黄酒中安全风险性物质及控制的研究进展

Study of Controlling Security Risk Substances in Yellow Rice Wine

黄酒是用谷物作原料,用酒药、麦曲或米曲制成的酿造酒,富含人体必需氨基酸,营养价值高。但在生产过程中也会产生或不慎引入具有潜在安全风险的物质,如氨基甲酸乙酯、高级醇、生物胺、黄曲霉毒素、甲醛等,对黄酒的品质和安全造成重大影响,因此明确黄酒中这些安全性风险物质的来源和生成途径并制订相应的控制措施对提高黄酒质量十分重要。本文在描述黄酒中安全风险性物质种类及危害的基础上,对各种安全风险性物质的来源、生成途径和影响因素进行了综述,并讨论分析了相应的控制措施。

Yellow rice wine is a fermented wine made from grains and yeasts, which is rich in amino acids with good nutritional value. Whereas some security risk substances were also introduced in production process, such as ethyl carbamate, higher alcohols, biogenic amines, aflatoxin and formaldehyde etc. Therefore the research of controlling the content of safety risk substances is very important to the quality of yellow rice wine. The objective of this study was to investigate the safety risk substances in yellow rice wine from the points of raw material, productive process and storage, briefly discuss their forming ways and control measures.