茶园中以挥发物糖苷为载体的化感作用

以单萜烯醇和芳香族醇为主的挥发性物质在茶树叶片中以糖苷的形式大量积累，并在特定条件下（采摘、组织损伤、昆虫侵食、病菌侵染等）被内源酶水解，释放出挥发性苷元，从而表现出气味、抗虫、抗病等特征。茶树也有可能在外在物理或化学因素的诱导下强化挥发物糖苷的生物合成和积累。

Allelopathy Occurred in Tea Garden with Glycosidically Bound Form Volatiles as the Medium

Significant amount of glycosidically bound form volatiles are accumulated in the leaves of Camellia sinensis(L.) O. Kuntze with monoterpene alcohols and aryl alcohols as the major aglycones. These aglycones will be released from their respective glycosides by endogenous enzymatic hydrolysis under the conditions of leaf plucking, tissue damage, pest damage or malady infection etc. The released volatiles play the roles of tea aroma, anti-herbivore or anti-microbial activities. The physical and chemical factors of surrounding stress will probably induce biosynthesis and accumulation of glycosidic aroma precursors.