不同种质茶籽脂质代谢特征分析

叶籽两用茶树种质的研发利用对于茶产业结构调整、茶园综合效益提升具有特殊意义,因此深入研究现有茶树种质与茶籽相关性状特征,可为叶籽两用茶树的遗传育种提供基础信息。从福建、云南和湖南采集了31份同年结实茶籽,对种仁的含油率和脂肪酸组成特征进行测定。结果表明,不同茶树茶籽含油率存在2倍以上的差异;从茶籽油脂中检测到10种脂肪酸组分,包括棕榈酸、棕榈油酸、顺-11-十六碳烯酸、硬脂酸、油酸、顺-11-十八碳烯酸、亚油酸、亚麻酸、二十烷酸和二十烯酸。油酸是茶籽中的主要脂肪酸,占脂肪酸总量的42.1%~59.2%;其次为亚油酸,占脂肪酸总量的18.9%~32.8%;饱和脂肪酸含量占15.9%~20.8%,以棕榈酸为主。进一步分析各种质的脂肪酸组成特征,发现茶籽中的FAD2和FAD3活力在种质间存在较大差异。在此基础上,探讨了如何利用这些发现来选择育种,以进一步改善茶籽的油脂性状。

Analysis of Characteristics of Lipid Metabolism of Different Germplasm Tea Seeds

The development of dual-purpose tea resource is especially important for the structural adjustment and efficiency improvement of tea industry. Thus, it is essential to comprehensively characterize the seed-related traits from current available tea germplasms, which can be used to guide dual-purpose tea genetic improvement. In this study, tea seeds of the same year were collected from 31 germplasms grown in Fujian, Yunnan, and Hunan, seed oil contents and compositions were analyzed. We found that there were more than two-fold variations in seed oil content. Ten different fatty acids were detected from tea seed oil, including palmitic acid, palmitoleic acid, 11(Z)-hexadecenoic acid, stearic acid, oleic acid, 11(Z)-octadecenoic acid, linoleic acid, linolenic acid, arachidic acid, and eicosanoid acid. Oleic acid was the dominant component of tea seed oil, which accounted for 42.1%-59.2% of the total fatty acids, followed by linoleic acid (18.9%-32.8%). Saturated fatty acid accounted for 15.9%-20.8% of the total fatty acids, with palmitic acid as the dominant component. Feature analysis of fatty acid composition indicates that there were large variations of the FAD2 and FAD3 activities among these germplasms. Based on these findings, the methods to select parent lines for dual-purpose tea breeding were discussed.