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2005 International Symposium on Innovation in tea Science and Sustainable Development in tea Industry

作者： GUO Jichun tea Research Institute, Fujian Academy of Agricultural Science, Fu’an 355000, China

＜正＞Oolong tea and its germplasms are only owned in China, which distribute in Fujian, Guangdong and Taiwan. Fujian is the original place and main production area. Oolong tea cultivars are the pioneer of individual selection and asexual reproduction, whose aroma and some other quality traits are distinctness and stability. Studying on oolong tea varietal character and genetic variation is very significative for enriching tea plant breeding theory and guiding tea plant breeding practice. Distribution and type of oolong tea germplasms and basic characters of agronomical traits, processing quality traits, anatomical structure of leaf, isoenzymes of esterase （EST）, biochemical components and aroma components, variation of intraspecific cross compatibility, genetic variations of seed traits, seedling traits, leaf-expanding period, young shoot color, processing quality and aroma components of oolong tea germplasms were reviewed in this paper. Synchronously, some selecting indices of young shoot color, percentage of high quality tea, anatomical structure of leaf, biochemical components and aroma components traits were put forward. Moreover, a viewpoint that the strip area along 25°N, from east to west in China contains some germplasms suitable for oolong tea was put forward.

关键词： Oolong tea germplasms varietal character genetic variation

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THE INTERACTION BETWEEN tea CULTURE AND tea ECONOMY

THE INTERACTION BETWEEN TEA CULTURE AND TEA ECONOMY

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2005 International Symposium on Innovation in tea Science and Sustainable Development in tea Industry

作者： ZHENG Naihui, YANG Jiangfan, YE Naixing Institute of tea, Fujian Academy of Agricultural Sciences, Fu’an, Fujian 355015, China Institute of Science, Technology and Economy of tea Industry, FAFU, Fuzhou, Fujian 350002, China

＜正＞The relationship between culture and economy was discussed in the paper. It can be described as that culture and economy are supplementary to each other, restricted by each other, and interacted each other as well. The development of tea culture is helpful to promote the development of tea economy, which will further enhance tea production.

关键词： tea culture economy

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ANTIOXIDANT PHENOLIC COMPOUNDS IN PU-ER tea

ANTIOXIDANT PHENOLIC COMPOUNDS IN PU-ER TEA

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2005 International Symposium on Innovation in tea Science and Sustainable Development in tea Industry

作者： LIN Zhi, LV Haipeng, CUI Wenrui, SHE Gaimei, ZHANG Yingjun and YANG Chongren State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, 650204, China Key Laboratory of tea Chemical Engineering, Ministry of Agriculture, tea Research Institute, Chinese Academy of Agricultural Science, Hangzhou, 310008, China

＜正＞Eleven phenolic compounds were isolated from the EtOAc extract of Pu-Er tea, which was produced by a post fermented process using the crude green tea prepared from the leaves of Camellia sinensis var. assamica in Mengku, Shuangjiang county, Yunnan Province. Their structures were identified as gallocatechin （1）, （-）-epicatechin （2）, （+）- catechin （3）, myricetin （4）, gallic acid （5）, kaempferol （6）, kaempferol-3-O- -D-glucopyranoside （7）, kaempferol-3-O-rutinoside （8）, quercetin （9）, quercetin-3- -D-glucopyranoside （10）, 2,5-dihydroxy- benzoic acid （11）. Compounds 6, 7, 8, 9, 10, 11 were firstly isolated from Pu-Er tea. All of isolated compounds were tested for their antioxidant activities by DPPH radical scavenging assay. It was found that compounds 2, 3 and 5 showed antioxidant activity closed with that of positive control, L-ascorbic acid, and the flavonoids （5, 6 and 9） are more active than the flavonoid glycosides （7, 8 and 10） and compound 11, indicating that gallic acid and simple catechins were main antioxidant phenolic compounds in Pu-er tea.

