白酒中风险成分的检测及控制方法研究进展

随着生活水平的不断提升，人们对食品安全的重视度越来越高。由于白酒生产工艺的特点，白酒在生产过程中容易引入外源和内源性杂质，从而影响白酒质量。该文结合现有国家标准及文献总结了白酒中的内源风险成分（甲醇、甲醛、氰化物、氨基甲酸乙酯、生物胺）及外源风险成分（重金属、塑化剂、真菌毒素、农残、甜味剂）的检测方法，并对白酒中不同来源的风险成分所采取的控制措施进行介绍，对维护消费者健康，促进白酒行业健康高质量发展具有重要意义，同时可为白酒生产企业风险成分的检测控制提供参考。

Research progress on detection and control methods of risk components in Baijiu

With the continuous improvement of living standards, people pay more and more attention to food safety. Due to the characteristics of Baijiu (Chinese liquor) production process, exogenous and endogenous impurities are easily introduced into Baijiu production process, thus affecting the Baijiu quality. The detection methods of endogenous risk components (methanol, formaldehyde, cyanide, urethane, biogenic amine) and exogenous risk components (heavy metals, plasticizer, mycotoxins, pesticide residues, sweetener) were summarized in this paper combined with existing national standards and documents. The control measures of the risk components from different sources in Baijiu were also explained. It was of great significance to maintain consumer health and promote the healthy and high-quality development of Baijiu industry, and could provide reference for the detection and control of risk components in Baijiu production enterprises.