Effect of Different Light Ratio on Physiology and Main Amino acid Accumulation of Fuding-dabaicha Leaf

WANG Jiazhen; LIU Yifu; XIAO Yao; ZHOU Lingyan; ZENG Yixia; SONG Shixia; ZHAO E; QING Zhong

doi:10.13386/j.issn1002-0306.2020120156

Volume 42 Issue 19

Sep. 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(19): 29-35. > DOI: 10.13386/j.issn1002-0306.2020120156

WANG Jiazhen, LIU Yifu, XIAO Yao, et al. Effect of Different Light Ratio on Physiology and Main Amino acid Accumulation of Fuding-dabaicha Leaf[J]. Science and Technology of Food Industry, 2021, 42(19): 29−35. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020120156.

Citation:

PDF (2175 KB)

Effect of Different Light Ratio on Physiology and Main Amino acid Accumulation of Fuding-dabaicha Leaf

1.
College of Biology and Agriculture Science and Technology, Zunyi Normal University, Zunyi 563000, China
2.
Tea Research Institute, Zunyi Normal University, Zunyi 563000, China
3.
College of Information Engineering, Zunyi Normal University, Zunyi 563000, China

More Information

Received Date: December 17, 2020
Available Online: August 01, 2021

Graphical Abstract

Abstract

Abstract

To explore the effect of different ratio of light on physiological reaction and main amino acid accumulation of annual Fuding-dabaicha leaves. The L1 (red light accounted for 71.8%), L2 (blue light accounted for 62.7%), L3 (red 43.1%, blue 29%, green accounted for 27.9%) and L0 (green light accounted for 82.1%) were set in artificial climate boxes with 100 μmol·m⁻²·s⁻¹ photosynthetic photon flux density and 12 h photo period. The leaf growth index were determined by nitrogen balance index instrument and the theanin, glutamate and aspartate contents were determined by an automatic amino acid analyzer. The results showed that with the increase of treatment time, the chlorophyll index and nitrogen balance index of tea leaves were significantly increased by all light treatments. Compared with L0, L1 significantly increased the nitrogen balance index of tea leaves (P<0.05), followed by L3, index of flavonoids and polyphenols content between different light treatment had no significant difference. Compared with L0, the content of theanine, glutamate and aspartate under L3 and L2 treatments increased significantly. In conclusion, L3 (an equilibrium ratio of red, blue and green light) can be considered as a suitable artificalight source for tea leaves growth and to ensure the maximun retention of main amino acid.
- Camellia sinensis cv. , Fuding-dabaicha,
- light ratio,
- nitrigen blance index,
- theanine

FullText(HTML)

References (49)

