白酒生产中潜在风险因子识别研究现状

Research status of potential risk factors identification in Baijiu producting process

中文关键词:  白酒生产  质量安全  风险因子  控制措施  研究现状

英文关键词:Baijiu production  quality and safety  risk factors  control measures  research status

中文摘要:

      “健康饮酒、饮健康酒”已成为白酒爱好者的共同消费理念, 白酒质量安全成为大家关注的焦点, 其中潜在食品安全风险因子主要是在生产各环节通过外源带入、内生形成。本文从外源和内源识别出白酒生产过程中潜在的风险因子, 其中外源风险因子主要包括农药残留、微生物毒素、塑化剂、重金属、甜味剂, 内源风险因子主要包括甲醇、醛类、高级醇、氨基甲酸乙酯、氰化物、生物胺, 并全面地介绍了风险因子的形成机制、危害, 概述现行国家标准限量及检测方法现状, 针对性地提出控制措施及对策, 以期为我国白酒产业的健康持续发展和产品质量控制提供参考。

英文摘要:

      “Healthy drinking and drinking healthy wine” have become the common consumption concept for Baijiu enthusiasts. Baijiu quality and safety has become the focus of attention, among them, the potential food safety risk factors are mainly formed by exogenous introduction and endogenous formation in each link of production. This article identified potential risk factors in Baijiu producting process from both external and internal sources. Exogenous risk factors mainly include pesticide residues, microbial toxins, plasticizers, heavy metals and sweeteners, while endogenous risk factors mainly include methanol, aldehydes, higher alcohols, ethyl carbamate, cyanide and biogenic amines. It also comprehensively introduced the formation mechanism and harm of risk factors, and summarized the current situation of national standard limits and detection methods. Finally, the paper put forward targeted control measures and countermeasures. Thus, the paper provided a reference for the healthy and sustainable development of Baijiu industry and product quality control in China.