FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (8): 163-166.doi: 10.7506/spkx1002-6630-200908033

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Simultaneous Detection of Monascine and Ankaflavine in Monascus Pigments by HPLC

CUI Li1 HU Xiao-dan2 ZHANG De-quan1,*   

  1. (1. Institute of Agro-Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
    2. College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China)
  • Received:2008-06-05 Revised:2008-10-19 Online:2009-04-15 Published:2010-12-29
  • Contact: ZHANG De-quan1,* E-mail:dqzhang0118@126.com

Abstract:

Objective: To establish an efficient method for simultaneously detecting both of monascine and ankaflavine in monascus pigments by high performance liquid chromatography (HPLC). Methods: With the self-made pigments as reference substances, monascine and ankaflavine were qualitatively and quantitatively analyzed adopting SHIM-PACK HRC-ODS C18 column and methanol-water (80:20, V/V) mixture as mobile phase under the condition of flow rate 1.0 ml/min and detection wavelength 394 nm. Results: The method has a good linear relationship in the range of 10 to 500 mg/L. The regression equation of monascine is Y = 0.00015x + 0.82365 with the determination coefficient of 0.99988, and the regression equation of ankaflavine is Y = 0.00031x-0.45 with the determination coefficient of 0.99987. Their relative standard deviations are both less than 4%. The detection results of monascine and ankaflavine contents in monascus pigment products collected from some companies in China by this method are satisfying. Conclusion: This method has a good reproducibility and stability, and can be used for detection of monascine and ankaflavine and analysis of compositions and quality of monascus pigment products.

Key words: high performance liquid chromatography (HPLC), detection, monascine, ankaflavine

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