关键词： Camellia sinensis var. assamica Pu-Er tea phenolic compounds antioxidant

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EFFECT OF VOLATILES, COLOUR AND THEIR COMBINATION ON ORIENTATION OF tea APHIDS, TOXOPTERA AURANTII TO tea PLANTS

EFFECT OF VOLATILES, COLOUR AND THEIR COMBINATION ON ORIENTA...

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The ⅩⅤth International Plant Protection Congress

作者： HAN Bao-yu CHEN Zong-mao tea Research Institute Chinese Academy of Agricultural Sciences Hangzhou 310008 China

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Purification and Partial Characterization of β-Glucosidase from Fresh Leaves of tea Plants(Camellia sinensis(L.)***)

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Acta Biochimica et Biophysica Sinica 2005年第6期37卷 7-7页

作者： Ye-Yun LI Chang-Jun JIANG Xiao-Chun WAN Zheng-Zhu ZHANG Da-Xiang LI Key Lahoratory of tea Biochemistry and Biotechnology. Ministry of Education. Anhui Agricultural University, Hefei 230036, China KeyLaboratoryofteaBiochemistryandBiotechnology MinistryofEducationAnhuiAgriculturalUniversityHefei230036Chi

β-Glucosidases are important in the formation of floral tea aroma and the development ofresistance to pathogens and herbivores in tea plants.A novel β-glucosidase was purified 117-fold to homogeneity,with a yield of 1.26%.from tea leaves by chilled acetone and ammonium sulfate precipitation,ion exchangechromatography(CM-Sephadex C-50)and fast protein liquid chromatography(FPLC;Superdex 75,ResourceS).The enzyme was a monomeric protein with specific activity of 2.57 U/*** molecular mass of theenzyme was estimated to be about 41 kDa and 34 kDa by SDS-PAGE and FPLC gel filtration on Superdex200,*** enzyme showed optimum activity at 50℃ and was stable at temperatures lower than40℃.It was active between pH 4.0 and pH 7.0,with an optimum activity at pH 5.5,and was fairly stablefrom pH 4.5 to pH *** enzyme showed maximum activity towards pNPG,low activity towardspNP-Galacto,and no activity towards pNP-Xylo.

关键词： Camellia sinensis β-glucosidase purification characterization

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COMMENT ON MORPHOLOGIC EFFECT OF FAMOUS tea QUALITY

COMMENT ON MORPHOLOGIC EFFECT OF FAMOUS TEA QUALITY

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2005 International Symposium on Innovation in tea Science and Sustainable Development in tea Industry

作者： WANG Yun LI Chun-hua LUO Fan tea Science Research Institute Sichuan Academy of Agricultural Science Chengdu Sichuan 610066

＜正＞Based on several years experimental investigation and other correlative studies, the author put forward a new theory （new opinion）: the quality of famous tea is affected not only by the cultivars of tea plant, ecological environment, standard of raw material, cultivation and processing techniques, but also by the appearance of tea. The results showed as follows: there are notable different qualities among different shapes of famous tea made by same raw material. The processing technics of the flat and Maofeng style famous tea were more propitious to exertion of the quality of famous tea, because of non-rolling or gentle rolling, less breaking of leaf texture, simple technics and short-time heat action. This is the first time around the world that the appearance of product is taken into account of effective factors of the quality of tea. This theory has much meaning and academic value for tea production to make the maximum use of raw materials and enhance the quality and economical benefit of tea.

关键词： Famous tea Quality Morphology Effect New theory

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STUDY ON THE DIVERSITY OF INSECT COMMUNITY IN tea GARDENS OF DIFFERENT ECOLOGICAL TYPE

STUDY ON THE DIVERSITY OF INSECT COMMUNITY IN TEA GARDENS OF...

