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Article(id=1153433751104245872, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1153433737141412332, articleNumber=null, orderNo=null, doi=10.19812/j.cnki.jfsq11-5956/ts.20250113002, pmid=null, cstr=null, oa=null, hot=null, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=null, receivedDate=1736697600000, receivedDateStr=2025-01-13, revisedDate=null, revisedDateStr=null, acceptedDate=null, acceptedDateStr=null, onlineDate=1752929636026, onlineDateStr=2025-07-19, pubDate=1745510400000, pubDateStr=2025-04-25, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1752929636026, onlineIssueDateStr=2025-07-19, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1752929636026, creator=13701087609, updateTime=1752929636026, updator=13701087609, issue=Issue{id=1153433737141412332, tenantId=1146029695717560320, journalId=1149652044408987649, year='2025', volume='16', issue='8', pageStart='1', pageEnd='316', issueExtLink='null', onlineDate='null', pubDate='null', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=1, articleOrder=1, issueType=-1, specialIssue=0, createTime=1752929632696, creator=13701087609, updateTime=1757293087150, updator=13701087609, preIssue=null, nextIssue=null, ext={EN=IssueExt(id=1171735391666225233, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1153433737141412332, language=EN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=), CN=IssueExt(id=1171735391666225234, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1153433737141412332, language=CN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=)}, issueFiles=null}, startPage=276, endPage=281, ext={EN=ArticleExt(id=1153433752299622553, articleId=1153433751104245872, tenantId=1146029695717560320, journalId=1149652044408987649, language=EN, title=Content analysis of tea polyphenols and caffeine in novel-tea beverage, columnId=1151895321388347923, journalTitle=Journal of Food Safety & Quality, columnName=Food Analysis and Detection, runingTitle=null, highlight=null, articleAbstract=

Objective To investigate the content of tea polyphenols, catechins, and caffeine in novel-tea beverages available on the market. Methods This study collected and analyzed total of 46 samples from 17 different brands in the market. These products were categorized and compared into 3 types: Novel-milk tea beverages, novel-blended tea beverages and novel-pure tea beverages. Results The findings revealed that the average volume of these was 566 mL per cup. Comparison of average prices of 3 different kinds of new tea drinks was as follows: Novel-milk tea beverages>novel-blended tea beverages>novel-pure tea beverages. In terms of chemical composition, the content of tea polyphenols, catechins, and caffeine in novel-milk tea beverages were significantly lower compared to those in novel-blended tea beverages and novel-pure tea beverages. Notably, the content of tea polyphenols and catechins were influenced by the type of tea base used in the novel-tea beverages. In this study, green tea bases were characterized by tea polyphenols content exceeding 1000 mg/kg and catechins content exceeding 400 mg/kg. Conclusion This research can enable consumers to understand the specifications, prices and tea component content of novel-tea beverages on the market, and also provide assistance for product research and development of novel-tea beverages.

, correspAuthors=Shou-Zhen JIN, authorNote=null, correspAuthorsNote=null, copyrightStatement=null, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=null, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, authorCompany=null, fund=null, authors=null, authorsList=Lu-Ting YU, Su-Juan ZHOU, Di JIN, Shang-Wen FU, Shou-Zhen JIN), CN=ArticleExt(id=1153433774244221778, articleId=1153433751104245872, tenantId=1146029695717560320, journalId=1149652044408987649, language=CN, title=新式茶饮中茶多酚和咖啡碱含量分析, columnId=1151895321958773274, journalTitle=食品安全质量检测学报, columnName=食品分析与检测, runingTitle=null, highlight=null, articleAbstract=

目的 探索市场上新式茶饮中的茶多酚、儿茶素和咖啡碱等茶叶成分含量。方法 本研究搜集了市场上17个品牌的46款新式茶饮, 进行检测分析, 并将产品按照新式奶茶、新式混合茶和新式纯茶进行分类比较。结果 新式茶饮的平均体积为566 mL/杯, 3种不同类型的新式茶饮平均价格比较: 新式奶茶>新式混合茶>新式纯茶, 化学成分比较表现为新式奶茶的茶多酚、儿茶素和咖啡碱含量低于新式混合茶和新式纯茶, 且经过分析发现茶多酚和儿茶素含量与新式茶饮的茶基底有一定关联, 本研究中茶多酚含量超过1000 mg/kg和儿茶素含量超过400 mg/kg的新式茶饮均为绿茶基底。结论 本研究可以让消费者了解市场上新式茶饮规格、价格及茶叶成分含量情况, 也为新式茶饮的产品研究和产品研发提供助力。

