Comparative Analysis of Monascus Pigments and Citrinin in Different Monascus Species

doi:10.7506/spkx1002-6630-201818015

Abstract

Abstract: Monascus produces many beneficial secondary metabolites including Monascus pigments (Mps), while some Monascus strains can produce citrinin (CIT), which arouses people’s concern about the safety of Monascus products. In this study, the contents of Mps and CIT in fermented rice with 22 Monascus strains (including 14 model strains) were analyzed by ultra performance liquid chromatography (UPLC) after being pretreated with a composite extractant. The results showed that of the 22 strains, 13 could produce both Mps and CIT, 4 could only produce CIT, while 5 produced neither Mps nor CIT. Monascus 3.4443 and 3.4384 possessed the highest yields of Mps and CIT, respectively. Principal component analysis (PCA) indicated that CIT was positively correlated to yellow and orange pigments but negatively correlated to red pigments from the Monascus pigments producers. The results from this study can provide valuable information for the systematic analysis of Monascus metabolites and the development of Monascus products with high Mps content.

Key words: Monascus, Monascus fermented rice, Monascus pigments, citrinin, ultra performance liquid chromatography, principal component analysis

CLC Number:

TS207.3

LIU Jiao, ZHOU Youxiang, XU Qi, LI Li, YANG Jie, PENG Lijun. Comparative Analysis of Monascus Pigments and Citrinin in Different Monascus Species[J]. FOOD SCIENCE, 2018, 39(18): 94-99.

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Comparative Analysis of Monascus Pigments and Citrinin in Different Monascus Species

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