To investigate the biogenic amine contamination status of commercial fermented alcoholic beverages in Sichuan Province.

The 9 kinds of biogenic amines in 90 fermented alcoholic beverage samples from 5 surveillance sites in Sichuan Province were determined by solid-phase extraction-high performance liquid chromatography. The detection results were analyzed, and a dietary exposure risk assessment for histamine and tyramine frequently detected from wine and Huangjiu was conducted by point estimation method based on the hazard quotient (HQ).

The detection rate of biogenic amines was 87.8%; putrescine, octopamine, tyramine and histamine were relatively frequently occurring biogenic amines, detected from 87.8%, 75.5%, 63.3% and 48.9% of the samples, respectively. In Huangjiu, wine and beer, the average total content of biogenic amines were 75.25, 16.61 and 10.31 mg/L, respectively. The HQ of histamine and tyramine in Huangjiu and wine was less than 1 for the healthy population, while the HQ of tyramine in Huangjiu was greater than 1 for classic monoamine oxidase inhibitor (MAOI) users.

Commercial fermented alcoholic beverages in Sichuan Province are commonly contaminated with biogenic amines. The total content of biogenic amines is the highest in Huangjiu, followed by those in wine and beer. The dietary exposure risk of biogenic amines in fermented alcoholic beverages is acceptable for the healthy population, while the dietary exposure risk posed by tyramine in Huangjiu to classic MAOI users requires attention. Measures including material and strain optimization and process improvement can be taken to further reduce biogenic amine contamination in fermented alcoholic beverages.