References

[1]	侯双双, 古书鸿, 谷晓平, 等. 贵州茶树主栽品种福鼎大白茶冷害指标研究[J]. 福建农业学报,2019,34(12):1397−1403. [Hou S S, Gu S H, Gu X P, et al. Cold-injury indicator for Camellia sinensis cv. fuding-dabaicha in Guizhou Province[J]. Fujian Journal of Agricultural Sciences,2019,34(12):1397−1403.
[2]	俞燎远, 邵宗清, 张育青, 等. 基于茶树品种筛选的甜香型红茶适制性研究[J]. 浙江农业科学,2017,58(11):2034−2038. [Yu L Y, Shao Z Q, Zhang Y Q, et al. Study on the suitability of sweet flavor black tea based on tea tree variety screening[J]. Journal of Zhejiang Agricultural Sciences,2017,58(11):2034−2038.
[3]	Chen L, Zhou Z X. Variations of main quality components of tea genetic resources [Camellia sinensis (L.) O. Kuntze] preserved in the chinanational germplasm tea repository[J]. Plant Foods Hum Nut.,2005,60:31−35. doi: 10.1007/s11130-005-2540-1
[4]	Zhu M, Li N, Zhao M, et al. Metabolomic profiling delineate taste qualities of tea leaf pubescence[J]. Food Research International,2017,94:36−44. doi: 10.1016/j.foodres.2017.01.026
[5]	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. Correlation on biochemical components and made-tea quality of renhuabaimaocha[J]. Journal of Nuclear Agricultural Sciences,2015,29(12):2327−2333. doi: 10.11869/j.issn.100-8551.2015.12.2327
[6]	Guo X Y, Song C K, Ho C T, et al. Contribution of L-theanine to the formation of 2, 5-dimethylpyrazine, a key roasted peanutty flavor in oolong tea during manufacturing processes[J]. Food Chemistry,2018,263:18−28. doi: 10.1016/j.foodchem.2018.04.117
[7]	Han W Y, Huang J G, Li X, et al. Altitudinal effects on the quality of green tea in east China: Aclimate change perspective[J]. Eur Food Res Technol,2017,243:323−330. doi: 10.1007/s00217-016-2746-5
[8]	袁新跃, 江和源, 张建勇. 茶叶功能成分提取制备专题(三): 茶氨酸的提取制备技术[J]. 中国茶叶,2009,31(3):4−6. [Yuan X Y, Jiang H Y, Zhang J Y. Extraction and preparation of functional components of tea (3): Extraction and preparation of theanine[J]. China Tea,2009,31(3):4−6. doi: 10.3969/j.issn.1000-3150.2009.03.001
[9]	Dong C X, Li F, Yang T Y, et al. Theanine transporters identified in tea plants (Camellia sinensis L.)[J]. The Plant Journal,2020,101:57−70. doi: 10.1111/tpj.14517
[10]	Kakuda T, Nozawa A, Unno T, et al. Inhibiting effects of theanine on caffeine stimulation evaluated by EEG in the rat[J]. Bioscience Bio-technology and Biochemistry,2000,64(2):287−293. doi: 10.1271/bbb.64.287
[11]	Zhao Y, Zhao B. The neuroprotective effect of L-Theanine and its inhibition on nicotine dependence[J]. Chinese Science Bulletin,2014,59(31):4014−4019. doi: 10.1007/s11434-014-0529-6
[12]	Haskell C F, Kennedy D O, Milne A L, et al. The effects of L-thea-nine, caffeine and their combination on cognition and mood[J]. Bio-logical Psychology,2008,77(2):113−122. doi: 10.1016/j.biopsycho.2007.09.008
[13]	林伟东, 孙威江, 郭义红, 等. 茶叶中茶氨酸的研究与利用[J]. 食品研究与开发,2016,37(20):201−206. [Lin W D, Sun W J, Guo Y H, et al. The research and utilization of theanine in Tea[J]. Food Research and Development,2016,37(20):201−206. doi: 10.3969/j.issn.1005-6521.2016.20.048
[14]	Dias T R, Bernardino R L, Alves M G, et al. L-Theanine promotes cultured human Sertoli cells proliferation and modulates glucose metabolism[J]. European Journal of Nutrition,2019,58(7):2961−2970. doi: 10.1007/s00394-019-01999-2
[15]	段联勃, 徐丹, 杨丽蓉, 等. 36份茶树种质资源所制武夷岩茶毛茶的内含成分分析[J]. 中国茶叶,2021,43(1):54−58, 63. [Duan L B, Xu D, Yang L R, et al. Analysis of quality components in Wuyi Rock Tea processed with 36 tea germplasm resources[J]. China Tea,2021,43(1):54−58, 63. doi: 10.3969/j.issn.1000-3150.2021.01.011
[16]	武彦文, 欧阳杰. 氨基酸和肽在食品中的呈味作用[J]. 中国调味品,2001,26(1):21−24. [Wu Y W, Ou Y J. The function of amino acids and peptides in food taste[J]. China Condiment,2001,26(1):21−24. doi: 10.3969/j.issn.1000-9973.2001.01.007
[17]	巩元勇, 瞿小青, 宋奇超. 谷氨酸调节根系形态建成的研究进展[J]. 中国农业科技导报,2011,13(1):34−43. [Gong Y Y, Qu X Q, Song Q C. Research progress on formation of regulative root system morphology by glutamate[J]. Journal of Agricultural Science and Technology,2011,13(1):34−43. doi: 10.3969/j.issn.1008-0864.2011.01.06
