Cyanide is a kind of endogenous risk substance in Chinese Baijiu, which has direct and indirect potentially harmful effects. The research on the formation of cyanide in Baijiu production is the basis for reduction and control. A new method based on QuEChERS-GC/MS was developed for the determination of different forms of cyanide in fermented grains, and the distribution of different forms of cyanide in different strong-flavor Baijiu was studied. The results showed that there were different forms of cyanide in fermented grains, including cyanogenic glycosides, non-glycosides and free cyanide. The variety and proportion of raw materials, especially the variety and dosage of sorghum, affect the initial amount of cyanide in strong-flavor Baijiu fermentation. During fermentation, the cyanogenic glycosides were degraded, and the content of non-glycoside and free cyanide is obviously different. The cyanohydrin may be present during fermentation, and the non-glycosides cyanide is further break down during distillation. The distribution trend of cyanide content in fermented grains was upper<middle<lower layer. The distribution trend of free cyanide and EC content in base liquor was consistent with the trend of cyanide in fermented grains. These results provide basic data reference for the research on reducing cyanide and regulating EC in the production of strong-flavor Baijiu.
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