| 奇兰秋季红茶加工过程主要生化成分变化及相关酶基因表达 |
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| 引用本文： | 刘金仙,卢莉,傅仙玉,史凌珊,武广珩.奇兰秋季红茶加工过程主要生化成分变化及相关酶基因表达[J].热带作物学报,2022,43(11):2383-2393. |
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| 作者姓名： | 刘金仙 卢莉 傅仙玉 史凌珊 武广珩 |
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| 作者单位： | 1.武夷学院茶与食品学院，福建武夷山 3543002.中国乌龙茶产业协同创新中心，福建武夷山 3543003.福建省生态产业绿色技术重点实验室，福建武夷山 354300 |
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| 基金项目： | 福建省科技创新平台建设(2018N2004);福建省自然科学基金项目(2022J011200);福建省自然科学基金项目(2020J01410) |
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| 摘 要： | 以武夷名丛奇兰秋季鲜叶为原料，按传统红茶加工工艺制成红茶，并探明其加工过程中主要生化成分含量、多酚氧化酶（PPO）活性及相关酶基因表达的变化规律，以期为秋季红茶品质改良和工艺改进提供一定参考。结果表明：从鲜叶（XY）至发酵结束（FJ8），茶多酚、儿茶素、水浸出物、咖啡碱分别下降6.13%、15.66%、10.64%、0.10%；黄酮、茶黄素、茶红素、茶褐素、游离氨基酸分别上升4.98 mg/g、7.45 mg/g、2.03%、5.58%、0.14%，其中咖啡碱变化幅度最小。茶黄素、茶红素、茶褐素与儿茶素呈极显著负相关，相关系数分别为：-0.991、-0.969、-0.972。PPO活性呈波动变化，萎凋阶段先上升后下降，揉捻时达到峰值，为458.83 U/g，约为XY的1.67倍；发酵阶段快速下降，FJ8时，PPO酶活显著低于XY，约为XY的0.89。多酚氧化酶基因CsPPO1、CsPPO2表达变化规律一致：先上升后下降，相对表达量在萎凋15 h（WD15）最高，分别为XY的11.2、12.8倍，揉捻时开始下降，发酵阶段表达量与鲜叶无显著差异。儿茶素类代谢相关酶基因PAL、CHS、C4H、CHI、F3H、F3°5°H、FLS、DFR、LAR、ANR的表达在加工过程中均受不同程度抑制，相对表达量显著低于XY，除与CG（儿茶素没食子酸酯）呈负相关外，与儿茶素其他组分均呈正相关，但不显著，相关系数在0.130~0.750之间。
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| 关 键 词： | 秋季鲜叶 红茶加工 生化成分 多酚氧化酶 相关酶基因 |
| 收稿时间： | 2022-03-28 |
Changes of Main Biochemical Components and Expression of Related Enzyme Genes of Qilan Autumn Black Tea During Processing |
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| LIU Jinxian,LU Li,FU Xianyu,SHI Lingshan,WU Guangheng.Changes of Main Biochemical Components and Expression of Related Enzyme Genes of Qilan Autumn Black Tea During Processing[J].Chinese Journal of Tropical Crops,2022,43(11):2383-2393. |
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| Authors: | LIU Jinxian LU Li FU Xianyu SHI Lingshan WU Guangheng |
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| Institution: | 1. College of Tea and Food Science, Wuyi University, Wuyishan, Fujian 354300, China2. Collaborative Innovation Center of Chinese Oolong Tea Industry, Wuyishan, Fujian 354300, China3. Fujian Provincial Key Laboratory of Eco-Industrial Green Technology, Wuyishan, Fujian 354300, China |
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| Abstract: | In order to provide reference for the quality improvement and process improvement of black tea in autumn, the fresh leaves of tea cultivars Qilan were processed to black tea in autumn, and the change law of content of main biochemical components, polyphenol oxidase (PPO) activity, and related enzyme gene expression was analyzed during processing process. The tea polyphenols, catechins, water extracts, and caffeine decreased from fresh leaves (XY) to the end of fermentation (FJ8) by 6.13%, 15.66%, 10.64%, and 0.10% respectively, and flavonoids, theaflavins, thearubigins, theabrownins, and free amino acids increased by 4.98 mg/g, 7.45 mg/g, 2.03%, 5.58%, and 0.14% respectively, among which the change range of caffeine was the smallest. Theaflavins, thearubigins, theabrownins and catechins showed a very significant negative correlation, and the correlation coefficient was -0.991, -0.969, -0.972 respectively. PPO enzyme activity fluctuated, increased first and then decreased in the withering stage, reached a peak value of 458.83 U/g during rolling, about 1.67 times that of XY, finally decreased rapidly in the fermentation stage, which was significantly lower than that of XY, and was about 0.89 times that of XY. The expression of polyphenol oxidase genes CsPPO1 and CsPPO2 both increased first and then decreased from rolling, and the highest relative expression appeared at 15 h of withering (WD15), 11.2 and 12.8 times that of XY, respectively. There was no significant difference between the CsPPOs expression in fermentation stage and fresh leaves. The expression of catechins metabolism related enzyme genes PAL, CHS, C4H, CHI, F3H, F3°5°H, FLS, DFR, LAR, and ANR was inhibited in varying degrees during processing, and significantly lower than that of XY. Except for the negative correlation with CG (Catechin Gallate), the genes were positively correlated with other components of catechins, and the correlation coefficient was 0.130-0.750. |
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| Keywords: | autumn fresh leaves black tea processing biochemical components polyphenol oxidase related enzyme genes |
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