高氨基酸和高茶氨酸茶树资源筛选
|
摘要
为筛选高氨基酸和高茶氨酸茶树资源及探究茶树中茶氨酸与氨基酸含量之间的关系,本研究利用茚三酮显色法结合酶标仪检测技术测定218份茶树资源春季一芽二叶蒸青样的氨基酸含量,利用高效液相色谱法测定了其茶氨酸含量。结果表明,218份资源的氨基酸含量介于1. 50%～8. 98%之间,其中高氨基酸茶树资源(氨基酸含量≥5%) 55份;茶氨酸含量介于0%～4. 03%之间,其中高茶氨酸茶树资源(茶氨酸含量≥3%) 13份,不含茶氨酸的茶树资源4份;茶氨酸与氨基酸含量的比值介于0～0. 78之间,且集中分布于0. 2～0. 5之间,二者的相关性系数达0. 752,呈极显著正相关。本研究筛选获得了一批氨基酸特异的茶树资源,为高氨基酸和高茶氨酸茶树新品种选育及其形成的分子机理研究奠定了基础。
In order to screen tea germplasms with high contents of amino acid and theanine and explore the relationship between the contents of amino acid and theanine,in present research,we detected the amino acid contents of steamed one bud and two leaves from spring shoots of 218 tea germplasms by nihydrin colorimetry combining with microplate assay,and the theanine contents by HPLC. The results showed that,the contents of amino acid ranged 1. 50% ～ 8. 98%,among which 55 samples had high amino acid contents( ≥5%); the contents of theanine varied from 0 to 4. 03%,among which 13 samples had high level( ≥3%) of theanine and four samples had no theanine; the ratio of theanine content to total amino acid content distributed was 0 to 0. 78,mainly ranging from 0. 2 to 0. 5. In addition,the correlation coefficient between them reached to 0. 752,indicating a significant positive correlation. In summary,a batch of specific tea germplasms with extreme amino acid contents had been screened in this study,which provides the foundation for selecting new tea plant varieties with high amino acid and high theanine contents and studying the molecular mechanism of accumulating amino acid.
In order to screen tea germplasms with high contents of amino acid and theanine and explore the relationship between the contents of amino acid and theanine,in present research,we detected the amino acid contents of steamed one bud and two leaves from spring shoots of 218 tea germplasms by nihydrin colorimetry combining with microplate assay,and the theanine contents by HPLC. The results showed that,the contents of amino acid ranged 1. 50% ～ 8. 98%,among which 55 samples had high amino acid contents( ≥5%); the contents of theanine varied from 0 to 4. 03%,among which 13 samples had high level( ≥3%) of theanine and four samples had no theanine; the ratio of theanine content to total amino acid content distributed was 0 to 0. 78,mainly ranging from 0. 2 to 0. 5. In addition,the correlation coefficient between them reached to 0. 752,indicating a significant positive correlation. In summary,a batch of specific tea germplasms with extreme amino acid contents had been screened in this study,which provides the foundation for selecting new tea plant varieties with high amino acid and high theanine contents and studying the molecular mechanism of accumulating amino acid.
