《茶叶科学》（Chaye Kexue）

(双月刊，1964年创刊）

《茶叶科学》（英文刊名：Journal of Tea Science）于1964年8月经中宣部批准创刊，刊名系朱德委员长题字，中国工程院陈宗懋院士、刘仲华院士担任编委会主任，是茶学界唯一被中国科学引文数据收录为核心区的中文核心期刊，目前也被国内外知名数据库收录（中国知网、万方、维普、中教、EBSCO、Scopus等）。

2024, Vol. 44, No.5

主管：中国科学技术协会

主办：中国茶叶学会、中国农业科学院茶叶研究所

编辑出版：《茶叶科学》编辑部

康普茶细菌纤维素的形成途径及其在废弃茶叶资源高效利用中的应用

徐晴晴, 聂晴, 刘助生, 郭青,

刘仲华, 蔡淑娴

摘要：废弃茶叶资源和夏秋茶用于生产康普茶和细菌纤维素,不仅有助于减少环境污染和资源浪费,还能开发高市场价值的产品。细菌纤维素作为一种高晶度、可再生的多糖,广泛应用于生物医疗、环保包装、纺织、新能源电池、护肤品等领域。综述了近年来细菌纤维素膜的应用研究,重点分析了不同发酵环境和茶叶种类对细菌纤维素膜品质的影响,证实了通过调整发酵参数可获得具有特定结晶结构的纤维素。进一步探讨了茶叶成分在菌膜形成中的作用,并提出了提高康普茶细菌纤维素膜产量和质量的新思路。文章强调了康普茶细菌纤维素膜的保健功效及其在可持续产品开发中的重要作用,并指出了进一步研究以促进其工业化应用的必要性。

关键词: 康普茶细菌纤维素, 废弃茶叶资源利用, 生物可降解材料, 膳食多糖

参考引用：徐晴晴, 聂晴, 刘助生, 郭青, 刘仲华, 蔡淑娴. 康普茶细菌纤维素的形成途径及其在废弃茶叶资源高效利用中的应用[J]. 茶叶科学, 2024, 44(5): 707-717.

Review on the Formation Pathway of Kombucha Bacterial Cellulose and Its Application in Efficient Utilization of Tea Waste

XU Qingqing, NIE Qing,

LIU Zhusheng, GUO Qing,

LIU Zhonghua, CAI Shuxian

Abstract:Tea waste and summer-autumn tea can be used to produce Kombucha and bacterial cellulose, helping to reduce environmental pollution and resource waste while developing high market value products. Bacterial cellulose, as a highly crystalline and sustainably renewable polysaccharide, has a wide range of potential applications in biomedicine, eco-friendly packaging, textiles, new energy batteries, skincare products, and other fields. This paper reviewed recent research on the applications of bacterial cellulose membranes, focusing on the effects of different fermentation environments and tea types on the quality of bacterial cellulose membranes. It confirmed that adjusting fermentation parameters can produce cellulose with specific crystalline structures. The paper also discussed the role of tea components in the formation of bacterial cellulose membranes and proposed new ideas for improving the yield and quality of Kombucha bacterial cellulose membranes. The health benefits of Kombucha bacterial cellulose membranes and their significant role in sustainable product development were emphasized. The paper highlighted the need for further research to promote their industrial application.

Key words: Kombucha bacterial cellulose, tea waste utilization, biodegradable materials, dietary polysaccharide

Cite this Article：XU Qingqing, NIE Qing, LIU Zhusheng, GUO Qing, LIU Zhonghua, CAI Shuxian. Review on the Formation Pathway of Kombucha Bacterial Cellulose and Its Application in Efficient Utilization of Tea Waste[J]. Journal of Tea Science, 2024, 44(5): 707-717.

茶树接种AM真菌在干旱胁迫下的生理响应

鲁薇, 邬晓龙, 胡贤春, 郝勇,

刘春艳

摘要：为探究干旱胁迫下丛枝菌根（Arbuscular mycorrhizal,AM）真菌对茶树生长及生理的作用机理,以福鼎大白茶（Camellia sinensis cv. ‘Fuding Dabaicha'）茶树实生苗为试验材料,采用温室盆栽法,在正常水分和干旱胁迫下分别接种或不接种AM真菌幼套近明球囊霉（Claroideoglomus etunicatum）,探究AM真菌在不同干旱胁迫时长（4周、6周、8周）下对茶树实生苗生长、光合、渗透调节及气孔开度等的生理响应。结果显示,在两种不同的水分条件下,接种AM真菌处理均显著促进了茶树生长,增加了地上部和地下部生物量,改善了根系构型,与不接种AM真菌相比,茶树根系总长度、二级侧根和三级侧根的数量、叶片渗透势分别增加了20.00%~38.77%、48.90%~163.33%、60.00%~442.86%、29.77%~41.24%,降低了干旱胁迫下茶树叶片气孔密度和相对电导率,与不接种AM真菌相比分别降低了16.00%~42.37%、2.21%~6.67%,且在干旱胁迫下的效果更为显著。干旱胁迫显著抑制了AM真菌对茶树根系的侵染和茶树的生长,表现为抑制了茶树根系构型的建立,降低了叶片叶绿素含量、最大光量子效应（QY_max）、叶片相对含水量（RWC）、气孔开度及渗透势等。接种AM真菌能显著缓解这种抑制效应,改善茶树对干旱胁迫的生理响应,从而促进茶树生长。研究表明,AM真菌可通过优化茶苗根系构型,提高茶苗叶片的保水和光合能力,调节气孔及渗透平衡,从而促进植株对水分和养分的吸收,缓解干旱对茶树的损伤,提高茶树实生苗的抗旱能力,且随着干旱时间的延长AM真菌的促进效果更为显著。

关键词：茶树生长, 生理特性, 丛枝菌根真菌, 干旱胁迫

参考引用：鲁薇, 邬晓龙, 胡贤春, 郝勇, 刘春艳. 茶树接种AM真菌在干旱胁迫下的生理响应[J]. 茶叶科学, 2024, 44(5): 718-734.

