茶叶生物化学研究进展

茶叶生物化学是研究茶树生命化学的科学,主要在生物化学与分子水平上探讨茶树特别是新梢中特征性次级代谢产物的合成途径、结构与功能,以及在茶叶加工及贮藏过程中的转化规律,与茶叶品质形成的关系。近年来,茶叶生物化学主要侧重在与茶叶品质和健康功效密切相关的儿茶素、咖啡碱、茶氨酸、萜烯类香气物质等合成途径的研究,并在茶树基因组、特异性茶树种质资源代谢组、茶叶加工过程代谢谱、茶叶品质化学等领域开展了深入研究,取得了一些突破性进展。茶叶生物化学作为茶叶科学的基础,其研究成果为茶树栽培和育种、茶叶加工和深加工、茶叶贸易和茶文化提供了理论依据和方法手段。随着行业和科技的发展,茶叶生物化学研究的深入和拓展,在茶产业的可持续发展中发挥着愈来愈重要的作用。

Research Advance on Tea Biochemistry

Teabiochemistry is a subject of life science onCamellia Sinensis. It mainly focus oncharacteristic secondary metabolites of tea plants, especially those in the fresh tea shoots using biochemical and molecular techniques as researchtools. Those metabolites include catechins, caffeine, theanine and volatile terpenes, which contributegreatlyto tea quality and healthy effects.The major research fields of tea biochemistry involve the biosynthesis of secondary metabolites in tea plants, their transformation during tea processing and theireffects on final tea quality and healthy function. Recently,there have several breakthroughs in the metabolites biosynthesis pathway, tea genome, specific tea germplasm metabolome, theprocessingmetabolome, as well as the chemistry of tea quality. Since tea biochemistry is the fundamental in teascience, itsachievements provide the theoretical basis and method approaches to tea cultivation and breeding, tea primary and further processing, tea tradingand tea culture. With the development of tea industry and life science & technology, it isbelieved thattheadvancementof tea biochemistrywill push forward tea industry to a high level atthe sustainable development.