白酒生产中塑化剂检测技术及风险控制研究  

Study on Testing Technology and Risk Control of Plasticizer in Baijiu Production

作　　者：郭容 GUO Rong(Changzhi Comprehensive Inspection and Testing Center,Changzhi Key Laboratory of Baijiu Quality and Safety,Changzhi 046000,China)

机构地区：[1]长治市综合检验检测中心,白酒品质与安全长治市重点实验室,山西长治046000

出　　处：《食品安全导刊》2025年第6期158-160,共3页China Food Safety Magazine

摘　　要：白酒作为传统发酵食品,可能导致邻苯二甲酸酯类塑化剂的迁移和积累,对食品安全及消费者健康构成潜在威胁。本文分析了白酒生产中塑化剂的来源及其检测技术,提出了白酒生产中塑化剂风险控制措施,旨在为企业建立系统化的塑化剂风险控制体系提供参考,从而全面保障白酒生产的质量安全与行业规范化发展。As a traditional fermented food,Baijiu may cause the migration and accumulation of phthalate plasticizers,posing a potential threat to food safety and consumer health.This paper analyzes the sources of plasticizers in Baijiu production and their testing technology,and proposes risk control measures for plasticizers in Baijiu production,aiming to provide a reference for enterprises to establish a systematic plasticizer risk control system,thereby comprehensively ensuring the quality and safety of Baijiu production and the standardized development of the industry.

关 键 词：白酒生产 塑化剂 检测技术 

分 类 号：TS262.3[轻工技术与工程—发酵工程]