茶叶涩味的物质基础及形成机理是困扰茶业界的一大难题。本课题拟采用系列组学分析手段，包括基于MALDI-TOF/ TOF的酚类物质-唾液蛋白质复合物鉴定、UPLC--3Q-MS/MS的酚类物质高通量分析、LC-MS/MS的蛋白质组学和基于Illumina Hiseq2000平台的转录组测序和miRNA测序技术，建立与茶叶涩味相关的酚类化合物代谢图谱、相关酚类物质-唾液蛋白复合物图谱、蛋白质表达图谱、mRNA和miRNA表达图谱；通过分析上述差异图谱，筛选出与茶叶涩味密切相关的酚类物质以及关键基因；通过酚类物质-蛋白、蛋白-核酸、蛋白-蛋白间的互作关系解析，探明酚类涩味物质与蛋白质的相互作用机理，以及酚类涩味物质生物合成的调控网络。旨在揭示茶树酚类涩味物质形成及其调控的生化及分子机理，为发掘茶树酚类涩味物质生物合成的特异基因资源、解决茶叶尤其是夏秋茶涩味问题奠定坚实的应用理论基础。

The material foundation and formation mechanism of tea astringency are main problem to tea industry.Based on the omics analysis technologies, including MALDI-TOF/TOF for complex identification of phenolics-saliva protein, UPLC-3Q-MS/MS for high-throughput analysis of phenolic compounds, LC-MS/MS for proteomics analysis, Illumina Hiseq 2000 for sequencing of transcriptome and miRNA, this project intends to establish the metabolic profiles of phenolic compounds related to tea astringency and some correlative profiles such as phenolics-saliva protein complex, protein expression, mRNA and miRNA expression; to screen out phenolic astringent compounds in tea by analyzing the differences of above profiles and the interactions of phenolics-protein,protein-nucleic acid and protein-protein; to investigate the interaction mechanisms of phenolic astringent compounds and proteins as well as the regulatory networks of the biosynthesis of phenolic astringent compounds in tea plant, by resolving the interaction of phenolics-protein,protein-nucleic acid and protein-protein. This work aims to reveal the formation and regulatory mechanism of phenolic astringent compounds, to explore the specific genetic resources involved in phenolic astringent substances and to solve tea astringency,especially to summer tea and autumn tea.