摘要
与所有食品一样,白酒中存在多种潜在风险物质,可能对饮用者的健康带来影响。因此抓住重点风险物质并实施有效控制显得极为必要。建立白酒中潜在风险物质风险分级模型,研究发现目前对白酒的监管基本有效,但对白酒中甜味剂的管理可能过于苛刻。
There are a variety of potential risk substances in Chinese baijiu,which may affect the health of the drinkers.Therefore,it is very necessary to identity the key hazardous substances and supervise effectively.In this paper,a risk classification model of potential risk substances in Chinese baijiu is established and found that the regulation for Chinese baijiu is basically effective,but the management of sweeteners in Chinese baijiu may be too harsh.
作者
邹强
王涛
瞿进
钟杰
ZOU Qiang;WANG Tao;QU Jin;ZHONG Jie
出处
《酿酒》
CAS
2018年第2期35-38,共4页
Liquor Making
关键词
白酒
风险物质
分级模型
农药残留
重金属
邻苯二甲酸酯类
Chinese baijiu
Potential hazard
Risk classification model
Pesticide residue
Heavy metal
Phthalate esters
