白酒中塑化剂检测及去除  

Detection and removal of plasticizer in Chinese liquor

作　　者：李镁娟 许育民 

机构地区：[1]河南省食品工业科学研究所有限公司,河南郑州450002

出　　处：《中国酿造》2015年第11期23-26,共4页China Brewing

基　　金：河南省重大公益科研项目(101100911300)

摘　　要：该文介绍了塑化剂的危害及其在食品中含量限值的有关规定,对比了目前白酒中塑化剂检测的几种方法及特点,并得出白酒中含塑化剂的原因是迁移所致。针对白酒塑化剂的去除提出了相关的解决方案,给出了四种去除方法,其中最方便实用的是活性炭去除法,关键因素是选择合适型号的活性炭。The hazards and content limits of plasticizer in food were introduced. Several detection methods and characteristics for the plasticizer in Chinese liquor were introduced and compared, and the appearance of plasticizer in Chinese liquor was considered to be caused by migration. To re- move the plasticizer in Chinese liquor, four methods were provided. The most convenient and practical method was using activated carbon, and the key factor was to choose the appropriate type of activated carbon.

关 键 词：白酒 塑化剂 检测方法 去除方法 

分 类 号：TS262.3[轻工技术与工程—发酵工程]