LED黄光对工夫红茶萎凋过程香气相关酶基因表达及活性影响

将政和大白茶鲜叶置于LED黄光下照射萎凋16βh,以室内萎凋为对照,按工夫红茶工艺制成毛茶。对萎凋过程中萎凋叶的β-葡萄糖苷酶基因（CsBG1、CsBG2）、β-樱草糖苷酶基因（CsBP）的相对表达量、β-葡萄糖苷酶的活性,及毛茶挥发性香气组分进行分析,结合感官审评,研究黄光萎凋对工夫红茶品质的影响。结果表明,在LED黄光萎凋下,CsBG1、CsBG2表达量明显提高,萎凋第6βh CsBG2相对表达量最高,显著高于对照组;CsBP在黄光萎凋全过程呈上调表达。LED黄光前期促进萎凋叶香气相关酶基因上调表达,在萎凋后期调控β-葡萄糖苷酶活性提高,最终使得工夫红茶甜花香显现,品质提升。

Effects of LED Yellow Lighton the Expression Levels of Aroma Related Genes and the Enzyme Activityin Withering Process of Congou Black Tea

Zhenghedabaicha(Camellia sinensis)samples were divided into two groups of LED yellow light withering and no light withering as the control groupboth with Congou black tea processing. The withering leaves were collected to detect the expression level of β-glucosidase(CsBP),activities of β-glucosidase,aroma components of Congou black tea and the sensory evaluation were conducted to discuss the effects of LED yellow light on the quality of tea. Results showed that during LED yellow light withering,the expression levels of β-glucosidaseⅠ,Ⅱgenes were significantly improved,the expression level of β-glucosidaseⅡgene was the highest at the 6th hour,which significantly higher than the control group.CsBPwas up-regulated expressed in withering process.The rise of geneticexpression is started from the Early LED withering stage,andthe activity of enzyme increased in the later period of withering,which positively promoted the development of sweet and floral aroma of Congou black tea and finally the quality was improved and better than the control.