[18]	Yaronskaya E, Vemhilovskaya I, Poem Y, et al. Cytokinin effects on tetrapyrrole biosynthesis and photosynthetic activity in barley seedlings[J]. Planta,2006,224:700−709. doi: 10.1007/s00425-006-0249-5
[19]	Viola R E. The central enzymes of the aspartate family of amino acid biosynthesis[J]. Accts Chem Res,2001,34:339−349. doi: 10.1021/ar000057q
[20]	于妍, 宋万坤, 刘春燕, 等. 植物天冬氨酸代谢途径关键酶基因研究进展[J]. 生物技术通报,2008,S1:7−11. [Yu Y, Song W K, Liu C Y, et al. Research development of key enzymes gene on aspartic acid metabolic pathway in plants[J]. Biotechnology Bulletin,2008,S1:7−11.
[21]	方开星, 姜晓辉, 秦丹丹, 等. 高氨基酸和高茶氨酸茶树资源筛选[J]. 核农学报,2019,33(9):1724−1733. [Fang K X, Jiang X H, Qin D D, et al. Selection of tea germplasm with high contents of amino acid and theanine[J]. Journal of Nuclear Agricultural Sciences,2019,33(9):1724−1733. doi: 10.11869/j.issn.100-8551.2019.09.1724
[22]	王雪萍, 滕靖, 郑琳, 等. 不同鲜叶嫩度名优绿茶氨基酸组分差异分析[J]. 食品研究与开发,2019,40(14):166−170. [Wang X P, Teng J, Zheng L, et al. Varianceanalysis of amino acid composition of famous green tea with different tenderness of fresh leaves[J]. Food Research and Development,2019,40(14):166−170.
[23]	刘盼盼, 邓余良, 尹军峰, 等. 绿茶滋味量化及其与化学组分的相关性研究[J]. 中国食品学报,2014,14(12):173−181. [Liu P P, Deng Y L, Yin J F, et al. Quantitative analysis of the taste and its correlation research of chemical constitutes of green tea[J]. Journal of Chinese Institute of Food Science and Technology,2014,14(12):173−181.
[24]	许大全, 高伟, 阮军. 光质对植物生长发育的影响[J]. 植物生理学报,2015,51(8):1217−1234. [Xu D Q, Gao W, Ruan J. Effects of light quality on plant growth and development[J]. Plant Physiology Journal,2015,51(8):1217−1234.
[25]	岳翠男, 王治会, 石旭平, 等. 光质对茶叶香气代谢物的影响研究进展[J]. 食品科学,2020,41(5):299−305. [Yue C N, Wang Z H, Shi X P, et al. Effects of light quality on aroma metabolites in tea: A review of recent literature[J]. Food Science,2020,41(5):299−305. doi: 10.7506/spkx1002-6630-20190217-076
[26]	黄藩, 陈琳, 周小芬, 等. 蓝光、红光对工夫红茶萎凋中鲜叶氨基酸和儿茶素组分含量的影响[J]. 福建农业学报,2015,30(5):509−515. [Huang F, Chen L, Zhou X F, et al. Effect of red and blue light exposure during withering on amino acid and catechin contents of congou black tea[J]. Fujian Journal of Agricultural Sciences,2015,30(5):509−515. doi: 10.3969/j.issn.1008-0384.2015.05.017
[27]	王晓晶, 陈晓丽, 郭文忠, 等. LED绿光对生菜生长和品质的影响[J]. 中国农业气象,2019,40(1):25−32. [Wang X J, Chen X L, Guo W Z, et al. Effects of LED green light on growth and quality of lettuce[J]. Chinese Journal of Agrometeorology,2019,40(1):25−32. doi: 10.3969/j.issn.1000-6362.2019.01.003
[28]	Materrova Z, Sobotka R, Zdvihalova B, et al. Monochromatic green light induces an aberrant accumulation of geranylgeranyled chlorophylls in plants[J]. Plant Physiology and Biochemistry,2017,116:48−56. doi: 10.1016/j.plaphy.2017.05.002
[29]	Terashima I, Fujita T, Inoue T, et al. Green light drives leaf photosynthesis more efficiently than red light in strong white light: Revisiting the enigmatic question of why leaves are green[J]. Plant and Cell Physiology,2009,50(4):684−697. doi: 10.1093/pcp/pcp034
[30]	于海业, 孔丽娟, 刘爽, 等. 植物生产的光环境因子调控应用综述[J]. 农机化研究,2018,40(8):1−9. [Yu H Y, Kong L J, Liu S, et al. The application of lighting environment control technology in plant production[J]. Journal of Agricultural Mechanization Research,2018,40(8):1−9. doi: 10.3969/j.issn.1003-188X.2018.08.001
[31]	Mitchellc A, Both A J, Bourget C M, et al. LEDs: The future of greenhouse lighting[J]. Chronica Horticulturae,2012,52(1):7−12.
[32]	Devesh S, Chandrajit B, Merve M W, et al. LEDs for energy efficient greenhouse lighting[J]. Renewable and Sustainable Energy Reviews,2015,49:139−147. doi: 10.1016/j.rser.2015.04.117
[33]	王建平, 王纪章, 周静, 等. 光照对农林植物生长影响及人工补光技术研究进展[J]. 南京林业大学学报(自然科学版),2020,44(1):215−222. [Wang J P, Wang J Z, Zhou J, et al. Recent progress of artificial lighting technique and effect of light on plant growth[J]. Journal of Nanjing Forestry University (Natural Science Edition),2020,44(1):215−222.
[34]	Goulas Y, Cerovic Z G, Cartelat A, et al. Dualex: Anew instrument for field measurements of epidermal ultraviolet absorbance by chlorophyll fluorescence[J]. Applied Optics,2004,43(23):4488−4496. doi: 10.1364/AO.43.004488
