玛玉茶种质资源的叶片结构与生化品质成分分析

doi:10.13305/j.cnki.jts.2025.04.006

Abstract

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

CLC Number:

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. Analysis of Leaf Structure and Biochemical Quality Components of ‘Mayu’ Tea Germplasm Resources[J]. Journal of Tea Science, 2025, 45(4): 571-586.

References

[1] 宁功伟, 杨盛美, 宋维希, 等. 云南茶树种质资源研究60年[J]. 植物遗传资源学报, 2023, 24(3): 587-598.
Ning G W, Yang S M, Song W X, et al.60 Years of tea germplasm resource research in Yunnan[J]. Journal of Plant Genetic Resources, 2023, 24(3): 587-598.
[2] 陈亮, 虞富莲, 童启庆. 关于茶组植物分类与演化的讨论[J]. 茶叶科学, 2000, 20(2): 89-94.
Chen L, Yu F L, Tong Q Q.Discussion on the classification and evolution of tea plants[J]. Journal of Tea Science, 2000, 20(2): 89-94.
[3] 虞富莲. 关于栽培品种茶树的学名问题[J]. 中国茶叶, 1997(1): 36.
Yu F L.On the nomenclature of cultivated tea trees[J]. China Tea, 1997(1): 36.
[4] 安勤, 鲍肃都, 陈宏宇, 等. 基于GC×GC-QTOF-MS分析不同品种汝城白毛茶白茶的香气特征[J]. 食品科学, 2025, 46(4): 163-171.
An Q, Bao X D, Chen H Y, et al.Analysis of key aroma compounds in three varieties of Rucheng white tea by comprehensive two-dimensional gas chromatography-quadrupole time-of-flight mass spectrometry[J]. Food Science, 2025, 46(4): 163-171.
[5] 陈远权. 南山白毛茶种质资源的保存与单株评价[D]. 南宁: 广西大学, 2017.
Chen Y Q.Conservation and evaluation of single plants of Nanshan white hair tea germplasm resources [D]. Nangning: Guangxi University, 2017.
[6] Ouyang J, Jiang R, Chen H, et al.Characterization of key odorants in ‘Baimaocha’ black teas from different regions[J]. Food Chemistry: X, 2024, 22: 101303. doi:10.1016/j.fochx.2024.101303.
[7] 范阿旺, 蒋树旺. “西南龙井”——玛玉茶[J]. 民族工作, 1995(9): 26.
Fan A W, Jiang S W.“Southwest Longjing”: Mayu tea[J]. Ethnic Work, 1995(9): 26.
[8] Yuan J H, Wang X D, Zhou H H, et al.Comparison of sample preparation techniques for inspection of leaf epidermises using light microscopy and scanning electronic microscopy[J]. Frontiers in Plant Science, 2020, 11: 133. doi:10.3389/fpls.2020.00133.
[9] Nian B, Chen L J, Yi C, et al.A high performance liquid chromatography method for simultaneous detection of 20 bioactive components in tea extracts[J]. Electrophoresis, 2019, 40(21): 2837-2844.
[10] 王楠, 张余华, 吴玲利, 等. 不同外源物质处理对油茶叶片抗寒性的影响[J]. 江西农业大学学报, 2022, 44(1): 97-107.
Wang N, Zhang Y H, Wu L L, et al.Effects of different exogenous substances on cold resistance of Camellia oleifera leaves[J]. Acta Agriculturae Universitatis Jiangxiensis, 2022, 44(1): 97-107.
[11] 陈子銮, 苏丹萍, 贺涛, 等. 山茶属6种植物叶片解剖结构的耐热性分析[J]. 亚热带植物科学, 2022, 51(4): 256-263.
Chen Z L, Su D P, He T, et al.Heat resistanceanalysis of six species of Camellia based on leaf anatomy[J]. Subtropical Plant Science, 2022, 51(4): 256-263.
[12] 李佼, 李豆豆, 王令, 等. 43份汉中茶树种质资源叶片解剖结构分析[J]. 西北农业学报, 2023, 32(1): 62-71.
Li J, Li D D, Wang L, et al.Analysis of leaf anatomical structure of 43 tea plant (Camellia sinensis) germplasm resources in Hanzhong[J]. Acta Agriculturae Boreali-Occidentalis Sinica, 2023, 32(1): 62-71.
[13] 李剑, 余有本, 周天山, 等. 陕西茶树品种的抗寒性研究[J]. 西北农业学报, 2009, 18(1): 262-266.
