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当前位置: 首页 > 文章 > 普洱茶冲泡过程中细菌的安全性分析 湖北农业科学 2014 (5) 50-53
Position: Home > Articles > Analysis on Safety of Bacteria in Pu-erh Tea Infusions Hubei Agricultural Sciences 2014 (5) 50-53

普洱茶冲泡过程中细菌的安全性分析

作  者：
赵振军;刘勤晋
单  位：
西南大学食品科学学院;长江大学园艺园林学院
关键词：
普洱茶;细菌;分离;安全性
摘  要：
以市售普洱茶为研究对象,采用国家标准方法,分别检测普洱茶茶叶和冲泡后各批次茶汤中细菌总数,并采用形态观察与生化试验对从普洱茶汤中分离的细菌进行了鉴定。结果表明,普洱熟茶细菌菌落数多于普洱生茶茶样,同时散茶中细菌菌落数高于紧压茶;普洱茶第一泡茶汤中细菌菌落数超过GB/T19296-2003小于或等于100 CFU/mL的规定值,且从第一泡茶汤中能检测出致病菌,而其他冲泡批次茶汤中细菌的菌落数与种类都符合安全标准,适合饮用。
译  名：
Analysis on Safety of Bacteria in Pu-erh Tea Infusions
作  者：
ZHAO Zhen-jun;LIU Qin-jin;College of Horticulture and Landscape Architecture, Yangtze University;College of Food Science, Southwest University;
关键词：
Pu-erh tea;;bacteria;;isolation;;safety
摘  要：
The total number of bacterial colonies in Pu-erh tea samples and tea infusion brewed in batches was analyzed using the national standard method. 13 strains of bacterium were isolated and identified with morphological method and some biochemical tests. The results showed that there were more bacterial colonies in fermented Pu-erh tea than that of raw Pu-erh tea. Total number of bacterium in loose tea was higher than that of compressed Pu-erh tea. Total number of bacterium in the first brewing Pu-erh tea infusion exceeded permissible minimum(100 CFU / mL) prescribed by GB / T 19296-2003. Pathogenic bacterium was found in it. However, the Pu-erh tea infusions from other brewing batches can meet safety standard in total number of bacterial colonies and bacterial species, indicating it is safe to drink.

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