湖南地區(qū)白酒質(zhì)量調(diào)查與分析

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摘 要：本研究通過對(duì)湖南地區(qū)的205份白酒樣本質(zhì)量進(jìn)行調(diào)查與分析，發(fā)現(xiàn)白酒中主要不合格項(xiàng)目為甜蜜素、糖精鈉和酒精度，并對(duì)其不合格原因進(jìn)行分析。這為湖南地區(qū)白酒產(chǎn)業(yè)發(fā)展和質(zhì)量提升提供數(shù)據(jù)參考及建議。

關(guān)鍵詞：白酒;質(zhì)量分析;甜蜜素;糖精鈉;酒精度

Investigation and Analysis of Baijiu Quality in Hunan

WANG Xiali， ZHAO Hongqing， DAI Xuan， LIU Yanglun， LI Tao*

（Hunan Provincial Institute of Product and Goods Quality Inspection， Hunan Key Laboratory of Food Safety Detection and Early Warning， Changsha 410114， China）

Abstract： In this study， through the investigation and analysis of the quality of 205 Baijiu samples in Hunan province， it was found that the main unqualified items in Baijiu were： sodium cyclamate， saccharin sodium and alcohol content， and the reasons for their unqualified were analyzed. This provided data reference and suggestions for the development and quality improvement of liquor industry in Hunan Province.

Keywords： Baijiu; quality analysis; sweet element; sodium saccharin; alcohol content

白酒以糧谷為主要原料，以大曲、小曲、麩曲、酶制劑及酵母等為糖化發(fā)酵劑，經(jīng)蒸煮、糖化、發(fā)酵、蒸餾、陳釀和勾調(diào)而成，是中國(guó)傳統(tǒng)蒸餾酒的一種類型[1-2]。（剩余3317字）