外源茉莉酸甲酯诱导茶树鲜叶及其采后乌龙茶加工关键工序中七种脂溶性色素变化  

Changes in Lipid-Soluble Pigments in Fresh Tea Leaves Treated by Methyl Jasmonate and During Postharvest Oolong Tea Manufacturing

作　　者：施江[1] 王佳童 彭群华[1] 吕海鹏[1] BALDERMANN susanne 林智[1] SHI Jiang;WANG JiaTong;PENG QunHua;LÜHaipeng;BALDERMANN susanne;LIN Zhi(Tea Research Institute,Chinese Academy of Agricultural Sciences/Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture,Hangzhou 310008,China;Graduate School of Chinese Academy of Agricultural Sciences,Beijing 100081,China;Leibniz Institute of Vegetable and Ornamental Crops,Theodor-Echtermeyer-Weg 1,14979 Großbeeren,Germany)

机构地区：[1]中国农业科学院茶叶研究所/农业部茶树生物学与资源利用重点实验室,中国杭州310008 [2]中国农业科学院研究生院,中国北京100081 [3]德国莱布尼茨蔬菜与园艺作物研究所,德国柏林14979

出　　处：《中国农业科学》2021年第18期3984-3997,共14页Scientia Agricultura Sinica

基　　金：国家现代农业产业技术体系建设专项资金(CARS-23);国家自然科学基金面上项目(NSFC31270734);中国农业科学院创新工程(CAAS-ASTIP-2014-TRICAAS)。

摘　　要：【目的】系统开展外源茉莉酸甲酯诱导以及“做青”阶段机械损伤双重胁迫下茶叶中脂溶性色素的动态变化研究,阐明外源茉莉酸甲酯诱导后茶树鲜叶制得乌龙茶中类胡萝卜素含量提高的机理,为合理利用外源诱导提升鲜叶品质和加工制得的乌龙茶品质提供科学依据。【方法】0.25%外源茉莉酸甲酯喷施3-4年生盆栽‘金萱’茶树叶面,至均匀挂滴,对不同诱导时间(0、12、24、48和168 h)的鲜叶及利用该鲜叶制作得到的乌龙茶样品进行基于UPLC-QToFMS的靶标代谢组学分析,解析叶黄素、β-胡萝卜素、新叶黄素、玉米黄质、α-胡萝卜素和叶绿素a/b的含量变化;同时对乌龙茶制作的关键工序“做青”以及杀青后揉捻阶段样品中这些脂溶性色素的动态变化进行监测分析。同时,开展不同诱导时间采摘的鲜叶加工得到成品乌龙茶的香气感官评价。【结果】靶标代谢组学分析结果表明,叶黄素是‘金萱’鲜叶中含量最高的类胡萝卜素,其含量达到(405.06±17.71)μg·g^(-1),在成品乌龙茶中含量显著下降,仅为(277.36±32.72)μg·g^(-1)。外源茉莉酸甲酯诱导后,脂溶性色素含量变化显著,诱导48 h内,茶树鲜叶中叶绿素a含量较对照鲜叶中(0 h)增加,随后显著下降;叶绿素b在诱导后的鲜叶中始终处于减少的趋势。叶黄素在12 h样品中含量显著下降,在24 h的样品中其含量均较对照升高;β-胡萝卜素在诱导后的鲜叶中含量始终低于对照,其中12 h的样品中含量仅为116.36μg·g^(-1),减少34.55%。利用茉莉酸甲酯诱导后的鲜叶(12、24和48 h)制作得到的成品茶样品中叶绿素a含量较对照均显著下降;叶黄素含量显著升高,其中48 h的样品中含量最高,达到377.82μg·g^(-1)。“做青”过程中(W1-W3),对7种脂溶性色素含量变化进行相应的热图分析,与对照相比,叶绿素a含量均显著下降,而叶绿素b含量则在12 h样品中显著升高。5种�【Objective】The dynamic changes of lipid-soluble pigments in tea under the dual stress of exogenous methyl jasmonate induction and mechanical damage trigged during"making green"stage were systematically studied.It could greatly clarify the mechanism of improvement in the content of carotenoids in making oolong teas prepared from the leaves treated by methyl jasmonate.This will offer the scientific guidance applying of exogenous elicitors improving fresh tea leaves quality and the made tea quality.【Method】The 3-4-years‘Jinxuan’tea cultivars in greenhouse were used as plant materials,which were applied 0.25%(v/v)methyl jasmonate solution by spraying on tea leaves homogenously until it was evenly dripped.Fresh leaves under different treated time duration(0,24,48,and 168 h)and the responding made oolong teas were prepared using the fresh leaves.In this study,the targeted metabolomics analysis was carried out utilizing UPLC-QToFMS aiming at analysis of changes in content of lutein,β-carotene,neoxanthin,zeaxanthin,α-carotene and chlorophyll a/b.At the same time,the dynamic changes of the lipid-soluble pigments during crucial procedure“making-green”and rolling stage were monitored.Furthermore,the sensory evaluation of made oolong teas focusing on the aroma quality was investigated.【Result】The quantitative results showed that the content of lutein reached(405.06±17.71)μg·g^(-1) in fresh leaves which was the highest of all other carotenoids,however,it decreased dramatically in made oolong teas(277.36±32.72)μg·g^(-1).Lipid-soluble pigments changed significantly in methyl jasmonate treated tea samples.In the first 48 h after methyl jasmonate inducement,chlorophyll a behaved significantly increased in content compared with control(0 h)in fresh leaves,successively decreased in 168 h samples.Chlorophyll b decreased in all methyl jasmonate induced samples.Lutein exhibited an apparently decreasing in 12 h samples,thus achieved improvement in content in 24 h samples.The content ofβ-Carotene was lower i

关 键 词：茉莉酸甲酯 做青 脂溶性色素 类胡萝卜素 乌龙茶 

分 类 号：TS272.59[农业科学—茶叶生产加工]