Research progress on detection and control methods of risk components in Baijiu

With the continuous improvement of living standards, people pay more and more attention to food safety. Due to the characteristics of Baijiu (Chinese liquor) production process, exogenous and endogenous impurities are easily introduced into Baijiu production process, thus affecting the Baijiu quality. The detection methods of endogenous risk components (methanol, formaldehyde, cyanide, urethane, biogenic amine) and exogenous risk components (heavy metals, plasticizer, mycotoxins, pesticide residues, sweetener) were summarized in this paper combined with existing national standards and documents. The control measures of the risk components from different sources in Baijiu were also explained. It was of great significance to maintain consumer health and promote the healthy and high-quality development of Baijiu industry, and could provide reference for the detection and control of risk components in Baijiu production enterprises.