLIMEX模型与ArcGIS软件模拟预测灰茶尺蠖在中国目前及未来的潜在分布范围，评估灰茶尺蠖的潜在分布范围及气候变暖对其分布的潜在影响。结果表明，灰茶尺蠖在中国目前的适生区主要分布在3°51′N~40°6′N，适生区面积占全国总面积的34.27%。中国大部分省份的气候条件均适合灰茶尺蠖种群生长。随着气候的变化，灰茶尺蠖在中国的潜在适生区面积总体增幅不大，但其组成变化较大。至2050年，预测灰茶尺蠖高度适生区面积占比达最大（22.23%）。相比各种能源之间的平衡情景（A1B），较高能源需求情景（A2）下灰茶尺蠖在陕甘宁地区向内陆扩张更快。灰茶尺蠖在中国适生区分布广泛，应加强灰茶尺蠖预测预报，趁早采取防控措施，以保障茶叶优质安全生产。
关键词：灰茶尺蠖；气候变化；适生区；潜在分布；预测
参考引用：陈李林，周浩，赵杰. 基于CLIMEX和ArcGIS的灰茶尺蠖在中国的潜在适生区预测[J]. 茶叶科学, 2020, 40(6): 817-829.
Potential Climate-suitable Distribution of Ectropis Grisescens in China Based on the CLIMEX and ArcGIS Prediction
CHEN Lilin, ZHOU Hao, ZHAO Jie
Abstract:Based on the data of 820 meteorological stations in China, known geographic distribution dataand biological data, the current and potentialgeographic distribution of a major pest Ectropis grisescens Warren in tea plantations were predicted using CLIMEX models andArcGIS software. The potential effects of climate changeon the future distribution of E. grisescens were also evaluated. The results suggestthat the potentialgeographic distribution area was between 3°51′N and 40°6′N, which accounts for 34.27% of the totalarea of the country. The climatic conditions of most provinces and regions inChina were suitable for the survival of E. grisescens. Due to climate change, the increasingrate of potential suitablearea for E. grisescens grew slowly, but its composition changedgreatly. By 2050, the predicted proportion of highly suitable area reached amaximum of 22.23%. Compared with A1B, the A2 scenario would accelerate E. grisescens extension in Shaanxi-Gansu-Ningxiaregion. AsE. grisescens are widelydistributed in China, wesuggested that monitoring measures should beimproved and pest control should betaken as early as possible to ensure the safe production and quality of tea.
Keywords: tea geometrid, climate change, suitable areas, potential distribution, prediction
Reference:CHEN Lilin, ZHOU Hao, ZHAO Jie. Potential Climate-suitable Distribution of Ectropis Grisescens in China Based on the CLIMEX and ArcGIS Prediction[J]. Journal of Tea Science, 2020, 40(6): 817-829.
湖南益阳黑茶中桔青霉线粒体全基因组序列测定及分析
胡治远，刘素纯，徐正刚，刘石泉，文欣
摘要：对黑茶中分离的一株桔青霉线粒体基因序列进行测定与分析，并探究其与近缘种微生物的系统发育关系。结果表明，桔青霉线粒体基因组是一条全长27 537 bp的环状DNA分子，共编码42个基因（15个蛋白质编码基因，2个rRNA，24个tRNA以及1个独立的ORF），基因组碱基构成为：A（36.17%）、T（37.06%）、C（11.82%）、G（14.95%）。15个蛋白质编码基因均采用典型的ATG作为起始密码子、TAA或TAG作为终止密码子，基因排列顺序与已报道的青霉属物种相似，在进化上较为保守。蛋白质编码基因编码频率较高的氨基酸分别为Leu、Ile、Ser和Phe；RSCU频率最高的4个密码子依次是UUA、AUA、UUU和GGU。24个tRNA基因存在30处G-U错配，均可形成典型三叶草结构。系统发育分析结果表明，桔青霉分类地位上关系最密切是Penicillium ShG4C，其次是Penicillium polonicum与Penicillium nordicum。
关键词：黑茶；桔青霉；线粒体基因组；系统发育
参考引用：胡治远，刘素纯，徐正刚，刘石泉，文欣. 湖南益阳黑茶中桔青霉线粒体全基因组序列测定及分析[J]. 茶叶科学, 2020, 40(6): 830-844.