, correspAuthors=金寿珍, authorNote=null, correspAuthorsNote=
* 金寿珍(1965—), 女, 正高级农艺师, 主要研究方向为茶叶质量安全与标准研究。E-mail:
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俞露婷(1991—), 女, 硕士, 农艺师, 主要研究方向为茶叶质量安全与标准技术研究。E-mail:

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俞露婷(1991—), 女, 硕士, 农艺师, 主要研究方向为茶叶质量安全与标准技术研究。E-mail:

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俞露婷(1991—), 女, 硕士, 农艺师, 主要研究方向为茶叶质量安全与标准技术研究。E-mail:

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注: 虚线表示该类新式茶饮的平均值, 下同。

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Comparison of catechins content in novel-tea beverages (mg/kg)

, figureFileSmall=null, figureFileBig=null, tableContent=
名称 EGC EC EGCG ECG CATE 名称 EGC EC EGCG ECG CATE
N1~N3 0 0 0 0 0 H5 110 60 170 11 391
N4 10 0 10 1 21 H6 120 50 200 12 462
N5~N6 0 0 0 0 0 H7 130 30 180 13 373
N7 10 0 10 1 21 H8 150 40 90 15 315
N8 10 10 10 1 31 H9 250 140 150 25 635
N9 10 0 10 1 21 H10 90 30 140 9 289
N10 0 0 10 0 10 H11 50 40 90 5 215
N11 10 0 20 1 31 H12 190 60 280 19 599
N12~N16 0 0 0 0 0 H13 110 60 160 11 371
N17 10 10 20 1 41 C1 110 80 220 11 521
N18 20 10 50 2 92 C2 130 40 140 13 343
N19 10 0 10 1 21 C3 190 50 170 19 439
N20 10 0 10 1 21 C4 10 10 20 1 51
N21 10 10 10 1 31 C5 100 20 140 10 280
N22~N24 0 0 0 0 0 C6 240 70 210 24 554
H1 150 50 100 15 325 C7 10 10 30 1 71
H2 40 10 80 4 144 C8 80 20 130 8 248
H3 20 10 20 2 72 C9 110 30 120 11 291
H4 100 70 160 10 400
), ArticleFig(id=1171733891304956924, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433751104245872, language=CN, label=表1, caption=

新式茶饮中儿茶素含量比较(mg/kg)

, figureFileSmall=null, figureFileBig=null, tableContent=
名称 EGC EC EGCG ECG CATE 名称 EGC EC EGCG ECG CATE
N1~N3 0 0 0 0 0 H5 110 60 170 11 391
N4 10 0 10 1 21 H6 120 50 200 12 462
N5~N6 0 0 0 0 0 H7 130 30 180 13 373
N7 10 0 10 1 21 H8 150 40 90 15 315
N8 10 10 10 1 31 H9 250 140 150 25 635
N9 10 0 10 1 21 H10 90 30 140 9 289
N10 0 0 10 0 10 H11 50 40 90 5 215
N11 10 0 20 1 31 H12 190 60 280 19 599
N12~N16 0 0 0 0 0 H13 110 60 160 11 371
N17 10 10 20 1 41 C1 110 80 220 11 521
N18 20 10 50 2 92 C2 130 40 140 13 343
N19 10 0 10 1 21 C3 190 50 170 19 439
N20 10 0 10 1 21 C4 10 10 20 1 51
N21 10 10 10 1 31 C5 100 20 140 10 280
N22~N24 0 0 0 0 0 C6 240 70 210 24 554
H1 150 50 100 15 325 C7 10 10 30 1 71
H2 40 10 80 4 144 C8 80 20 130 8 248
H3 20 10 20 2 72 C9 110 30 120 11 291
H4 100 70 160 10 400
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新式茶饮中茶多酚和咖啡碱含量分析
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俞露婷 1, 2 , 周苏娟 1, 2 , 金迪 1, 2 , 傅尚文 1, 2 , 金寿珍 1, 2, *
食品安全质量检测学报 | 食品分析与检测 2025,16(8): 276-281
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食品安全质量检测学报 | 食品分析与检测 2025, 16(8): 276-281
新式茶饮中茶多酚和咖啡碱含量分析
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俞露婷1, 2 , 周苏娟1, 2, 金迪1, 2, 傅尚文1, 2, 金寿珍1, 2, *
作者信息
  • 1.中国农业科学院茶叶研究所, 杭州 310008
  • 2.农业农村部茶叶质量安全控制重点实验室, 杭州 310008