Physiological Response of Tea Plants Inoculated with Arbuscular Mycorrhizal Fungi under Drought Stress

LU Wei, WU Xiaolong, HU Xianchun,

HAO Yong, LIU Chunyan

Abstract: To explore the mechanism of arbuscular mycorrhizal (AM) fungi on the growth and physiological characteristics of tea plants under drought stress, tea cultivar ‘Fuding Dabaicha' was used as experimental material to inoculate with or without (Claroideoglomus etunicatum) under well-watered and drought stress. Plant growth performance, photosynthesis, osmotic regulation and stomatal aperture were determined to investigate the effect of AMF on tea seedlings under different duration of DS (4 weeks, 6 weeks and 8 weeks). The results show that under well-watered and drought stress conditions, AMF inoculation significantly promoted plant growth performance, increased the shoot and root biomass, improved the root system architecture, in particularly increased total root length, secondary and tertiary lateral root numbers, and leaf osmotic potential by 20.00%-38.77%, 48.90%-163.33%, 60.00%-442.86%, 29.77%-41.24%, decreased the stomatal density and relative conductance under drought stress by 16.00%-42.37% and 2.21%-6.67% respectively. The effects were more significant under drought stress. Whereas, drought stress significantly inhibited the root AMF colonization and plant growth, as evidenced by impaired establishment of root system architecture, reduced leaf chlorophyll content, maximum light quantum effect (QY_max), leaf relative water content, stomatal aperture and osmotic potential, etc. AMF inoculation could significantly alleviate this inhibitory effect, improve the physiological response of tea plants under drought stress and thus promote tea plant growth. The results indicate that AMF could promote the absorption of water and nutrients, alleviate the damage of drought stress and improve the drought resistance of tea seedlings by improving root morphology, promoting the water retention and photosynthetic capacity, adjusting the stomatal and osmotic balance, and the promotion effect of AMF became more significant with the extension of drought time.

Key words: tea plant growth, physiological character, AMF, drought stress

Cite this Article：LU Wei, WU Xiaolong, HU Xianchun, HAO Yong, LIU Chunyan. Physiological Response of Tea Plants Inoculated with Arbuscular Mycorrhizal Fungi under Drought Stress[J]. Journal of Tea Science, 2024, 44(5): 718-734.

不同茶树品种叶片细胞壁氟富集差异探究

刘昱, 杨培迪, 张培凯, 詹文礼, 李游, 姚苏航, 赵洋, 成杨,

刘振, 沈程文

摘要：茶树是一种氟超富集植物,不同茶树品种的叶片富集氟含量存在差异。为探究茶树叶片细胞壁氟富集规律,检测了15个茶树品种的叶片氟含量,以及叶片果胶、半纤维素、纤维素与其对应的氟含量,分析不同成熟度叶片细胞壁氟分布。结果显示,果胶是体现品种细胞壁氟富集成熟度差异的关键细胞壁组分。15个品种中,涟茶7号、槠叶齐、上梅洲种的成熟叶果胶含量与果胶氟含量都比嫩叶高,而铁观音是唯一成熟叶比嫩叶中果胶氟含量低的品种。细胞壁组分氟占比的相关性分析表明,茶树叶片成熟度越高,氟含量越高,且均呈细胞壁多个组分富集氟的趋势。通过综合评价及聚类分析筛选,茶树品种寒绿成熟叶组和嫩叶组均具有高细胞壁氟富集水平（D1-4=0.704 6,D5-8=0.928 6）;福鼎大白茶、湘波绿、湘波绿2号、碧云、黔湄702具有中等细胞壁氟富集水平（D1-4=0.326 7~0.486 1,D5-8=0.484 4~0.699 3）;云南乌黑大叶、槠叶齐具有低细胞壁氟富集水平（D1-4=0.146 5~0.268 8,D5-8=0.222 3~0.345 7）。本研究从品种和叶片成熟度角度探究茶树细胞壁氟富集规律及其差异性,为低氟茶树分子育种提供品种参考。

关键词：茶树品种, 氟, 叶片细胞壁, 成熟度

参考引用：刘昱, 杨培迪, 张培凯, 詹文礼, 李游, 姚苏航, 赵洋, 成杨, 刘振, 沈程文. 不同茶树品种叶片细胞壁氟富集差异探究[J]. 茶叶科学, 2024, 44(5): 735-746.

Investigation of Differential Fluorine Enrichment in Leaf Cell Walls of Different Tea Cultivars

LIU Yu, YANG Peidi, ZHANG Peikai, ZHAN Wenli, LI You, YAO Suhang, ZHAO Yang, CHENG Yang, LIU Zhen, SHEN Chengwen

Abstract: Tea plants are known to hyperaccumulate fluorine, with significant variation in fluorine accumulation among different cultivars. To explore the patterns of fluorine accumulation in tea leaf cell walls, the fluorine content in leaves of 15 tea cultivars was measured. Moreover, the contents of pectin, hemicellulose, cellulose components, and their respective fluorine contents were analyzed. The distribution of fluorine in the cell walls at different maturity stages of leaves were examined. The results indicate that pectin is a crucial component reflecting the differences in fluoride accumulation and maturity level of the cell walls among cultivars. Only the mature leaves of ‘Liancha 7', ‘Zhuyeqi' and ‘Shangmeizhouzhong' increased pectin content and fluoride content in pectin compared to the young leaves. ‘Tieguanyin' was the only cultivar with the fluoride content in pectin decreased in the mature leaves compared to the young leaves. Correlation analysis of the fluoride proportion in the cell wall components reveals that higher fluoride content in the leaves correlates with greater maturity, reflecting a trend of multi-component fluoride accumulation in the cell walls. Through a comprehensive evaluation and cluster analysis, ‘Hanlü' exhibits consistently high levels of fluorine accumulation in cell walls at different maturity stages (D1-4=0.704 6, D5-8=0.928 6). ‘Fuding Dabaicha', ‘Xiangbolü', ‘Xiangbolü 2', ‘Biyun', and ‘Qianmei 702' show moderate levels of fluorine enrichment in cell walls (D1-4=0.3267-0.4861, D5-8=0.484 4~0.699 3), while ‘Yunnan Wuheidaye' and ‘Zhuyeqi' exhibit low levels of fluorine accumulation (D1-4=0.146 5-0.268 8, D5-8=0.2223-0.345 7). This study explored the regularity and difference of fluorine accumulation in tea cell walls from the perspectives of cultivar and leaf maturity, and provided insights for molecular breeding of low-fluorine tea cultivars.

