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Method for detecting citrinin content in red koji fermentation product

A technology for fermented products and detection methods, applied in separation methods, chemical instruments and methods, measuring devices, etc., can solve problems such as difficulties in the export of fermented red yeast rice products, achieve reasonable extraction and concentration steps, short concentration time, and improve sensitivity Effect

Inactive Publication Date: 2007-10-31
北京联合大学应用文理学院保健食品功能检测中心
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  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, it brings difficulties to the export of domestic red koji fermented products

Method used

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  • Method for detecting citrinin content in red koji fermentation product
  • Method for detecting citrinin content in red koji fermentation product
  • Method for detecting citrinin content in red koji fermentation product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059] Determination of citrinin content in embodiment 1 XX red yeast rice

[0060] 1 Experimental materials

[0061] 1.1 Sample: Functional red yeast rice produced by XX Bioengineering Co., Ltd., which is red powder. About 100g / bag, 1 bag in total. Store in a cool place away from light.

[0062] 1.2 Main instruments: electronic balance, high performance liquid chromatography, spectrophotometer, acidity meter, ultrasonic cleaner, rotary evaporator, ultrapure water preparation system, vacuum pump, constant temperature water bath, 1×20cm chromatography column

[0063]1.3 Reference standard substance: citrinin (standard product, batch number: 1150490 34704019, Fluka, USA)

[0064] 1.4 Reagents: phosphoric acid (analytical grade, Beijing Chemical Plant, batch number: 20040408); acetonitrile (chromatographically pure, Fisher, USA, batch number: 052064); methanol (analytical grade, Beijing Chemical Factory, batch number: 20051022); macroporous adsorption resin (HPD -300, Cangzho...

Embodiment 3

[0093] Determination of Citrinin Content in Embodiment 3 XX Monascus Pigment

[0094] 1 Experimental materials

[0095] 1.1 Sample: xx Monascus pigment provided by XX Research Institute, which is red powder. About 50g / bag, 1 bag in total. Store in a cool place away from light.

[0096] 1.2 Main instruments: electronic balance, high performance liquid chromatography, spectrophotometer, acidity meter, ultrasonic cleaner, rotary evaporator, ultrapure water preparation system, vacuum pump, constant temperature water bath, 1×20cm chromatography column

[0097] 1.3 Reference standard substance: citrinin (standard product, batch number: 1150490 34704019, Fluka, USA)

[0098] 1.4 Reagents: phosphoric acid (analytical grade, Beijing Chemical Plant, batch number: 20040408); acetonitrile (chromatographically pure, Fisher, USA, batch number: 052064); methanol (analytical grade, Beijing Chemical Factory, batch number: 20051022); macroporous adsorption resin (HPD -300, Cangzhou Baoen Ch...

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Abstract

The invention relates to a method for detecting content of orange fusidic acid in fermentation products, which comprises following steps of: 1. sample color value measuring step; 2. sample processing before detecting, includes: (1) extracting orange fusidic acid from sample: weighing up sample; adding methyl alcohol extract; mixing with ultrasonic and then centrifugation extracting; depression compressing in ambient temperature; (2) making absorbing chromatography column for crude separation step includes: column packing with neutral absorbing resin washed with methyl alcohol; (3) crude separation of the orange fusidic acid in the sample; 3. identifying conditions of liquid chromatography; 4. analyzing chromatography; 5. making standard solution and standard curve; 6. calculating results.

Description

technical field [0001] The invention relates to a method for detecting harmful substances in health food or food additives, in particular to a method for detecting citrinin content in fermented red yeast rice products. Background technique [0002] Citrinin is a harmful substance produced during the fermentation process of red yeast rice fermented products. Due to the low content in red yeast rice products, it is difficult to carry out accurate quantitative analysis on it. At present, high performance liquid chromatography and thin layer chromatography are relatively sensitive methods for detecting citrinin. However, due to the lack of effective preliminary separation of citrinin in samples in these detection methods, the interference of a large amount of pigments and other substances in red yeast fermentation products cannot be effectively excluded, so even if these methods are used, for those citrinin content is low Sample, still can not accurately measure the citrinin c...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N30/06B01D15/00
Inventor 文镜常平
Owner 北京联合大学应用文理学院保健食品功能检测中心
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