我国蒸馏白酒中内生性风险物质现状浅析

Brief analysis of endogenous risk substances in distilled Baijiu in China

该文介绍了我国蒸馏白酒酿造阶段产生的四种内生性风险物质:甲醇、氰化物、氨基甲酸乙酯、生物胺,分析了各类风险物质的产生原因及国内外相关风险评价情况,针对不同的风险现状从生产工艺控制、市场监管依据和科研发展角度提出了相关建议,为提升我国蒸馏白酒中内生性风险物质标准化水平、突出监管部门有效监管风险点,提升我国蒸馏白酒整体行业水平、保障人民群众的健康提供了有价值的参考。

Four endogenous risk substances (methanol, cyanide, ethyl carbamate and biogenic amines) produced during the brewing stage of distilled Baijiu (Chinese liquor) in China were analyzed. The causes of various risk substances and the related risk assessment situation at home and abroad were analyzed, and relevant suggestions from the perspectives of production process control, market supervision basis and scientific research develop ment were put forward. The paper provided valuable reference for improving the standardization of endogenous risk substances in distilled Baijiu, highlighting the effective supervision risk points of supervision departments, enhancing the overall level of distilled Baijiu industry in China, and en suring the health of people.