茶叶中产毒真菌污染现状及其生物防控研究进展

Research progress on the contamination status and bio-control of fungi and mycotoxin in tea

中文关键词:  茶叶  真菌  真菌毒素  污染现状  生物防控

英文关键词:tea  fungi  mycotoxins  contamination status  bio-control

中文摘要:

      茶是世界上三大饮品之一, 其饮用安全性对于消费者健康及茶产业发展尤为重要。产毒真菌在自然界中分布广泛, 茶叶在生长、采摘、加工、运输及仓储过程中存在潜在的真菌污染。真菌毒素是真菌代谢产生的一类有毒次级代谢产物, 会在茶叶基质中积累, 不仅给人类健康造成严重威胁, 也给全球经济带来巨大损失。我国是茶叶生产和出口大国, 随着国际贸易壁垒的日益森严, 进口国对茶叶中残留的微生物和真菌毒素检测愈加严格。此外, 检测茶叶中真菌及真菌毒素对于茶叶安全、茶叶仓储及相关行业标准具有一定的指导意义。本文综述了国内外红茶、黑茶、绿茶、白茶、青茶和黄茶中产毒真菌污染现状及生物防控的研究进展, 并就今后防范措施提出建议, 以期为茶叶中真菌及其真菌毒素安全控制提供参考, 促进茶产业健康可持续发展。

英文摘要:

      Tea is one of the 3 major beverages all over the world, and its drinking safety is particularly important for consumers and the development of the tea industry. Enterotoxigenic fungi are widely distributed in nature, which can cause potential fungal contamination in tea growing, picking, processing, transporting and warehousing. Mycotoxins are toxic secondary metabolites produced by fungal metabolism, it can be accumulated in tea matrix, which poses a serious threat to human health and brings huge losses to global economy. China is a huge tea producer and exporter, with the increasingly severe international trade barriers, the importing countries increased their standards in the detection of microbial and mycotoxin residues in tea. In addition, the detection of fungi and mycotoxins in tea has certain guiding significance for tea safety, tea storage and related industry standards. This paper reviewed the research progress on the contamination status and bio-control of fungi and mycotoxin in 6 kinds of tea including black tea, dark tea, green tea, white tea, oolong tea and yellow tea, and then put forward some suggestions for future prevention measures to provide reference for prevention of fungi and mycotoxin in tea and promote the healthy and sustainable development of tea industry.