Key words: tea cultivar, fluorine, leaf cell wall, maturity

Cite this Article：LIU Yu, YANG Peidi, ZHANG Peikai, ZHAN Wenli, LI You, YAO Suhang, ZHAO Yang, CHENG Yang, LIU Zhen, SHEN Chengwen. Investigation of Differential Fluorine Enrichment in Leaf Cell Walls of Different Tea Cultivars[J]. Journal of Tea Science, 2024, 44(5): 735-746.

不同茶树品种的径山茶挥发性成分差异研究

侯智炜, 吕永铭, 马宽, 张汇源, 顾哲, 张然, 李乐, 金俞谷,

苏祝成, 陈红平

摘要： 为深入探究不同茶树品种的径山茶挥发性成分差异,采用搅拌棒吸附萃取-气相色谱-质谱联用技术（SBSE-GC-MS）、顶空-气相色谱-离子迁移谱技术（HS-GC-IMS）对径山1号、径山2号、鸠坑种、迎霜和翠峰5个茶树品种的径山茶挥发性成分进行分析。首先,基于GC-MS和GC-IMS分别共鉴定出93种和79种挥发性成分。其次,通过主成分分析（PCA）揭示了不同茶树品种的径山茶挥发性成分之间的差异。最后,运用正交偏最小二乘法判别分析（OPLS-DA）的变量投影重要性（VIP）确定不同品种间的差异挥发性成分,并通过相对香气活度值（ROAV）进一步筛选关键差异挥发性成分。结果表明,在GC-MS和GC-IMS中分别有16种和12种挥发性化合物被鉴定为不同茶树品种径山茶的关键差异挥发性化合物。其中,径山2号的特征挥发性成分包括2-庚醇、茉莉酸甲酯、2-甲基丁醛和2-庚酮等,具有较为明显的清香特征,其含量高于其他品种;径山1号中顺茉莉酮、庚醛和(Z)-3-己烯醇的含量较为丰富;迎霜品种中氧化柠檬烯和戊醛的含量较高。结合感官评价结果表明,径山1号、翠峰和径山2号的香气评分较高。研究揭示了不同茶树品种径山茶的特征性挥发物具有显著差异,为径山茶生产中优质原料的选择提供理论依据,对实现高品质径山茶的精准加工和定向品质控制具有重要价值。

关键词：径山茶, 茶叶香气, 茶树品种, 气相色谱-质谱联用, 气相色谱-离子迁移谱

参考引用：侯智炜, 吕永铭, 马宽, 张汇源, 顾哲, 张然, 李乐, 金俞谷, 苏祝成, 陈红平. 不同茶树品种的径山茶挥发性成分差异研究[J]. 茶叶科学, 2024, 44(5): 747-762.

Study on the Differences of Volatile Components in Jingshan Tea from Different Tea Cultivar

HOU Zhiwei, LÜ Yongming, MA Kuan,

ZHANG Huiyuan, GU Zhe, ZHANG Ran, LI Le,

JIN Yugu, SU Zhucheng, CHEN Hongping

Abstract: To investigate the differences of volatile components in Jingshan tea from different tea cultivars, the stir bar sorptive extraction gas chromatography-mass spectrometry (SBSE-GC-MS), headspacegas chromatography-ion mobility spectrometry (HS-GC-IMS) were used to analyze the volatile components in Jingshan tea from five tea cultivars, including ‘Jingshan No. 1', ‘Jingshan No. 2', ‘Jiukeng', ‘Yingshuang' and ‘Cuifeng'. Firstly, a total of 93 volatile components were identified by GC-MS and 79 volatile components by GC-IMS. Secondly, principal component analysis (PCA) was used to reveal the differences in the volatile components of Jingshan tea from different tea cultivars. Finally, orthogonal partial least squares discriminant analysis (OPLS-DA) was used to determine the differential volatile components between different cultivars, and the relative odor activity value (ROAV) was used to further identify the key differential volatile components. The results show that 16 and 12 volatile compounds were identified as the key differential volatile compounds of different tea cultivars by SBSE-GC-MS and HS-GC-IMS respectively. Among them, the characteristic volatile components of ‘Jingshan No. 2' include 2-heptanol, methyl jasmonate, 2-methyl butanal, and 2-heptanone, which have clear fragrance characteristics and higher contents than other cultivars. The contents of methyl eugenol, hexanal, and (Z)-3-hexen-1-ol in ‘Jingshan No. 1' were relatively rich. The contents of oxidized limonene and pentanal in ‘Jiukeng' were relatively higher. The sensory evaluation results indicate that ‘Jingshan No. 1', ‘Cuifeng' and ‘Jingshan No. 2' had higher aroma scores. This study revealed that the characteristic volatile compounds in Jingshan tea from different tea cultivars have significant differences, which provided a theoretical basis for the selection of high-quality raw materials in Jingshan tea production, and had important value for achieving precise processing and targeted quality control of high-quality Jingshan tea.

Key words:Jingshan tea, tea aroma, tea cultivars, GC-MS, GC-IMS

Cite this Article：HOU Zhiwei, LÜ Yongming, MA Kuan, ZHANG Huiyuan, GU Zhe, ZHANG Ran, LI Le, JIN Yugu, SU Zhucheng, CHEN Hongping. Study on the Differences of Volatile Components in Jingshan Tea from Different Tea Cultivars[J]. Journal of Tea Science, 2024, 44(5): 747-762.

