CAJ | 학술논문

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。
본연구중점위요백주생산가공배절중적산품인소、인위인소화배경인소，대기업생산공예정황진행조사연구，동시설계과학적채양방안진행취양검측，탐색식별백주중첨미제적본저치급가능래원로경。통과분석험증：소유정상생산과정주급성품주중적4충첨미제（첨밀소、당정납、안새밀、삼록자당）적검출치균분별원저우0.1 mg/kg、1.0 mg/kg、4.0 mg/kg、4.0 mg/kg적국표현행방법검출한。부첨밀소가능고필본저치존재，단초과국가표준검출한，응시위비법첨가，불존재오판적문제。심입연구증명백주중첨미제적주요래원：재배제인위비법첨가적전제하，외구기주급외구조미주시인입적주요거도。동시제출관리건의공백주생산기업화감관부문삼고。
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.