引文
[1]袁新跃,江和源,张建勇.茶叶功能成分提取制备专题(三):茶氨酸的提取制备技术[J].中国茶叶,2009,31(3):4-6
[2]Zhu M,Li N,Zhao M,Yu W,Wu J.Metabolomic profiling delineate taste qualities of tea leaf pubescence[J].Food Research International,2017,94:36-44
[3]刘霞林.茶叶中糖类研究进展[J].茶叶,2004,27(3):27-28
[4]乔小燕,吴华玲,韩雪文,王曦,卓敏,邵燕华,谢汉茂,陈栋仁化白毛茶生化成分与成品白茶品质的相关性研究[J].核农学报,2015,29(12):2327-2333
[5]Guo X Y,Song C K,Ho C T,Wan X C.Contribution of L-theanine to the formation of 2,5-dimethylpyrazine,a key roasted peanutty flavor in oolong tea during manufacturing processes[J].Food Chemistry,2018,263:18-28
[6]Finger A,Kuhr S,Engelhardt U.Chromatography of tea constituents[J].Journal of Chromatography A,1992,624(1/2):293-315
[7]Kahathuduwa C,Dassanayake T,Amarakoon A,Weerasinghe V.Acute effects of theanine,caffeine and theanine-caffeine combination on attention[J].Nutritional Neuroscience,2017,20(6):369-377
[8]帅玉英,张涛,江波,沐万孟.茶氨酸的研究进展[J].食品与发酵工业,2008,34(11):117-123
[9]Sumathi T,Asha D,Nagarajan G,Sreenivas A,Nivedha R.L-theanine alleviates the neuropathological changes induced by pcb(aroclor 1254)via inhibiting upregulation of inflammatory cytokines and oxidative stress in rat brain[J].Environmental Toxicology&Pharmacology,2016,42:99-117
[10]Zhang G,Miura Y,Yakasaki K.Effects of dietary powdered green tea and theanine on tumorgrowth and endogenous hyperlipidemia in hepatoma-bearing rats[J].Bioscience,Biotechnology and Biochemistry,2002,66(4):771-716
[11]揭红东,韩奇鹏,谭支良,周传社,孔志伟,陈亮,任傲.茶氨酸代谢及其细胞生物学功能研究与应用[J].基因组学与应用生物学,2017,36(12):5302-5308
[12]杜琪珍,李名君,刘维华.茶组植物的化学分类及数值分类[J].茶叶科学,1990,10(2):1-12
[13]中国农业科学院茶叶研究所,云南省农业科学院茶叶研究所.NY/T 2031-2011农作物优异种质资源评价规范茶树[S].北京:中国标准出版社,2011
[14]赵洋,杨培迪,刘振,成杨,杨阳.高氨基酸黄金茶种质资源筛选鉴定[J].茶叶通讯,2017,44(3):13-16
[15]金孝芳,马林龙,刘艳丽,曹丹,龚自明.6个高氨基酸茶树品种(系)主要生化成分分析[J].茶叶学报,2017,58(2):58-62
[16]Wu J,Chen Z,Sun W,Deng T,Chen M.De novo sequencing of the leaf transcriptome reveals complex light-responsive regulatory networks in Camellia sinensis cv.Baijiguan[J].Frontiers in Plant Science,2016,7:332
[17]Song L B,Ma Q P,Zou Z W,Sun K,Yao Y T,Tao J H,Kaleri NA,Li X H.Molecular link between leaf coloration and gene expression of flavonoid and carotenoid biosynthesis in Camellia sinensis cultivar huangjiya[J].Frontiers in Plant Science,2017,8:803
[18]吴瑞梅,艾施荣,吴彦红,刘桦.基于近红外光谱的绿茶滋味品质估测模型[J].核农学报,2013,27(10):1495-1500
[19]Wang Y,Yang X,Lin K.Simultaneous determination of theanine,gallic acid,purine alkaloids,catechins,and theaflavins in black tea using HPLC[J].International Journal of Food Science and Technology,2010,45:1263-1269