Sequencing and Analysis of the Complete Mitochondrial Genome of Penicillium Citrinum in Hunan Yiyang Dark Tea
HU Zhiyuan, LIU Suchun,XU Zhenggang, LIU Shiquan, WEN Xin
Abstract: In this study, the mitochondrial genome sequence of astrain of Penicillium citrinum isolated from dark tea was determined andanalyzed, and its phylogenetic relationship with the closely relatedmicroorganisms was explored. The result shows that the mitochondrial genome of Penicilliumcitrinum is a circular DNA molecule with a length of 27 537 bp, whichencodes 42 genes. The genome bases are composed of A (36.17%), T (37.06%), C (11.82%)and G (14.95%). All the 15 protein-coding genes use typical ATG as the startcodon, TAA or TAG as the stop codon. Its gene sequences are similar to those ofthe reported Penicillium species and are conserved in evolution. The highlyoccurred amino acids in the protein-coding genes are Leu, Ile, Ser and Phe. Thetop 4 codons with the high RSCU frequency are UUA, AUA, UUU and GGU,respectively. There are 30 G-U mismatches in 24 tRNA genes, all of which couldform typical cloverleaf structure. Phylogenetic analysis shows that the mostclosely related taxonomic status of Penicillium citrinum is PenicilliumShG4C, followed by Penicillium polonicum and Penicillium nordicum.
Keywords:dark tea, Penicillium citrinum, mitochondrial genome,phylogeny
Reference:HU Zhiyuan, LIU Suchun,XU Zhenggang, LIU Shiquan, WEN Xin. Sequencing and Analysis of the Complete Mitochondrial Genome of Penicillium Citrinum in Hunan Yiyang Dark Tea[J]. Journal of Tea Science, 2020, 40(6): 830-844.
安徽省茶叶效益提升空间分异及贡献因素研究
吴海中，田晓四，陈保平
摘要：基于对数平均迪式分解法，以2010—2018年安徽省茶叶产值、产量及茶园面积为基础数据，定量化探究安徽省茶叶效益提升空间分异格局及贡献因素。结果表明：（1）安徽省茶叶效益持续提升，茶叶效益提升大县区对茶叶总效益贡献突出。（2）从茶叶效益提升空间格局来看，江淮茶区、大别山茶区贡献了茶叶效益总提升量的96.87%；从茶叶效益增速来看，安徽省县域茶叶增速以超速提升型为主；从茶叶提升增幅空间分异来看，大别山茶区茶叶生产优势地位不断加强。（3）研究时间段内安徽省茶叶单价提高贡献效益增量占总量的62.55%。时序上，单价提高对茶叶效益提升贡献率先下降后上升。（4）47个效益提升县区中，单价提高对茶叶效益贡献的县区数量超过面积扩大及单产提高贡献的数量。位于前15位的县区对安徽茶叶效益提升的贡献达83.72%，均表现为单价提升型。
关键词：茶叶；效益；提升；贡献；安徽省
参考引用：吴海中，田晓四，陈保平. 安徽省茶叶效益提升空间分异及贡献因素研究[J]. 茶叶科学, 2020, 40(6): 845-852.
Spatial Differentiation and Contribution Factors of Tea Benefit Improvement in Anhui Province
WU Haizhong, TIAN Xiaosi, CHEN Baoping
Abstract: Based on the LMDI decomposition method, with the dataof tea output value, output and tea garden area in Anhui Province from 2010 to 2018,the spatial distribution pattern and contribution factors of tea benefitincrease in Anhui Province were explored quantitatively. The results show that(1) the tea benefit of Anhui Province continued to increase. The increase oftea benefits and production in regions and counties had made outstandingcontribution to the increase of total output value of tea in Anhui Province.(2) From the perspective of the county spatial pattern of tea benefitincrement, Jianghuai tea area and Dabieshan tea area contributed 96.87% of thetotal increment of tea benefit. From the perspective of tea benefit increment,the growth rate of tea in the counties of Anhui Province was dominated bysuper-rapid growth. From the perspective of spatial differentiation of teagrowth, the dominant position of tea production in Dabieshan tea area had beencontinuously strengthening. (3) During the research period, the increase ofunit price of tea in Anhui Province accounted for 62.55% of the total increasein benefits. In terms of time sequence, the contribution of the increase ofunit price to the increment of tea benefit first decreased and then increased.(4) Among the 47 yield increasing areas, the number of counties contributing totea benefit by increasing unit price was more than that by expanding area andincreasing unit yield. The top 15 counties contributed 83.72% to the increaseof tea benefit in Anhui Province, all of which showed an increase in unit price.
Keywords: tea, benefit, promote, contribution, Anhui Province
Reference:WU Haizhong, TIAN Xiaosi, CHEN Baoping.Spatial Differentiation and Contribution Factors of Tea Benefit Improvement in Anhui Province[J]. Journal of Tea Science, 2020, 40(6): 845-852.
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原标题：《《茶叶科学》| 2020年第6期要文概览》