茶叶中赭曲霉毒素A安全性风险研究进展

Research Progress on the Safety Risk of Ochratoxin A in Tea

茶叶是世界上消费量最大的饮品之一,其品饮安全性对消费者健康及茶产业发展尤为重要。近年来关于茶叶是否存在真菌毒素污染的问题引起了社会的广泛关注和消费者的诸多疑虑,如何科学客观地对待这个问题十分关键。赭曲霉毒素A(OTA)是一种危害性较大的真菌毒素,其产生菌种类繁多,污染广泛,能溶于水且不易降解,具有较强的肝肾毒性和致畸、致突变、致癌和免疫抑制作用。本文在检索研读国内外相关文献的基础上,综述了OTA的理化特性、危害与致毒机理、主要产毒菌及产毒条件、茶叶中可能产OTA的微生物、OTA的检测方法和检测结果等,分析探讨了茶叶中的OTA潜在风险,并提出建议,为茶叶中的OTA污染风险评估和防控提供参考依据。

Tea is one of the most consumed drinks in the world.Its drinking safety is particularly important for consumer’s health and the development of tea industry.In recent years,the contamination of tea with mycotoxin has aroused widespread concern in the society,how to deal with this problem scientifically and objectively is crucial.Ochratoxin A(OTA)is a highly harmful fungal toxin.It’s produced by a wide variety of fungus,soluble in water and not easy to degrade,and has strong hepatorenal toxicity,teratogenic,mutagenic,carcinogenic and immunosuppressive effects.In this paper,the physicochemical characteristics,harm and toxicological mechanism,main toxogenic fungus and toxogenic conditions of OTA,possible OTA-producing microorganisms in tea as well as OTA detection methods and results are summarized.The potential risks of OTA in tea are analyzed and discussed,and suggestions are put forward to provide reference for the risk assessment,prevention and control of OTA contamination in tea.