人工接种真菌固态发酵普洱茶的急性毒性安全性评价  

Acute Toxicity of Artificial Inoculation Fungi and Solid-state Fermentation of Puer Tea

作　　者：梁名志[1] 王丽[1] 王立波[1] 陈继伟[1] 江凤琼[1] 

机构地区：[1]云南省农业科学院茶叶研究所,云南勐海666201

出　　处：《西南农业学报》2012年第5期1956-1958,共3页Southwest China Journal of Agricultural Sciences

基　　金：国家自然科学基金(31000317)

摘　　要：为了探明人工接种黑曲霉、青霉、酵母3种真菌固态发酵普洱熟茶的饮用安全性,以普洱生茶、自然渥堆发酵的普洱熟茶为对照,采用茶汤灌胃昆明种小鼠法分别对3个茶样进行急性毒性实验。实验测得普洱生茶、自然渥堆发酵的普洱熟茶、人工接种真菌固态发酵的普洱熟茶的LD50分别为:12.21,13.99,12.58 g/kg体重;对应的LD50的95%可信限分别为14.06～10.61,15.80～12.39,14.32～11.00 g/kg体重。从食品毒理学的标准来看,3个茶样都属于实际无毒范围的物质。上述结果表明:人工接种真菌固态发酵的普洱熟茶具有很高的饮用安全性。In order to verify the security of artificial inoculation fermented Puer tea（with Aspergillus niger,Penicillium and yeast as fermentation agent）,the acute toxicity experiments about Puer raw tea,spontaneously fermented Puer ripe tea and artificial inoculation fermented Puer ripe tea were carried out on mice.LD50 of Puer raw tea,spontaneously fermented Puer ripe tea and artificial inoculation fermented Puer ripe tea were 12.21,13.99 and 12.58 g/kg,respectively.The acute toxicity experimental results indicated that the three puer tea samples belonged to the actual non-toxic grade according to the food toxicology standard.These results also suggested that artificial inoculation fermentated Puer tea was safe.

关 键 词：普洱茶 自然发酵 人工接种发酵 真菌 急性毒性 

分 类 号：S571.1[农业科学—茶叶生产加工]