代谢组学在茶树生理生化代谢研究中的应用进展

doi:10.13305/j.cnki.jts.2023.05.009

摘要/Abstract

摘要： 茶树是多年生常绿叶用作物,其生理代谢受外界环境因素影响显著。氨基酸、咖啡碱、茶多酚等生化成分不仅赋予茶独特的风味品质和健康特性,而且是茶树抵抗生物和非生物胁迫的重要贡献者。代谢组学技术具有高通量、高灵敏度和系统性的特点,可以全面、准确、快速地对代谢物进行鉴定和量化。代谢组学技术的深入研究为茶树代谢物的进一步开发利用提供了技术平台。综述近年来代谢组学在茶树生理代谢（光合、呼吸和碳氮代谢）和主要品质生化成分代谢（类黄酮类、生物碱、氨基酸等）研究中的应用,并对今后代谢组学在茶学领域的应用作出了展望,以期为茶树种植管理、品种开发以及茶叶品质改良提供理论参考。

关键词: 代谢组学, 茶树, 生理生化, 代谢产物

Abstract: Tea is a leafy perennial crop, and its physiological metabolism is significantly affected by external environmental factors. Main biochemical components such as amino acids, caffeine and tea polyphenols not only give tea unique flavor quality and health characteristics, but also are important contributors to the resistance of tea plants to biotic and abiotic stresses. Metabolomics technologies have the characteristics of high throughput, high sensitivity and systematization. They can identify and quantify tea metabolites comprehensively, accurately and quickly. The in-depth study of metabolomics provides a technical platform for the further development and utilization of tea metabolites. This paper reviewed the applications of metabolomics in the study of physiological and biochemical metabolism (photosynthesis, respiration, carbon and nitrogen metabolism) and metabolism of main quality biochemical components (flavonoids, alkaloids, amino acids, etc.) of tea plants in recent years, and prospected the future applications of metabolomics in the field of tea, so as to provide some theoretical references for further tea management, cultivar breeding and quality improvement.

Key words: metabolomics, Camellia sinensis, physiology and biochemistry, metabolites

中图分类号:

S571.1

毛纯, 何季, 文雪峰, 吴传美, 易承熹, 廉建宏, 郭文敏. 代谢组学在茶树生理生化代谢研究中的应用进展[J]. 茶叶科学, 2023, 43(5): 607-620. doi: 10.13305/j.cnki.jts.2023.05.009.

MAO Chun, HE Ji, WEN Xuefeng, WU Chuanmei, YI Chengxi, LIAN Jianhong, GUO Wenmin. Advances in the Application of Metabolomics in the Study of Physiological and Biochemical Metabolism of Tea Plants [Camellia sinensis (L.) O. Kuntze][J]. Journal of Tea Science, 2023, 43(5): 607-620. doi: 10.13305/j.cnki.jts.2023.05.009.

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