关键词: 白酒；基质效应；风味物质；风险因子；消减和补偿方法

Abstract: A variety of components with different chemical structures have been found in Baijiu at highly variable concentrations. Therefore, matrix effects is prevalent in Baijiu analysis, posing challenges to the accurate characterization and quantification of target compounds. This paper aims to summarize the influential factors, consequences and elimination/reduction pathways of the matrix effects in Baijiu analysis. It focuses on recent progress in the methods of reducing and compensating for the matrix effects, such as the application of pretreatment methods, the selection of instrumental analytical methods, matrix matching calibration and internal standard calibration. This review lays a theoretical foundation for improving the accuracy and scientific rigor of Baijiu analysis and provides theoretical support for Baijiu producers in the scientific construction of quality control indexes.

Key words: Baijiu; matrix effects; flavor compounds; risk factors; reduction and compensation methods