茶叶中真菌与真菌毒素污染风险状况与防控研究进展

Research progress on risk profile and control of fungal and mycotoxin contamination in tea

茶叶因具有独特的风味以及对人体有益的生物活性物质,深受国内外消费者青睐。茶叶作为生产链较长的特殊经济农作物,其在生产过程中涉及的微生物背景仍不清晰,存在着潜在的有害微生物及真菌毒素污染。目前调查显示饮茶导致的真菌毒素暴露风险极低,但茶叶中真菌及真菌毒素污染的监控以及相关有害次级代谢产物的溯源问题亟待解决。本文综述了国内外有关茶叶中真菌及真菌毒素污染状况与防控相关研究,分析探讨了茶叶中真菌毒素的潜在污染风险,以期为茶叶中真菌毒素污染评估和防控提供参考依据,促进茶叶良好的质量管理和卫生控制体系的建立。

Tea is popular at home and abroad for its unique flavor and bioactive substances that are beneficial to human health.However,as a special economic crop with a long production chain,the background of microorganisms involved in the production process of tea is still unclear,and potentially harmful microorganisms and mycotoxins are present in tea.Nowadays,the investigation shows that the risk of mycotoxin exposure caused by tea drinking is very low,but the monitoring of fungi and mycotoxin contamination in tea and the source of related harmful secondary metabolites need to be solved urgently.In this paper,the research on the contamination situation,prevention and control of fungi and mycotoxin in tea is reviewed.The potential contamination risk of mycotoxin in tea is analyzed and discussed in order to provide reference for the assessment and control of mycotoxin contamination in tea and promote the establishment of good tea quality management and hygiene control systems.