[20]赖建红.安吉白茶产业转型期的思考与探索[J].中国茶叶,2016(3):10-11
[21]Wang W,Xin H,Wang M,Ma Q,Wang L,Kaleri N,Wang Y,Li X.Transcriptomic analysis reveals the molecular mechanisms of drought-stress-induced decreases in Camellia sinensis leaf quality[J].Frontiers in Plant Science,2016,7:385
[22]Deng W,Ogita S,Ashihara H.Biosynthesis of theanine(gammaethylamino-L-glutamic acid)in seedlings of Camellis sinensis[J].Phytochemistry Letters,2008,1:115-119
[23]郭水连,吴春燕,郭卫平.江西宜春引种安吉白茶的气候适应性分析[J].茶叶学报,2016(3):34-37
[24]方开星,姜晓辉,吴华玲.茶树茶氨酸的代谢及其育种研究进展[J].园艺学报,2016,43(9):1791-1802
[25]Zhang G.Amino acid species and leaching characters in tea(Camellia sinensis)using ion chromatography with integrated amperometric detection[J].International Journal of Food,2011,7(5):1-12
[26]中华人民共和国国家质量监督检验检疫总局,中国国家标准化管理委员会.GB/T 8134-2013茶游离氨基酸总量的测定[S].北京:中国标准出版社,2013
[27]方开星,吴华玲,姜晓辉,秦丹丹.高茶氨酸茶树资源快速筛选方法:中国,ZL2016109917759[P].2016-11-11
[28]王进美,黄大节.N-端基茚三酮溶液显色法测试国产羊毛的化学损伤[J].西安工程科技学院学报,1993(3):220-223
[29]夏静,李布青.用生理体液法测定茶叶中的游离氨基酸[J].茶叶通报,1990(2):27-29
[30]尹杰,高相福.贵州名茶氨基酸含量及其组成与品质的关系[J].贵州农业科学,1998(1):29-31
[31]陈琪,孟祥宇,江雪梅,于淑伟,宛晓春.茶树茶氨酸代谢相关基因表达组织特异性分析[J].核农学报,2015,29(7):1285-1291
[32]Deng W W,Fei Y,Wang S,Wan X C.Zhang Z Z,Hu X Y.Effect of shade treatment on theanine biosynthesis in Camellia Sinensis seedlings[J].Plant Growth Regulation,2013,71(3):295-299
[33]谢学民,杨贤强,沈毓渭,汪东风,厉龙明.不同技术措施对碳氮在茶树内分布及茶叶品质的影响[J].核农学报,1993,7(1):29-36
[34]Wei C L,Yang H,Wang S B,Zhao J,Liu C,Gao L P,Xia E H,Lu Y,Tai Y L,She G B,Sun J,Cao H S,Tong W,Gao Q,Li YY,Deng W W,Jiang X L,Wang W Z,Chen Q,Zhang S H,Li HJ,Wu J L,Wang P,Li P H,Shi C Y,Zheng F Y,Jian J B,Huang B,Shan D,Shi M M,Fang C B,Yue Y,Li F D,Li D X,Wei S,Han B,Jiang C J,Yin Y,Xia T,Zhang Z Z,Benentzen JL,Zhao S C,Wang X C,Wan X.Draft genome sequence of Camellia sinenis var.Sinensis provides insights into the evolution of the tea gnome and tea quality[J].Proceedings of the National Academy of Sciences,2018,115(18):E4151-E4158
[35]Cheng S H,Fu X M,Wang X Q,Liao Y,Zeng L T,Dong F,Yang Z Y.Studies on the biochemical formation pathway of the amino acid L-theanine in tea(Camellia sinensis)and other plants[J].Journal of Agriculture and Food Chemistry,2017,65(33):7210-7216
[36]李素芳,陈树尧,成浩.茶树阶段性返白现象的初步研究[J].中国茶叶,1994,16(2):26-27
[37]李素芳.安吉白茶返白机理的研究[J].中国计量学院学报,2002,13(3):214-217
[38]李小杰.茶树游离氨基酸的QTL定位于遗传解析[D].浙江:中国农业科学院茶叶研究所,2017
[39]季鹏章,张俊,王平盛,王玲仙,夏江东,黄兴齐.一个与茶树高茶氨酸含量连锁的RAPD标记的研究[J].西南农业学报,2007,20(3):466-469
