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Method for extracting and detecting citrinin toxin in red preserved bean curd

A technology of citrinin and red fermented bean curd, applied in the field of detection, can solve the problems of complex purification methods, etc., and achieve the effect of simple extraction, high efficiency and less time-consuming

Inactive Publication Date: 2017-10-20
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 and detecting citrinin toxin in red preserved bean curd
  • Method for extracting and detecting citrinin toxin in red preserved bean curd
  • Method for extracting and detecting citrinin toxin in red preserved bean curd

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Embodiment 1: the method for extracting citrinin toxin in red fermented bean curd and the detection of citrinin toxin content

[0035] Citrinin toxin was extracted from red bean curd sample A by two methods, and then quantitatively detected by HPLC. Specific steps are as follows:

[0036] 1, utilize the inventive method to extract citrinin toxin content in red bean curd

[0037] Accurately weigh 1g of red fermented bean curd sample A that has been fully mixed (stirred), put it in a 50mL centrifuge tube, add 5mL of chromatographic grade methanol, place it on a shaker at room temperature, shake vigorously at 200rpm for 60min, centrifuge at 8000rpm for 10min, and take the upper Clear to 2mL micro-injection bottle, adopt high-performance liquid chromatography (HPLC) to carry out HPLC analysis to sample liquid ( image 3 ), and the data were processed quantitatively by external standard method. The red fermented bean curd sample A was repeated 3 times, and the average val...

Embodiment 2

[0046] Example 2 The method for extracting citrinin toxin in red fermented bean curd and the detection of citrinin toxin content

[0047] Citrinin toxin was extracted from red bean curd sample B by two methods, and then quantitatively detected by HPLC. Specific steps are as follows:

[0048] 1. Using this method to extract citrinin toxin content in red fermented bean curd

[0049] Accurately weigh 1g of fully mixed red fermented bean curd sample B, put it into a 50mL centrifuge tube, add 5mL of chromatographic grade methanol, place it on a shaker at room temperature, shake vigorously at 200rpm for 60min, centrifuge at 8000rpm for 10min, and let it stand still to take the supernatant to 2mL microinjection. In the sample bottle, high-performance liquid chromatography (HPLC) is used to analyze the sample liquid by high-performance liquid chromatography, and the external standard method is used for quantitative data processing. The red fermented bean curd sample B was repeated 3...

Embodiment 3

[0059] Example 3, the method for extracting citrinin toxin in red fermented bean curd and the detection of citrinin toxin content

[0060] The citrinin toxin was extracted from red fermented bean curd sample C by two methods, and then quantitatively detected by HPLC. Specific steps are as follows:

[0061] 1. Using this method to extract citrinin toxin content in red fermented bean curd

[0062] Accurately weigh 1g of fully mixed red fermented bean curd sample C, put it into a 50mL centrifuge tube, add 5mL of chromatographic grade methanol, place it on a shaker at room temperature, shake it vigorously at 200rpm for 60min, centrifuge at 8000rpm for 10min, and let it stand still to take the supernatant to 2mL microinjection. In the sample bottle, high-performance liquid chromatography (HPLC) is used to analyze the sample liquid by high-performance liquid chromatography, and the external standard method is used for quantitative data processing. Red fermented bean curd sample C ...

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Abstract

The invention belongs to the field of detection and provides a method for extracting and detecting citrinin toxin in red preserved bean curd. The method comprises the following steps: 1) uniformly mixing a red preserved bean curd sample and methanol; reacting and extracting a citrinin toxin solution, wherein the mass / volume ratio of the red preserved bean curd sample to the methanol is 1g to 5mL; 2) detecting the extracted citrinin toxin solution by utilizing a high performance liquid chromatography. By utilizing a physicochemical property that citrinin is easily dissolved into organic solvents including acetonitrile, the methanol, ethyl acetate, acetone and the like, the invention provides a more simpler method for extracting and detecting the citrinin toxin in the red preserved bean curd and the development of monascus and a monascus industry is easily propelled. By adopting the method provided by the invention, the citrinin toxin in the red preserved bean curd can be rapidly extracted and the method has high efficiency, less consumed time, low cost and high recycling rate; laboratory quality control specifications-food physicochemical detection standards are met; furthermore, the extraction of the citrinin toxin in the monascus and related products thereof is extremely simple and convenient to realize by utilizing the method and the method has 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 extracting and detecting citrinin toxin. 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] China is the e...

Claims

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Application Information

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