    • 俞露婷(1991—), 女, 硕士, 农艺师, 主要研究方向为茶叶质量安全与标准技术研究。E-mail:

通讯作者:

* 金寿珍(1965—), 女, 正高级农艺师, 主要研究方向为茶叶质量安全与标准研究。E-mail:
Content analysis of tea polyphenols and caffeine in novel-tea beverage
Lu-Ting YU1, 2 , Su-Juan ZHOU1, 2, Di JIN1, 2, Shang-Wen FU1, 2, Shou-Zhen JIN1, 2, *
Affiliations
  • 1. Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
  • 2. Key Laboratory of Tea Quality and Safety Control, Ministry of Agriculture and Rural Affairs, Hangzhou 310008, China
出版时间: 2025-04-25 doi: 10.19812/j.cnki.jfsq11-5956/ts.20250113002
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摘要
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目的 探索市场上新式茶饮中的茶多酚、儿茶素和咖啡碱等茶叶成分含量。方法 本研究搜集了市场上17个品牌的46款新式茶饮, 进行检测分析, 并将产品按照新式奶茶、新式混合茶和新式纯茶进行分类比较。结果 新式茶饮的平均体积为566 mL/杯, 3种不同类型的新式茶饮平均价格比较: 新式奶茶>新式混合茶>新式纯茶, 化学成分比较表现为新式奶茶的茶多酚、儿茶素和咖啡碱含量低于新式混合茶和新式纯茶, 且经过分析发现茶多酚和儿茶素含量与新式茶饮的茶基底有一定关联, 本研究中茶多酚含量超过1000 mg/kg和儿茶素含量超过400 mg/kg的新式茶饮均为绿茶基底。结论 本研究可以让消费者了解市场上新式茶饮规格、价格及茶叶成分含量情况, 也为新式茶饮的产品研究和产品研发提供助力。

新式茶饮  /  茶多酚  /  儿茶素  /  咖啡碱

Objective To investigate the content of tea polyphenols, catechins, and caffeine in novel-tea beverages available on the market. Methods This study collected and analyzed total of 46 samples from 17 different brands in the market. These products were categorized and compared into 3 types: Novel-milk tea beverages, novel-blended tea beverages and novel-pure tea beverages. Results The findings revealed that the average volume of these was 566 mL per cup. Comparison of average prices of 3 different kinds of new tea drinks was as follows: Novel-milk tea beverages>novel-blended tea beverages>novel-pure tea beverages. In terms of chemical composition, the content of tea polyphenols, catechins, and caffeine in novel-milk tea beverages were significantly lower compared to those in novel-blended tea beverages and novel-pure tea beverages. Notably, the content of tea polyphenols and catechins were influenced by the type of tea base used in the novel-tea beverages. In this study, green tea bases were characterized by tea polyphenols content exceeding 1000 mg/kg and catechins content exceeding 400 mg/kg. Conclusion This research can enable consumers to understand the specifications, prices and tea component content of novel-tea beverages on the market, and also provide assistance for product research and development of novel-tea beverages.

