黑茶真菌污染研究进展及探讨

doi:10.13305/j.cnki.jts.2018.03.002

摘要/Abstract

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

中图分类号:

TS272.5⁺4

姜依何, 胥伟, 朱旗. 黑茶真菌污染研究进展及探讨[J]. 茶叶科学, 2018, 38(3): 227-236. doi: 10.13305/j.cnki.jts.2018.03.002.

JIANG Yihe, XU Wei, ZHU Qi. Research Progress and Discussion on Fungal Contamination of Dark Tea[J]. Journal of Tea Science, 2018, 38(3): 227-236. doi: 10.13305/j.cnki.jts.2018.03.002.

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