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The solid-state distillation process of Baijiu is a crucial period for regulating the migration of cyanide and ethyl carbamate (EC) into the final product. However, balancing the unique flavor characteristics of Baijiu with the reduction and control of cyanide and EC remains a major challenge. Based on mass transfer conditions encountered in actual production, including steam pressure (0.01,0.02,0.03MPa), steamer loading height (55,70, 85cm), and the mass fraction of auxiliary materials relative to the total mass of fermented grains (1%, 4%, 7%), the contents of cyanide and EC in the distillate of Baijiu solid-state distillation were quantitatively analyzed using GC-MS. Combined with extraction kinetic analysis, the effects of different mass transfer conditions (steam velocity, number of theoretical plates, porosity) on the distillation of these two compounds were investigated.The results showed that compared with the original production process, a proper reduction in steamer loading height achieved a decrease from 3.19μg/kg to 0.61μg/kg in the distillate yield of EC in the raw distillate, while an appropriate reduction in the mass fraction of auxiliary materials led to a decrease from 20.35μg/kg to 10.46μg/kg in cyanide distillate yield. In actual production, increasing steam pressure within a reasonable range, reducing steamer loading height, and decreasing the mass fraction of auxiliary materials were found to facilitate the reduction of EC distillation. In contrast, cyanide distillation was not significantly affected by steam pressure or steamer loading height, but a reduction in the mass fraction of auxiliary materials significantly decreased cyanide distillation. Furthermore, gas chromatography-flame ionization detection (GC-FID) was used to analyze changes in the main flavor compounds of the distillate. It was found that adjustments to steam pressure, steamer loading height, and the mass fraction of auxiliary materials exerted only minor effects on alcohols and esters among the flavor compounds, whereas their effects on acids were significantly greater than those on alcohols and esters. Considering the distillate yields of cyanide, EC, and ethanol, as well as changes in the main flavor compounds, the results indicated that reducing steamer loading height, increasing steam pressure, and decreasing the mass fraction of auxiliary materials could restrict the distillation of cyanide and EC without significantly compromising the flavor of Baijiu.(白酒固态蒸馏过程是调控氰化物与氨基甲酸乙酯(ethyl carbamate,EC)进入酒体的重要环节,但如何平衡白酒风味的独特性以及氰化物与EC的减控一直存在较大的挑战。基于实际生产的传质条件[蒸汽气压(0.01、0.02、0.03MPa),装甑高度(55、70、85cm),辅料投入量占酒醅总质量的质量分数(1%、4%、7%)],通过GC-MS定量分析白酒固态蒸馏酒中氰化物与EC的含量,并结合提取动力学分析不同传质条件(蒸汽流速、塔板数、空隙率)对二者馏出的影响。研究发现,与原生产工艺相比,通过适当降低装甑高度,可实现蒸馏原酒EC馏出量由3.19μg/kg下降至0.61μg/kg；适当减少辅料质量分数,氰化物馏出量由20.35μg/kg下降至10.46μg/kg。在实际生产过程中,在适当范围内升高蒸汽气压、降低装甑高度、减少辅料质量分数有助于减少EC的馏出；而氰化物受蒸汽气压与装甑高度的影响不显著,减少辅料质量分数可以显著减少氰化物的馏出。此外,采用GC-FID分析馏出酒液主要风味物质的变化,发现改变蒸汽气压、装甑高度、辅料质量分数,均对风味物质中的醇、酯类物质影响较小,对酸类物质的影响显著高于醇、酯类物质。综合考量氰化物和EC的馏出量、乙醇馏出量与主要风味物质的变化,降低装甑高度、升高蒸汽气压、减少辅料质量分数可以在不显著影响白酒风味的前提下限制氰化物与EC的馏出。)