[35]	Cerovic Z G, Masdoumier G, Ghozlen N Ï B, et al. A new optical leaf-clip meter for simultaneous non-destructive assessment of leaf chlorophyll and epidermal flavonoids[J]. Physiologia Plantarum,2012,146(3):251−260. doi: 10.1111/j.1399-3054.2012.01639.x
[36]	朱娟娟. 玉米氮素营养无损诊断及水氮效应[D]. 杨凌; 西北农林科技大学, 2012. Zhu J J. The Non-destructive diagnosis of corn nitrogen status and the effects of soil moisture and nitrogen supply on corn[D]. Yangling: Northwest A & F University, 2012.
[37]	宋森楠, 宋晓宇, 陈立平, 等. 冬小麦氮平衡指数与籽粒蛋白质含量空间结构及关系[J]. 农业工程学报,2013,29(15):91−97. [Song S N, Song X Y, Chen L P, et al. Spatial structure and relationships of nitrogen balance index and protein content of grain in winter wheat[J]. Transactions of the Chinese Society of Agricultural Engineering,2013,29(15):91−97. doi: 10.3969/j.issn.1002-6819.2013.15.012
[38]	闫萌萌, 王铭伦, 王洪波, 等. 光质对花生幼苗叶片光合色素含量及光合特性的影响[J]. 应用生态学报,2014,25(2):483−487. [Yan M M, Wang M L, Wang H B, et al. Effects of light quality on photosynthetic pigment contents and photosynthetic characteristicsof peanut seedling leaves[J]. Chinese Journal of Applied Ecology,2014,25(2):483−487.
[39]	Robin J, Ajay R, Vinay K, et al. Anthocyanins enriched purple tea exhibits antioxidant, immunostimulatory and anticancer activities[J]. J Food Sci Technol,2017,54(7):1953−1963. doi: 10.1007/s13197-017-2631-7
[40]	刘亚丽, 岳树松, 王珺. 红光对蚕豆叶片气孔开度及生理作用的影响[J]. 湖北农业科学,2005(5):39−42. [Liu Y L, Yue S S, Wang J. Effects of red light on the stomatal opening and physiological characteristics of Vicia Faba L doi: 10.3969/j.issn.0439-8114.2005.05.013 J]. Hubei Agricultural Sciences,2005(5):39−42. doi: 10.3969/j.issn.0439-8114.2005.05.013
[41]	王海利, 黄海铃, 崔燕, 等. 不同品种绿茶的酚氨值与茶滋味相关性分析[J]. 食品工业科技,2018,39(16):208−212. [Wang H L, Huang H L, Jiao Y, et al. Correlation between the phenolic ammonia ratioand taste of different kinds of green tea[J]. Science and Technology of Food Industry,2018,39(16):208−212.
[42]	赵莹, 杨欣宇, 赵晓丹, 等. 植物类黄酮化合物生物合成调控研究进展[J/OL]. 食品工业科技: 1−15[2021-08-18]. https: //doi. org/10.13386/j. issn1002-0306.2020100095. Zhao Y, Yang X Y, Zhao X D, et al. Research progress on regulation of plant flavonoids biosynthesis[J/OL]. Science and Technology of Food Industry: 1−15[2021-08-18]. https: //doi. org/10.13386/j. issn1002-0306.2020100095.
[43]	Takeshi K, Izumi K. A phytochrome/phototropin chimeric photoreceptor of fern functions as a blue/far-red light-dependent photoreceptor for phototropism in Arabidopsis[J]. The Plant Journal,2015,83(3):480−488. doi: 10.1111/tpj.12903
[44]	余意, 杨其长, 赵姣姣, 等. 三种叶色生菜光谱吸收特性及营养品质差异研究[J]. 华北农学报,2013,28(增刊.):188−191. [Yu Y, Yang Q C, Zhao J J, et al. Interspecific variation in spectral absorbance and nutritional quality of three leaf-color lettuce cultivars[J]. Acta Agriculturae Boreali-Sinica,2013,28(Suppl.):188−191.
[45]	吴庆东. 滤光处理对茶树光合效率及光合产物分配的影响[J]. 茶叶科学,1987,7(1):29−34. [Wu Q D. Effeets of light filtering on the photosynthetic efficiency and the photosynthate distribution of tea plant[J]. Journal of Tea Science,1987,7(1):29−34.
[46]	Hogewoning S W, Trouwborst G, Maljaars H, et al. Blue light dose-responses of leaf photosynthesis, morphology, and chemical composition of Cucumis sativus grown under different combinations of red and blue light[J]. Journal of Experimental Botany,2010,61:3107−3117. doi: 10.1093/jxb/erq132
[47]	Kim H H, Wheele R M, Sager J C, et al. Evaluation of of lettuce growth using supplemental green light with red and blue light-emitting diodes in a controlled environment: A review of research at kennedy space center[J]. Acta Horticulture,2006,711:111−119.
[48]	Folta K M, Maruhnich S. Greenlight: A signal to slow down or stop[J]. Journal of Experimental Botany,2007,58(12):3099−3111. doi: 10.1093/jxb/erm130
[49]	Frechilla S, Talbott L D, Bogomolni R A, et al. Reversal of blue light-stimulated stomatal opening by green light[J]. Plant Cell Physiology,2000,41:171−176. doi: 10.1093/pcp/41.2.171

