Method for extracting citrinin toxin from red starter wine

A technology of citrinin and red koji wine, applied in the biological field, can solve the problems of complex purification methods and achieve the effects of simple extraction, high promotion and application value, and less time-consuming

Inactive Publication Date: 2017-10-10
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the separation and purification methods of citrinin toxin are relatively complicated. Generally, citrinin toxin is separated by concentration, column passing and extraction, and finally qualitative and quantitative detection is carried out by TLC or HPLC.

Method used

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  • Method for extracting citrinin toxin from red starter wine
  • Method for extracting citrinin toxin from red starter wine
  • Method for extracting citrinin toxin from red starter wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Embodiment 1, a kind of method for extracting citrinin toxin in red yeast rice wine and the detection of citrinin toxin content

[0033] The red koji wine sample A (commercially available red koji wine) was extracted from the original red koji wine and the citrinin standard added sample, respectively, and then quantitatively detected by HPLC. Specific steps are as follows:

[0034] 1. Extraction of citrinin toxin from original red yeast rice wine

[0035] Use a pipette to accurately measure 1mL of fully mixed red yeast rice wine sample A, put it into a 10mL centrifuge tube, add 1mL of chromatographic grade methanol, place it on a shaker at room temperature, shake vigorously at 200rpm for 60min, and then transfer it to a 2mL micro-injection bottle , using high-performance liquid chromatography (HPLC) to analyze the sample liquid by high-performance liquid chromatography, and perform quantitative data processing with external standard method. Red yeast rice wine sample ...

Embodiment 2

[0045] Embodiment 2, a kind of method for extracting citrinin toxin in red yeast rice wine and the detection of citrinin toxin content

[0046] Red koji wine sample B (commercially available red koji wine) was extracted from the original red koji wine and the citrinin standard added sample, respectively, and then quantitatively detected by HPLC. Specific steps are as follows:

[0047] 1. Extraction of citrinin toxin from original red yeast rice wine

[0048] Use a pipette to accurately measure 1mL of fully mixed red yeast rice wine sample B, put it into a 10mL centrifuge tube, add 1mL of chromatographic grade methanol, place it on a shaker at room temperature, shake vigorously at 200rpm for 60min, and then transfer it to a 2mL micro-injection bottle , using high-performance liquid chromatography (HPLC) to analyze the sample liquid by high-performance liquid chromatography, and perform quantitative data processing with external standard method. Red yeast rice wine sample B wa...

Embodiment 3

[0056] Embodiment 3, a kind of method for extracting citrinin toxin in red yeast rice wine and the detection of citrinin toxin content

[0057] Red koji wine sample C (commercially available red koji wine) was extracted from the original red koji wine and the citrinin standard added sample, respectively, and then quantitatively detected by HPLC. Specific steps are as follows:

[0058] 1. Extraction of citrinin toxin from original red yeast rice wine

[0059] Use a pipette to accurately measure 1mL of red yeast wine sample C that has been fully mixed, put it in a 10mL centrifuge tube, add 1mL of chromatographic grade methanol, place it on a shaker at room temperature, shake vigorously at 200rpm for 60min, and then transfer it to a 2mL micro-injection bottle , using high-performance liquid chromatography (HPLC) to analyze the sample liquid by high-performance liquid chromatography, and perform quantitative data processing with external standard method. Red yeast rice wine samp...

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Abstract

The invention discloses a method for extracting citrinin toxin from red starter wine. The method disclosed by the invention comprises the following steps: uniformly mixing the red starter wine with methanol, and reacting, so that a product is obtained, namely the citrinin toxin is obtained. Experiments prove that the method disclosed by the invention has the advantages that the citrinin toxin can be rapidly extracted from the red starter wine, with high efficiency, short consumed time, low cost and high recovery ratio, so that laboratory quality control specification-food physical and chemical detection standard (GB/T 27404) can be met; besides, the method disclosed by the invention also greatly simplifies extraction of the citrinin toxin from red starter and related products and has extremely high popularization and application values.

Description

technical field [0001] The invention belongs to the field of biotechnology, and in particular relates to a method for extracting citrinin toxin from red yeast rice wine. Background technique [0002] Citrinin is mainly a mycotoxin 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., but it is not widely used because citrinin has strong nephrotoxicity, and its pollution problem is getting worse. It has attracted more and more attention and 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] China is the country with the earliest production and widest application of re...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N1/34G01N30/06
CPCG01N1/34G01N30/06G01N2030/067
Inventor 关绚丽刘阳
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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