茶叶科学 >

2025 , Vol. 45 >Issue 4: 571 - 586

DOI: https://doi.org/10.13305/j.cnki.jts.2025.04.006

研究报告

玛玉茶种质资源的叶片结构与生化品质成分分析

  • 严慧婷 ,
  • 王艳燕 ,
  • 陆建伟 ,
  • 饶自蕾 ,
  • 李媛媛 ,
  • 常润润 ,
  • 赵红艳 ,
  • 杨俊聪 ,
  • 张丽兰 ,
  • 白捌普 ,
  • 陆丽萍 ,
  • 白冰 ,
  • 王白娟 ,
  • 高峻 ,
  • 刘志薇
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  • 1.云南农业大学茶学院,云南 昆明 650201;
    2.滇西应用技术大学普洱茶学院,云南 普洱 665000;
    3.绿春县绿鑫生态茶业有限责任公司,云南 红河 662500;
    4.绿春县茶产业发展中心,云南 红河 662500;
    5.云南省现代农业茶叶产业体系建设栽培研究室,云南 昆明 650201
严慧婷,女,硕士研究生,主要从事茶树栽培育种方面的研究。

收稿日期: 2025-02-02

  修回日期: 2025-03-09

  网络出版日期: 2025-08-15

基金资助

“十四五”国家重点研发计划重点专项（2022YFD1601803）、云南省农业农村厅科技专项（2024KJTX-08）

收起

Analysis of Leaf Structure and Biochemical Quality Components of ‘Mayu’ Tea Germplasm Resources

  • YAN Huiting ,
  • WANG Yanyan ,
  • LU Jianwei ,
  • RAO Zilei ,
  • LI Yuanyuan ,
  • CHANG Runrun ,
  • ZHAO Hongyan ,
  • YANG Juncong ,
  • ZHANG Lilan ,
  • BAI Bapu ,
  • LU Liping ,
  • BAI Bing ,
  • WANG Baijuan ,
  • GAO Jun ,
  • LIU Zhiwei
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  • 1. College of TeaβScience, Yunnan Agricultural University, Kunming 650201, China;
    2. West Yunnan University of Applied Sciences College of Tea (Pu′er), Pu’er 665000, China;
    3. Lüchun County Green Xin Ecological Tea Co., Ltd., Honghe 662500, China;
    4. Lüchun County Tea Industry Development Center, Honghe 662500, China;
    5. Cultivation Research Laboratory in Yunnan Modern Agricultural Tea Industry System Construction, Kunming 650201, China;

Received date: 2025-02-02

  Revised date: 2025-03-09

  Online published: 2025-08-15

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摘要

玛玉茶（Camellia sinensis var. pubilimba ‘Mayu’）是云南绿春县主栽的白毛茶变种资源。以茶变种（C. sinensis var. sinensis,CSS）和普洱茶变种（C. sinensis var. assamica,CSA）为对照组,系统分析28份种质的叶片解剖结构与生化成分,首次构建其种质资源评价体系。结果表明,玛玉茶（MY组）叶片气孔密度高于对照,MY组的M4、M5气孔面积较CSS和CSA分别减少30.0%和10.6%,上表皮独特波浪状蜡质层;抗寒性隶属函数分析显示,M4和M5种质得分较高（0.975和0.689）,且栅/海比对抗寒性呈显著正向影响（β=0.179,P<0.01）。生化分析表明,玛玉茶水浸出物（46.8%）与茶多酚（32.14%）稳定性高（CV<5%）,酚氨比（9.05~14.54）兼具红茶与绿茶适制性;其儿茶素品质指数显著优于对照（P<0.05）,且苦味氨基酸较CSS降低18.04%,鲜味氨基酸较CSA提升17.76%,而甜味氨基酸在品种间无显著差异。通过主成分分析（PCA）结合差异代谢物筛选出10种特征标志物（甲硫氨酸、茶氨酸、咖啡碱以及7种儿茶素衍生物）,可用于区分玛玉茶与对照组。该研究从结构适应性与生化成分层面揭示了玛玉茶的种质特异性,为其资源保护、品种选育及功能成分开发提供了理论依据。

关键词： 玛玉茶; 白毛茶; 叶片结构; 生化成分

本文引用格式

严慧婷 , 王艳燕 , 陆建伟 , 饶自蕾 , 李媛媛 , 常润润 , 赵红艳 , 杨俊聪 , 张丽兰 , 白捌普 , 陆丽萍 , 白冰 , 王白娟 , 高峻 , 刘志薇 . 玛玉茶种质资源的叶片结构与生化品质成分分析[J]. 茶叶科学, 2025 , 45(4) : 571 -586 . DOI: 10.13305/j.cnki.jts.2025.04.006

Abstract

Camellia sinensis var. pubilimba ‘Mayu’ is a dominant tea cultivar in Lüchun County, Yunnan. This study systematically analyzed the leaf anatomical structures and biochemical components of 28 germplasms using C. sinensis var. sinensis (CSS) and C. sinensis var. assamica (CSA) as controls. This study established a comprehensive evaluation system for germplasm resources for the first time. Key findings include: (1) M4 and M5 in the ‘Mayu’ tea group (MY) exhibits higher stomatal density than the controls, with a 30.0% and 10.6% reduction in stomatal area relative to CSS and CSA, respectively. The MY group exhibits unique undulated wax layers in the upper epidermis. (2) Cold resistance evaluation via membership function analysis identifies M4 and M5 germplasms with the highest scores (0.975 and 0.689), while the palisade-to-spongy tissue ratio shows a significant positive influence on the cold resistance (β=0.179, P<0.01). (3) Biochemical profiling reveals high stability in ‘Mayu’ tea’s water extracts (46.8%) and tea polyphenols (32.14%) (coefficient of variation, CV<5%). Its phenolic-to-amino acid ratio (9.05-14.54) indicates suitability for both black and green tea processing. The catechin quality index of ‘Mayu’ tea significantly surpassed controls (P<0.05), with bitter amino acids reduced by 18.04% compared to CSS and umami amino acids increased by 17.76% relative to CSA. While sweet amino acids show no significant inter-varietal differences. (4) Ten characteristic markers (including methionine, theanine, caffeine, and seven catechin derivatives) were identified through principal component analysis combined with differential metabolite screening, enabling discrimination of ‘Mayu’ tea from controls. This study elucidated the germplasm specificity of ‘Mayu’ tea from structural adaptation and biochemical perspectives, providing a theoretical foundation for its conservation, breeding, and functional component development.

Key words： Camellia pubilimba ‘Mayu’; Camellia sinensis var. pubilimba; leaf structure; biochemical components

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