茶叶中真菌毒素污染的国内外研究概况  

Review of the studies on the contamination of mycotoxins in tea

作　　者：马燕[1] 张冬莲[1] 苏小琴[1] 段双梅 赵明[1] 

机构地区：[1]云南农业大学龙润普洱茶学院,云南昆明650201

出　　处：《中国食品卫生杂志》2014年第6期627-631,共5页Chinese Journal of Food Hygiene

基　　金：国家自然科学基金(31160174);云南自然科学基金(2010ZC084)

摘　　要：本文综述了国内外与茶叶真菌毒素污染有关的研究,结果表明,红茶、绿茶、白茶和黑茶都可能污染真菌和真菌毒素,应引起我国相关部门的重视。为降低真菌毒素污染茶叶的风险,建议加强茶叶毒素检测,普查各类茶叶真菌毒素污染情况;应用过程控制原理,筛选不产毒素菌株发酵黑茶,监测发酵过程,建立安全的黑茶发酵技术体系。This paper reviews the studies about mycotoxin contamination in tea. Some results showed that mycotoxin producing fungi and mycotoxins were detected in black tea,green tea,white tea and dark tea. It needs to pay attention to the possibility of mycotoxin contamination in tea. To reduce the risk of mycotoxin contamination in tea,it is suggested to monitor mycotoxins in various types of tea,and develop safe fermentation technology of dark tea by process control using non-mycotoxin-producing fungi as fermentation starter and monitor mycotoxins during fermentation.

关 键 词：茶 真菌毒素 检测 

分 类 号：TS272.7[农业科学—茶叶生产加工]