摘要
随着安吉白茶春季新梢叶色的变化 ,其叶绿素含量、叶绿体超微结构和氨基酸的含量也随之发生了变化 ,进一步分析了其与 1,5 -二磷酸核酮糖羧化酶 (Ru BPCase)、蛋白水解酶以及质体膜上的色素蛋白复合体的相互关系 .初步探明了安吉白茶叶色变化的机理并寻找到了高氨基酸含量的来源 .
With the change of the color characteristics of newly sprouted leaves in spring, changes of chlorophyll content, the microstructure of chloroplast and the amino acid level of Anjibaicha (%Camellia sinensis%) occurred accordingly. The relationship between RuBp carboxylase, proteolytic enzyme and pigment-protein complexes in plastid membrane were further analyzed. It dedicated the mechanism on the leaf color change and the source of high level of amino acid of Anjibaicha in spring were studied primaryly. Results also show that Anjibaicha is a natural temperature-sensitive mutant.
出处
《中国计量学院学报》
2002年第3期214-217,共4页
Journal of China Jiliang University
基金
浙江省"15 1人才工程"资助项目
