| 张弦,廖永红,马寒冰,刘丽,钱冲,徐瑾,张影.红曲产品桔霉素定量检测技术研究进展[J].食品安全质量检测学报,2014,5(1):136-141 |
| 红曲产品桔霉素定量检测技术研究进展 |
| Research progress of quantitative detection of citrinin in Monascus products |
| 投稿时间：2013-11-01 修订日期：2013-12-16 |
| DOI： |
| 中文关键词: 红曲产品 桔霉素 高压液相色谱法 样品前处理 免疫学分析方法 |
| 英文关键词:Monascus products citrinin high performance liquid chromatography sample pretreatment immunoassy |
| 基金项目:国家“十二五”科技支撑计划项目课题(2011BAD23B01, 2011BAC11B06, 2012BAK17B11) |
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| Author | Institution |
| ZHANG Xian | Beijing Key Laboratory of Flavor Chemistry, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, School of Food and Chemical Engineering, Beijing Technology and Business University |
| LIAO Yong-Hong | Beijing Key Laboratory of Flavor Chemistry,Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients,School of Food and Chemical Engineering,Beijing Technology and Business University |
| MA Han-Bing | Beijing Key Laboratory of Flavor Chemistry, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, School of Food and Chemical Engineering, Beijing Technology and Business University |
| LIU Li | Beijing Key Laboratory of Flavor Chemistry, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, School of Food and Chemical Engineering, Beijing Technology and Business University |
| QIAN Chong | Beijing Key Laboratory of Flavor Chemistry, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, School of Food and Chemical Engineering, Beijing Technology and Business University |
| XU Jin | Beijing Key Laboratory of Flavor Chemistry, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, School of Food and Chemical Engineering, Beijing Technology and Business University |
| ZHANG Ying | Beijing Key Laboratory of Flavor Chemistry, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, School of Food and Chemical Engineering, Beijing Technology and Business University |
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| 中文摘要: |
| 桔霉素是红曲霉在代谢过程中产生的一种具有肾毒性的真菌毒素, 普遍存在于我国红曲产品中。随着其毒性和代谢机理研究的逐渐深入, 近年各国纷纷提出了对红曲产品中桔霉素的限量标准。而红曲产品成分复杂、色素含量高, 桔霉素因含量微量而定量检测困难, 如何建立准确、可靠、灵敏、快速的红曲产品桔霉素定量检测技术就成为食品安全关注的研究热点。本文对红曲产品桔霉素定量检测技术的研究现状和应用前景进行了比较和分析。 |
| 英文摘要: |
| Citrinin is a nephrotoxic mycotoxin produced by the Monascus, it generally exists in the Monascus products. With the developing study on its toxicity and metabolic mechanism, many countries set the limit of citrinin in Monascus products in recent years. However, Monascus products have complicated composition and high pigments’ content, citrinin’s content is microscale so that it is difficult to be quantitative detected. How to develop a reliable, sensitive, fast and quantitative detection method of citrinin in Monascus products become a research focus. Research status and application prospect of the quantitative detection of citrinin in Monascus products was reviewed in this article. |
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