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The ⅩⅤth International Plant Protection Congress

作者： PENG Ping HOU Yu-Jia XU Ze HU Xiang and LIN Qiang Chongqing tea Research Institute Yongchuan 402160 China

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Study on Variation of Endogenous Hormones at the Germinating Stage of tea Spring Shoot

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Hunan Agricultural Science ＆ Technology Newsletter 2001年第1期2卷 12-16页

作者： Huang Yahui,Su Benwen,Zeng Zhen,Liu Xialin,and Zheng Hongfa Hunan tea Research Institute,Changsha,Hunan 410125 Hunan tea Research Institute

An HPLC method was used to analyze the contents and variation of IAA,GA3,*** ZT at five stages around the tea shoot germinating in *** contents of GAa and ABA had a top value during the winter and decreased with the growth of tea shoots,while the contents of IAA and ZT had a low value during the winter and increased quickly at the beginning of shoot growth,but soon afterwards increased slowly or decreased a *** ratio of hormones was closely related to the growth of tea *** study indicated that the ratios of GA3 to ABA and IAA to ABA were at low values during the winter and went up with the shoot *** the activity of roots was weak,the ratio of ZT to IAA had a top value,but went down gradually with luxuriant activity of *** ratio of GA3 to ZT had a certain relativity with the shoot genninating,which was at a top value during the winter but went down suddenly at the beginning of shoot genninating.

关键词： tea spring shoot IAA GA3 ZT ABA

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THEARUBIGINS: THE COMPLICATED POLYPHENOLS IN BLACK tea

THEARUBIGINS: THE COMPLICATED POLYPHENOLS IN BLACK TEA

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2005 International Symposium on Innovation in tea Science and Sustainable Development in tea Industry

作者： LI Daxiang, WANG Hua, WAN Xiaochun Key Laboratory of tea Biochemistry & Biotechnology of Ministry of Agriculture and Education of China, Anhui Agricultural University, Hefei 230036

＜正＞Black tea, fermented tea is a very popular beverage in western countries. It is manufactured from fresh tea leaves of the the plant Camellia sinensis （L.） O. Kuntze. In the manufacturing process, most of catechins that are rich in fresh tea leaves undergo enzymatic oxidation and partial polymerized to theaflavins and thearubigins, which are responsible for the characteristic taste and color of black tea. Theaflavins account for 3-6% and thearubigins 12-18% of solid extracts of black tea liquors, respectively. Thearubigins are heterogeneous acidic phenolic pigments. Unlike well-characteristic theaflavins, thearubigins are poorly characterized. The object of this review is attempted to the understanding of thearubigins on black tea quality and classification, isolation/preparation, possible partial structure and biologic activity based on published papers. The results from chemical and sensory assessment have shown that thearubigins contribute to the color and body of a black tea brew, especially the color. According to its solvent solubility and chromatographic behaviors, thearubigins is classified to several subtractions. The isolation of the thearubigin subtractions has been developed with organic solvent extraction, column chromatography, high-speed countercurrent chromatography and centrifugal precipitation chromatography. However, the purification of thearubigins is very difficult. So far, no single thearubigin is achieved. However, several possible structures were proposed with the support of experimental data. Moreover, some studies have demonstrated that thearubigins possess antioxidative, anti-tumor, anti-mutagenic, anti-carcinogenic, anti-inflammatory, anti-leukemic and even anti-neurotoxin activities. Thearubigins may be potential active compounds in black tea and are beneficial to human health.

关键词： Black tea Thearubigins Polyphenols Classification Preparation Structure Biologic activity

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tea SCIENCE PROGRESS IN NEW CENTURY

TEA SCIENCE PROGRESS IN NEW CENTURY

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2005 International Symposium on Innovation in tea Science and Sustainable Development in tea Industry

作者： Yang Yajun Chen Zongmao Ruan Jianyun Chen Liang Jiang Yongwen tea Research Institute of Chinese Academy of Agricultural Sciences Hangzhou Zhejiang P. R. China

＜正＞tea as a unique crop, the tea bush, from cultivation to harvesting, does not fit in any typical cropping pattern;the dried made tea, from processing to marketing, is also specific to tea. Millions of people depend on tea drinking, a cup of tea for pleasure or for release of stress in daily life. People in more than 130 countries drink tea. tea consumption is increasing steadily in the world. Let us look around the progress on tea sciences and tea industry.

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