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学者姓名：张玥
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Abstract ：
To elucidate the characteristic aroma of Hainan Dayezhong black tea, GC-MS, GC-olfactometry, and electronic nose analyses were used to examine the changes in volatile compounds. A total of 527 volatiles were identified and quantified, of which 80 compounds with relative odor activity values exceeding 1 in dried tea samples were selected as biomarkers. Floral and sweet-associated volatiles, including damascenone, benzaldehyde, and linalool, were proposed to be responsible for the characteristic aroma. Our results indicated that multiple stresses occurring during withering, rolling, and fermentation contributed to the distinctive floral aroma, while the thermal effects of drying enhanced sweet odors by volatilizing certain fragrant compounds, thereby improving the final quality of the dried tea. These findings provide a foundation for quality control in practical manufacturing and will contribute to the development of standard operating procedures for producing Hainan Dayezhong black tea with desirable aromas.
Keyword ：
Characteristic odors Characteristic odors Dynamic changes Dynamic changes Flavor development Flavor development GC-O/MS GC-O/MS
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| GB/T 7714 | Hu, Yunfei , Wang, Jialin , Tang, Jun et al. Study on dynamic changes in characteristic volatile compounds uncovers aroma development of Hainan Dayezhong (Camellia sinensis var. assamica) black tea [J]. | FOOD CHEMISTRY , 2025 , 477 . |
| MLA | Hu, Yunfei et al. "Study on dynamic changes in characteristic volatile compounds uncovers aroma development of Hainan Dayezhong (Camellia sinensis var. assamica) black tea" . | FOOD CHEMISTRY 477 (2025) . |
| APA | Hu, Yunfei , Wang, Jialin , Tang, Jun , Huang, Ronghua , Luo, Wenyuan , Tuo, Yanming et al. Study on dynamic changes in characteristic volatile compounds uncovers aroma development of Hainan Dayezhong (Camellia sinensis var. assamica) black tea . | FOOD CHEMISTRY , 2025 , 477 . |
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To illustrate the development of chemical properties and characteristic flavor of Hainan Dayezhong black tea, the tea shoots under various manufacturing process were sampled and applied to targeted/widely-targeted metabolomic, transcriptomic, chemometric, and electronic sensory determinations. Totally, 2419 metabolites were identified in this study, of which 20 metabolites were selected as the biomarkers, mainly including amino acids, lipids, and pyrimidine derivatives. The metabolomic-transcriptomic integrated analysis indicated carbon fixation, flavonoid biosynthesis and amino acid metabolism were the major metabolic pathways over manufacturing process of Hainan Dayezhong black tea. The targeted metabolomic detection indicated the accumulations of free amino acids and reduction of total catechins, flavonol glycosides collectively contributed to the development of black tea taste; additionally, the antioxidative properties were decreasing along the production process. These results suggest that the tradeoff between bioactivity components and antioxidative capacity contribute to the characteristic flavor of Hainan Dayezhong black tea.
Keyword ：
Antioxidant properties Antioxidant properties Black tea production Black tea production Flavor development Flavor development Hainan Dayezhong Hainan Dayezhong Metabolic profile Metabolic profile
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| GB/T 7714 | Hu, Yunfei , Wang, Jialin , Luo, Wenyuan et al. Study on metabolic variation reveals metabolites important for flavor development and antioxidant property of Hainan Dayezhong black tea [J]. | FOOD RESEARCH INTERNATIONAL , 2024 , 196 . |