novel-tea beverage  /  tea polyphenols  /  catechins  /  caffeine
俞露婷, 周苏娟, 金迪, 傅尚文, 金寿珍. 新式茶饮中茶多酚和咖啡碱含量分析. 食品安全质量检测学报, 2025 , 16 (8) : 276 -281 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20250113002
Lu-Ting YU, Su-Juan ZHOU, Di JIN, Shang-Wen FU, Shou-Zhen JIN. Content analysis of tea polyphenols and caffeine in novel-tea beverage[J]. Journal of Food Safety & Quality, 2025 , 16 (8) : 276 -281 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20250113002
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0 引言
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新式茶饮是指采用茶叶、速溶茶、茶提取物、茶浓缩汁为主要原料, 搭配鲜奶、淡奶、炼乳、芝士、水, 以及新鲜水果或果汁、糖、其他可食用的草本植物或谷物、二氧化碳、酒、冰等辅料, 现场调配而成的即饮茶饮料[1-2]。新式茶饮是近年来发展十分迅猛的饮品, 是当下的网红产品, 已成为目前年轻人解渴的首选饮料。新式茶饮的发展历程最早可追溯到上世纪80年代台湾的珍珠奶茶和泡沫红茶等产品, 90年代进入大陆, 作为初期的茶饮, 主要用速溶茶、糖或代糖、香精香料等人工调配而成。随着人们生活水平的提升和生活节奏加快, 人们对健康、方便和时尚等方面的需求增强, 新式茶饮的消费方式逐渐升级为现调为主要模式, 采用的原辅料也更健康。近些年, 新式茶饮呈现井喷式扩张, 一点点、喜茶、奈雪的茶、霸王茶姬、沪上阿姨、茶百道、古茗、蜜雪冰城、新时沏等新式茶饮品牌逐步兴起。并且品牌开始下沉到县城和乡镇的商业街, 门店越来越多, 规模逐渐扩大[3-4]。
茶多酚和咖啡碱是茶叶中重要的功能成分。茶多酚是茶叶中含量最高的活性最高的功能成分, 在茶叶中干物质总量的18%~36%, 具有抗氧化、抗肿瘤、抗辐射、抑菌等多种功效, 茶多酚作为食品添加剂已经广泛应用于食品、饮料、肉制品和水产品中[5-7]。咖啡碱是茶叶和咖啡中重要的功能成分, 约占茶叶干重的2%~5%, 约占咖啡干重的1%左右, 具有兴奋中枢神经、提高记忆力和警觉度、降低疲劳感和助消化、利尿等功效, 在医药、食品、饮料和保健品领域有较多的应用[8-9], 此外有研究表明, 大学生奶茶消费与失眠状况存在关系, 可能与奶茶中的咖啡碱相关[10], 因此, 咖啡碱也是奶茶中需要重要关注的成分。GB/T 21733—2008《茶饮料》标准中对茶多酚和咖啡碱做了要求, 这两个指标也是作为茶饮料参杂参假判断的重要依据。但目前对新式茶饮中茶叶功能成分的分析较少, 本研究从市场随机购买了核心品牌的46款新式茶饮, 进行化学成分分析, 期望得到新式茶饮中茶成分的含量现状, 为新式茶饮的标准建立提供助力。
1 材料与方法
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1.1 材料、试剂与仪器
市场上购买喜茶、奈雪的茶、蜜雪冰城、古茗、沪上阿姨、乐乐茶LELECHA、泰印老挝奶咖、茶百道、伏小桃、七号的茶、Coffee Black、CoCo都可、七分甜、一点点、拧布、ARTEASG、新时沏17个品牌的46款新式茶饮。
磷酸氢二钠、磷酸二氢钾、硫酸亚铁、酒石酸钾钠、乙二胺四乙酸、氧化镁、三氯乙酸(分析纯, 上海麦克林生化科技有限公司); 乙酸、乙腈、甲醇(色谱纯, 德国默克集团有限公司)。
LC-20AD高效液相色谱仪、UV-3600型分光光度计(日本岛津公司); 3K15离心机(德国Sigma公司); BSA124S-CW万分之一天平(德国赛多利斯科学仪器有限公司)。