[40]张俊,王平盛,季鹏章.茶树高茶氨酸RAPD多态性标记研究[J].云南农业大学学报,2004,19(3):243-245
[2]Zhu M,Li N,Zhao M,Yu W,Wu J.Metabolomic profiling delineate taste qualities of tea leaf pubescence[J].Food Research International,2017,94:36-44
[3]刘霞林.茶叶中糖类研究进展[J].茶叶,2004,27(3):27-28
[4]乔小燕,吴华玲,韩雪文,王曦,卓敏,邵燕华,谢汉茂,陈栋仁化白毛茶生化成分与成品白茶品质的相关性研究[J].核农学报,2015,29(12):2327-2333
[5]Guo X Y,Song C K,Ho C T,Wan X C.Contribution of L-theanine to the formation of 2,5-dimethylpyrazine,a key roasted peanutty flavor in oolong tea during manufacturing processes[J].Food Chemistry,2018,263:18-28
[6]Finger A,Kuhr S,Engelhardt U.Chromatography of tea constituents[J].Journal of Chromatography A,1992,624(1/2):293-315
[7]Kahathuduwa C,Dassanayake T,Amarakoon A,Weerasinghe V.Acute effects of theanine,caffeine and theanine-caffeine combination on attention[J].Nutritional Neuroscience,2017,20(6):369-377
[8]帅玉英,张涛,江波,沐万孟.茶氨酸的研究进展[J].食品与发酵工业,2008,34(11):117-123
[9]Sumathi T,Asha D,Nagarajan G,Sreenivas A,Nivedha R.L-theanine alleviates the neuropathological changes induced by pcb(aroclor 1254)via inhibiting upregulation of inflammatory cytokines and oxidative stress in rat brain[J].Environmental Toxicology&Pharmacology,2016,42:99-117
[10]Zhang G,Miura Y,Yakasaki K.Effects of dietary powdered green tea and theanine on tumorgrowth and endogenous hyperlipidemia in hepatoma-bearing rats[J].Bioscience,Biotechnology and Biochemistry,2002,66(4):771-716
[11]揭红东,韩奇鹏,谭支良,周传社,孔志伟,陈亮,任傲.茶氨酸代谢及其细胞生物学功能研究与应用[J].基因组学与应用生物学,2017,36(12):5302-5308
[12]杜琪珍,李名君,刘维华.茶组植物的化学分类及数值分类[J].茶叶科学,1990,10(2):1-12
[13]中国农业科学院茶叶研究所,云南省农业科学院茶叶研究所.NY/T 2031-2011农作物优异种质资源评价规范茶树[S].北京:中国标准出版社,2011
[14]赵洋,杨培迪,刘振,成杨,杨阳.高氨基酸黄金茶种质资源筛选鉴定[J].茶叶通讯,2017,44(3):13-16
[15]金孝芳,马林龙,刘艳丽,曹丹,龚自明.6个高氨基酸茶树品种(系)主要生化成分分析[J].茶叶学报,2017,58(2):58-62
[16]Wu J,Chen Z,Sun W,Deng T,Chen M.De novo sequencing of the leaf transcriptome reveals complex light-responsive regulatory networks in Camellia sinensis cv.Baijiguan[J].Frontiers in Plant Science,2016,7:332
[17]Song L B,Ma Q P,Zou Z W,Sun K,Yao Y T,Tao J H,Kaleri NA,Li X H.Molecular link between leaf coloration and gene expression of flavonoid and carotenoid biosynthesis in Camellia sinensis cultivar huangjiya[J].Frontiers in Plant Science,2017,8:803
[18]吴瑞梅,艾施荣,吴彦红,刘桦.基于近红外光谱的绿茶滋味品质估测模型[J].核农学报,2013,27(10):1495-1500
[19]Wang Y,Yang X,Lin K.Simultaneous determination of theanine,gallic acid,purine alkaloids,catechins,and theaflavins in black tea using HPLC[J].International Journal of Food Science and Technology,2010,45:1263-1269
