Food and Fermentation Industries >

2024 , Vol. 50 >Issue 6: 254 - 259

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036216

Determination of γ-aminobutyric acid in wines and its dietary risk assessment

  • LIU Na ,
  • TANG Ruiyi ,
  • SHE Cheng ,
  • TAO Tao ,
  • MIN Yuhang ,
  • LI Hang
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  • 1(Sichuan Institute of Food Inspection, Chengdu 610000, China)
    2(Key Laboratory of Baijiu Supervising Technology for State Market Regulation, Chengdu 610000, China)

Received date: 2023-05-22

  Revised date: 2023-07-01

  Online published: 2024-04-17

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Abstract

A detection method is established for the detection of γ-aminobutyric acid and the content of γ-aminobutyric acid was measured and its dietary risk level was evaluated in wines. The extraction solvent and method, chromatography and mass spectrometry conditions were optimized. Samples were extracted with water under ultrasound conditions. The 5mmol/L ammonium acetate-acetonitrile was used for gradient elution and the Agilent Zorbax HILIC column was used for separation. Target compounds were qualitatively and quantitatively analyzed in the ESI+ mode and MRM mode. It showed that the γ-aminobutyric acid had a good linear relationship in the range of 1-200μg/L, R≥0.999. The detection limit and the quantification limit range were 5 μg/kg and 10 μg/kg, respectively. The recoveries of the three spiked levels of 10, 20, 100 μg/kg were 96%-105% (n=6), with a relative standard deviation of <10%. This method applies to the determination of γ-aminobutyric acid in wines with the advantages of simple and fast pre-treatment, strong sensitivity and selectivity. Results showed that the content of γ-aminobutyric acid was ND-73.0 mg/L in 242 batches of wines and the dietary hazard quotient (HI) of γ-aminobutyric acid in the four types of alcohol was 0.000 038 5, which was far below the critical value of 1, indicating that consumers had a high level of food safety.

Key words： γ-aminobutyric acid; wines; dietary risks; high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS)

Cite this article

LIU Na , TANG Ruiyi , SHE Cheng , TAO Tao , MIN Yuhang , LI Hang . Determination of γ-aminobutyric acid in wines and its dietary risk assessment[J]. Food and Fermentation Industries, 2024 , 50(6) : 254 -259 . DOI: 10.13995/j.cnki.11-1802/ts.036216

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