通过探讨顺-3-己烯醇、芳樟醇氧化物、芳樟醇、水杨酸甲酯、香叶醇、苯甲醇和苯乙醇7种茶叶游离态香气组分和糖苷类香气前体对茶炭疽病菌、茶云纹叶枯病菌、茶轮斑病菌和茶赤叶斑病菌4种致病菌的抑制作用, 以及真菌侵染引发的茶树(Camellia sinensis)内源β-樱草糖苷酶、β-木糖苷酶、β-葡萄糖苷酶I、β-葡萄糖苷酶II、β-葡萄糖基转移酶基因的表达差异, 结果表明: 7种游离态香气组分和糖苷类香气前体对4种致病菌均有明显的抑制作用, 其中香叶醇的抑制作用最强, 在浓度为0.1 mg·mL^–1时即对茶炭疽病菌的抑制率达到100%。实时定量PCR结果显示: 真菌侵染可不同程度诱导茶树内源糖苷酶和β-葡萄糖基转移酶基因的表达上调, 且上调多发生于染病初期。

We tested the antifungal activities of 7 free-form tea aroma components (cis-3-hexenol, linalool oxides, linalool, methyl salicylate, geraniol, benzyl alcohol and phenylethanol) and glycosidical aroma precursors against Gloeosporium theae-sinensis Miyak, Colletotrichum camelliae Masse, Pestalotiopsis theae Sawada and Phyllosticta theicola Petch. We also investigated the differential gene expression of tea endogenous β-primeverosidase, β-xylosidase, β-glucosidase I, β-glucosidase II and β-glucosyltransferase induced by pathogenic fungi infection. The 7 free-form aroma components and glycosidical aroma precursors conferred antifungal activities against 4 pathogenic fungi. Geraniol showed the strongest activity, and its inhibition rate to G. theae-sinensis Miyak was 100% at 0.1 mg·mL^–1. Real-time quantitative PCR revealed that pathogenic fungi infection promoted the expression of endogenous glycosidases and β-glucosyltransferase differently and that promotion usually occurred with slight infection.