摘要
从培养料配方、培养温度、料水比、pH和采收时间等方面探讨茯苓发酵茶的生产工艺;利用茯苓发酵茶水提取液对试验小鼠进行急性毒性试验和骨髓细胞微核试验等安全性测定。结果表明,茯苓发酵茶的生产最适温度为30℃、最适pH为6,料水比为1:1.4￣1:1.6、采收时间为26d;安全性测定结果表明,茯苓发酵茶以急性毒性半数致死量(LD50)毒性分级为无毒,小鼠骨髓细胞微核试验结果为阴性,说明茯苓发酵茶作为饮料饮用安全无毒。
The fermented tea of Poris cocos and it＇s security test were reported in this paper. The experiment results indicated that the producing optimum temperature and pH were 30℃ and 7.0 respectively, the subtracts and water was in the proportion of 1：1.4-1：1.6. The optimum producing period was 26d. The results of security test indicated that the producing was safe to drink.
出处
《中国农学通报》
CSCD
2007年第3期113-115,共3页
Chinese Agricultural Science Bulletin
基金
福建省科技重点项目"药用菌系列工程发酵茶及药理研究"(2000Z060)资助
关键词
茯苓发酵茶
研制
安全性测定
Fermented tea, Poria Cocos, Security test
