白酒质量控制技术的研究进展-食品安全质量检测学报.PDF

5 7 Vol. 5 No. 7 2014 7 Journal of Food Safety and Quality Jul. , 2014 * 程劲松 , 李春扬 (, , 100015) 摘 要: , , , , , 关键词: ; ; ; ; Development of quality control technologies for Chinese liquor * CHENG Jin-Song , LI Chun-Yang (China National Research Institute of Food Fermentation Industries, National Food Quality Supervision and Inspection Center , Beijing 100015, China) ABSTRACT: Based on national standard system of Chinese liquor in this paper, the quality control is divided into three parts: physicochemical and sensory indexes, safety index, and flavor quality. Meanwhile, the current situation and developments of every part are reviewed respectively. The review includes quality regulations, detecting techniques, responses and solutions. It is put forward that advanced instrumental analysis techniques such as chromatography combined with mass spectrometry are the main technical supports to the quality analy- sis of Chinese liquor. The significance of quality control to improve the safety of Chinese liquor, to promote the development of Chinese liquor industry and the globalization of Chinese li