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

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Abstract

Rice wine, in which γ-aminobutyric acid is present, is beneficial to human health and is one of the three most well-known 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−1, a scanning duration of 16 scans and a resolution of 8 cm−1, 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.

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Acknowledgments

This work was supported by the General Administration of Quality Supervision Inspection and Quarantine of P.R. China (Grant No.2012.5) and Zhejiang Bureau of Quality and Technical Supervision (Grant No.20110236). We are delighted to acknowledge the assistance of Dr Liz and Mr Yuan Liu in revising the English, and the discussions with colleagues in our research group.

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Authors and Affiliations

  1. School of Bio-Chem Engineering, Zhejiang University of Science & Technology, Hangzhou, 310023, People’s Republic of China

    Tiebing Liu, Yang Zhou, Yinbang Zhu, Minji Song, Bo-bin Li, Yang Shi & Jinyan Gong

  2. Post-Doctoral Work Unit of Shaoxing City Supervise Institute of Quality & Technology, Shaoxing, 312071, People’s Republic of China

    Bo-bin Li & Jinyan Gong

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  1. Tiebing Liu
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  2. Yang Zhou
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  3. Yinbang Zhu
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  4. Minji Song
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  5. Bo-bin Li
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  6. Yang Shi
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  7. Jinyan Gong
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Correspondence to Tiebing Liu.

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Liu, T., Zhou, Y., Zhu, Y. et al. Study of the rapid detection of γ-aminobutyric acid in rice wine based on chemometrics using near infrared spectroscopy. J Food Sci Technol 52, 5347–5351 (2015). https://doi.org/10.1007/s13197-014-1576-3

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  • DOI: https://doi.org/10.1007/s13197-014-1576-3

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