茶类胡萝卜素研究进展

类胡萝卜素是茶(Camellia sinensis (L.) O. Ktze.)中一类重要的光合色素,具有光保护、抗氧化等众多生理功能,同时也是脱落酸、独脚金内酯和胡萝卜内脂等植物激素的合成前体,在茶生长发育过程中起极其重要的作用。类胡萝卜素还是构成茶叶外形、叶底色泽的重要成分,也是茶叶重要致香物质的前体物,其种类、含量对茶叶品质起着至关重要的作用。本文对茶中类胡萝卜素种类、代谢途径及其对制茶品质的影响等方面的研究进展进行了综述,同时对茶类胡萝卜素下一步的研究方向进行了展望。

Advances in studies on carotenoids in Camellia sinensis

Carotenoids, which are important photosynthetic pigments widely distributed in Camellia sinensis (L.) O. Ktze., exhibit many physiological functions such as light protection and oxidation. Furthermore, as precursors of plant hormones such as abscisic acid, strigolactone, and carlactone, carotenoids fulfill a variety of important functions and components related to tea leaf shape, color, aroma, and quality. This article summarizes the recent advances in the study of carotenoids in tea, including the metabolism, components, accumulation, and biosynthesis pathways of carotenoids in tea. We also discuss future directions for research on carotenoids, thus providing a theoretical basis for further study on carotenoid metabolism and functions in Camellia.