普洱茶黄曲霉毒素污染风险及其抑制研究进展

近年来,关于"喝普洱茶致癌"、"普洱茶中检测出黄曲霉毒素"等言论时有传出,引起市场以及饮茶人恐慌。本文对普洱茶中黄曲霉污染状况以及近年来开展的相关实验研究进行综述。结果表明,在普洱茶发酵过程中,黑曲霉等优势菌群不仅会抑制黄曲霉的生长及产毒,还可降解其毒素,但黄曲霉毒素污染风险抑制机制有待进一步研究阐明。同时,普洱茶由于含茶多酚、咖啡碱等物质对黄曲霉毒素有一定的抑制作用。潜在的黄曲霉毒素污染风险可能来自于鲜叶采摘、产品加工、产品流通及仓储等各生产环节的外源性污染。随着质量安全意识的日益提升和科学技术的飞速发展,普洱茶的质量安全风险管控越来越朝着规范化、专业化、标准化、清洁化的方向健康发展,普洱茶真菌毒素污染风险也必将得到越来越有效的控制,广大消费者可不必为此忧心。

Research progress on the risk of aflatoxins contamination and its inhibition in Pu-erh tea

In recent years, there have been reports about "drinking Pu-erh tea for cancer" and "Aflatoxin in Pu-erh tea", causing panic in the market and tea drinkers. This paper reviewed the contamination status of Aspergillus flavus in Pu-erh tea and related experimental research conducted in recent years. The results showed that in the fermentation process of Pu-erh tea, the dominant bacteria group such as Aspergillus niger could not only inhibit the growth and production of Aspergillus flavus, but also degrade its toxin, but the inhibition mechanism of aflatoxin contamination needs further study. At the same time, Pu-erh tea has a certain inhibitory effect on aflatoxins due to substances such as tea polyphenols and caffeine. The potential risk of aflatoxin contamination may come from exogenous pollution in the production of fresh leaves, product processing, product circulation and storage. With the increasing awareness of quality and safety and the rapid development of science and technology, the quality and safety risk management of Pu-erh tea is developing more and more fast in the direction of standardization, specialization, standardization and cleanliness. The risk of mycotoxin contamination in Pu-erh tea will also be more and more effectively controlled, and consumers need not worry about it.