[1] Yao M Z, Ma C L, Qiao T T, et al.Diversity distribution and population structure of tea germplasms in China revealed by EST-SSR markers[J]. Tree Genetics and Genomes, 2012, 8(1): 205-220. [2] Meng X H, Li N, Zhu H T, et al.Plant resources, chemical constituents, and bioactivities of tea plants from the genus Camellia section Thea[J]. Journal of Agricultural and Food Chemistry, 2018, 67(19): 5318-5349. [3] Owuor P O, Chavanji A M.Caffeine contents of clonal tea; seasonal variations and effects of plucking standards under Kenyan conditions[J]. Food Chemistry, 1986, 20(3): 225-233. [4] Jin J Q, Ma J Q, Ma C L, et al.Determination of catechin content in representative Chinese tea germplasms[J]. Journal of Agricultural and Food Chemistry, 2014, 62(39): 9436-9441. [5] Kawase M, Wang R, Shiomi T, et al.Antioxidative activity of (-)-epigallocatechin-3-(3″-O-methyl)gallate isolated from fresh tea leaf and preliminary results on its biological activity[J]. Bioscience, Biotechnology and Biochemistry, 2000, 64(10): 2218-2220. [6] Kurita I, Maeda-Yamamoto M, Tachibana H, et al.Antihypertensive effect of Benifuuki tea containing O-methylated EGCG[J]. Journal of Agricultural and Food Chemistry, 2010, 58(3): 1903-1908. [7] 吕海鹏, 谭俊峰, 林智. 茶树种质资源EGCG3"Me含量及其变化规律研究[J]. 茶叶科学, 2006, 26(4): 310-314. Lv H P, Tan J F, Lin Z.Study on the content of EGCG3"Me in different tea germplasms and its changes[J]. Journal of Tea Science, 2006, 26(4): 310-314. [8] 吕海鹏, 杨停, 梁名志, 等. “紫娟”茶中的EGCG3"Me成分研究[J]. 现代食品科技, 2014, 30(9): 286-296. Lv H P, Yang T, Liang M Z, et al.Study of EGCG3"Me content in Zijuan tea[J]. Modern Food Science and Technology, 2014, 30(9): 286-296. [9] Jin J Q, Jiang C K, Yao M Z, et al.Baiyacha, a wild tea plant naturally occurring high contents of theacrine and 3″-methyl-epigallocatechin gallate from Fujian, China[J]. Scientific Reports, 2020, 10(1): 9715. doi: 10.1038/s41598-020-66808-x. [10] 山本万, 佐野満, 松田奈, 等. 茶の品種,摘採期と製造法によるエピガロカテキン3-<I>O</I>-(3-<I>O</I>-メチル)ガレート含量の変動[J]. 日本食品科学工学会誌, 2001, 48(1): 64-68. Mari maeda-yamamoto, Mitsuakisano, Nahomi matsuda, et al. The Change of epigallocatechin-3-O-(3-O-methyl) gallate content in tea of different varieties, tea seasons of crop and processing method[J]. Nippon Shokuhin Kagaku Kogaku Kaishi, 2001, 48(1): 64-68. [11] Li J H, Nesumi A, Shimizu K, et al.Chemosystematics of tea trees based on tea leaf polyphenols as phenetic markers[J]. Phytochemistry, 2010, 71(11): 1342-1349. [12] 张颖君, 杨崇仁, 曾恕芬, 等. 白莺山古茶的化学成分分析与栽培茶树的起源[J]. 云南植物研究, 2010, 32(1): 77-82. Zhang Y J, Yang C R, Zeng S F, et al.Chemical Analysis of Old Tea Trees in Bai-Ying-Shan mountain and the origin of cultivated tea[J]. Acta Botanica Yunnanica, 2010, 32(1): 77-82. [13] Wei K, He H, Li H, et al.Gallotannin 1,2,6-tri-O-galloyl-β-D-glucopyranose: its availability and changing patterns in tea (Camellia sinensis)[J]. Food Chemistry, 2019, 296: 40-46. [14] Lu J L, Wang D M, Shi X G, et al.Determination of purine alkaloids and catechins in different parts of Camellia assamica var. kucha by HPLC-DAD/ESI-MS/MS[J]. Journal of the Science of Food and Agriculture, 2009, 89(12): 2024-2029. [15] Wang S L, Chen J D, Ma J Q, et al.Novel insight into theacrine metabolism revealed by transcriptome analysis in bitter tea (Kucha, Camellia sinensis)[J]. Scientific Reports, 2020, 10: 6286. doi: 10.1038/s41598-020-62859-2. [16] Dai X, Liu Y, Zhuang J, et al.Discovery and characterization of tannase genes in plants: roles in hydrolysis of tannins[J]. New Phytologist, 2020, 226(4): 1104-1116. [17] Kaneko S, Kumazawa K, Masuda H, et al.Molecular and sensory studies on the umami taste of Japanese green tea[J]. Journal of Agricultural and Food Chemistry, 2006, 54(7): 2688-2694. [18] Shirmohammadli Y, Efhamisisi D, Pizzi A.Tannins as a sustainable raw material for green chemistry: a review[J]. Industrial Crops and Products, 2018, 126: 316-332. [19] Maeda Yamamoto M, Ema K, Monobe M, et al.Epicatechin-3-O-(3″-O-methyl)-gallate content in various tea cultivars (Camellia sinensis L.) and its in vitro inhibitory effect on histamine release[J]. Journal of Agricultural and Food Chemistry, 2012, 60(9): 2165-2170. [20] Yao L H, Caffin N, D'arcy B, et al. Seasonal variations of phenolic compounds in australia-grown tea (Camellia sinensis)[J]. Journal of Agricultural and Food Chemistry, 2005, 53(16): 6477-6483. [21] 费冬梅. 甲基化EGCG的酶法合成研究[D]. 北京: 中国农业科学院, 2011. Fei D M.Synthesis of methylated epigallocatechin gallate (EGCG) by O-methyltransferase from Camellia Sinensis [D]. Beijing: Chinese Academy of Agricultural Sciences, 2011 [22] Zhang Y, Lv H P, Ma C Y, et al.Cloning of a caffeoyl-coenzyme A O-methyltransferase from Camellia sinensis and analysis of its catalytic activity[J]. Journal of Zhejiang University-science B, 2015, 16(2): 103-112. [23] Kirita M, Honma D, Tanaka Y, et al.Cloning of a novel O-methyltransferase from Camellia sinensis and synthesis of O-methylated EGCG and evaluation of their bioactivity[J]. Journal of Agricultural Food Chemistry, 2010, 58(12): 7196-7201. [24] Hu J G, Zhang L J, Sheng Y Y, et al.Screening tea hybrid with abundant anthocyanins and investigating the effect of tea processing on foliar anthocyanins in tea[J]. Folia Horticulturae, 2020, 32(2): 279-290. [25] Liu Y J, Zhao G F, Li X, et al.Comparative analysis of phenolic compound metabolism among tea plants in the section Thea of the genus Camellia[J]. Food Research International, 2020, 135: 109276. doi: 10.1016/j.foodres.2020.109276. |