Method for detecting citrinin toxin in monascus fermentation liquor

A fermented liquid and citrinin technology, applied in the field of detection, can solve the problems of complex purification methods and achieve the effects of simple extraction, high promotion and application value, and high efficiency
CN107192784AInactive Publication Date: 2017-09-22INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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Patent Information

Authority / Receiving Office
CN Β· China
Current Assignee / Owner
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
Publication Date
2017-09-22
Estimated Expiration
Not applicable Β· inactive patent

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Abstract

The invention belongs to the field of detection and provides a method for detecting citrinin toxin in a monascus fermentation liquor. The method comprises the following steps: uniformly mixing the monascus fermentation liquor with methyl alcohol, wherein the mixing volume ratio is 1:(0.7-2); performing vibrating extraction; and performing high performance liquid chromatography. The method provided by the invention can quickly extract citrinin toxin from the monascus fermentation liquor, is high in efficiency, low in time consumption, low in cost, and high in recovery rate (<100 ng / mL, the recovery rate of 60-120%; 100-1,000 ng / mL, the recovery rate of 80-110%; and 1,000-100,000 ng / mL, the recovery rate of 90-110%), conforms to the laboratory quality control specifications-food physical and chemical testing standards, besides, greatly simplifies extraction of citrinin toxin from monascus and related products, and therefore, has an extremely high popularization and application value.
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Description

technical field

[0001] The invention belongs to the detection field, and in particular relates to a method for detecting citrinin toxin in red yeast rice. Background technique

[0002] Citrinin is mainly a secondary metabolite produced by Penicillium, Aspergillus, and Monascus. Citrinin is widely distributed and mainly exists in grain products such as wheat, corn, oats, and processed fruits such as apples and pears. Citrinin has good antibacterial properties and can inhibit Bacillus subtilis, Staphylococcus aureus, Escherichia coli, Streptomyces griseus, etc. It was used as a food preservative to smear on perishable meat in ancient my country. However, citrinin has not been widely used because of its strong nephrotoxicity, and its pollution has attracted more and more attention, and it has been listed as one of the toxins that must be detected by the European Branch of the Natural Toxin Detection Committee of the International Academy of Life Sciences.

[0003] Monascus pu...

Claims

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