| MLA | Hu, Yunfei et al. "Study on metabolic variation reveals metabolites important for flavor development and antioxidant property of Hainan Dayezhong black tea" . | FOOD RESEARCH INTERNATIONAL 196 (2024) . |
| APA | Hu, Yunfei , Wang, Jialin , Luo, Wenyuan , Tang, Jun , Tuo, Yanming , Liao, Ningkai et al. Study on metabolic variation reveals metabolites important for flavor development and antioxidant property of Hainan Dayezhong black tea . | FOOD RESEARCH INTERNATIONAL , 2024 , 196 . |
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福建省安溪县是铁观音茶的发源地。研究以民国时期安溪茶叶贸易出口的情况为研究对象，依据安溪茶叶的生产贸易数据将民国时期的安溪茶叶外销划分为三个阶段，即衰落阶段、发展扶持阶段、衰败破产阶段。在此基础上进一步对每个阶段的历史背景进行分析，探讨民国时期各阶段安溪茶叶种植生产、经济贸易、政府措施政策、运输等方面发展情况，总结民国时期安溪茶叶贸易发展概况并分析其原因。
Keyword ：
侨销茶 侨销茶 安溪 安溪 民国 民国 茶叶生产 茶叶生产 茶叶贸易 茶叶贸易
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| GB/T 7714 | 张玥 , 罗文远 , 罗淦 et al. 民国时期（1912～1949年）福建安溪茶叶对外贸易探究 [J]. | 中国茶叶加工 , 2024 , 7 (03) : 68-74 . |
| MLA | 张玥 et al. "民国时期（1912～1949年）福建安溪茶叶对外贸易探究" . | 中国茶叶加工 7 . 03 (2024) : 68-74 . |
| APA | 张玥 , 罗文远 , 罗淦 , 唐俊 , 王佳林 , 徐筱妍 et al. 民国时期（1912～1949年）福建安溪茶叶对外贸易探究 . | 中国茶叶加工 , 2024 , 7 (03) , 68-74 . |
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EGCG是茶叶中的核心风味生化成分与关键生理活性成分，为了探明茶树miR529与EGCG含量的相关性，本研究以‘黄棪’茶树品种为材料，采用荧光定量PCR技术和高效液相色谱法测定miR529表达量和EGCG含量，并分析两者相关性，明确miR529对EGCG的调控模式。研究结果表明：茶树一叶中的miR529表达量最高，为1.04，与其他组织差异显著(P<0.05)，其次为花，最后为茎；在不同成熟度的叶片中，整体上miR529的表达量随着叶片成熟度增加而下降；EGCG的含量变化规律与miR529的表达规律呈正相关，其调控类型为正向调控。
Keyword ：
EGCG EGCG HPLC HPLC miR529 miR529 茶树 茶树 荧光定量PCR 荧光定量PCR
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| GB/T 7714 | 杨可航 , 叶紫玲 , 向萍 et al. 茶树miR529表达量与EGCG含量的相关性分析 [J]. | 分子植物育种 , 2023 , 21 (18) : 5982-5989 . |
| MLA | 杨可航 et al. "茶树miR529表达量与EGCG含量的相关性分析" . | 分子植物育种 21 . 18 (2023) : 5982-5989 . |
| APA | 杨可航 , 叶紫玲 , 向萍 , 周扬 , 张玥 . 茶树miR529表达量与EGCG含量的相关性分析 . | 分子植物育种 , 2023 , 21 (18) , 5982-5989 . |
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随着人工智能的不断发展，将其融入新农科课程已经是一种趋势。在此背景下，福建农林大学安溪茶学院开展了“人工智能+茶业机械”创新教育改革以培养高素质行业人才。为综合评价该教学改革的效果，对2018级和2019级茶学专业学生进行问卷调查，并采用AHP-模糊数学综合评价法进行定量评价。结果表明，教学改革后的教学质量评价为“很好”，学生接受和认可程度高，将人工智能与茶业机械相结合的教学改革效果较好，值得进一步深化与推广。
Keyword ：
AHP模糊数学综合评价 AHP模糊数学综合评价 人工智能 人工智能 教学改革 教学改革 茶业机械 茶业机械
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| GB/T 7714 | 林东艺 , 陈加友 , 黄艳 et al. 人工智能趋势下基于AHP-模糊数学的茶业机械课程教学改革效果综合评价研究 [J]. | 中国茶叶 , 2022 , 44 (06) : 62-68 . |
| MLA | 林东艺 et al. "人工智能趋势下基于AHP-模糊数学的茶业机械课程教学改革效果综合评价研究" . | 中国茶叶 44 . 06 (2022) : 62-68 . |
| APA | 林东艺 , 陈加友 , 黄艳 , 张玥 , 薛志慧 , 高进忠 et al. 人工智能趋势下基于AHP-模糊数学的茶业机械课程教学改革效果综合评价研究 . | 中国茶叶 , 2022 , 44 (06) , 62-68 . |
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Background Catechins are crucial in determining the flavour and health benefits of tea, but it remains unclear that how the light intensity regulates catechins biosynthesis. Therefore, we cultivated tea plants in a phytotron to elucidate the response mechanism of catechins biosynthesis to light intensity changes. Results In the 250 mu mol center dot m(- 2)center dot s(- 1) treatment, the contents of epigallocatechin, epigallocatechin gallate and total catechins were increased by 98.94, 14.5 and 13.0% respectively, compared with those in the 550 mu mol center dot m(- 2)center dot s(- 1) treatment. Meanwhile, the photosynthetic capacity was enhanced in the 250 mu mol center dot m(- 2)center dot s(- 1) treatment, including the electron transport rate, net photosynthetic rate, transpiration rate and expression of related genes (such as CspsbA, CspsbB, CspsbC, CspsbD, CsPsbR and CsGLK1). In contrast, the extremely low or high light intensity decreased the catechins accumulation and photosynthetic capacity of the tea plants. The comprehensive analysis revealed that the response of