茶叶氨基酸合成代谢及转化研究进展  

Research Advances in Amino Acid Metabolism and Transformation of Tea Plants(Camellia sinensis)

作　　者：黄芳[1,2,3] 钱佳佳 傅秀敏 HUANG Fang;QIAN Jiajia;FU Xiumin(South China Botanical Garden,Chinese Academy of Sciences,Guangzhou 510650,China;South China National Botanical Garden,Guangzhou 510650,China;University of Chinese Academy of Sciences,Beijing 100049,China)

机构地区：[1]中国科学院华南植物园,广东广州510650 [2]华南国家植物园,广东广州510650 [3]中国科学院大学,北京100049

出　　处：《中国茶叶》2023年第9期10-18,共9页China Tea

基　　金：国家自然科学青年基金(31902074);中国科学院青年创新促进会(2022351);中国科学院留学基金资助。

摘　　要：氨基酸是茶叶重要的呈味物质,其在茶叶加工过程中也会发生各种酶促或非酶促反应而转化为茶叶香气及色素的重要组成物质。文章主要综述了近年来不同茶树种质资源、环境条件和加工工艺对氨基酸合成代谢及转化影响的相关研究进展,以为茶叶品质形成与调控提供一定参考。Amino acids are important flavor substances in tea,and they are converted into important constituents of tea aroma and pigment by various enzymatic or non-enzymatic reactions during tea processing.This paper mainly summarized the recent research progress of amino acid metabolism and transformation in different tea germplasm resources,production environments and post-harvest processing of tea.It would provide a reference for the forma-tion and regulation of tea quality in the future.

关 键 词：茶叶 茶叶加工 环境 氨基酸合成代谢 氨基酸转化 

分 类 号：S571.1[农业科学—茶叶生产加工] Q517[农业科学—作物学]