湖南地区白酒质量调查与分析  

Investigation and Analysis of Baijiu Quality in Hunan

作　　者：汪霞丽 赵洪清 戴璇 刘漾伦 李涛 WANG Xiali;ZHAO Hongqing;DAI Xuan;LIU Yanglun;LI Tao(Hunan Provincial Institute of Product and Goods Quality Inspection,Hunan Key Laboratory of Food Safety Detection and Early Warning,Changsha 410114,China)

机构地区：[1]湖南省产商品质量检验研究院,食品安全监测与预警湖南省重点实验室,湖南长沙410114

出　　处：《食品安全导刊》2022年第26期38-40,44,共4页China Food Safety Magazine

基　　金：食品安全监测与预警湖南省重点实验室开放基金课题(2021KFJJ05);湖南省市场监督管理局科技计划项目“酒类食品中多种甜味剂的快速检测研究”(2021KJJH46)。

摘　　要：本研究通过对湖南地区的205份白酒样本质量进行调查与分析,发现白酒中主要不合格项目为甜蜜素、糖精钠和酒精度,并对其不合格原因进行分析。这为湖南地区白酒产业发展和质量提升提供数据参考及建议。In this study, through the investigation and analysis of the quality of 205 Baijiu samples in Hunan province, it was found that the main unqualified items in Baijiu were: sodium cyclamate, saccharin sodium and alcohol content, and the reasons for their unqualified were analyzed. This provided data reference and suggestions for the development and quality improvement of liquor industry in Hunan Province.

关 键 词：白酒 质量分析 甜蜜素 糖精钠 酒精度 

分 类 号：TS262.3[轻工技术与工程—发酵工程]