Tea polyphenols dominate the short-term tea(Camellia sinensis) leaf litter decomposition

作     者：Dong-mei FAN Kai FAN Cui-ping YU Ya-ting LU Xiao-chang WANG 

作者机构：Institute of Tea Science College of Agriculture and Biotechnology Zhejiang University Hangzhou 310058 China Research Institute of Agricultural Sciences Wuzhou 543002 China 

出 版 物：《Journal of Zhejiang University-Science B(Biomedicine & Biotechnology)》 (浙江大学学报（英文版）B辑（生物医学与生物技术）)

年 卷 期：2017年第18卷第2期

页      面：99-108页

核心收录：

学科分类：09[农学] 090203[农学-茶学] 0902[农学-园艺学] 

基　　金：Project supported by the Open Foundation of the State Key Laboratory of Soil and Sustainable Agriculture(No.0812201215) the New Cultivation Model for Ecological Tea Plantation Development(No.H20151653),China 

主　　题：Tea polyphenol Catechin Decomposition Nutrient release Polyphenol/N ratio 

摘      要：Polyphenols are one of the most important secondary metabolites, and affect the decomposition of litter and soil organic matter. This study aims to monitor the mass loss rate of tea leaf litter and nutrient release pattern, and investigate the role of tea polyphenols played in this process. High-performance liquid chromatography（HPLC） and classical litter bag method were used to simulate the decomposition process of tea leaf litter and track the changes occurring in major polyphenols over eight months. The release patterns of nitrogen, potassium, calcium, and magnesium were also determined. The decomposition pattern of tea leaf litter could be described by a two-phase decomposition model, and the polyphenol/N ratio effectively regulated the degradation process. Most of the catechins decreased dramatically within two months; gallic acid（GA）, catechin gallate（CG）, and gallocatechin（GC） were faintly detected, while others were outside the detection limits by the end of the experiment. These results demonstrated that tea polyphenols transformed quickly and catechins had an effect on the individual conversion rate. The nutrient release pattern was different from other plants which might be due to the existence of tea polyphenols.