Introduction and Safety Evaluation of Citrinin in Foods
Journal of Food and Nutrition Sciences
Volume 5, Issue 5, September 2017, Pages: 179-183
Received: Aug. 7, 2017; Published: Aug. 7, 2017
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Wang Huiqin, College of Life Science & Bioengineering, Beijing University of Technology, Beijing, China
Zhang Shufen, College of Life Science & Bioengineering, Beijing University of Technology, Beijing, China
Lin Taifeng, College of Life Science & Bioengineering, Beijing University of Technology, Beijing, China
Zheng Dawei, College of Life Science & Bioengineering, Beijing University of Technology, Beijing, China
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Citrinin is a kind of mycotoxin, which is produced during Monascus fermentation to produce Monascus Pigments. Studies have shown that citrinin has certain nephrotoxicity and hepatotoxicity, which can cause tumor, induce mutation and so on. The pretreatment of samples was carried out by ultrasonic assisted extraction centrifugal separation and nitrogen blowing concentration, and HPLC with fluorescence detection was used to detect 4 types samples of food raw materials including Monascus food additives (a total of 57 samples). The results showed that citrinin was 23 positive and the positive rate was 40.4% (Below the detection limit is negative, opposite positive). The pollution level reached 0.096~0.24 mg/kg and the average pollution level is 0.16 mg/kg. The problem of citrinin should be paid enough attention to in the Monascus production industry, and it may be possible to solve the problem of citrinin in Monascus by biological, physical or chemical methods.
Citrinin, Monascus, Safety Evaluation
To cite this article
Wang Huiqin, Zhang Shufen, Lin Taifeng, Zheng Dawei, Introduction and Safety Evaluation of Citrinin in Foods, Journal of Food and Nutrition Sciences. Vol. 5, No. 5, 2017, pp. 179-183. doi: 10.11648/j.jfns.20170505.13
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