茶叶中多环芳烃污染水平及来源研究进展  

Contaminated Levels and Source of Polycyclic Aromatic Hydrocarbons in Tea

作　　者：高贯威 陈红平[1] 刘平香[1,2] 马桂岑[1] 郝振霞[1] 王晨[1] 柴云峰[1] 鲁成银[1] 

机构地区：[1]中国农业科学院茶叶研究所农业部茶叶产品质量安全风险评估实验室,浙江杭州310008 [2]中国农业科学院研究生院,北京100081

出　　处：《热带作物学报》2016年第10期2032-2042,共11页Chinese Journal of Tropical Crops

基　　金：现代农业产业技术体系建设专项基金资助项目(No.nycytx-26);中国农业科学院创新团队茶叶质量与风险评估团队(No.CAASASTIP-2014-TRICAAS-06)

摘　　要：在查阅国内外近20年来相关文献基础上,分析了茶叶中多环芳烃污染水平及分布规律,阐述了多环芳烃在茶叶种植、加工过程中的污染来源、环境行为和生物学效应,提出了新形势下茶叶产地环境对茶叶中多环芳烃污染来源的重要性,可为探寻茶叶中多环芳烃关键控制点,为进一步研究新环境下多环芳烃污染来源和开发风险控制技术提供思路。Polycyclic aromatic hydrocarbons（PAHs） are priority pollutants in the world due to their high toxicity,such as carcinogenicity and genemutation. PAHs residue in foods becomes the focus of food safety owing to the environmental deterioration and high frequency of food accident. Tea is one of the most widely consumed beverages in the world and it is a major cash crop in China. However, PAHs contamination could be occoured during the long-time and complex tea production chain. In this study, the contaminated levels and pollution source of tea were analyzed on the basis of relevant articles during recent 20 years. Environmental behavours and tea biological effects of PAHs were aslo described. Meanwhile, the important source of PAHs from tea plantation area was firstly pointed out. This study would provide some helpful information for further exploring the key control point and developing effective techniques to recude PAHs levels in tea.

关 键 词：茶叶 多环芳烃 污染水平 来源 

分 类 号：S571.1[农业科学—茶叶生产加工]