湖南黑毛茶优化拼配样的风味品质研究

蒋阿婷, 刘巧芳, 肖娟娟, 贺军辉, 高兵财, 黄建安, 王坤波,

刘仲华, 禹利君

摘要：为获得具有湖南地域特色、滋味醇厚较鲜爽、香气浓郁持久的黑茶拼配原料,以槠叶齐、桃源大叶、黄金茶1号鲜叶为原料加工得到槠叶齐黑毛茶（Z）、桃源大叶黑毛茶（T）、黄金茶1号黑毛茶（H）,并将3个黑毛茶Z∶T∶H按20∶20∶60、20∶60∶20、40∶15∶45、40∶45∶15、60∶10∶30、60∶30∶10拼配得到6个拼配茶样,对其进行感官审评、理化成分及香气组分等比较分析。研究结果表明,槠叶齐黑毛茶占比为40%、60%时,拼配茶样滋味醇厚较鲜爽、香气浓郁持久,品质高于单一黑毛茶及槠叶齐黑毛茶占比为20%的2个拼配茶样。生化分析结果发现,槠叶齐黑毛茶占比为40%、60%时,茶样水浸出物、没食子酸含量更高,滋味醇厚较鲜爽;在此基础上,桃源大叶占比较高时,茶多酚、黄酮、总儿茶素、咖啡碱含量更高,滋味更加浓强;黄金茶占比较高时,可溶性糖含量更高,滋味更为甜醇。顶空-固相微萃取法（HS-SPME）结合气相色谱质谱联用技术（GC-MS）共检测出77种挥发性成分,基于正交偏最小二乘法判别分析（OPLS-DA）模型的变量投影重要性（VIP）共筛选出41种候选差异挥发物（VIP>1）,进一步计算其相对香气活性值（ROAV）,发现芳樟醇、L-α-松油醇、雪松醇、异亚丙基丙酮、藏红花醛等13种关键差异挥发物（VIP>1、ROAV>1）;槠叶齐黑毛茶占比为40%、60%时,高含量的藏红花醛、苯乙醇与其高香持久的特征密切相关,加入高配比的黄金茶1号黑毛茶,使得D-柠檬烯、芳樟醇氧化物（Ⅳ）含量更高,赋予了拼配茶样的花香属性。

关键词： 黑毛茶, 优化拼配, 滋味品质, 香气品质, 气相色谱-质谱联用

参考引用：蒋阿婷, 刘巧芳, 肖娟娟, 贺军辉, 高兵财, 黄建安, 王坤波, 刘仲华, 禹利君. 湖南黑毛茶优化拼配样的风味品质研究[J]. 茶叶科学, 2024, 44(5): 763-778.

Research on Flavors and Qualities of Optimization Blending Samples of Hunan Raw Dark Teas

JIANG Ating, LIU Qiaofang, XIAO Juanjuan,

HE Junhui, GAO Bingcai, HUANG Jian'an,

WANG Kunbo, LIU Zhonghua, YU Lijun

Abstract:In order to study how to obtain the raw materials of dark tea processing with Hunan regional characteristics of mellow and fresh taste, heavy and long-lasting aroma, Zhuyeqi raw dark tea (Z), Taoyuan-daye raw dark tea (T), Huangjincha 1 raw dark tea (H) were obtained by processing the fresh leaves of relative cultivars, and six blending tea samples were obtained by blending these three raw dark tea (Z∶T∶H) with the ratio of 20∶20∶60, 20∶60∶20, 40∶15∶45, 40∶45∶15, 60∶10∶30, 60∶30∶10. Comparative analysis of their sensory evaluation, taste quality and aroma components was also conducted. The results show that when the proportion of Zhuyeqi raw dark tea was 40% and 60%, the blended teas were mellower and fresher in taste, with heavier and longer-lasting aroma than the original raw tea and the two blends with the proportion of Zhuyeqi raw dark tea of 20%. The tea samples' quality had significant improvement. The results of biochemical analysis show that, when the proportion of Zhuyeqi raw dark tea was 40% and 60%, the contents of water extract and gallic acid were higher, and the taste was mellow and fresh. On this basis, when Taoyuan-daye raw dark tea accounted for a higher percentage of tea, the contents of tea polyphenols, flavonoids, total catechins and caffeine were higher and the taste was mellow. When Huangjincha 1 raw dark tea accounted for a higher percentage of tea, the content of soluble sugar was higher, and the taste was sweeter. A total of 77 volatile components were detected by headspace-solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS). Based on the variable importance in projection (VIP) of the orthogonal partial least squares discriminant analysis method (OPLS-DA), 41 components (VIP>1) were screened out by this experiment, and by further calculating their relative odor activity value (ROAV), 13 key differential volatiles such as linalool, L-α-terpineol, cedrol, isopropylidene acetone and crocinaldehyde were identified (VIP>1, ROAV>1). When the proportion of Zhuyeqi raw dark tea was 40% and 60%, the high aroma and lasting characteristics were closely related to the high contents of saffron and aldehyde. Adding high proportion of Huangjincha 1 raw dark tea, the contents of D-limonene and linalool oxide (Ⅳ) were higher, which gave the floral aroma of the blending samples.

Key words: raw dark tea, optimization blending, taste quality, aroma quality, GC-MS

Cite this Article：JIANG Ating, LIU Qiaofang, XIAO Juanjuan, HE Junhui, GAO Bingcai, HUANG Jian'an, WANG Kunbo, LIU Zhonghua, YU Lijun. Research on Flavors and Qualities of Optimization Blending Samples of Hunan Raw Dark Teas[J]. Journal of Tea Science, 2024, 44(5): 763-778.

茶叶成分EGCG与L-theanine联合应用的神经保护作用研究

丁树洽, 谢昕雅, 刘助生, 廖贤军,

刘仲华, 蔡淑娴

摘要：分化的神经细胞需要在细胞静息状态下维护轴突的生长和功能。前期研究显示,表没食子儿茶素没食子酸酯（Epigallocatechin gallate,EGCG）和L-茶氨酸（L-theanine）能够维持神经细胞的静息状态并具有神经修复作用,但具体的作用机制还不清楚。在Aβ25-35诱导的PC12细胞损伤模型中,EGCG和L-theanine联合处理改善细胞代谢和修复能力,提高了细胞活力,表现显著的协同作用。转录组和网络药理学分析结果表明,EGCG主要通过抑制氧化应激、调节脂肪酸代谢和淀粉样蛋白毒性应激来维持细胞静息态;L-theanine则通过促进轴突生长、调节神经代谢和突触功能发挥作用。两者联合应用对细胞网络的调节更为广泛和温和,减少对细胞的刺激作用。本研究为茶叶的神经保护作用及其在老龄化社会中的饮用价值提供了理论依据。

关键词：表没食子儿茶素没食子酸酯, L-茶氨酸, 神经保护, 网络药理, 转录组, 联合分析

参考引用：丁树洽, 谢昕雅, 刘助生, 廖贤军, 刘仲华, 蔡淑娴. 茶叶成分EGCG与L-theanine联合应用的神经保护作用研究[J]. 茶叶科学, 2024, 44(5): 779-792.

