柑普茶冲泡过程中的饮用安全性研究
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摘要
选取不同储存年份的柑普茶,检测其冲泡过程中微生物含量,研究其饮用安全性。实验以某商店购买的3个不同储存年份的柑普茶为研究对象,参考普洱茶的国家标准检测方法,分别检测柑普茶茶叶和茶汤中菌落总数、霉菌和酵母计数、大肠菌群、沙门氏菌和金黄色葡萄球菌。结果表明,柑普茶茶叶和茶汤中微生物含量均随储存年份呈现一定变化规律,茶叶和茶汤中均未检出致病菌。本实验所选用的柑普茶中存在一定数量的微生物,对人体健康存在一定的安全隐患,应研究恰当的储存条件,以保证柑普茶的良好品质和饮用安全性。
The investigation on the safely evaluation based on the content of microbe was conducted on those three representative on Peel Pu'er Tea leaves and liquor with different years storage period by using the national standard method. Detection the total number of coliforms, moulds and yeasts, coliform bacteria, Salmonella and Staphylococcus aureus. The results showed that the content of microbe in Peel Pu'er Tea infusions with different years storage period presents rule. No pathogenic bacteria has been detected in the tea infusions. The results showed that there were a little microbe in those three tea samples in this test. There is a certain security risk to human health,we should choose the appropriate storage condition ensure good quality and safety of drinking Peel Pu'er Tea.
The investigation on the safely evaluation based on the content of microbe was conducted on those three representative on Peel Pu'er Tea leaves and liquor with different years storage period by using the national standard method. Detection the total number of coliforms, moulds and yeasts, coliform bacteria, Salmonella and Staphylococcus aureus. The results showed that the content of microbe in Peel Pu'er Tea infusions with different years storage period presents rule. No pathogenic bacteria has been detected in the tea infusions. The results showed that there were a little microbe in those three tea samples in this test. There is a certain security risk to human health,we should choose the appropriate storage condition ensure good quality and safety of drinking Peel Pu'er Tea.
引文
[1]张志海,王彩云,杨天鸣,等.陈皮的化学成分及药理作用研究进展[J].西北药学杂志,2005(1):47-48.
[2]王秋霜,陈栋,卓敏.普洱茶安全性评价研究进展[J].浙江农业科学,2011(1):91-92,95.
[3]赵振军,刘勤晋.普洱茶冲泡过程中细菌的安全性分析[J].湖北农业科学,2014(5):1032-1035.
[4]中华人民共和国卫生部.GB/T 4789.2-2010食品安全国家标准食品微生物学检验菌落总数测定[S].北京:中国标准出版社,2010.
[5]中华人民共和国卫生部.GB/T 4789.15-2010食品安全国家标准食品微生物学检验霉菌和酵母计数[S].北京:中国标准出版社,2010.
[6]中华人民共和国卫生部.GB/T 4789.3-2003食品安全国家标准食品卫生微生物学检验大肠菌群测定[S].北京:中国标准出版社,2003.
[7]中华人民共和国卫生部.GB 4789.4-2010食品安全国家标准食品微生物学检验沙门氏菌检验[S].北京:中国标准出版社,2010.
[8]中华人民共和国卫生部.GB 4789.10-2010食品安全国家标准食品微生物检验金黄色葡萄球菌检验[S].北京:中国标准出版社,2010.
[2]王秋霜,陈栋,卓敏.普洱茶安全性评价研究进展[J].浙江农业科学,2011(1):91-92,95.
[3]赵振军,刘勤晋.普洱茶冲泡过程中细菌的安全性分析[J].湖北农业科学,2014(5):1032-1035.
[4]中华人民共和国卫生部.GB/T 4789.2-2010食品安全国家标准食品微生物学检验菌落总数测定[S].北京:中国标准出版社,2010.
[5]中华人民共和国卫生部.GB/T 4789.15-2010食品安全国家标准食品微生物学检验霉菌和酵母计数[S].北京:中国标准出版社,2010.
[6]中华人民共和国卫生部.GB/T 4789.3-2003食品安全国家标准食品卫生微生物学检验大肠菌群测定[S].北京:中国标准出版社,2003.
[7]中华人民共和国卫生部.GB 4789.4-2010食品安全国家标准食品微生物学检验沙门氏菌检验[S].北京:中国标准出版社,2010.
[8]中华人民共和国卫生部.GB 4789.10-2010食品安全国家标准食品微生物检验金黄色葡萄球菌检验[S].北京:中国标准出版社,2010.