绿茶品质及安全性评价检测技术研究综述

Research Overview on Quality and Safety Evaluation Detection Techniques of Green Tea

绿茶是山茶科山茶属植物的叶芽制品,富含无机元素、茶多酚、茶蛋白等功效成分,物理加工的关键工艺为杀青和揉捻,常用感官和近红外分析技术进行品质评价,同时,利用电感耦合等离子质谱和色谱质谱联用技术进行重金属元素和农药残留的安全性评价分析。

Green tea is a leaf bud product of Camellia, which is rich in inorganic elements, tea polyphenols, tea protein and other functional ingredients. The key processes of physical processing are killing and tea rolling. The sensory and nearinfrared analysis techniques are commonly used for quality evaluation. Meanwhile, ICP-MS and LC/GC-MS analytical testing methods are used to assess the safety of green tea.