Li J, Yu Y B, Zhou T S, et al.Studies on the coldresistance of tea in Shaanxi Province[J]. Acta Agriculturae Boreali-Occidentalis Sinica, 2009, 18(1): 262-266.
[14] 杨春, 苏胜峰, 杨代星, 等. 贵州两地野生茶树叶片解剖结构比较及抗逆性分析[J]. 河南农业科学, 2024, 53(1): 48-61.
Yang C, Su S F, Yang D X, et al.Comparative analysis of leaf anatomical structure and stress resistance of wild tea plants in two areas of Guizhou[J]. Journal of Henan Agricultural Sciences, 2024, 53(1): 48-61.
[15] 阮宇成, 程启坤. 茶儿茶素的组成与绿茶品质的关系[J]. 园艺学报, 1964(3): 287-300.
Ruan Y C, Cheng Q K.The relation between the components of tea catechins and the quality of green tea[J]. Acta Horticulturae Sinica, 1964(3): 287-300.
[16] 施兆鹏, 刘仲华. 夏茶苦涩味化学实质的数学模型探讨[J]. 茶叶科学, 1987, 7(2): 7-12.
Shi Z P, Liu Z H.Probe into mathematical model of chemical essence of bitterness and astringency in summer green tea[J]. Journal of Tea Science, 1987, 7(2): 7-12.
[17] Yu Z, Yang Z.Understanding different regulatory mechanisms of proteinaceous and non-proteinaceous amino acid formation in tea (Camellia sinensis) provides new insights into the safe and effective alteration of tea flavor and function[J]. Critical Reviews in Food Science and Nutrition, 2019, 60(5): 844-858.
[18] Cao Q Q, Zou C, Zhang Y H, et al.Improving the taste of autumn green tea with tannase[J]. Food Chemistry, 2019, 277: 432-437. doi:10.1016/j.foodchem.2018.10.146.
[19] Casson S, Gray J E.Influence of environmental factors on stomatal development[J]. Plant Physiology, 2008, 178(1): 9-23.
[20] Bertolino L T, Caine R S, Gray J E.Impact of stomatal density and morphology on water-use efficiency in a changing world[J]. Front Plant Science, 2019, 10: 225. doi:10.3389/fpls.2019.00225.
[21] Upchurch G R.Cuticle evolution in early cretaceous angiosperms from the potomac group of virginia and Maryland[J]. Annals of the Missouri Botanical Garden, 1984, 71(2): 522-550.
[22] Long L M, Patel H P, Cory W C, et al.The maize epicuticular wax layer provides UV protection[J]. Functional Plant Biology, 2003, 30(1): 75-81.
[23] 马玲, 杨方慧, 蒋红旗, 等. 云南省勐海县野生大茶树表型多样性分析[J]. 西南农业学报, 2018, 31(2): 253-258.
Ma L, Yang F H, Jiang H Q, et al.Phenotypic diversity of wild tea plants in Menghai county, Yunnan province[J]. Southwest China Journal of Agricultural Sciences, 2018, 31(2): 253-258.
[24] 黄飞毅, 陈宇宏, 刘伟, 等. 湖南莽山茶树种质资源调查与品质性状的遗传多样性分析[J]. 植物遗传资源学报, 2021(2): 328-337.
Huang F Y, Chen Y H, Liu W, et al.Germplasm resources and genetic diversity of quality characters of tea plants from Mangshan in Hunan[J]. Journal of Plant Genetic Resources, 2021(2): 328-337.
[25] 李明西, 陈伟玲, 殷佳雅, 等. 开山白毛茶的品质分析[J]. 福建茶叶, 2023, 45(3): 17-19.
Li M X, Chen W L, Yin J Y, et al.Quality analysis of Kaishan Baimaocha[J]. Fujian Tea, 2023, 45(3): 17-19.
[26] 胡华林, 国洪英, 谭登峰, 等. 南山白毛茶滋味成分分析与品质评价[J]. 安徽农业科学, 2021, 49(5): 197-199.
Hu H L, Guo H Y, Tan D F, et al.Taste components analysis and quality evaluation of Nanshan Baimaocha[J]. Anhui Agricultural Science, 2021, 49(5): 197-199.
[27] 乔小燕, 吴华玲, 韩雪文, 等. 仁化白毛茶生化成分与成品白茶品质的相关性研究[J]. 核农学报, 2015, 29(12): 2327-2333.
Qiao X Y, Wu H L, Han X W, et al.Study on the correlation between the biochemical components of Renhua Baimaocha and the quality of finished white tea[J]. Journal of Nuclear Agriculture, 2015, 29(12): 2327-2333.
