霉菌侵染黑毛茶的显微观察

茶叶科学 ›› 2017, Vol. 37 ›› Issue (3): 237-242.

霉菌侵染黑毛茶的显微观察

胥伟, 赵仁亮, 姜依何, 吴丹, 朱旗^*

1. 湖南农业大学园艺园林学院茶学教育部重点实验室,湖南长沙 410128;
2. 国家植物功能成分利用工程技术研究中心,湖南长沙 410128

收稿日期:2017-01-29 修回日期:2017-03-05 出版日期:2017-06-15 发布日期:2019-08-22
通讯作者: *1965994459@qq.com
作者简介:胥伟,男,博士研究生,主要从事茶叶加工及功能成分化学研究。
基金资助:
国家自然科学基金（31571802）、湖南省教育厅重点项目（14A066）、湖南省研究生科研创新项目（CX2016B283）

Microscopic Observations of the Infection of Mycete in Raw Dark Tea

XU Wei, ZHAO Renliang, JIANG Yihe, WU Dan, ZHU Qi^*

1. Key laboratory of Tea Science of Ministry of Education, College of Horticulture and Landscape, Hunan Agriculture University, Changsha 410128, China;
2. National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Changsha 410128, China

Received:2017-01-29 Revised:2017-03-05 Online:2017-06-15 Published:2019-08-22

摘要/Abstract

摘要： 通过苏精-伊红染色法、苯胺蓝染色法结合扫描电子显微镜,观察了人工促霉条件下霉菌侵染黑毛茶的过程。经观察发现,黑毛茶叶片内部存在空腔结构,叶肉细胞结构破坏严重,一定的温、湿度条件下,霉菌孢子在茶叶表面萌发形成菌丝,由茶叶表面破损部位进入叶片内部,经叶内空腔结构生长至叶片组织各部位。上述结果为研究霉菌侵染黑毛茶的机制提供了相关依据。

关键词: 黑毛茶, 霉菌, 侵染, 显微观察

Abstract: In this study, the process of mycete infection in raw dark tea under the condition of artificial mildew was observed by a combination of hematoxylin, eosin, aniline blue staining and scanning electron microscopy analysis. It was found that there was serious structural damages in mesophyll cells of raw dark tea. Under controlled temperature and humidity conditions, mycete spores were grown into mycelium on the surface of tea, crossed the damaged parts and the cavity structures and finally reached the whole leaves. These results provided a basis for understanding relative mechanism involved in mycete infection in raw dark tea.

Key words: raw dark tea, mycete, infection, microscopic observation

中图分类号:

胥伟, 赵仁亮, 姜依何, 吴丹, 朱旗. 霉菌侵染黑毛茶的显微观察[J]. 茶叶科学, 2017, 37(3): 237-242.

XU Wei, ZHAO Renliang, JIANG Yihe, WU Dan, ZHU Qi. Microscopic Observations of the Infection of Mycete in Raw Dark Tea[J]. Journal of Tea Science, 2017, 37(3): 237-242.

参考文献 15

[1]	齐桂年, 田鸿, 刘爱玲, 等. 四川黑茶品质化学成分的研究[J]. 茶叶科学, 2004, 24(4): 266-269.
[2]	胡燕, 齐桂年. 我国不同产地黑茶的FTIR指纹图谱分析[J]. 核农学报, 2014, 28(4): 684-691.
[3]	Abe M, Takaoka N, Idemoto Y, et al.Characteristic fungi observed in the fermentation process for Puer tea[J]. International Journal of Food Microbiology, 2008, 124(2): 199-203.
[4]	Lyu C, Chen C, Ge F, et al.A preliminary metagenomic study of puer tea during pile fermentation[J]. Journal of the Science of Food and Agriculture, 2013, 93(13): 3165-3174.
[5]	Xu A, Wang Y, Wen J, et al.Fungal community associated with fermentation and storage of Fuzhuan brick-tea[J]. International Journal of Food Microbiology, 2011, 146(1): 14-22.
[6]	Zhao M, Xiao W, Ma Y, et al.Structure and dynamics of the bacterial communities in fermentation of the traditional Chinese post-fermented Pu-erh tea revealed by 16S rRNA gene clone library[J]. World Journal of Microbiology & Biotechnology, 2013, 29(10): 1877-1884.
[7]	Zhao M, Zhang DL, Su XQ, et al.An integrated metagenomics/metaproteomics investigation of the microbial communities and enzymes in solid-state fermentation of Pu-erh tea[J]. Scientific Reports, 2015, 5:1-10.
[8]	陈栋, 李晶晶, 方祥, 等. 广东陈香茶后发酵过程中主要微生物种群和酶类活性变化的研究[J]. 茶叶科学, 2010, 30(6): 429-434.
[9]	张国良, 闫大伟, 何祖华. 水稻纹枯病菌侵染过程的细胞学特征[J]. 中国细胞生物学学报, 2010, 32(3): 451-455.
[10]	何国藩, 林月婵, 徐福祥. 广东普洱茶渥堆中细胞组织的显微变化及微生物分析[J]. 茶叶科学, 1987, 7(2): 54-57.
[11]	刘基柱, 严寒静, 高晓霞. 紫玉盘茎叶的显微结构及内生真菌的分布研究[J]. 广东药学院学报, 2009, 25(6): 579-581.
[12]	安徽农学院. 制茶学[M]. 北京: 中国农业出版社, 1999: 98-100.
[13]	Botheju WS, Amarathunge KSP, Mohamed MTZ.Modeling moisture desorption isotherms and thermodynamic properties of fermented tea dhool (Camellia sinensis var. assamica)[J]. Drying Technology, 2008, 26(10): 1294-1299.
[14]	张哲, 牛智有. 茶叶吸湿解吸平衡规律的分析[J]. 华中农业大学学报, 2012, 31(6): 787-791.
[15]	曹玉兰. 水分活性对控制食品安全和质量的稳定作用[J]. 食品研究与开发, 2006, 27(4): 165-166, 164.