[20]赖建红.安吉白茶产业转型期的思考与探索[J].中国茶叶,2016(3):10-11
[21]Wang W,Xin H,Wang M,Ma Q,Wang L,Kaleri N,Wang Y,Li X.Transcriptomic analysis reveals the molecular mechanisms of drought-stress-induced decreases in Camellia sinensis leaf quality[J].Frontiers in Plant Science,2016,7:385
[22]Deng W,Ogita S,Ashihara H.Biosynthesis of theanine(gammaethylamino-L-glutamic acid)in seedlings of Camellis sinensis[J].Phytochemistry Letters,2008,1:115-119
[23]郭水连,吴春燕,郭卫平.江西宜春引种安吉白茶的气候适应性分析[J].茶叶学报,2016(3):34-37
[24]方开星,姜晓辉,吴华玲.茶树茶氨酸的代谢及其育种研究进展[J].园艺学报,2016,43(9):1791-1802
[25]Zhang G.Amino acid species and leaching characters in tea(Camellia sinensis)using ion chromatography with integrated amperometric detection[J].International Journal of Food,2011,7(5):1-12
[26]中华人民共和国国家质量监督检验检疫总局,中国国家标准化管理委员会.GB/T 8134-2013茶游离氨基酸总量的测定[S].北京:中国标准出版社,2013
[27]方开星,吴华玲,姜晓辉,秦丹丹.高茶氨酸茶树资源快速筛选方法:中国,ZL2016109917759[P].2016-11-11
[28]王进美,黄大节.N-端基茚三酮溶液显色法测试国产羊毛的化学损伤[J].西安工程科技学院学报,1993(3):220-223
[29]夏静,李布青.用生理体液法测定茶叶中的游离氨基酸[J].茶叶通报,1990(2):27-29
[30]尹杰,高相福.贵州名茶氨基酸含量及其组成与品质的关系[J].贵州农业科学,1998(1):29-31
[31]陈琪,孟祥宇,江雪梅,于淑伟,宛晓春.茶树茶氨酸代谢相关基因表达组织特异性分析[J].核农学报,2015,29(7):1285-1291
[32]Deng W W,Fei Y,Wang S,Wan X C.Zhang Z Z,Hu X Y.Effect of shade treatment on theanine biosynthesis in Camellia Sinensis seedlings[J].Plant Growth Regulation,2013,71(3):295-299
[33]谢学民,杨贤强,沈毓渭,汪东风,厉龙明.不同技术措施对碳氮在茶树内分布及茶叶品质的影响[J].核农学报,1993,7(1):29-36
[34]Wei C L,Yang H,Wang S B,Zhao J,Liu C,Gao L P,Xia E H,Lu Y,Tai Y L,She G B,Sun J,Cao H S,Tong W,Gao Q,Li YY,Deng W W,Jiang X L,Wang W Z,Chen Q,Zhang S H,Li HJ,Wu J L,Wang P,Li P H,Shi C Y,Zheng F Y,Jian J B,Huang B,Shan D,Shi M M,Fang C B,Yue Y,Li F D,Li D X,Wei S,Han B,Jiang C J,Yin Y,Xia T,Zhang Z Z,Benentzen JL,Zhao S C,Wang X C,Wan X.Draft genome sequence of Camellia sinenis var.Sinensis provides insights into the evolution of the tea gnome and tea quality[J].Proceedings of the National Academy of Sciences,2018,115(18):E4151-E4158
[35]Cheng S H,Fu X M,Wang X Q,Liao Y,Zeng L T,Dong F,Yang Z Y.Studies on the biochemical formation pathway of the amino acid L-theanine in tea(Camellia sinensis)and other plants[J].Journal of Agriculture and Food Chemistry,2017,65(33):7210-7216
[36]李素芳,陈树尧,成浩.茶树阶段性返白现象的初步研究[J].中国茶叶,1994,16(2):26-27
[37]李素芳.安吉白茶返白机理的研究[J].中国计量学院学报,2002,13(3):214-217
[38]李小杰.茶树游离氨基酸的QTL定位于遗传解析[D].浙江:中国农业科学院茶叶研究所,2017
[39]季鹏章,张俊,王平盛,王玲仙,夏江东,黄兴齐.一个与茶树高茶氨酸含量连锁的RAPD标记的研究[J].西南农业学报,2007,20(3):466-469
[40]张俊,王平盛,季鹏章.茶树高茶氨酸RAPD多态性标记研究[J].云南农业大学学报,2004,19(3):243-245