Article Title

Study on method of detection and optiminzation of extracted conditions for citrinin in sufu

Authors

XU Yuanjin, Jiande City Center of Supervision & Inspection on Quality and Measurement, Hangzhou, Zhejiang 311600, China
WANG Xiangyang, College of Food Science and Biotechnology Engineering, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, China

Abstract

Extracted conditions for citrinin were optimized in sufu. Citrinin was extracted completely by toluene-ethyl acetate-formic acid(7∶3∶1, V/V) at 50 ℃, with 10 min ultrasonic processing. A method for determining citrinin in sufu was established by high performance liquid chromatography (HPLC) with fluorescence detection. Citrinin was separated by mobile phase of water(pH 2.5)- acetonitrile (70∶30) on Hypersil ODS 2 column. The results were showed that there was good linear relationship between the fluorescence detection values and citrinin concentration in the range of 0.01～100.00 μg/mL (R²=0.999 99). The limit of detection was 0.005 mg/kg and the recovery of citrinin were between 90.4% and 107.9% and relative standard deviation(RSD, n=6) value were less than 6%.

Publication Date

4-28-2015

First Page

102

Last Page

105

DOI

10.13652/j.issn.1003-5788.2015.02.021

Recommended Citation

Yuanjin, XU and Xiangyang, WANG (2015) "Study on method of detection and optiminzation of extracted conditions for citrinin in sufu," Food and Machinery: Vol. 31: Iss. 2, Article 21.
DOI: 10.13652/j.issn.1003-5788.2015.02.021
Available at: https://www.ifoodmm.cn/journal/vol31/iss2/21

References

[1] 张国艳, 石彦国. 腐乳生产回顾［J］. 食品与发酵工业, 1993(6): 72～74.
[2] Wong H C, Koehler P E. production and isolation of an antibiotic from monascus purpureus and its relationship to pigment production ［J］. Journal of Food Science,1981, 46(2):589~592.
[3] Blanc P J, Laussac J P, Bars J, et al. Characterization of monascidin A from Monascus as citrinin［J］. International Journal of Food Microbiology, 1995(27): 201～213．
[4] Chiba H, Yoshikawa M. Opioid antagonist peptides derived from k-casein［J］. Jourmal of Dairy Research, 1989, 3(56): 363～366．
[5] Sabater-Vilar M, Maas R F M, Fink-Gremmels J. Mutagenicity of commercial Monascus fermentation products and the role of citrinin contamination［J］. Mutation Research, 1999(444): 7～16．
[6] 许赣荣, 卢晨, 穆晓青, 等. 部分红曲霉菌株产桔霉素的研究［J］. 无锡轻工大学学报, 2000, 19(1):58.
[7] 李凤琴, 许赣荣, 李玉伟, 等. 食品工业用红曲菌株产桔霉素能力的研究［J］. 卫生研究, 2003(6):16～20.
[8] 李凤琴, 许赣荣, 李玉伟, 等. 国产红曲制品中桔霉素污染水平的研究［J］. 卫生研究, 2005(4):451～454.
[9] Li Xue-Mei, Shen Xing-Hai, Xue Lan, et al. A validated RP—HPLC method for the determination of citrinin in Xuezhikang capsule and other monascus-fermented products［J］. E-Journal of Chemistey, 2012, 9(1):260～266.
[10] 李燕, 仇峰, 杨美华, 等. 高效液相色谱－串联质谱法测定中药中桔青霉素［J］. 药物分析杂志, 2011, 31(9):1 726～1 730.
[11] 文镜, 徐东. 红曲中桔霉素的HPLC苯基柱分离分析［J］. 中国酿造, 2010(6):148～151.
[12] 郭雪梅, 许杨, 刘仁荣. 免疫亲和柱－高效液相色谱法检测红曲米中的桔霉素［J］. 食品与发酵工业, 2007, 33(10): 148～151.
[13] 柴秋儿, 田亚琼, 钟其顶, 等. 食品添加剂红曲红中桔霉素检测方法的研究［J］. 食品与发酵工业, 2008, 34(11): 144～148.
[14] 孙伟伟, 王静, 吴彩梅. 腐乳中存在的安全隐患［J］. 食品研究与开发, 2009, 30(4): 156～160.
[15] 国家认证认可监督管理委员会. SN/T 2916—2011 出口食品中桔霉素的测定方法 免疫亲和柱净化—高效液相色谱法［S］. 北京: 中国标准出版社, 2011.
[16] 国家认证认可监督管理委员会. SN/T 2426—2010 进出口粮谷中桔霉素含量检测方法 液相色谱法［S］. 北京：中国标准出版社, 2010.
[17] 文镜, 贾继春. 高效液相色谱法测定红曲醋中桔霉素含量［J］. 中国酿造, 2008(9): 76～79.
[18] 黄志兵, 李燕萍, 王延华, 等. HPLC法测定橙色红曲菌As3.4384及其诱变体发酵产物中的桔霉素［J］. 食品科学, 2006, 27(12): 614～617.
[19] 陈蕴, 许赣荣, 虞慧玲. 红曲桔霉素高效液相色谱测定条件的优化［J］. 食品与发酵工业, 2004, 30(1): 118～123.
[20] 王彩霞, 肖杰, 孙爱东, 等. 高效液相色谱法检测红曲米中的桔霉素［J］. 中国粮油学报, 2010, 25(7): 125～128.
[21] 靳赛, 尤晓颜, 王玉芬, 等. 红曲米中桔霉素的高效液相色谱法检测［J］. 河南科学, 2005, 23(2): 204～206．