茶叶质检报告测试标准及项目

一、具体检测项目：

1.理化成分：

粉末、碎茶、水分、总灰分、水溶性和水不溶性灰分、酸不溶性灰分、水溶性灰分碱度、水浸出物、粗纤维、咖啡碱、茶多酚、儿茶素（EGCG、ECG、EGC、EC、C）、游离氨基酸、茶氨酸、茶黄素、叶绿素、二氧化硫、茶梗、非茶类夹杂物、茉莉花干、非茶非花类物质、容重、溶解性、紧密堆积密度、自由流动堆积密度、粒度等。

2.农药残留：

六六六、滴滴涕、三氯杀螨醇、氰戊菊酯、联苯菊酯、甲氰菊酯、噻嗪酮、硫丹、氟氯氰菊酯、氟氰戊菊酯、氯菊酯、溴氰菊酯、氯氰菊酯、S421、顺式氰戊菊酯、氯氟氰菊酯、甲胺磷、乙酰甲胺磷、杀螟硫磷、喹硫磷、乙硫磷、乐果、敌敌畏、三唑磷、毒死蜱、三氯杀螨砜、哒螨灵、水胺硫磷、乙嘧酚磺酸酯、氟虫腈、异稻瘟净、溴螨酯、扑草净、五氯硝基苯、仲丁威、溴虫腈、杀螟丹、吡虫啉、啶虫脒、GB2763农残50项、400余项扫描项目等找贝斯通检测。

3.微生物：霉菌和酵母、菌落总数、大肠菌群、冠突散囊菌等。

4.营养元素：铁、钾、钙、钠、镁、锰、硒、锌、磷、硫、铝等。

5.污染物：铅、铜、铬、镉、锡、镍、氟、总砷、稀土、二氧化硫、蒽醌、高氯酸盐等。

6.色素：柠檬黄、苋菜红、胭脂红、日落黄、亮蓝、赤藓红等。

7.毒素：黄曲霉毒素。

8.香气成分：茶叶中的香气物质。

9.感官品质：主要包括外形（形状、嫩度、色泽、匀整度、净度），汤色，香气，滋味，叶底等几个要素，我们可根据客户要求依据相关标准对茶叶及相关制品进行符合性评定、等级判定、评语描述等。

10.标签和净含量：标签包括食品名称，配料表，配料的定量标示，净含量和规格，生产者、经销者的名称、地址和联系方式，生产日期，保质期，贮存条件，食品生产许可证编号，产品标准代号等。

二、茶叶检测分类：

中国的茶叶有很多种类，按焙火程度来分，主要有绿茶（如龙井、碧螺春、日照绿茶、崂山绿茶等）、黄茶（如蒙顶黄芽、霍山黄芽等）、乌龙茶（又称青茶，如铁观音、大红袍等）、红茶（如金骏眉、祁门红茶等）、黑茶（如普洱茶、边茶等）、白茶（如白毫银针、白牡丹、贡眉等）等

1. Specific test items:

1. Physical and chemical composition:

Powder, ground tea, moisture, total ash, water-soluble and water-insoluble ash, acid-insoluble ash, water-soluble ash alkalinity, water extract, crude fiber, caffeine, tea polyphenols, catechins (EGCG, ECG, EGC, EC, C), free amino acids, theanine, theaflavins, chlorophyll, sulfur dioxide, tea stems, non-tea inclusions, dried jasmine, non-tea non-floral substances, bulk density, solubility, close packing density, free-flowing Bulk density, particle size, etc.

2. Pesticide residues:

DDT, dicofol, fenvalerate, bifenthrin, fenvalerate, thiazide, endosulfan, cyfluthrin, fenvalerate, permethrin, deltamethrin, cypermethrin, S421, fenvalerate, cyhalothrin, methamidophos, acephate, fetophos, quetiaphos, ethion, dimethoate, dichlorvos, triazophos, chlorpyrifos, triclosan Sulfonil, Pyridaben, Aminophos, Pyridoxine, Fipronil, Isoblast, Bromofen, Promethazine, Pentachloronitrobenzene, secbutacarb, chlorfenapyr , Symbol, imidacloprid, acetamiprid, 50 GB2763 pesticide residues, and more than 400 scanning items to find Bestone for testing.

3. Microorganisms: mold and yeast, total number of colonies, coliform bacteria, Rhizoctonia coronoidans, etc.

4. Nutrient elements: iron, potassium, calcium, sodium, magnesium, manganese, selenium, zinc, phosphorus, sulfur, aluminum, etc.

5. Pollutants: lead, copper, chromium, cadmium, tin, nickel, fluorine, total arsenic, rare earth, sulfur dioxide, anthraquinone, perchlorate, etc.

6. Pigment: lemon yellow, amaranth, carmine, sunset yellow, bright blue, erythrosine, etc.

7. Toxins: Aflatoxins.

8. Aroma components: Aroma substances in tea leaves.

9. Sensory quality: It mainly includes several elements such as shape (shape, tenderness, color, evenness, clarity), soup color, aroma, taste, leaf base, etc. We can conduct tea and related products according to customer requirements and relevant standards. Conformity assessment, grade judgment, comment description, etc.

10. Labels and net content: labels include food name, ingredient list, quantitative labeling of ingredients, net content and specifications, name, address and contact information of producers and distributors, production date, shelf life, storage conditions, and food production licenses serial number, product standard code, etc.

Two, tea detection classification:

There are many types of tea in China, which are classified according to the degree of roasting, mainly green tea (such as Longjing, Biluochun, Rizhao green tea, Laoshan green tea, etc.), yellow tea (such as Mengding Huangya, Huoshan Huangya, etc.), Oolong tea (also known as Green tea, such as Tieguanyin, Dahongpao, etc.), black tea (such as Jinjunmei, Qimen black tea, etc.), dark tea (such as Pu'er tea, side tea, etc.), white tea (such as Baihao Yinzhen, white peony, Gongmei, etc.) )Wait