[1]	XU Yang, SHEN Siyi, JI Derong, DUAN Lili. Analysis of the Effect of Different Pixian Bean Paste on the Volatile Flavor of Compound Seasoning Based on GC-MS[J]. Science and Technology of Food Industry, 2023, 44(15): 264-274. DOI: 10.13386/j.issn1002-0306.2022070340
[2]	LIU Xueyan, HUANG Feiyan, ZHOU Qiwu. Analysis of Volatile Substances in Sun-dried Green Tea in Menghai County Based on Electronic Nose and SPME/GC-MS Technology[J]. Science and Technology of Food Industry, 2022, 43(19): 84-91. DOI: 10.13386/j.issn1002-0306.2021120286
[3]	FU Ruiqing, WANG Juan, GUO Yanyin, WANG Yujiang, HUANG Xue. Suitable Cooking Time of Morchella Soup Based on GC-MS and Amino Acid Analysis[J]. Science and Technology of Food Industry, 2022, 43(16): 290-297. DOI: 10.13386/j.issn1002-0306.2021110099
[4]	WEI Jing, TANG Lijie, LOU Xiaoyue, HOU Tingting, CHU Yuru, LIU Yan, LIU Bingbing, WANG Ning, QIAN Huiqin. GC-MS Analysis of Constituents of Volatile Oil in Different Parts of Vitex negundo var. heterophylla[J]. Science and Technology of Food Industry, 2022, 43(12): 310-316. DOI: 10.13386/j.issn1002-0306.2021100145
[5]	CHEN Xiaoai, CAI Huitian, LIU Jingyi, TANG Niang, CHEN Shuxi, ZHOU Aimei. Analysis of Volatile Components in Laoxianghuang During Fermentation by Electronic Nose, GC-MS and GC-IMS[J]. Science and Technology of Food Industry, 2021, 42(12): 70-80. DOI: 10.13386/j.issn1002-0306.2020100170
[6]	Yun PENG, Guo LI, Xueyan LIU, Caiyou LV, Changyun XIONG. SPME/GC-MS Analysis of Aroma Quality of Black Tea from Different Producing Areas[J]. Science and Technology of Food Industry, 2021, 42(9): 228-235. DOI: 10.13386/j.issn1002-0306.2020060025
[7]	NIU Chun-ying, ZHANG Feng-qing, DIAO Dong-mei, FU Yan-chen. Extraction conditions optimization of essential oil from steamed ginseng water by response surface methodology and GC-MS analysis[J]. Science and Technology of Food Industry, 2014, (18): 310-314. DOI: 10.13386/j.issn1002-0306.2014.18.061
[8]	ZHOU Hong-xia, HUA Chun, TANG Hui-min. Determination of 20 pthalates in feed by Gas Chromatography-Mass Spectrometry[J]. Science and Technology of Food Industry, 2014, (10): 74-78. DOI: 10.13386/j.issn1002-0306.2014.10.007
[9]	GE Jing, ZHANG Guang-wen, QIU Rui-xia, OU Shi-yi. GC-MS analysis of volatile components in the flower of Leucosceptrum canum Smith[J]. Science and Technology of Food Industry, 2014, (02): 67-71. DOI: 10.13386/j.issn1002-0306.2014.02.025
[10]	LI Xiao-xue, TIAN Xi-wei, WANG Yong-hong, CHU Ju, ZHANG Si-liang, LIU Yu-wei. Metabolites research of Lactobacillus paracasei with gas chromatography-mass spectrometry[J]. Science and Technology of Food Industry, 2013, (18): 169-173. DOI: 10.13386/j.issn1002-0306.2013.18.024