SOFT 2004 Meeting Abstracts - Society of Forensic Toxicologists

P63
GHB CONCENTRATIONS IN A V ARlETY OF ALCOHOLIC AND NONALCOHOLIC
BEVERAGES AND LIQUID FOOD PRODUCTS
Ines B. Collison"', Kristin Houg, Debra Eck, Robin Kott. Forensic Science Services, Orange County
Sheriff/Coroner Department, 320 North Flower St. Santa Ana CA 92703
Casework indicated the presence of small amounts of GHB in samples of Cabemet Sauvignon and Steel
Reserve beer, which according to previous reports could be expected, at least in wine. Due to these results a
variety of samples of different alcoholic, nonalcoholic beverages, and fermented liquid food products were
analyzed for the presence of GHB following the method previously described by Couper and Logan* using
smaller volumes of sample (100-200 mcL). The limit of detection was 0.25 mgIL. A total of 108 samples
were tested in duplicate.
A number of the samples analyzed were positive for GHB although at very low concentrations. In general,
the concentration ofGHB was higher in red wines (2.00-23.00mglL; n=l1) than in white wines (0.65-9.53
mglL; n=l3). Of all the different kinds of vinegar tested (n=5) only white vinegar was negative for GHB
while rice wine, red wine, balsamic and apple cider vinegar were positive (0.83-11.25 mgIL). The GHB
concentration in beer «025-2.10 mgIL; n=29) was lower than it was in wine. For the different kinds and
brands of beer tested, there appears to be a correlation between the GHB concentration and the ethanol
content rather than with the type of beer analyzed. Although the sample size was small (n=3), the home
brewed beers which typically have a higher alcoholic content also had the higher GHB concentration (1.71­
2.1 0 mg/L). The GHB concentration was either not detected or < 0.50 mgIL in the distilled alcohol samples
tested (n=23). The GHB concentration in the liqueurs tested varied from not detected to 4.20 mgIL (n=II).
A variety of other non distilled alcoholic drinks, such as sherry, vermouth, and champagne, showed
intermediate concentrations of GHB (1.88-6.68 mglL; n=5). Neither of the two malt beverages contained
GHB above our cutoff. GHB was detected in grape juice (n=2) but not in apple juice. GHB was in noni
juice (Morinda citrifolia, (0.73 mglL)·, but not in the tea from the noni leaves. NoGHB was detected in the
teriyaki sauce tested (n=I). Thethree different kinds of soy sauce tested were positive for GHB (2.79-18.10
mglL).
We conclude that although some of these products contain GHB,. a minimum of 210 L of these liquids
would need to be consumed in order to ingest a 5 g dose of GHB.
Couper and Logan *(2000) JAnalTox 24: 1-7
Key Words: GHB, alcoholic beverages, food products.
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