Abstract

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

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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