1.2 实验方法
茶多酚: 参照GB/T 21733—2008《茶饮料》中附录A 茶饮料中茶多酚的检测方法测定。
儿茶素组分: 参照GB/T 8313—2018《茶叶中茶多酚和儿茶素类含量的检测方法》测定。
咖啡碱: 参照GB 5009.139—2014《食品安全国家标准 饮料中咖啡因的测定》测定。
1.3 数据处理
采用Excel 2016整理实验数据、作图。
2 结果与分析
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2.1 新式茶饮的种类
近几年, 新式茶饮品牌和门店增速飞快, 为满足消费者的需求, 产品种类迭代发展速度也较快。市场上新式茶饮主要包括新式奶茶、新式混合茶和新式纯茶等产品。其中, 新式奶茶主要是以茶叶为原料, 配以鲜牛奶、调制乳、奶粉等奶源, 添加珍珠、布丁、椰果等原料调配而成, 新式混合茶是以茶、花、果蔬等为主要原料调配而成, 新式纯茶是以具有特色风味的茶叶原料现场冲泡而成。
本研究搜集的46款新式茶饮中新式奶茶有24款(按照价格从低到高依次编号N1~N24)、新式混合茶有13款(按照价格从低到高依次编号H1~H13)、新式纯茶9款(按照价格从低到高依次编号C1~C9)。新式茶饮的体积和价格如下图1和图2所示, 每杯新式茶饮的体积由400~750 mL不等, 平均体积为566 mL/杯, 其中以500 mL/杯的体积最多, 占43.5%。按照每500 mL为标准, 折算价格如下, 新式奶茶的价格区间为7.14~35.00元/500 mL, 均价为14.97元/500 mL; 新式混合茶的价格区间为3.33~18.00元/500 mL, 均价为9.13元/500 mL; 新式纯茶的价格区间为3.33~9.00元/500 mL, 均价为7.13元/500 mL。整体来看新式奶茶均价最高, 新式纯茶均价最低, 由此可见, 市场上最多的产品为新式奶茶, 增加奶源提高了新式茶饮的成本, 也大大增加了新式茶饮的价格。经过调配的混合茶也能提高新式茶饮的价格, 新式混合茶中以茉莉绿茶为基底的占53.8%, 其余的以乌龙茶为主。
2.2 新式茶饮中茶多酚的含量
新式茶饮中的茶多酚含量如下图3所示, 新式奶茶中茶多酚含量最低, 平均为149.56 mg/kg, 明显低于新式混合茶(826.91 mg/kg)和新式纯茶(799.76 mg/kg), 推测新式奶茶含量低可能与检测方法相关, 有研究表明茶多酚、儿茶素和咖啡碱与牛奶蛋白以物理方式结合, 发生或络合影响其含量, 测定方法针对奶茶类产品可能存在比色溶液浑浊的现象, 且有研究采用菠萝蛋白酶可以解决浑浊问题, 也有研究采用乙酸、三氯乙酸和乙腈作为沉淀剂也能达到沉淀效果, 采用5%乙酸+95%乙醇共同作用也能使奶茶体系更好分层, 提高检测准确性[11-13]。本研究并未发现新式茶饮价格和茶多酚之间存在相关性, 从产品类型来看, 茶多酚含量超过1000 mg/kg的7款新式茶饮均为绿茶为茶底原料, 新式混合茶和新式纯茶主要以乌龙茶和绿茶为主要茶底, 有少量红茶, 新式奶茶中以红茶作为茶底的最多, 占54%。
儿茶素是茶多酚的主要成分, 占茶多酚总量的70%以上, 红茶加工过程中儿茶素被大量氧化, 形成茶黄素、聚酯型儿茶素、茶红素和茶褐素等更高聚合物的化合物[12]。茶叶中含量最高的4种儿茶素为表儿茶素(epicatechin, EC)、表没食子儿茶素(epigallocatechin, EGC)、表没食子儿茶素没食子酸酯(epigallocatechin gallate, EGCG)、表儿茶素没食子酸酯(epicatechin gallate, ECG)[14-15]。新式茶饮中儿茶素的成分含量如表1所示: 儿茶素含量与茶多酚呈现相似的规律, 均为新式奶茶中含量最低, CATE平均为14.21 mg/kg, 低于新式混合茶(353.15 mg/kg)和新式纯茶(310.89 mg/kg), 新式奶茶中儿茶素大于31 mg/kg均为绿茶基底的新式奶茶, 与陈金华等[16]的研究结果一致。新式奶茶中儿茶素检出量低还可能与其和牛奶蛋白的结合有关, 有研究表明, 茶多酚可以与牛奶蛋白以物理方式结合, 尤其是EGCG和ECG等儿茶素与牛奶蛋白反应活性较强, 可能影响其含量, 且茶乳体系会随着茶叶添加量增加, 溶液粒径变大[17-19]。新式混合茶和新式纯茶中4种儿茶素含量规律相同, 大致为EGCG>EGC>EC>ECG, 这主要是由茶叶原料中的儿茶素组成决定的, 与王迪等[20]的研究结果一致, EGCG是茶饮料中含量最高的儿茶素。从产品类型来看, 儿茶素含量超过400 mg/kg的7款新式茶饮均为绿茶为茶底原料。
