对我国食醋产品质量安全监管的探讨  

Discussion of Food Quality Safety Supervision on Vinegar in China

作　　者：张卫民 何涛 鲁绯 

机构地区：[1]北京市食品安全监控和风险评估中心,北京100041 [2]北京市食品及酿酒产品质量监督检验一站,北京100075

出　　处：《中国调味品》2015年第2期137-140,共4页China Condiment

基　　金：北京市科技计划课题"首都居民营养膳食结构研究与数据平台搭建"(Z141100002614013)

摘　　要：食醋是人们日常生活中的重要调味品,具有悠久的历史。近年来,我国食醋产业迅速发展,食醋质量状况不断改善,但是食醋掺假问题时有发生。现行的食醋相关标准主要用于判定食醋的质量指标是否合格,加之食醋掺假检验方法尚不成熟,因而难以有效鉴别食醋掺假问题。建议尽快修订现行标准,并制定合适的食醋行业生产标准,对我国食醋产业可持续发展具有重要意义。Vinegar is an important condiment in our daily life, and it has a tong history, in recent years, China＇s vinegar industry develops fast, and the quality conditions of vinegar continue to improve, however, there is still adulteration problem occurs. Current standards are mainly used to determine vinegar＇s quality, and plus test method is not yet mature, making it hard to identify vinegar＇s adulteration problem effectively. It is proposed to amend existing standards as soon as possible, and to develop appropriate vinegar industry production standards, which have great significance for sustainable development of China＇s vinegar industry.

关 键 词：食醋 标准 游离矿酸 

分 类 号：TS264.22[轻工技术与工程—发酵工程]