摘要
近年白酒行业进入深度调整期,为提高销量,穿越周期,将目光投向国际市场。然而要想进入国际市场,首先需符合各国对饮料酒中氨基甲酸乙酯(EC)的限制,该物质能改变人体细胞脱氧核糖核酸(DNA),诱发癌变,对人体健康存在潜在危害。为了建立全面的检测及控制手段,保障饮料酒类市场的健康发展以及消费者的权益,该文系统性的对国内外饮料酒以及固态发酵白酒中EC限量要求、形成机理、检测方法以及消减措施进行全面综述,并着重于检测方法以及消减措施提出相应的问题以及建议,以期为我国饮料酒产品的安全性的提高提供理论基础,降低白酒中EC的含量。
In recent years,the Bajiu industry has entered a period of deep adjustment.In order to increase sales and overcome the cycle,the industry has turned its attention to the international market.Before entering the international market,it is necessary to comply with the restrictions on ethyl carbamate(EC)content in alcoholic beverages imposed by various countries.EC can change the deoxyribonucleic acid(DNA)of human cells and in-duce cancer,posing potential health risks to human health.In order to establish a comprehensive detection and control system to ensure the healthy development of the alcoholic beverage market and the rights and interests of consumers,in this paper,the EC quantity limit requirements,formation mechanisms,detection methods,and reduction measures of alcoholic beverages and solid-state fermented Bajiu both domestically and internationally were systematically reviewed,and the problems and suggestions for detection methods and reduction measures were put forward.It is expected to provide a theoretical basis for improving the safety of alcoholic beverages and reducing EC content in Baijiu.
作者
胡江涛
周钰人
牟薏
任志强
黄治国
卫春会
HU Jiangtao;ZHOU Yuren;MOU Yi;REN Zhiqiang;HUANG Zhiguo;WEI Chunhui(Key Laboratory of Food Safety Testing of Sichuan Province,Technology Center of Chengdu Customs,Chengdu 610041,China;Liquor Making Bio-Technology&Application of Key Laboratory of Sichuan Province,Sichuan University of Science&Engineering.Yibin 644000,China)
出处
《中国酿造》
北大核心
2025年第9期8-13,共6页
China Brewing
基金
成都海关技术中心食品安全检测四川省重点实验室开放课题(2021FSD001)。
关键词
饮料酒
白酒
氨基甲酸乙酯
来源
检测
控制
alcoholic beverages
Baijiu,ethyl carbamate
source
detection
control