A Study on the Neuroprotective Effects of Combined EGCG and L-Theanine from Tea Leaves

DING Shuqia, XIE Xinya, LIU Zhusheng,

LIAO Xianjun, LIU Zhonghua, CAI Shuxian

Abstract:Differentiated neurons need to maintain axonal growth and function in a quiescent state. Previous studies have shown that epigallocatechin gallate (EGCG) and L-theanine can maintain the quiescent state of neurons and have neurorestorative effects, although the specific mechanisms are still unclear. In the Aβ25-35-induced PC12 cell damage model, combined treatment with EGCG and L-theanine improved cell metabolism and repair capacity, enhanced cell viability and showed a significant synergistic effect. Tranomic and network pharmacological analyses indicate that EGCG mainly maintains the quiescent state of cells by inhibiting oxidative stress, regulating fatty acid metabolism, and mitigating amyloid protein toxicity stress. L-theanine promotes axonal growth and regulates neuronal metabolism and synaptic function. The combined application of both compounds results in a broader and milder regulation of cellular networks, reducing cellular stress. This study provided theoretical support for the neuroprotective effects of tea and its value in an aging society.

Key words:EGCG, L-theanine, neuroprotection, network pharmacology, tranome, joint analysis

Cite this Article：DING Shuqia, XIE Xinya, LIU Zhusheng, LIAO Xianjun, LIU Zhonghua, CAI Shuxian. A Study on the Neuroprotective Effects of Combined EGCG and L-Theanine from Tea Leaves[J]. Journal of Tea Science, 2024, 44(5): 779-792.

我国茶毛虫及其布尼亚病毒（EpBYV）的遗传多样性分析

陈世春, 江宏燕, 廖姝然, 陈亭旭,

牛金志, 王晓庆

摘要：茶毛虫是一种危害茶叶生产的重要害虫和人类皮肤致敏原,布尼亚病毒在茶毛虫的不同地理种群中广泛分布,研究茶毛虫与茶毛虫布尼亚病毒（Euproctis pseudoconspersa bunyavirus,EpBYV）遗传背景可为更好地防治茶毛虫和开发利用病毒资源提供理论支撑。采集了15个地理种群共148个茶毛虫幼虫样本,测定了茶毛虫的COI、ND5序列及EpBYV的RdRp序列,利用软件DnaSP 6.12.03、Arlequin 3.5.2.2和MEGA 7.0.26等进行遗传多样性分析。合并COI、ND5序列分析发现,茶毛虫的15个地理种群具有较高的单倍型多样性（h=0.880 68）和较低的核苷酸多样性（π=0.003 17）,99个种群对间遗传分化显著较高（FST>0.290,P<0.05）,AMOVA分析显示遗传变异主要来自于种群之间（87.12%）,且组间分化与我国地势第二、三级阶梯分界吻合,种群历史动态分析推测茶毛虫总群体在近期较为稳定。EpBYV的RdRp序列在除重庆城口种群外的138个样本中成功扩增,具有较高的单倍型多样性（h=0.935 26）和相对较低的核苷酸多样性（π=0.017 95）,93个种群对间遗传分化显著较高（FST>0.257,P<0.05）,遗传变异主要来自于种群之间（62.13%）,种群历史动态分析支持EpBYV种群近期经历了种群扩张事件。综合研究结果表明,我国茶毛虫总群体在近期将较为稳定,但在重庆城口和福建宁德有种群扩张风险;EpBYV群体经历了种群扩张,EpBYV在茶毛虫群体中的感染率和种群扩张能力都较高,具有应用于茶毛虫生物防治的潜力。

关键词：茶树, 茶毛虫, 布尼亚病毒, EpBYV, 遗传多样性

参考引用：陈世春, 江宏燕, 廖姝然, 陈亭旭, 牛金志, 王晓庆. 我国茶毛虫及其布尼亚病毒（EpBYV）的遗传多样性分析[J]. 茶叶科学, 2024, 44(5): 793-806.

Genetic Diversity Analysis of Euproctis pseudoconspersa and Its Bunyavirus (EpBYV) in China

CHEN Shichun, JIANG Hongyan, LIAO Shuran,

CHEN Tingxu, NIU Jinzhi, WANG Xiaoqing

Abstract: Tea tussock moth, Euproctis pseudoconspersa, is an important pest which damages tea plants and causes human dermatitis. Euproctis pseudoconspersa bunyavirus, EpBYV, is a bunyavirus that widely distributed in different geographical populations of E. pseudoconspersa. In order to control the E. pseudoconspersa and utilize the virus resources, it is necessary to fully understand the genetic background of E. pseudoconspersa and EpBYV. In this study, 148 samples of E. pseudoconspersa larvae from 15 geographic populations were collected. COI and ND5 gene sequences of E. pseudoconspersa and RdRp sequences of EpBYV were determined. The genetic diversities of E. pseudoconspersa and EpBYV were analyzed by DnaSP 6.12.03, Arlequin 3.5.2.2 and MEGA 7.0.26. Sequence analysis of the combined sequences of COI and ND5 genes shows that 15 geographic populations have high haplotype diversity (h=0.880 68) and low nucleotide diversity (π=0.003 17). Significantly high genetic differentiation among 99 population pairs (FST>0.290, P<0.05) was identified. Molecular variance analysis (AMOVA) shows that the genetic differentiation of E. pseudoconspersa was mainly among populations (87.12%), and the differentiation among groups was consistent with the second and third ladder boundaries in China. Demographic history analysis suggests that the population of E. pseudoconspersa is relatively stable. RdRp sequences were successfully amplified in the 138 samples except CK population. RdRp sequence analysis reveals that the 14 geographic populations of EpBYV had high haplotype diversity (h=0.935 26) and relatively low nucleotide diversity (π=0.017 95). The 93 population pairs had significantly higher genetic differentiation (FST>0.257, P<0.05). AMOVA analysis shows that the genetic differentiation of EpBYV was mainly between populations (62.13%). Demographic history analysis reveals that EpBYV might have undergone population expansions in the past. Based on the analysis of this study, the population of E. pseudoconspersa in China is relatively stable, and there is a risk of population expansion in Chengkou, Chongqing and Ningde, Fujian. The population of EpBYV has experienced population expansion. The infection rate and population expansion ability of EpBYV in E. pseudoconspersa are high, which has good potential for biological control of E. pseudoconspersa.

Key words: tea plant, Euproctis pseudoconspersa, bunyavirus, EpBYV, genetic diversity

Cite this Article：CHEN Shichun, JIANG Hongyan, LIAO Shuran, CHEN Tingxu, NIU Jinzhi, WANG Xiaoqing. Genetic Diversity Analysis of Euproctis pseudoconspersa and Its Bunyavirus (EpBYV) in China[J]. Journal of Tea Science, 2024, 44(5): 793-806.

