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当前位置: 首页 > 文章 > 基于色谱-质谱技术分析高湿条件下霉变黑毛茶品质成分变化及真菌毒素残留 食品科学 2019 (20) 293-298
Position: Home > Articles > Analysis of Quality Components and Mycotoxins Residues in Mildewed Raw Dark Tea with High Humidity by Liquid Chromatography and Mass Spectrometry FOOD SCIENCE 2019 (20) 293-298

基于色谱-质谱技术分析高湿条件下霉变黑毛茶品质成分变化及真菌毒素残留

作  者：
胥伟;姜依何;田双红;朱旗
单  位：
茶学教育部重点实验室
关键词：
黑毛茶;霉变;品质化学;真菌毒素
摘  要：
为了解高湿条件下黑毛茶霉变过程的品质成分变化及真菌毒素残留问题,本研究通过人工高湿促霉培养,考察黑毛茶霉变过程中多种品质成分含量的变化,并探讨高湿霉变过程黑毛茶3种真菌毒素的残留。结果表明,高湿条件下霉变黑毛茶茶多酚、儿茶素组分、氨基酸组分含量呈现随着霉变程度加重而下降的趋势,嘌呤碱总量基本保持稳定。其中儿茶素组分以表没食子儿茶素没食子酸酯和表没食子儿茶素含量下降为主,氨基酸组分以茶氨酸含量下降为主,茶碱略有上升。研究均未在霉变黑毛茶中检出赭曲霉毒素A、呕吐毒素及黄曲霉毒素B1,表明真菌毒素并非广泛存在于黑茶样本中,污染霉菌可能是导致黑毛茶真菌毒素残留的主要因素。
译  名：
Analysis of Quality Components and Mycotoxins Residues in Mildewed Raw Dark Tea with High Humidity by Liquid Chromatography and Mass Spectrometry
作  者：
XU Wei;JIANG Yihe;TIAN Shuanghong;ZHU Qi;Key Laboratory of Tea Science, Ministry of Education, Hunan Agricultural University;College of Horticulture, Sichuan Agricultural University;
关键词：
raw dark tea;;mildew;;quality components;;mycotoxins
摘  要：
In order to understand the changes of quality components and mycotoxins residues in mildewed raw tea with high humidity, the changes in the contents of various quality components and three mycotoxins in raw dark tea during its incubation at a high relative humidity. The results showed that the contents of polyphenols, catechins(mainly EGCG and EGC), and amino acids(mainly theanine) decreased with increasing degree of mildew, while the total content of purine alkaloids remained substantially stable. In contrast, the content of theophylline slightly increased. The contents of ochratoxin A(OTA), deoxynivalenol(DON) and aflatoxin B1(AFB1) were undetectable in mildewed raw dark tea, implying that mycotoxins did not occur widely in mildewed dark tea, and contaminating molds may be the main cause of mycotoxins residues in raw dark tea.

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