中国茶叶2025，Vol.47Issue(10)：1-10,10.
茶叶中橙花叔醇的生物合成与加工动态研究进展
Research Progress on Biosynthesis and Processing Dynamics of Nerolidol in Tea Leaves
摘要
Abstract
Nerolidol is a crucial sesquiterpenoid aroma component in tea,and its content is closely associated with tea quality and processing techniques.This article systematically reviewed the storage forms of nerolidol in tea plants,its content in different tea types,dynamic changes during processing,detection methods,biosynthetic pathways,as well as key enzymes and related genes involved in its metabolism.Nerolidol exists in tea in two forms:the free form and the glycoside-bound form.The free-form nerolidol directly contributes to the aroma of tea,while the glycoside-bound nerolidol is hydrolyzed by β-glucosidase to release aroma during processing.In terms of detection technologies,gas chromatography-mass spectrometry(GC-MS)is currently used as the standard detection method,and its combination with gas chromatography-olfactometry(GC-O),solid-phase microextraction(SPME)and other technologies enables accurate analysis of nerolidol.Nerolidol is mainly synthesized through the mevalonic acid(MVA)pathway in the cytoplasm and the 2-C-methyl-D-erythritol 4-phosphate(MEP)pathway in plastids.Existing studies had clarified the metabolic pathway of nerolidol,but research on its regulatory network and dynamic change mechanisms remained insufficient and required further in-depth exploration.In the future,it was proposed to optimize the tea aroma quality related to nerolidol through technical means such as gene editing and molecular breeding.关键词
橙花叔醇/茶叶香气/生物合成/加工/检测Key words
nerolidol/tea aroma/biosynthesis/processing/detection分类
化学化工引用本文复制引用
李钰锋,田晓成,刘晗,郑鹏,孙彬妹,谭新东,孟慧,刘少群,赵竑博..茶叶中橙花叔醇的生物合成与加工动态研究进展[J].中国茶叶,2025,47(10):1-10,10.基金项目
广东省科学技术厅项目(KTP20240204)、华南农业大学永根科技站建设专项(BQWZX-2025-01-01) （KTP20240204）
