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针对人们对待食品安全的2种不同态度,回顾了茶型氟中毒的出现及研究历史,茶树以及茶产品的氟含量特点;主要茶消费国的饮茶史及茶文化特征。通过文献分析认为,使用粗老茶制造的某些红茶品种、砖茶、速溶茶和茶饮料有可能导致饮茶者的氟损害。基于茶的文化特征,茶产品和饮茶方式的改变,绿茶多酚保健作用研究结果的深入人心,氟中毒的缓慢进程以及氟中毒症状的非典型性使人们忽视了使用粗老茶制造的茶产品的安全性。提出了加强茶型氟中毒研究的方向与重点,以及制定茶标准的建议。
In view of the two different attitudes towards food safety, the occurrence and research history of tea-type fluorosis, the characteristics of fluorine content in tea tree and tea products, the history of tea drinking in tea consuming countries and the characteristics of tea culture were reviewed. Through literature analysis, it is believed that some black tea varieties, brick tea, instant tea and tea drinks made from coarse tea may cause fluorine damage to tea-drinking parties. Based on the cultural characteristics of tea, changes in tea products and tea drinking methods, the deep understanding of the results of the research on the health effects of green tea polyphenols, the slow progress of fluorosis and the atypical symptoms of fluorosis make people ignore the tea made with coarse tea Product safety. Proposed to strengthen the tea fluorosis research direction and focus, as well as the development of tea standards recommendations.