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Method for rapidly and quantitatively determining content of citrinin in red yeast rice

A technology for quantitative determination of citrinin, applied in the field of quantitative determination of citrinin content in red yeast rice, can solve the problems of citrinin content determination and inability to use fluorescence photometry, and achieve low toxicity of extraction solvent and pretreatment The effect of simple method and cumbersome operation

Pending Publication Date: 2019-07-19
ANHUI AGRICULTURAL UNIVERSITY
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] In order to solve the problem that the red yeast rice contains a fluorescent quencher, which leads to the inability to use the fluorescence photometry to measure the citrinin content, the present invention proposes a brand-new method for rapidly quantitatively measuring the citrinin content in red yeast rice. The method is accurate in determining the content of citrinin, the determination method is simple, the problem of fluorescence quenching is solved, and it has good commercial prospects

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  • Method for rapidly and quantitatively determining content of citrinin in red yeast rice
  • Method for rapidly and quantitatively determining content of citrinin in red yeast rice
  • Method for rapidly and quantitatively determining content of citrinin in red yeast rice

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Embodiment 1

[0044] This embodiment provides a method for quickly and quantitatively determining the content of citrinin in red yeast rice. The specific method is as follows:

[0045] 1. Preparation of citrinin standard solution and establishment of citrinin standard curve

[0046] Accurately weigh 1 mg of citrinin standard, use 10 mL of methanol with pH 1.5 to prepare 100 μg / mL citrinin standard stock solution, and use pH 1.5 methanol to dilute the standard stock solution to 10 μg / mL. liquid.

[0047] Dilute citrinin working solution 10μg / mL to 0.01, 0.03, 0.05, 0.08, 0.10, 0.12, 0.15

[0048] μg / mL citrinin standard solution, place the citrinin standard solution in a fluorescence spectrophotometer with excitation wavelength λex=330nm and emission wavelength λem=485nm, and measure its fluorescence intensity under this condition. The linear equation between the concentration of citrinin and the fluorescence intensity in the range of 0.01~0.15μg / mL is obtained. From the linear equation, it can be ...

Embodiment 2

[0065] This embodiment provides a method for quickly and quantitatively determining the content of citrinin in red yeast rice. The specific method is as follows:

[0066] 1. Preparation of citrinin standard solution and establishment of citrinin standard curve

[0067] Accurately weigh 1 mg of citrinin standard, use 10 mL of methanol with pH 1.5 to prepare 100 μg / mL citrinin standard stock solution, and use pH 1.5 methanol to dilute the standard stock solution to 10 μg / mL. liquid.

[0068] Dilute citrinin working solution 10μg / mL to 0.01, 0.03, 0.05, 0.08, 0.10, 0.12, 0.15

[0069] μg / mL citrinin standard solution, place the citrinin standard solution in a fluorescence spectrophotometer with excitation wavelength λex=320nm and emission wavelength λem=470nm, and measure its fluorescence intensity under this condition. The linear equation between the concentration of citrinin and the fluorescence intensity in the range of 0.01~0.15μg / mL is obtained. From the linear equation, it can be ...

Embodiment 3

[0079] This embodiment provides a method for quickly and quantitatively determining the content of citrinin in red yeast rice. The specific method is as follows:

[0080] 1. Preparation of citrinin standard solution and establishment of citrinin standard curve

[0081] Accurately weigh 1 mg of citrinin standard, use 10 mL of methanol with pH 1.5 to prepare 100 μg / mL citrinin standard stock solution, and use pH 1.5 methanol to dilute the standard stock solution to 10 μg / mL. liquid.

[0082] Dilute citrinin working solution 10μg / mL to 0.01, 0.03, 0.05, 0.08, 0.10, 0.12, 0.15

[0083] μg / mL citrinin standard solution, place the citrinin standard solution in a fluorescence spectrophotometer with excitation wavelength λex=350nm and emission wavelength λem=500nm, and measure its fluorescence intensity under this condition. The linear equation between the concentration of citrinin and the fluorescence intensity in the range of 0.01~0.15μg / mL is obtained. From the linear equation, it can be ...

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Abstract

The invention provides a method for rapidly and quantitatively determining the content of citrinin in red yeast rice, and belongs to the technical field of citrinin content detection. The method for determining the content of citrinin in the red yeast rice comprises the steps that a citrinin standard solution with known concentration is prepared, the fluorescence intensity of the citrinin standardsolution is measured, a standard curve equation of citrinin is established, the red yeast rice is ground, red yeast rice powder is extracted by ultrasonic, an extracting solution is dried under reduced pressure to obtain red yeast rice extract, the red yeast rice extract is redissolved with methanol with pH of 1-2, the red yeast rice extract is further diluted by 200-800 times with methanol withpH of 1-2, the fluorescence intensity of the red yeast rice extract is measured, the fluorescence intensity to be measured is put into the citrinin standard curve equation, and the content of citrininin the red yeast rice to be detected is calculated. The method solves the problem of a phenomenon of fluorescence quenching of citrinin in the red yeast rice extract, and provides a simple and accurate detection method for detecting the content of citrinin in the red yeast rice.

Description

Technical field [0001] The invention belongs to the technical field of citrinin content detection, and specifically relates to a quantitative determination method of citrinin content in red yeast rice. Background technique [0002] The color of food is an important factor in the sensory quality of food. Food colorings currently in use include natural colorings and synthetic colorings. Synthetic pigments have the advantages of bright color, strong coloring power, good stability and low production cost, but they have been proved to have different degrees of toxic and side effects, and their safety has been questioned. As people pay attention to healthy diet, synthetic pigments are gradually replaced by natural pigments in the food industry. The production cost of extracting natural pigments from animals and plants is relatively high. However, the production of natural pigments by microbial fermentation can be produced on a large scale for a long time, with high raw material conver...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N21/64G01N1/34
CPCG01N1/34G01N21/6402
Inventor 付瑞燕孙敏周裔彬
Owner ANHUI AGRICULTURAL UNIVERSITY
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