近10年我国传统饮料酒白酒和黄酒品质安全研究现状与展望

总体上说,我国白酒和黄酒的安全性指标研究起步较晚,特别是白酒和黄酒中氨基甲酸乙酯(ethyl carbamate, EC)的研究,大部分研究更多关注检测方法的开发,针对可能超过限量的指标的消减技术研究较少,而从源头和过程控制角度进行消减的技术研究显得更为稀少。建议尽快制订相关标准和/或控制指南,加大基础性研究和控制技术研究力度,为我国白酒和黄酒品质安全研究提出建设性建议。本文重点回顾了近10年来我国传统饮料酒白酒、黄酒中氨基甲酸乙酯、氰化物、生物胺、真菌毒素和塑化剂等安全风险因子的研究现状,包括检测方法、产品现状、过程变化、产生机制或形成途径,以及消减技术,对现有饮料酒白酒和黄酒品质安全研究的问题与挑战进行了分析。

Current practice and future trends of alcoholic beverages safety of China traditional Baijiu and Huangjiu in recent decades

On the whole, the research on the safety of Baijiu and Huangjiu in China started late, especially the study of ethyl carbamate (EC), most of the research paid more attention to the development of detection methods. There were not many researchs for the reduction of indicators that could exceed the limit, and from the source and process control point of view, the reduction technology appeared to be more rare. It is suggested that the relevant standards and control guidelines should be formulated as soon as possible, the basic research and control technology research should be strengthened, and constructive suggestions should be put forward for the quality and safety research of Baijiu and Huangjiu in China. This paper reviewed the safety factors of ethyl carbamate (EC), cyanide, biogenic amines (BAs), mycotoxins, and plasticizers in China traditional alcoholic beverages, Baijiu and Huangjiu, in recent decades, including detection methods, product status, changes in the process producing, production mechanism or formation pathway, and removal techniques. And this paper also discussed the problems and challenges of the existing research on the quality and safety of Baijiu and Huangjiu.