茶树一种新枝条枯萎病病原菌鉴定及防治药剂筛选

王娟, 涂一怡, 吕务云, 陈易佳,

李士朴, 王玉春, 陈雅楠

摘要：在浙江省瑞安市茶园种植的嘉茗1号茶树上,夏秋季大面积发生一种未见报道的枝条枯萎病,发病枝条出现褐色不规则病斑,病斑可扩大蔓延至芽叶,造成茶芽枯萎,叶片卷曲皱缩,进而整个枝条枯萎死亡。利用组织分离法从发病枝条上分离得到1株真菌,结合菌株的形态特征以及ITS、TUB2和TEF1-α序列构建的多基因系统发育树分析,鉴定该菌株为梭孢葡萄座腔菌（Botryosphaeria fusispora）。室内致病力测试表明,B. fusispora通过伤口侵染茶树枝条造成枯萎病的发生。以上结果表明,作为新纪录种,B. fusispora是引起茶树该新病害发生的病原菌。采用室内菌丝生长速率抑制法测定了3种杀菌剂（百菌清、甲基硫菌灵和吡唑醚菌酯）对病原菌的抑制效果。结果表明,甲基硫菌灵和吡唑醚菌酯对B. fusispora均有较强的毒力,EC50值分别为1.91 μg·mL-1和2.25 μg·mL-1。

关键词：茶树, 枝条枯萎病, 葡萄座腔菌属, 室内毒力测定

参考引用：王娟, 涂一怡, 吕务云, 陈易佳, 李士朴, 王玉春, 陈雅楠. 茶树一种新枝条枯萎病病原菌鉴定及防治药剂筛选[J]. 茶叶科学, 2024, 44(5): 807-815.

Identification of the Pathogen Causing New Twig Wilting on Tea Plants and Screening of Control Chemicals

WANG Juan, TU Yiyi, LÜ Wuyun, CHEN Yijia,

LI Shipu, WANG Yuchun, CHEN Yanan

Abstract: During summer and autumn, serious new twig wilting occurs on a large scale in ‘Jiaming No. 1' tea gardens of Ruian City, Wenzhou, Zhejiang Province, China. The disease initially appears as irregular brown spots on the twigs, which later spread to shoots and leaves, causing the tea shoots to wilt and the leaves to curl and shrink, and eventually the whole branch to die. In this study, a strain was isolated and purified using the tissue isolation method. Combining the morphological characteristics with the phylogenetic analyses based on the sequences of the internal transcribed spacer regions (ITS), β-tubulin (TUB2), and the translation elongation factor1 alpha (TEF1-α), the isolated strain was identified as Botryosphaeria fusispora. Laboratory pathogenicity tests show that B. fusispora was the pathogen causing the twig wilting disease present on ‘Jiaming No. 1'. These results indicate that B. fusispora can be a new record species causing twig wilting on tea plants. In addition, mycelial growth inhibition tests were conducted to examine the sensitivity of the pathogen to three commercial fungicides, including chlorothalonil, thiophanate-methyl and pyraclostrobin. Among the tested fungicides, thiophanate-methyl was found to be the most effective in suppressing the radial growth of the strain, with an EC50 of 1.91 μg·mL-1, followed by pyraclostrobin, with an EC50 of 2.25 μg·mL-1.

Key words: tea plants, twig wilting, Botryosphaeria spp., indoor toxicity test

Cite this Article：WANG Juan, TU Yiyi, LÜ Wuyun, CHEN Yijia, LI Shipu, WANG Yuchun, CHEN Yanan. Identification of the Pathogen Causing New Twig Wilting on Tea Plants and Screening of Control Chemicals[J]. Journal of Tea Science, 2024, 44(5): 807-815.

茶树γ-氨基丁酸代谢途径对早期茶尺蠖取食为害的响应

孙娟, 陈慧, 刘关华, 张瀚, 黄福印, 王玉玺, 王诺, 保德孟,

施江, 戴伟东, 陈健, 付建玉

摘要：茶尺蠖（Ectropis obliqua Prout）为害会诱导茶树释放大量挥发性代谢物,这些代谢物作为重要信号物质在趋避害虫或吸引天敌方面的研究已被广泛报道,但茶尺蠖为害对茶树叶片中非挥发性代谢物质空间变化的影响及其作用尚不清楚。以茶树叶片为材料,限制茶尺蠖仅在叶尖部取食,再采集叶尖部、叶中部、叶基部3个位点组织,基于超高效液相色谱-四极杆轨道阱质谱（UHPLC-Q-Exactive/MS）的分析方法对这3个位点组织的非挥发性代谢物质进行鉴定和分析。结果表明,与空白对照和机械损伤相比,茶尺蠖为害可诱导6种二聚儿茶素类、3种氨基酸类（包括γ-氨基丁酸）、1种黄酮和黄酮苷类、1种酚酸类共11种差异代谢物。与空白对照相比,茶尺蠖为害后,茶树叶片3个位点的γ-氨基丁酸相对含量均明显增加,在叶中部和叶基部均增加了1.99倍,且γ-氨基丁酸生物合成途径中的关键基因在这3个位点均上调表达。茶尺蠖为害后,在叶片叶尖部和叶基部,γ-氨基丁酸的相对含量与其前体物质谷氨酸的相对含量呈显著正相关（P<0.05）。茶尺蠖取食添加了0.2、0.5、2.0 mg·g-1 γ-氨基丁酸的人工饲料后,其体质量和体长均显著小于对照组（P<0.05）。本研究表明,γ-氨基丁酸代谢途径在茶树抵御茶尺蠖为害的早期防御反应中发挥了重要作用,为进一步揭示茶树的生化抗性机制奠定基础。

关键词： 茶树, 茶尺蠖, γ-氨基丁酸, 空间变化

参考引用：孙娟, 陈慧, 刘关华, 张瀚, 黄福印, 王玉玺, 王诺, 保德孟, 施江, 戴伟东, 陈健, 付建玉. 茶树γ-氨基丁酸代谢途径对早期茶尺蠖取食为害的响应[J]. 茶叶科学, 2024, 44(5): 816-830.

