摘要
本研究重点围绕白酒生产加工环节中的产品因素、人为因素和环境因素,对企业生产工艺情况进行调查研究,同时设计科学的采样方案进行取样检测,探索识别白酒中甜味剂的本底值及可能来源路径。通过分析验证:所有正常生产过程酒及成品酒中的4种甜味剂(甜蜜素、糖精钠、安赛蜜、三氯蔗糖)的检出值均分别远低于0.1 mg/kg、1.0 mg/kg、4.0 mg/kg、4.0 mg/kg的国标现行方法检出限。仅甜蜜素可能考虑本底值存在,但超过国家标准检出限,应视为非法添加,不存在误判的问题。深入研究证明白酒中甜味剂的主要来源:在排除人为非法添加的前提下,外购基酒及外购调味酒是引入的主要渠道。同时提出管理建议供白酒生产企业和监管部门参考。
In this study, we made survey on product factors, manmade factors and environmental factors in liquor processing procedures and meanwhile designed a scientific sampling program for liquor detection in order to explore the background value and the source of sweeteners in liquor. Through the analysis and the validation, we found that, the detection values of four sweeteners （sodium cyclamate, sodium saccharin, ace-sulfame, sucralose） in all normally-produced base liquor and product liquor were far lower than the existed national detection limits （0.1 mg/kg, 1.0 mg/kg, 4.0 mg/kg, and 4.0 mg/kg respectively）. Background value might only possibly exist in cyclamate. However, as its detection value ex-ceeded national detection limit, it might be induced by illegal addition, and there was no misjudgment here. The main source of sweeteners in liquor, except manmade illegal addition, might mainly come from the purchased base liquor and the purchased flavoring liquor. The related management advices were put forward for reference for distilleries and liquor supervision department.
出处
《酿酒科技》
北大核心
2014年第9期37-41,共5页
Liquor-Making Science & Technology
基金
国家质检总局科技计划项目(2011QK356)
关键词
白酒
生产加工环节
甜味剂
方法检出限
本底值
来源
Baijiu（liquor） processing procedures sweetener detection limit background value source