[28] 粟本文, 黄怀生, 钟兴刚, 等. 汝城白毛茶白茶品质特征分析[J]. 茶叶通讯, 2018, 45(3): 21-26.
Su B W, Huang H S, Zhong X G, et al.Analysis on the quality characteristics of Rucheng Baimaocha white tea[J]. Journal of Tea Communication, 2018, 45(3): 21-26.
[29] 宁功伟, 杨盛美, 段志芬, 等. 云南野生茶树厚轴茶种质资源化学成分多样性分析[J]. 分子植物育种, 2025, 23(7): 2284-2295.
Ning G W, Yang S M, Duan Z F, et al.Diversity analysis of chemical components of wild tea germplasm resources (Camellia crassocolumna) in Yunnan[J]. Molecular Plant Breeding, 2025, 23(7): 2284-2295.
[30] 沙艮, 张田芳, 陈秋月, 等. 大理茶鲜叶制成红茶的品质分析[J]. 食品研究与开发, 2024, 45(23): 18-24.
Sha G, Zhang T F, Chen Q Y, et al.Quality analysis of black tea made from Camellia taliensis fresh leaves[J]. Food Research and Development, 2024, 45(23): 18-24.
[31] 陈亮, 姚明哲, 王新超, 等. 农作物优异种质资源评价规范茶树: NY/T 2031—2011[S]. 北京: 中国农业出版社, 2011.
Chen L, Yao M Z, Wang X C, et al.Evaluating standards for elite and rare germplasm resources: tea plant (Camellia sinensis (L.) O.Kuntze): NY/T 2031—2011 [S]. Beijing: China Agriculture Press, 2011.
[32] 刘娜. 哀牢山部分区域古茶树资源表型性状及生化成分多样性分析[D]. 昆明: 云南农业大学, 2023.
Liu N.Phenotypic characters and biochemical components diversity of ancient tea tree resources in Ailao mountain [D]. Kunming: Yunnan Agricultural University, 2023.
[33] 肖涵, 申亮, 杨婉秋. 云南普洱地区大叶种茶酚氨比研究[J]. 昆明学院学报, 2017, 39(3): 34-39.
Xiao H, Shen L, Yang W Q.Study on the phenol-ammonia ratio of large-leaf tea in Pu′er area of Yunnan[J]. Journal of Kunming University, 2017, 39(3): 34-39.
[34] 王玮, 刘娜, 徐亚文, 等. 澜沧江中下游流域古茶树资源儿茶素含量的多样性分析[J/OL]. 分子植物育种, 2022: 1-17 [2025-02-02]. http://kns.cnki.net/kcms/detail/46.1068.S.20220720.1902.009.html.
Wang W, Liu N, Xu Y W, et al. Diversity analysis of catechin content in ancient tea tree resources in the middle and lower reaches of Lancang river [J/OL]. Molecular Plant Breeding, 2022: 1-17 [2025-02-02]. http://kns.cnki.net/kcms/detail/46.1068.S.20220720.1902.009.html.
[35] 徐倩. 基于品质成分含量地域差异的滇西南地区古茶园保护与管理研究[D]. 昆明: 云南大学, 2018.
Xu Q.Study on protection and management of ancient tea garden in southwest Yunnan based on regional difference of tea quality components [D]. Kunming: Yunnan Agricultural University, 2018.
[36] 肖巧梅. 云南白莺山茶树表型性状、生化成分及遗传多样性分析[D]. 昆明: 云南农业大学, 2023.
Xiao Q M.Analysis of phenotypic traits, biochemical components and genetic diversity of tea germplasm resources in Baiying mountain, Yunnan [D]. Kunming: Yunnan Agricultural University, 2023.
[37] 周志, 薛俊鹏, 卓座品, 等. 一方水土养一方茶: 产地影响武夷岩茶品质的代谢组基础[J]. 中国科学(生命科学版), 2019, 49(8): 1013-1023.
Zhou Z, Xue J P, Zhuo Z P, et al.The metabolic basis of the impact of origin on Wuyi Rock tea quality[J]. Science in China (Life Sciences Ed.), 2019, 49(8): 1013-1023.
[38] 黄怀生, 郑红发, 袁英芳, 等. 不同地域茶叶EGCG含量差异研究[J]. 茶叶通讯, 2008(3): 3-5.
Huang H S, Zheng H F, Yuan Y F, et al.Study on the differences of EGCG content in tea from different regions[J]. Journal of Tea Communication, 2008(3): 3-5.
[39] 李家光. 福鼎大白茶引进四川后品种特征的稳定性与变异性[J]. 福建茶叶, 1986(1): 11-14.
Li J G.Stability and variability of variety characteristics of Fuding Dabaicha tea after introduction to Sichuan[J]. Fujian Tea, 1986(1): 11-14.

