Pandey Abhay K, Samota Mahesh K, Sanches Silva Ana
Department of Mycology & Microbiology, Tea Research Association, North Bengal Regional R & D Center, Nagrakata, West Bengal, India.
Horticulture Crop Processing Division, ICAR- Central Institute of Post Harvest Engineering & Technology, Ludhiana, Punjab, India.
Crit Rev Food Sci Nutr. 2023;63(27):8672-8697. doi: 10.1080/10408398.2022.2061908. Epub 2022 Apr 22.
ABSTRACTSTea ( L.) is a high valued beverage worldwide since ancient times; more than three billion cups of tea are consumed each day. Leaf extracts of the plant are used for food preservation, cosmetics, and medicinal purposes. Nevertheless, tea contaminated with mycotoxins poses a serious health threat to humans. Mycotoxin production by tea fungi is induced by a variety of factors, including poor processing methods and environmental factors such as high temperature and humidity. This review summarizes the studies published to date on mycotoxin prevalence, toxicity, the effects of climate change on mycotoxin production, and the methods used to detect and decontaminate tea mycotoxins. While many investigations in this domain have been carried out on the prevalence of aflatoxins and ochratoxins in black, green, pu-erh, and herbal teas, much less information is available on zearalenone, fumonisins, and Alternaria toxins. Mycotoxins in teas were detected using several methods; the most commonly used being the High-Performance Liquid Chromatography (HPLC) with fluorescence detection, followed by HPLC with tandem mass spectrometry, gas chromatography and enzyme-linked immunosorbent assay. Further, mycotoxins decontamination methods for teas included physical, chemical, and biological methods, with physical methods being most prevalent. Finally, research gaps and future directions have also been discussed.
摘要
自古以来，茶（茶树）就是一种在全球范围内备受珍视的饮品；每天的茶消费量超过30亿杯。该植物的叶提取物被用于食品保鲜、化妆品及医药用途。然而，被霉菌毒素污染的茶对人类健康构成严重威胁。茶中真菌产生霉菌毒素是由多种因素诱导的，包括不良的加工方法以及高温和高湿等环境因素。本综述总结了迄今为止已发表的关于霉菌毒素在茶中的流行情况、毒性、气候变化对霉菌毒素产生的影响以及用于检测和去除茶中霉菌毒素的方法的研究。虽然在这一领域已经对黄曲霉毒素和赭曲霉毒素在红茶、绿茶、普洱茶及花草茶中的流行情况进行了许多调查，但关于玉米赤霉烯酮、伏马菌素和链格孢菌毒素的信息却少得多。茶中霉菌毒素的检测使用了多种方法；最常用的是带荧光检测的高效液相色谱法（HPLC），其次是液相色谱 - 串联质谱法、气相色谱法和酶联免疫吸附测定法。此外，茶中霉菌毒素的去除方法包括物理、化学和生物方法，其中物理方法最为普遍。最后，还讨论了研究空白和未来方向。
