普洱茶卫生与安全控制及相关研究现状
普洱茶是近30年来发展最快的特种茶, 曾多次受卫生安全风波冲击。卫生品质是决定普洱茶产品能否被安全食用、能否作为商品的基本条件, 也是普洱茶产业可持续发展的前提。因此在普洱茶的生产、加工、贮存、分配和制造过程中, 必须采取各种必要的条件和措施来确保普洱茶制品安全可靠、适合人类饮用且有益于健康。本文从普洱茶的茶园栽培管理、工厂加工与工艺技术特别是不同后发酵工艺、贮藏陈化、长期贮藏、安全评价等环节对普洱茶产品生产的卫生安全控制和研究现状、问题和未来发展进行了较系统的分析。
Pu’er tea is more and more popular in recent 30 years because of its unique flavor and healthy functions. Pu’er tea was impacted by health security incidents for many times in recent years. As a healthy drink, its hygiene and safety quality is the most important requirement, which decide whether Pu’er tea products could be consumed safety and whether Pu’er tea industry could be sustainably developed well. To ensure Pu’er tea products safe for health and suitable for drink, all kinds of necessary sanitary measures must be taken during the whole Pu’er tea producing procedure covering from tea garden to consumers, including tea garden management, manufacturing process, storage, distribution process, and consumption process. Pu’er tea has a unique manufacture process, making its producing safety control more complicate. In this article, hygiene and safety control and related research status of Pu’er tea were systematically analyzed from the Pu’er tea garden cultivation management, factory processing and technology especially different post fermentation technologies, storage aging, long-term storage, and safety evaluation etc., as well as problems and future developments.
标题：普洱茶卫生与安全控制及相关研究现状
英文标题：Hygiene and safety control related research status of Pu’er tea
作者：
陈文品 华南农业大学园艺学院茶叶科学系
许玫 华南农业大学园艺学院茶叶科学系
中文关键词:普洱茶,后发酵工艺,陈化,卫生与安全控制,毒理学评价,
英文关键词:Pu’er tea,post fermented process,aging process,hygiene and safety control,toxicological evaluation,
发表日期：2013-07-22
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