中国茶叶品质危害因素分析及对策研究进展  

Research Progress on Hazards Analysis of Chinese Tea Quality and Countermeasures

作　　者：袁自春[1] 杨普[2] 彭邦发 徐奕鼎[1] 

机构地区：[1]安徽省农业科学院茶叶研究所,安徽黄山245600 [2]安徽省农业科学院科研管理处,安徽合肥230031 [3]安徽省霍山县大化坪镇农技服务中心,安徽霍山237251

出　　处：《食品科学》2013年第5期297-302,共6页Food Science

基　　金：安徽省科技厅国际科技合作项目(11030603018);国家现代农业产业技术体系建设专项(CARS-23)

摘　　要：近年来中国茶产业发展迅速,但因受不完善茶业体制和机制等因素影响,中国茶业一直未能完全摆脱来自农药残留、重金属、微生物及生物毒素等方面的安全危害,造成茶叶出口量和出口产值与国内茶叶资源在国际茶叶市场占有额不对称。本文围绕茶场生态环境、茶园管理、茶叶加工及贮运等方面阐述当前中国茶业发展中所面临的一些品质危害问题,并通过对茶叶质量安全法律体系、标准体系、危害评估和风险预警体系、质量控制体系、监管机制及人才培养等宏观体制、机制方面建设阐述解决目前存在问题的几点建议,旨在为未来中国茶业良性、快速、可持续发展提供一定理论参考依据。With the growing China’s tea industry in recent years,but due to the imperfect system of the tea industry and other factors,China’s tea industry failed to completely get rid of the safety hazards from pesticide residues,heavy metals,microorganisms and biological toxins,resulting in the imbalance between the tea export as well as tea export value and the contributions of Chinese tea to world tea market.This paper described the quality hazard problems that face China’s tea industry with particular emphasis on the eco-environment tea plantation,tea plantation management,tea processing,storage and transportation.Several solutions to the current existing problems were proposed in this paper by elaborating tea quality and safety legal system,the standard system,hazard assessment and risk early warning system,macroscopic system of quality control system,the regulatory mechanisms and personnel training,the construction of the mechanisms of tea quality and safety.This review provided some theoretical basis for the sustainable development of China’s tea industry in the future.

关 键 词：茶产业 品质 危害因素 措施 

分 类 号：TS272.7[农业科学—茶叶生产加工]