食品科学 ›› 2002, Vol. 23 ›› Issue (8): 211-214.
• 分析检测 • 上一篇 下一篇
林亲录, 何煜波, 刘素纯, 刘双凤, 张盛, 李银华
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LIN Qin-Lu, HE Yu-Bo, LIU Su-Chun, LIU Shuang-Feng, ZHANG Sheng, LI Yin-Hua
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摘要： 本文探讨了大米红曲色素中桔霉素的高效液相色谱检测方法,并研究了影响红曲中桔霉素含量的一些因素。结果表明:红曲色素经预处理后以2%冰醋酸水和甲醇为流动相(2%冰醋酸水:甲醇=70:30)时,桔霉素能很好地与其他红曲色素成分分开;选育得到的15株红曲菌种中,11号和14号菌株产生的红曲色素中没有检测到桔霉素;液体发酵产物中桔霉素含量显著低于固体发酵法;干燥方法对桔霉素含量有一定的影响,但没有达到显著性差异。
关键词: 红曲, 发酵, 桔霉素, 高效液相色谱
Abstract: This article dealed with the HPLC analysis of citrinin in pigments of different conotents in fermentated rice ofMonascus and the affecting factors to citrinin yield . The results were elution of 2% of acetic acid/ Methyl(70:30,v/v) couldideally separate citrinin from the other compositions of pigments; no citrinin was detected by HPLC in the pigments of No.11and No.14 Monascus strains ; The citrinin yield in the pigments of submerged-liquid fermentated rice of Monascus wasobviously lower than that of solid fermentated rice; The drying methods of submerged- liquid fermentated rice also affectedthe citrinin yield but no remarkable difference was showed.
Key words: Red rice , Fermentation , Citrinin , HPLC
林亲录, 何煜波, 刘素纯, 刘双凤, 张盛, 李银华. 高效液相色谱(HPLC)法分析大米红曲中的桔霉素[J]. 食品科学, 2002, 23(8): 211-214.
LIN Qin-Lu, HE Yu-Bo, LIU Su-Chun, LIU Shuang-Feng, ZHANG Sheng, LI Yin-Hua. [J]. FOOD SCIENCE, 2002, 23(8): 211-214.
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