Study of the rapid detection of γ-aminobutyric acid in rice wine based on chemometrics using near infrared spectroscopy

Abstract

Rice wine, in which γ-aminobutyric acid is present, is beneficial to human health and is one of the three most wellknown fermented wines in the world, and is very popular in China. The rapid detection of γ-aminobutyric acid was studied in rice wine using near infrared spectroscopy with an optical fibre probe. Through the selection of detection conditions, including a waveband range of 12500-4000 cm , the near infrared spectrum of rice wine was acquired three times, for every wine sample, with an optical fibre probe. The resulting average value of the spectrum was obtained and the corresponding data were analysed via normalization. By adopting a multivariate calibration partial least squares method (PLS) and establishing a calibration model, the highest precision for γ-aminobutyric acid in rice wine was predicted when the factor coefficient was 17. The overall results demonstrating the content of γ-aminobutyric acid in rice wine was predicted to be between 157.6696-317.5813 mg/L, with a relative standard deviation of prediction between 0.01-5 %, as well as the fact that the single sample measuring time was less than 20 s, prove that near infrared spectroscopy is a rapid, accurate and effective method to adopt for detecting the content of γ-aminobutyric acid in rice wine.

Classification and compositional characterization of different varieties of cocoa beans by near infrared spectroscopy and multivariate statistical analyses

“…Near infrared (NIR) spectroscopy has been reported as a fast and non-destructive method for determination of major chemical compounds of food Liu et al 2015;Madalozzo et al 2015;Jakubikova et al 2016;Bazoni et al 2017), including cocoa characterization. It has been used to determine fat, nitrogen and moisture content of cocoa powder (Kaffka et al 1982;Veselá et al 2007), protein, fat, starch, and proanthocyanidins in cocoa (Whitacre et al 2003), caffeine, theobromine, and epicatechin in cocoa (Alvarez et al 2012), biochemical quality parameters in cocoa (Krahmer et al 2015) and sucrose in chocolate (Copikova et al 2003), and to discriminate between fermented and unfermented cocoa beans (Teye et al 2014).…”

Untargeted metabolomics based on GC-TOF-MS reveals the optimal pre-fermentation time for black glutinous rice wine

“…A functional ingredient widely found in Chinese rice wine is 4-Aminobutyric acid (GABA), and it is usually converted from glutamate by glutamate decarboxylase. [46] GABA has been confirmed to possess several physiological activities, such as neurotransmission, antianxiety, and improving brain function and long-term memory. [47] According to Gong et al (2017) [48] , the increase of GABA in rice wine mainly occurs in the post-fermentation stage.…”

Effect of γ -aminobutyric acid supplementation on the composition of Chinese rice wine

“…γ ‐Aminobutyric acid (GABA) is an amino acid that plays multiple roles in human health . It has been reported that GABA can reduce blood pressure, inhibit cancer cell proliferation, improve the human immune system and lower the risk of diabetes and obesity . GABA is present in fruit and vegetables at a low level but cannot be synthesised by the human body .…”