茶叶质量安全主要化学影响因素分析方法研究进展

茶叶是一种很受欢迎的饮料作物，具有独特的香气、药用及保健功效，深受消费者喜爱。现代工业的迅速 发展和化肥、农药的大量使用造成了严重的环境污染、生态破坏等问题，导致茶叶质量安全受到严重威胁，引起社 会的广泛关注。本文总结相关文献，从茶叶样品的前处理技术和检测技术两个方面，对影响茶叶质量安全的主要化 学因素农药残留、重金属残留和真菌毒素的分析方法进行了总结，对各方法的优缺点进行了比较，并对未来的发展 趋势进行了展望，以期为今后开展相关的检测研究提供参考。

Progress in Analytical Methods for Major Chemical Contaminants Affecting Tea Quality and Safety

Tea is one of the most popular drinks in the world, which is widely consumed for its special aroma, and medicinal and health-promoting properties. With the rapid development of modern industry and the wide application of chemical fertilizers and pesticides, the problems of environmental pollution and ecological damage have gained extensive attention. Pesticide residues, heavy metals and mycotoxins are the major chemical contaminants in tea. Tea quality and safety have attracted a great deal of interest because such contaminants can be readily accumulated and threaten the life and health of humans, thus leading to economic losses. Due to their potential health risk for consumers, many studies have focused on the detection of these contaminants. This paper reviews published sample pretreatments and analytical methods for the detection of pesticide residues, heavy metals and mycotoxins in tea samples. The advantages and disadvantages of these methods are discussed, and future trends are presented as well. This review is expected to provide useful information for future studies of such contaminants in tea.