Response of γ-Aminobutyric Acid Metabolic Pathway in Tea Plants to Early Infestation of Ectropis obliqua

SUN Juan, CHEN Hui, LIU Guanhua, ZHANG Han, HUANG Fuyin, WANG Yuxi, WANG Nuo,

BAO Demeng, SHI Jiang, DAI Weidong,

CHEN Jian, FU Jianyu

Abstract: Tea geometrid (Ectropis obliqua Prout) infestation induces tea plants to release massive amounts of volatile organic compounds (VOCs), which are widely reported as important chemical cues that either repel the pests or attract their enemies. However, the spatial variations and the roles of the non-volatile metabolites in tea leaves infested by the tea geometrids are confusing. Taking tea leaves as materials, the feeding of E. obliqua was limited at the leaf tip, and then the tissues at the leaf tip, middle and base were collected. The non-volatile metabolites of the tissues at the three sites were identified and analyzed by ultra-high performance liquid chromatography-quadrupole orbitrap mass spectrometry (UHPLC-Q-Exactive/MS). The results demonstrate that compared with the blank control and mechanical injury tea leaves, tea geometrids induced 11 differential metabolites, including six dimeric catechins, three amino acids (including γ-aminobutyric acid), one flavonoid and flavonoid glycoside, and one phenolic acid compound. After the infestation of the tea geometrids, the relative contents of γ-aminobutyric acid at the three sites in tea leaves were significantly increased compared to the blank control tea leaves, and increased by 1.99-fold in the middle and base of leaves. In addition, the key genes involved in the γ-aminobutyric acid biosynthetic pathway were upregulated at all three sites of tea leaves. There was a significant positive correlation between the relative content of γ-aminobutyric acid and the relative content of glutamic acid (P<0.05). When the tea geometrids were fed with artificial diet supplemented with 0.2 mg·g-1, 0.5 mg·g-1 and 2.0 mg·g-1 γ-aminobutyric acid, their body weight and length were both significantly decreased compared with the control (P<0.05). The present study indicates that the inhibitory neurotransmitter γ-aminobutyric acid plays a pivotal role in the early defense response against tea geometrids, which will shed light on the biochemical resistance mechanism of the tea plants.

Key words: Camellia sinesis, Ectropis oblique, γ-aminobutyric acid, spatial variation

Cite this Article：SUN Juan, CHEN Hui, LIU Guanhua, ZHANG Han, HUANG Fuyin, WANG Yuxi, WANG Nuo, BAO Demeng, SHI Jiang, DAI Weidong, CHEN Jian, FU Jianyu. Response of γ-Aminobutyric Acid Metabolic Pathway in Tea Plants to Early Infestation of Ectropis obliqua[J]. Journal of Tea Science, 2024, 44(5): 816-830.

一体化QuEChERS净化-超高效液相色谱-串联质谱法测定茶叶中27种吡咯里西啶类生物碱

姚蕾珺, 陈燕秋, 林浩, 汪璐瑶, 石培育, 张阳阳, 黄婷, 宋娟, 王义, 戴琴, 刘川

摘要：针对茶叶中吡咯里西啶类生物碱（Pyrrolizidine alkaloids,PAs）的残留风险,并为进一步提高传统QuEChERS的检测效率,研究建立使用一体化QuEChERS净化-超高效液相色谱-串联质谱测定茶叶中27种PAs的检测方法。该方法中的试样经1%甲酸乙腈提取,使用离心管一体盐包盐析和下压式QuEChERS净化,多反应监测模式（MRM）检测,基质匹配外标法定量。结果表明,27种PAs在各自浓度范围内线性关系良好,平均回收率为73.0%~111.8%,相对标准偏差为1.6%~13.8%（n=6）。该方法具有操作简单、检测通量大、灵敏度高、减少传统QuEChERS反复开盖等特点,能够满足茶叶中PAs的监测需求。对实际60批次茶叶样品进行检测,部分茶叶样品分别检出了不同含量的PAs,证明茶叶中有残留该类植物毒素的风险,建议持续跟踪监测。

关键词：茶叶, 超高效液相色谱-串联质谱, QuEChERS, 吡咯里西啶类生物碱

参考引用：姚蕾珺, 陈燕秋, 林浩, 汪璐瑶, 石培育, 张阳阳, 黄婷, 宋娟, 王义, 戴琴, 刘川. 一体化QuEChERS净化-超高效液相色谱-串联质谱法测定茶叶中27种吡咯里西啶类生物碱[J]. 茶叶科学, 2024, 44(5): 831-842.

Simultaneous Determination of 27 Pyrrolizidine Alkaloids in Tea by Ultra-High Performance Liquid Chromatography-Tandem Mass Spectrometry with Integrated QuEChERS Purification

YAO Leijun, CHEN Yanqiu, LIN Hao,

WANG Luyao, SHI Peiyu, ZHANG Yangyang, HUANG Ting, SONG Juan, WANG Yi, DAI Qin,

LIU Chuan

Abstract: In this study, an integrated QuEChERS purification-ultra-performance liquid chromatography-tandem mass spectrometry method was established to detect 27 pyrrolizidine alkaloids (PAs) in tea, taking into account the residual risk of PAs in tea and the challenges of traditional QuEChERS. The method involves extracting the sample with 1% formic acid in acetonitrile, salting out using the centrifuge tube integrated salt bag and Down-Pressure QuEChERS Cleanup, detecting by multiple reaction monitoring mode (MRM), and quantifying it using the matrix-matched external standard method. The 27 PAs exhibit a strong linear relationship within their concentration ranges, with average recovery rates ranging from 73.0% to 111.8% and relative standard deviations from 1.6% to 13.8% (n=6). This method has the characteristics of simple operation, large detection throughput, high sensitivity, and reduction of repeated opening of the traditional QuEChERS, meeting the monitoring requirements for PAs in tea. During the actual testing of 60 batches of samples, different levels of PAs were detected in some tea samples, proving that there is indeed a risk of these plant toxins in tea, and continuous monitoring and tracking is recommended.

Key words: tea, UPLC-MS/MS, QuEChERS, pyrrolizidine alkaloids

Cite this Article：YAO Leijun, CHEN Yanqiu, LIN Hao, WANG Luyao, SHI Peiyu, ZHANG Yangyang, HUANG Ting, SONG Juan, WANG Yi, DAI Qin, LIU Chuan. Simultaneous Determination of 27 Pyrrolizidine Alkaloids in Tea by Ultra-High Performance Liquid Chromatography-Tandem Mass Spectrometry with Integrated QuEChERS Purification[J]. Journal of Tea Science, 2024, 44(5): 831-842.