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

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 9

Metrics

Comments

Recommended 0

[1]	ZHANG Xianglin, LING Zhihui, HU Weixia, XIANG Chunhui, CUI Lidan, XU Wei, XIAO Wenjun. Effects of Different Temperature Hot Air Withering on Withered Leaves and Tea Quality of Black Tea [J]. Journal of Tea Science, 2024, 44(3): 483-492.
[2]	TANG Lu, LI Changle, GE Yue, WANG Pu, ZHAO Hua, WANG Mingle, WANG Yu, GUO Fei, NI Dejiang. Diversity Analysis of Leaf Phenotype and Biochemical Components in Tea Local Population Resources [J]. Journal of Tea Science, 2023, 43(4): 473-488.
[3]	CUI Lidan, ZHANG Xianglin, XIANG Xi, LI Lanlan, QU Qingyun, XU Yangyang, WANG Jiguo, LIU Feng, GONG Zhihua, XIAO Wenjun. The Effect of Initial Microwave Drying on Black Tea Quality [J]. Journal of Tea Science, 2021, 41(3): 406-418.
[4]	LIU Fengjing, RAN Wei, LI Xiwang, WANG Suqin, SUN Xiaoling. The Comparison of Leaf Structures and Empoasca Onukii Matsuda Honeydew Excretion among Five Tea Cultivars (Strains) [J]. Journal of Tea Science, 2020, 40(5): 625-631.
[5]	ZHONG Qiusheng, LIN Zhenghe, ZHANG Hui, CHEN Zhihui, YOU Xiaomei, SHAN Ruiyang, CHEN Changsong. Effects of Different Potassium Levels on Main Biochemical Components of Fresh Leaves of Tea Seedlings [J]. Journal of Tea Science, 2017, 37(1): 49-59.
[6]	HUA Jinjie, JIANG Yongwen, YUAN Haibo, YIN Junfeng, ZHONG Weibiao, YU Shuping, XIE Qiantu. Review on the Changes of Biochemical Components and the Influencing Factors in Piling Process of Yellow Tea [J]. Journal of Tea Science, 2015, 35(3): 203-208.
[7]	HUA Jinjie, YUAN Haibo, WANG Weiwei, JIANG Yongwen, LIU Qianlu, CHEN Gensheng, WANG Fang. Effect of Withering Temperature on Dynamic Changes of Main Biochemical Components and Enzymatic Activity of Tea Fresh Leaves [J]. Journal of Tea Science, 2015, 35(1): 73-81.
[8]	ZHONG Qiusheng, LIN Zhenghe, CHEN Changsong, CHEN Zhihui, YOU Xiaomei, CHEN Rongbing. Effects of Baking Temperature on Quality and Chemical Components of Jiulongpao Oolong Tea [J]. Journal of Tea Science, 2014, 34(1): 9-12.
[9]	WANG Qing-sen, HUANG Jian, CHEN Chang-song, WU Guang-yuan, ZENG Ming-sen, HUANG Chun-mei, CHEN Rong-bing. Relationship between Leaf Structure of Tea Germplasm and Its Resistance to Aleurocanthus spiniferus (Quaintance) [J]. Journal of Tea Science, 2009, 29(1): 60-66.