2.3 新式茶饮中咖啡碱的含量
新式茶饮中咖啡碱的含量如图4所示: 与茶多酚和儿茶素的规律相似, 咖啡碱含量也表现为新式奶茶含量最低, 平均为20.40 mg/kg, 显著低于新式混合茶(157.61 mg/kg) 和新式纯茶(159.66 mg/kg)。因此, 推测咖啡碱和茶多酚、儿茶素相似, 与牛奶蛋白可能以物理方式结合, 或可能发生络合作用, 影响其含量。总的来看, 咖啡碱也表现为新式奶茶中含量低, 新式混合茶和新式纯茶中含量高, 由于咖啡碱性质较稳定, 在不同茶类加工过程中含量变化小, 红茶发酵过程中略有下降[21], 不能通过咖啡碱含量判定茶底种类, 但茶叶中咖啡碱与嫩度呈正相关, 因此在一定程度上能判定原料老嫩。
3 讨论与结论
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本研究对市场上新式茶饮中的茶多酚、儿茶素和咖啡碱等茶叶成分进行分析, 通过将新式茶饮分为新式奶茶、新式混合茶和新式纯茶, 通过价格比较发现, 新式奶茶加入奶源, 提高了成本, 售价更高, 新式混合茶主要以花茶和乌龙茶为原料, 通过调味售价也高于新式纯茶。分析不同类型的新式茶饮的化学成分, 发现新式奶茶的茶多酚、儿茶素和咖啡碱含量低于新式混合茶和新式纯茶。由此可见, 新式茶饮中茶叶确是其中主要原料之一, 且新式纯茶和新式混合茶中茶叶用量多于新式奶茶,
新式茶饮迅速发展带来了巨大的市场效益, 饮料品种琳琅满目, 且存在产品更新快的特点, 相应的研究和标准并未跟进和完善, 茶多酚和咖啡碱等成分分析仅能判断新式茶饮中茶叶用量多少, 茶叶成分的保健效果和糖、食品添加剂的综合作用尚无研究。高速发展中的新式茶饮尤其需要保持清醒, 严格质量把控, 降低塑化剂、调色剂、反式脂肪酸等食品安全风险[22-27], 同时需要建立相应标准对其产品进行约束, 以高标准高要求引领新式茶饮健康发展。此外, 奶茶中糖、脂肪酸、食品添加剂等的关注及分析方法的优化也是新式茶饮的重要研究方向之一[28-30]。总之, 需要更多关于新式茶饮的配方、茶叶成分和其他配方成分的互作效果、保健功效和风险因素等方面均研究为新式茶饮的发展保驾护航。
文献
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2025年第16卷第8期
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doi: 10.19812/j.cnki.jfsq11-5956/ts.20250113002
  • 接收时间：2025-01-13
  • 首发时间：2025-07-19
  • 出版时间：2025-04-25
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  • 收稿日期：2025-01-13
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    1.中国农业科学院茶叶研究所, 杭州 310008
    2.农业农村部茶叶质量安全控制重点实验室, 杭州 310008

通讯作者:

* 金寿珍(1965—), 女, 正高级农艺师, 主要研究方向为茶叶质量安全与标准研究。E-mail:
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2种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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