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

Inactive Publication Date: 2017-09-22
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 detecting citrinin toxin in monascus fermentation liquor
  • Method for detecting citrinin toxin in monascus fermentation liquor
  • Method for detecting citrinin toxin in monascus fermentation liquor

Examples

Experimental program
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Effect test

Embodiment 1

[0032] Result shows: in 1mL sample, add citrinin toxin content theoretically to be respectively 200ng / mL, 100ng / mL, 50ng / mL, actual detection average value (being the actual detection of adding citrinin toxin standard substance in the following examples value) were 181.47ng / mL, 95.12ng / mL, and 55.48ng / mL, and the recoveries were 90.74%, 95.12%, and 110.96%, respectively. Example 1: Extraction of citrinin toxin and detection of citrinin toxin content in red yeast rice fermentation broth

[0033] The citrinin toxin in the original red yeast rice fermentation broth and the citrinin toxin standard addition sample were extracted from the red koji fermentation broth sample A respectively, and then quantitatively detected by HPLC. Specific steps are as follows:

[0034] 1. Extraction of citrinin toxin from the original red yeast rice fermentation broth

[0035] Use a pipette to accurately measure 1mL of fully mixed red yeast broth sample A, put it in a 10mL centrifuge tube, add 1mL...

Embodiment 2

[0044] Example 2, Extraction of citrinin toxin and detection of citrinin toxin content in red yeast rice fermented liquid

[0045] The citrinin toxin in the original red yeast rice fermentation broth and the citrinin standard added sample were extracted from the red koji fermentation broth sample B respectively, and then quantitatively detected by HPLC. Specific steps are as follows:

[0046] 1. Extraction of citrinin toxin from the original red yeast rice fermentation broth

[0047] Use a pipette to accurately measure 1mL of fully mixed red yeast broth sample B, 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, then transfer to a 2mL micro-injection bottle In the process, high performance liquid chromatography (HPLC) was used to analyze the sample liquid by high performance liquid chromatography, and the external standard method was used for quantitative data processing...

Embodiment 3

[0055] Example 3, Extraction of citrinin toxin and detection of citrinin toxin content in red yeast rice fermentation broth

[0056] The citrinin toxin in the original red yeast rice fermentation broth and the citrinin standard added sample C were extracted from the red koji fermentation broth sample C respectively, and then quantitatively detected by HPLC. Specific steps are as follows:

[0057] 1. Extraction of citrinin toxin from the original red yeast rice fermentation broth

[0058] Use a pipette to accurately measure 1mL of fully mixed red yeast broth sample C, 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 In the process, high performance liquid chromatography (HPLC) was used to analyze the sample liquid by high performance liquid chromatography, and the external standard method was used for quantitative data...

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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.

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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Application Information

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IPC IPC(8): G01N30/06G01N30/74
CPCG01N30/06G01N30/74
Inventor 关绚丽刘阳
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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