白酒中潜在化学污染物的研究进展  

Research Progress on the Potential Chemical Contaminants in Chinese Baijiu

作　　者：董蔚[1,2,3] 施珂 孙啸涛 孙宝国[1,2,3] 郑福平 孙金沅[1,2,3] 黄明泉 Dong Wei;Shi Ke;Sun Xiaotao;Sun Baoguo;Zheng Fuping;Sun Jinyuan;Huang Mingquan(lBeijing Technology and Business University, Beijing Key Laboratory of Flavor Chemistry, Beijing 100048;Beijing Innovation Centre of Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048;School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048)

机构地区：[1]北京工商大学北京市食品风味化学重点实验室,北京100048 [2]北京工商大学食品营养与人类健康北京高精尖创新中心,北京100048 [3]北京工商大学食品学院,北京100048

出　　处：《中国食品学报》2018年第5期185-194,共10页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金青年科学基金项目(31301466);北京市教委科技计划重点项目(KZ201410011015)

摘　　要：针对白酒中潜在的化学污染物氨基甲酸乙酯、生物胺、重金属、邻苯二甲酸酯类塑化剂及农药残留,综述其来源、危害、检测手段以及控制措施,力求为提升我国白酒产业的整体质量和标准化水平,增强行业的有效监管,保障人民群众的健康提供有价值的参考。The ethyl carbamate, biogenic amines, heavy metals, phthalates plasticizers and pesticide residues were considered as the five main chemical contaminants in Chinese Baijiu. In this paper, the sources and harms were summarized, the detection methods and control measures were reviewed. This may provide valuable references for improving the quality and standardization of Chinese Baijiu, tightening up industry regulation and protecting people＇s health.

关 键 词：白酒 化学污染物 潜在隐患 检测手段 控制措施 

分 类 号：TS201.6[轻工技术与工程—食品科学] TS262.3[轻工技术与工程—食品科学与工程]