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茶叶科学 ›› 2018, Vol. 38 ›› Issue (3): 227-236.doi: 10.13305/j.cnki.jts.2018.03.002

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黑茶真菌污染研究进展及探讨

姜依何1,2, 胥伟1,2, 朱旗1,2,*   

  1. 1. 湖南农业大学茶学教育部重点实验室,湖南 长沙 410128;
    2. 国家植物功能成分利用工程技术研究中心,湖南 长沙 410128
  • 收稿日期:2017-10-24 修回日期:2017-12-26 出版日期:2018-06-15 发布日期:2019-08-28
  • 通讯作者: *1965994459@qq.com
  • 作者简介:姜依何,女,硕士研究生,研究方向为茶叶加工及功能成分化学。
  • 基金资助:
    国家自然科学基金(31571802)、湖南省教育厅重点项目(14A066)、湖南省研究生科研创新项目(CX2016B283)

Research Progress and Discussion on Fungal Contamination of Dark Tea

JIANG Yihe1,2, XU Wei1,2, ZHU Qi1,2,*   

  1. 1. Key Laboratory of Tea Science of Ministry of Education, Changsha 410128, China;
    2. National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Changsha 410128, China
  • Received:2017-10-24 Revised:2017-12-26 Online:2018-06-15 Published:2019-08-28

摘要: 微生物胞外酶催化动力是黑茶品质形成的关键因素,黑茶产品的后期贮存也会带来黑茶微生物体系的改变。为探讨黑茶的真菌体系对黑茶产品潜在的食品安全风险的影响,本文检索了黑茶真菌污染的研究成果,结果表明多种污染真菌毒素在黑茶样本中有可能被检出,如:黄曲霉毒素(Aflatoxins)、赭曲霉素(Ochratoxins)、呕吐毒素(Deoxynivalenol)等。研究表明,黑茶样本的毒素暴露处于较低水平,并且黑茶多种活性成分可下调表达黄曲霉毒素的基因簇部分基因,从而抑制黄曲霉在黑茶基质样本上产毒。指出正规地生产和饮用黑茶是安全的,而定向发酵技术在黑茶加工中的应用是其发展方向。

关键词: 黑茶, 真菌, 真菌毒素

Abstract: Microbial extracellular enzyme catalytic activity is the key factor of dark tea quality formation, and the later storage causes changes in the microbiological system in dark tea. To explore the potential food safety risks of fungus system in dark tea products, the research results of dark tea fungi pollution were reviewed. It showed that a variety of contaminating fungal toxins could be detected in dark tea samples, such as aflatoxins, ochratoxins, deoxynivalenol. Studies showed that toxin exposure of dark tea samples were low, and multi-active components of dark tea could down-regulate part of genes associating with aflatoxins, thus inhibited aflatoxin production in dark tea matrix samples. It was pointed out that it is safe to produce and drink dark tea regularly, and the development direction of dark tea processing is the application of directional fermentation technologies.

Key words: dark tea, fungi, mycotoxins

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