catechins biosynthesis to the light intensity was mediated by the photosynthetic capacity of the tea plants. Appropriately high light upregulated the expression of genes related to photosynthetic capacity to improve the net photosynthetic rate (Pn), transpiration rate (Tr), and electron transfer rate (ETR), which enhanced the contents of substrates for non-esterified catechins biosynthesis (such as EGC). Meanwhile, these photosynthetic capacity-related genes and gallic acid (GA) biosynthesis-related genes (CsaroB, CsaroDE1, CsaroDE2 and CsaroDE3) co-regulated the response of GA accumulation to light intensity. Eventually, the epigallocatechin gallate content was enhanced by the increased contents of its precursors (EGC and GA) and the upregulation of the CsSCPL gene. Conclusions In this study, the catechin content and photosynthetic capacity of tea plants increased under appropriately high light intensities (250 mu mol center dot m(- 2)center dot s(- 1) and 350 mu mol center dot m(- 2)center dot s(- 1)) but decreased under extremely low or high light intensities (150 mu mol center dot m(- 2)center dot s(- 1) or 550 mu mol center dot m(- 2)center dot s(- 1)). We found that the control of catechin accumulation by light intensity in tea plants is mediated by the plant photosynthetic capacity. The research provided useful information for improving catechins content and its light-intensity regulation mechanism in tea plant.
Keyword ：
Catechin biosynthesis Catechin biosynthesis Light intensity Light intensity Photosynthetic capacity Photosynthetic capacity Tea plant Tea plant
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| GB/T 7714 | Xiang, Ping , Zhu, Qiufang , Tukhvatshin, Marat et al. Light control of catechin accumulation is mediated by photosynthetic capacity in tea plant (Camellia sinensis) [J]. | BMC PLANT BIOLOGY , 2021 , 21 (1) . |
| MLA | Xiang, Ping et al. "Light control of catechin accumulation is mediated by photosynthetic capacity in tea plant (Camellia sinensis)" . | BMC PLANT BIOLOGY 21 . 1 (2021) . |
| APA | Xiang, Ping , Zhu, Qiufang , Tukhvatshin, Marat , Cheng, Bosi , Tan, Meng , Liu, Jianghong et al. Light control of catechin accumulation is mediated by photosynthetic capacity in tea plant (Camellia sinensis) . | BMC PLANT BIOLOGY , 2021 , 21 (1) . |
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Catechins are the major compounds in tea (Camellia sinenesisL.) and are responsible for its sensory qualities and health benefits. The study investigated the response of catechins biosynthesis to temperature changes in the controlled conditions and the possible mechanisms. The low-temperature treatment inhibited the growth of young shoots, suppressed the expression of catechins biosynthesis-related genes (exceptCsCHS3, CsDFR2, CsLAR2), and decreased the content of total esterified catechins but increased the content of total non-esterified catechins in tea plants. When the temperature increased from 15 degrees C to 30 degrees C, the young shoots grew faster, and the contents of total catechins, total esterified catechins and epigallocatechin gallate in tea plants increased by 87.7%, 92.5% and 53.6%, respectively. Meanwhile, the expression of growth-related genes was upregulated in the higher temperature treatment and was consistent with the response of catechins biosynthesis-related genes to temperature. The positive correlation and the cubic function (R-2 > 90%) were noted between the growth of young shoots and catechins content. In brief, the response of catechins biosynthesis to temperature changes coordinately regulated by shoot growth and catechins genes expression of tea plants. Our findings provide the reference for improving tea quality by increasing its catechin contents.
