普洱茶安全性研究进展  

Research progress in the safety of Pu-erh tea

作　　者：康冠宏[1] 李亚莉[1] 周红杰[1] 

机构地区：[1]云南农业大学普洱茶学院,云南昆明650201

出　　处：《食品工业科技》2013年第19期387-390,共4页Science and Technology of Food Industry

基　　金：云南省自然科学基金"十二五"重点项目(2009CC005);云南省科技富民强县计划项目(2011EB117)

摘　　要：云南素有"植物王国"的美誉,它是世界茶树的原产地,同时也是普洱茶的故乡。近年来,随着普洱茶功效成分的深入研究,其独特的营养成分与保健功效赢得了越来越多的消费者与市场。但由于茶园管理及茶叶生产过程的不规范,导致普洱茶产品质量低级、假冒伪劣等问题时有出现。本文针对威胁普洱茶质量安全的农药残留、重金属及有害微生物等潜在污染因素的研究进展作了较为全面的阐述,就云南普洱茶面临的问题提出了解决措施。Yunnan is always known as the ＂Kingdom of Plants＂ ,which is the origin of tea in the world and is also the hometown of Pu-erh tea.In recent years,with the in-depth study of the Pu-erh tea effective ingredients,its unique nutrients and health benefits have gained more and more consumers and markets.Because of the tea garden management and tea production process is not standardized, Pu-erh tea product quality is lower, counterfeiting and other problems appear sometimes.This article suggested some ways to solve the problems about the food safety of Pu-erh tea, based on its research situation, which included the following problems such as pesticide residues, heavy metal pollution, microorganism＇s pollution.

关 键 词：普洱茶 质量安全 安全因子 

分 类 号：TS201.6[轻工技术与工程—食品科学]