Abstract: At present, the method for the determination of biogenic amines in food in the national standard has cumbersome operation and long detection time, and China has not yet developed a standard detection method for biogenic amines in wine. Based on this, the title research was carried out. 100 μL of 50 mg·L⁻¹ 1,7-diaminoheptane (1,7-DAP) internal standard solution, 300 μL of saturated sodium bicarbonate solution and 0.01 g of cross-linked polyvinylpyrrolidone (PVPP) were added into 1 mL of wine or huangjiu samples, and the mixture was vortex purified for 5 min and centrifuged for 1 min. 0.5 mL of supernatant was taken, 70 μL of isobutyl chloroformate as the derivatizing agent was added, and the mixture was vortex reacted for 5 min at room temperature. Then 100 μL of ethanol, and 150 μL of dichloromethane were added, and vortex extraction was performed for 5 min. After centrifugation for 1 min, the lower dichloromethane extract was taken and dehydrated by anhydrous sodium sulfate. 7 biogenic amines including 2-phenylethylamine (2-PEA), putrescine (PUT), cadaverine (CAD), histamine (HIS), tryptamine (TRY), tyramine (TYR) and octopamine (OA) were determined by gas chromatography-mass spectrometry (GC-MS). The derivatives of 7 biogenic amines were separated on DB-5MS capillary chromatographic column according to the column temperature program, detected by electron impact ion source in selected ion monitoring mode, and quantified by internal standard method. As shown by the results, the linear range of the standard curves of 7 biogenic amines was 0.2-10.0 mg·L⁻¹. Test for recovery at 3 concentration levels of 0.5, 2.0, 5.0 mg·L⁻¹ was carried out on the actual samples, and the recoveries were in the range of 83.3%-116%. RSDs (n=6) of the determined values were less than 10%, and the lower limit of determination was determined to be 0.2 mg·kg^{− 1}. This method could fully meet the limit requirements of biogenic amines (HIS) in Australia and other countries (2-10 mg·L⁻¹).