食品科学 ›› 2023, Vol. 44 ›› Issue (14): 229-236.doi: 10.7506/spkx1002-6630-20220909-087

• 成分分析 • 上一篇    下一篇

太平猴魁茶栽培品种‘柿大茶’品系间代谢物及遗传进化分析

周汉琛,刘亚芹,王辉,杨霁虹,徐玉婕,雷攀登   

  1. (安徽省农业科学院茶叶研究所,安徽?黄山 245000)
  • 出版日期:2023-07-25 发布日期:2023-08-11
  • 基金资助:
    国家自然科学基金青年科学基金项目(32002069);安徽省农业科学院青年英才计划项目(QNYC-202119)

Identification of Volatile and Non-Volatile Components in Taiping Houkui Tea Made from ‘Shidacha’ and Non-‘Shidacha’ Tea Varieties and Phylogenetic Analysis

ZHOU Hanchen, LIU Yaqin, WANG Hui, YANG Jihong, XU Yujie, LEI Pandeng   

  1. (Tea Research Institute, Anhui Academy of Agricultural Sciences, Huangshan 245000, China)
  • Online:2023-07-25 Published:2023-08-11

摘要: ‘柿大茶’为有性系茶树品种,其嫩梢是加工太平猴魁绿茶的主要原料。本研究为探究‘柿大茶’品系(高家早、黄种、柿大茶2号、柿大茶6号和广阳早)与非‘柿大茶’茶树品种(凫早2号和舒茶早)加工绿茶品质以及遗传进化的差异,对7 个茶树品种绿茶中的挥发性及非挥发性代谢物进行分析,同时基于RNA-seq技术分析7 个茶树品种中全基因组转录水平及遗传背景差异。结果显示,除舒茶早绿茶外,儿茶素类物质及游离氨基酸总量在其余品种绿茶中差异不显著;咖啡碱在各品种绿茶中有显著性差异。‘柿大茶’绿茶茶汤中芳樟醇、芳樟醇氧化物、香叶醇、茉莉酮等呈花香类化合物的含量较高。RNA-seq分析结果显示,‘柿大茶’品系广阳早与凫早2号、舒茶早中的全基因组转录水平变化较为接近,在主成分分析中与其他‘柿大茶’品系分布在不同象限。遗传进化树分析表明,非‘柿大茶’凫早2号和舒茶早亲缘关系更接近,并与‘柿大茶’品系广阳早、黄种亲缘关系较接近,而与高家早、柿大茶2号和6号亲缘关系相对较远。进一步分析显示,与花香类化合物生物合成相关的关键酶基因普遍在‘柿大茶’品系中有较高的转录水平。本研究结果为选育优异‘柿大茶’品种提供了重要理论支撑,同时为后续分析茶树花香类化合物形成机制提供了理论参考。

关键词: ‘柿大茶’;太平猴魁绿茶;挥发性成分;非挥发性成分;转录分析

Abstract: Taiping Houkui green tea is mainly made from the young shoots of the sextual tea line ‘Shidacha’. In the present study, the differences in the quality and genetic evolution of green tea made from the young shoots of five ‘Shidacha’ varieties (Gaojiazao, Huangzhong, Shidacha No.2, Shidacha No.6, and Guangyangzao) and two non-‘Shidacha’ tea varieties (Fuzao No.2 and Shuchazao) were explored. The volatile and non-volatile metabolites of the seven tea samples were analyzed, and the differences in genome-wide transcriptional levels and genetic background among the seven tea varieties were analyzed using RNA sequencing (RNA-seq). No significant differences in catechin content or the total content of free amino acids were found among all tea samples except Shuchazao, whereas caffeine content differed significantly among all samples. The contents of floral aroma compounds such as linalool, linalool oxide, geraniol and jasmone were relatively high in the infusion of ‘Shidacha’ green tea. RNA sequencing results showed that the genome-wide transcriptional level of Guangyangzao was close to that of the non-‘Shidacha’ tea varieties. In principal component analysis (PCA), Guangyangzao and the other ‘Shidacha’ varieties were distributed in different quadrants. Phylogenetic analysis showed that the non-‘Shidacha’ tea varieties had a close genetic relationship with each other as well as Gaojiazao and Huangzhong, but was far away from the other ‘Shidacha’ varieties. The transcriptional levels of most of the key enzyme genes involved in the biosynthesis of linalool, indole, nerolidol and jasmone lactone were higher in the ‘Shidacha’ tea varieties than in the non-‘Shidacha’ ones. This study provides important theoretical support for the breeding of excellent ‘Shidacha’ varieties and provides a theoretical basis for follow-up research on the formation mechanism of floral aroma compounds in tea leaves.

Key words: ‘Shidacha’ ; Taiping Houkui green tea; volatile components; non-volatile components; RNA sequencing

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