Keyword ：
catechins biosynthesis catechins biosynthesis gene expression gene expression regulation regulation shoot growth shoot growth Tea plant Tea plant temperature temperature
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| GB/T 7714 | Xiang, Ping , Wilson, Iain W. , Huang, Jiaxin et al. Co-regulation of catechins biosynthesis responses to temperature changes by shoot growth and catechin related gene expression in tea plants (Camellia sinensisL.) [J]. | JOURNAL OF HORTICULTURAL SCIENCE & BIOTECHNOLOGY , 2020 , 96 (2) : 228-238 . |
| MLA | Xiang, Ping et al. "Co-regulation of catechins biosynthesis responses to temperature changes by shoot growth and catechin related gene expression in tea plants (Camellia sinensisL.)" . | JOURNAL OF HORTICULTURAL SCIENCE & BIOTECHNOLOGY 96 . 2 (2020) : 228-238 . |
| APA | Xiang, Ping , Wilson, Iain W. , Huang, Jiaxin , Zhu, Qiufang , Tan, Meng , Lu, Jing et al. Co-regulation of catechins biosynthesis responses to temperature changes by shoot growth and catechin related gene expression in tea plants (Camellia sinensisL.) . | JOURNAL OF HORTICULTURAL SCIENCE & BIOTECHNOLOGY , 2020 , 96 (2) , 228-238 . |
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茶庄园作为茶产业三产融合发展新业态,是茶产业链延伸的重要方向,对其进行发展效益综合评价至关重要。本文以安溪县茶庄园为研究对象,运用多层次模糊综合评价法和IPA分析法,构建茶庄园发展效益评价指标体系,探究茶庄园发展效益。结果表明:安溪县茶庄园发展效益总体表现较好,其中文化效益得分最高,其次是生态效益、政治效益和经济效益,而社会效益方面表现较为薄弱。进一步通过IPA分析,销售利润率、投资收益率、周边农民旅游收益、休闲娱乐设施丰富程度、周边居民生活质量和地区治安水平是影响茶庄园经济效益和社会效益的核心原因所在。基于以上提出打造特色茶庄园茶旅品牌、创新茶旅文化和产品、注重保护居民利益与保护生态环境等建议。
Keyword ：
安溪 安溪 效益评价 效益评价 茶庄园 茶庄园 茶旅融合 茶旅融合
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| GB/T 7714 | 陈伟林 , 洪暖珍 , 管曦 et al. 茶旅融合视角下安溪茶庄园发展效益评价研究 [J]. | 茶叶通讯 , 2020 , 47 (04) : 689-695 . |
| MLA | 陈伟林 et al. "茶旅融合视角下安溪茶庄园发展效益评价研究" . | 茶叶通讯 47 . 04 (2020) : 689-695 . |
| APA | 陈伟林 , 洪暖珍 , 管曦 , 张玥 . 茶旅融合视角下安溪茶庄园发展效益评价研究 . | 茶叶通讯 , 2020 , 47 (04) , 689-695 . |
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在文化全球化背景下,高等教育在完成专业知识传授的同时,加强对学生思政素养的培养已愈发占据重要位置。茶文化作为道德建设的一种重要资源,是构建世界文明的重要载体。文章通过对当今中、日、韩、英等国家茶文化体系蕴藏的核心理念分析,提出以"和文化"作为高校《茶文化》课程思政的核心要素,对其进行多维度地挖掘和使用,助力学生增强文化自信,提升民族自豪,理解文化全球化意义进而实现《茶文化》课程教育教学思政目标。
Keyword ：
思政元素 思政元素 文化全球化 文化全球化 茶文化 茶文化 课程思政 课程思政
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| GB/T 7714 | 张玥 , 洪暖珍 , 林金科 . 文化全球化背景下高校《茶文化》课程核心思政元素的探索 [J]. | 中国茶叶加工 , 2020 , (02) : 62-66 . |
| MLA | 张玥 et al. "文化全球化背景下高校《茶文化》课程核心思政元素的探索" . | 中国茶叶加工 02 (2020) : 62-66 . |
| APA | 张玥 , 洪暖珍 , 林金科 . 文化全球化背景下高校《茶文化》课程核心思政元素的探索 . | 中国茶叶加工 , 2020 , (02) , 62-66 . |
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《茶文化学》是我国高等教育茶学专业课程体系中的专业选修课,是培养茶学学生专业素养和文化素养的重要资源。交往是人与人之间在长期的生产与生活过程中所获得的自然知识、社会知识以及思维方式和价值观念的重要桥梁。不同文化背景之下茶文化呈现出不同的特质,基于文化交往的茶文化学课堂教学,赋予了课堂主体文化平等地位,可加强教学活动对理想、信念和价值观的传递,塑造学生丰富的精神世界,将单纯的知识传递转换成文化交往的《茶文化学》课堂教学实践行动,使文化交往实践的涵义进一步融入到课堂教学真实内核。
Keyword ：
实践体系 实践体系 教学质量 教学质量 文化交往 文化交往 茶文化 茶文化
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| GB/T 7714 | 张玥 , 王澳楠 , 柯佳丽 . 基于文化交往视域的《茶文化学》课程教学内涵探析 [J]. | 中国茶叶 , 2020 , 42 (12) : 74-78 . |
| MLA | 张玥 et al. "基于文化交往视域的《茶文化学》课程教学内涵探析" . | 中国茶叶 42 . 12 (2020) : 74-78 . |
| APA | 张玥 , 王澳楠 , 柯佳丽 . 基于文化交往视域的《茶文化学》课程教学内涵探析 . | 中国茶叶 , 2020 , 42 (12) , 74-78 . |
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