茶叶霉菌污染及影响因素的探讨  

A Study of Fungal Contamination and Affecting Factors of Fungal Populations in Tea

作　　者：张永康[1] 殷强仲[1] 叶梅君[1] 张朝武[1] 余倩[1] 

机构地区：[1]华西医科大学公共卫生学院,成都610041

出　　处：《中国卫生检验杂志》1991年第2期83-86,共4页Chinese Journal of Health Laboratory Technology

摘　　要：作者于1989年间对成都市市售茶叶进行了霉菌污染状况的调查,结果表明:成都市售茶叶受染较严重,平均污染菌数为1446个/g,污染率为97％,共检出33属群霉菌,以曲霉、青霉、芽枝霉,镰刀菌属及酵母为主要污染菌。分离到的黄曲霉初筛均为产毒阴性,作者还对茶叶加工过程的菌相变化进行了初步调查,并讨论了部分影响茶叶中霉菌数量的因素。Tea is easily contaminated by airborne fungi in the process of manufacturing, transporting. preserving and sating. In this study, 124 out of 127 samples were found contaminated by fungal spores, got a contaminating rate of 97%. The 95% range of the concentra tion of fungal spores was 0—60500cfu/g. Aspergillus. Penicillium. Cladosporium, Mucor, Fusarium and Yeast were found to be the first six dominant genera. 42 Aspergillus flavus strains obtained were de tected by fluorescence of agar medium under ultraviolet light (365. Onm). but were aflatoxin—nonproducing. A brief investigation concerning the manufacturing environment of tea conducted indicated that the fungi contaminated the tea mainly in the process of refining and packaging. Factors affecting the fungal counts in tea were al so discussed.

关 键 词：茶叶 真菌污染 黄曲霉毒素产毒株 

分 类 号：R115[医药卫生—公共卫生与预防医学]