我国茶叶产品质量标准中理化指标差异性分析

李文燕, 张琳, 陈利燕, 张颖彬, 周苏娟, 洪一苇, 梁思辰,

孙洪峰, 陈红平

摘要：理化成分是影响茶叶品质的关键物质,一定程度上决定了茶叶的风味品质特征、质量等级,因而成为我国茶叶产品标准的关键指标。我国茶叶产品种类丰富,相关标准较多,具有一定共性特征与特殊性,但我国茶叶产品标准之间理化指标的关系鲜见报道。收集整理了我国已制定茶及相关产品的国家、行业和地方标准227项,涉及20项理化指标。因产地、原料、加工工艺和采摘标准等不同,各茶叶标准对理化指标的要求存在一定差异性,但质量要求的方向保持一致。绿茶标准的数量及其理化指标参数最多,要求最高,茶叶国家标准的要求普遍低于行业或地方标准。与国家茶叶基础性产品标准相比,地理标志茶叶产品在理化指标的要求上一般较高。本研究为我国茶叶产品质量标准体系构建与完善提供参考。

关键词：茶叶质量标准, 理化指标, 差异

参考引用：李文燕, 张琳, 陈利燕, 张颖彬, 周苏娟, 洪一苇, 梁思辰, 孙洪峰, 陈红平. 我国茶叶产品质量标准中理化指标差异性分析[J]. 茶叶科学, 2024, 44(5): 843-852.

Analysis of the Differences in Physical and Chemical Indicators of Tea Product Quality Standards in China

LI Wenyan, ZHANG Lin, CHEN Liyan,

ZHANG Yingbin, ZHOU Sujuan, HONG Yiwei, LIANG Sichen, SUN Hongfeng, CHEN Hongping

Abstract: Physical and chemical components, as the key substance of tea quality, to a certain extent determine the flavor, quality characteristics, and quality level of tea, thus becoming the key indicator of Chinese tea product standards. China has set up a variety of standards related to tea products, which have certain common characteristics and specificities. However, at present, there is little research on the physical and chemical indicator characteristics of Chinese tea product standards. We collected 227 national, industry, and local standards for tea and related products in China, including 20 physical and chemical indicators. Due to differences in origin, raw materials, processing technology and harvesting time, there is some variability in the requirements of physical and chemical indicators among different tea standards, but the direction of quality requirements is consistent. The number of green tea standards, as well as their physical and chemical index parameters are the most numerous and most demanding. The requirements of national standards for tea are generally lower than those of industry or local standards. Compared with national basic tea product standards, geographical indications for tea products are generally higher in terms of physical and chemical index requirements. This study provided a reference for the construction and improvement of the product quality standard system of tea products in China.

Key words: tea quality standard, physical and chemical indicators, difference

Cite this Article：LI Wenyan, ZHANG Lin, CHEN Liyan, ZHANG Yingbin, ZHOU Sujuan, HONG Yiwei, LIANG Sichen, SUN Hongfeng, CHEN Hongping. Analysis of the Differences in Physical and Chemical Indicators of Tea Product Quality Standards in China[J]. Journal of Tea Science, 2024, 44(5): 843-852.

新式茶饮消费对传统茶消费意愿的反哺效应分析

张怡, 胡林英, 伊晓云, 陈富桥,

姜爱芹

摘要：新式茶饮是在传统茶基础上进行创新和发展的产物。中国悠久的饮茶历史,为新式茶饮发展提供了广阔的空间;传统茶丰富的风味以及包容性,成为新式茶饮创新的重要条件。新式茶饮消费是否会反过来影响传统茶消费?建立了一个新式茶饮消费影响传统茶消费的理论模型,揭示了其中的反哺机制,然后基于新式茶饮调研数据,实证检验了新式茶饮消费对传统茶消费的影响。研究发现,新式茶饮消费对传统茶消费存在反哺效应。机制分析表明,消费新式茶饮能够让消费者产生溯源心理和积累一定的与茶相关的知识,从而促进消费者的传统茶消费意愿。异质性分析表明,反哺效应在奶盖茶系列和奶茶系列中的影响更为突出;健康意识较高的年轻群体更容易受到影响。研究结论有助于理解新式茶饮培育茶叶消费者的路径,也对进一步拓展我国茶叶消费具有参考意义。

关键词：新式茶饮, 茶叶消费, 反哺效应

参考引用：张怡, 胡林英, 伊晓云, 陈富桥, 姜爱芹. 新式茶饮消费对传统茶消费意愿的反哺效应分析[J]. 茶叶科学, 2024, 44(5): 853-868.

Analysis of the Regurgitation Effect of New Tea Beverage Consumption Intention on Traditional Tea Consumption

ZHANG Yi, HU Linying, YI Xiaoyun,

CHEN Fuqiao, JIANG Aiqin

Abstract: To a certain extent, new tea beverage is the product of innovation and development based on traditional tea. China's long history of tea drinking provides a wide space for the new tea beverage market. The rich flavor of traditional tea as well as its inclusiveness become the main means of innovation for new tea beverage. Will new tea beverage consumption in turn affect traditional tea consumption? In this research, a theoretical model of new tea beverage consumption influencing traditional tea consumption was established, and the regurgitation mechanism was revealed. Then, using the new tea beverage research data from the Tea Research Institute of the Chinese Academy of Agricultural Sciences, it empirically examined the influence of new tea beverage consumption on traditional tea consumption. This research finds that there is a regurgitation effect of new tea beverage consumption on traditional tea consumption. The mechanism analysis shows that consuming new tea beverage can make consumers develop a traceability psychology and accumulate certain knowledge related to tea, thus promoting consumers' traditional tea consumption intention. The heterogeneity analysis shows that the effects of milk tea series and cheese-foam tea series are more prominent. Young groups with higher health consciousness are more likely to be influenced. The research conclusion helps to understand the ways of cultivating tea consumers through new tea beverage, and also has reference significance for expanding our country's tea consumption.

Key words: new tea beverage, tea consumption, regurgitation effect

Cite this Article：ZHANG Yi, HU Linying, YI Xiaoyun, CHEN Fuqiao, JIANG Aiqin. Analysis of the Regurgitation Effect of New Tea Beverage Consumption Intention on Traditional Tea Consumption[J]. Journal of Tea Science, 2024, 44(5): 853-868.

审稿：《茶叶科学》编辑部 谷记平副主编

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