Introduction and Safety Evaluation of Citrinin in Foods

Wang Huiqin; Zhang Shufen; Lin Taifeng; Zheng Dawei

doi:doi:10.11648/j.jfns.20170505.13

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Introduction and Safety Evaluation of Citrinin in Foods

Wang Huiqin, Zhang Shufen, Lin Taifeng, Zheng Dawei

Published in Journal of Food and Nutrition Sciences (Volume 5, Issue 5)

Received: 7 August 2017 Published: 7 August 2017

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Abstract

Citrinin is a kind of mycotoxin, which is produced during Monascus fermentation to produce Monascus Pigments. Studies have shown that citrinin has certain nephrotoxicity and hepatotoxicity, which can cause tumor, induce mutation and so on. The pretreatment of samples was carried out by ultrasonic assisted extraction centrifugal separation and nitrogen blowing concentration, and HPLC with fluorescence detection was used to detect 4 types samples of food raw materials including Monascus food additives (a total of 57 samples). The results showed that citrinin was 23 positive and the positive rate was 40.4% (Below the detection limit is negative, opposite positive). The pollution level reached 0.096~0.24 mg/kg and the average pollution level is 0.16 mg/kg. The problem of citrinin should be paid enough attention to in the Monascus production industry, and it may be possible to solve the problem of citrinin in Monascus by biological, physical or chemical methods.

Published in	Journal of Food and Nutrition Sciences (Volume 5, Issue 5)
DOI	10.11648/j.jfns.20170505.13
Page(s)	179-183
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2017. Published by Science Publishing Group

Keywords

Citrinin, Monascus, Safety Evaluation

References

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[16]	Chen Y., Xu GR, Yu HL. Citrinin Analysis Using HPLC. Food and Fermentation Industries. 2004, 30 (1), pp. 118-123.
[17]	Marley Elaine, Brown Phyllis, Leeman Dave, et al. Analysis of Citrinin in Cereals, Red Yeast Rice Dietary Supplement, and Animal Feed by Immunoaffinity Column Cleanup and LC with Fluorescence Detection. Journal of AOAC International, Volume 99, Number 4, 2016, pp. 1025-1031 (7).
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APA Style

Wang Huiqin, Zhang Shufen, Lin Taifeng, Zheng Dawei. (2017). Introduction and Safety Evaluation of Citrinin in Foods. Journal of Food and Nutrition Sciences, 5(5), 179-183. https://doi.org/10.11648/j.jfns.20170505.13

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ACS Style

Wang Huiqin; Zhang Shufen; Lin Taifeng; Zheng Dawei. Introduction and Safety Evaluation of Citrinin in Foods. J. Food Nutr. Sci. 2017, 5(5), 179-183. doi: 10.11648/j.jfns.20170505.13

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AMA Style

Wang Huiqin, Zhang Shufen, Lin Taifeng, Zheng Dawei. Introduction and Safety Evaluation of Citrinin in Foods. J Food Nutr Sci. 2017;5(5):179-183. doi: 10.11648/j.jfns.20170505.13

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@article{10.11648/j.jfns.20170505.13,
  author = {Wang Huiqin and Zhang Shufen and Lin Taifeng and Zheng Dawei},
  title = {Introduction and Safety Evaluation of Citrinin in Foods},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {5},
  number = {5},
  pages = {179-183},
  doi = {10.11648/j.jfns.20170505.13},
  url = {https://doi.org/10.11648/j.jfns.20170505.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20170505.13},
  abstract = {Citrinin is a kind of mycotoxin, which is produced during Monascus fermentation to produce Monascus Pigments. Studies have shown that citrinin has certain nephrotoxicity and hepatotoxicity, which can cause tumor, induce mutation and so on. The pretreatment of samples was carried out by ultrasonic assisted extraction centrifugal separation and nitrogen blowing concentration, and HPLC with fluorescence detection was used to detect 4 types samples of food raw materials including Monascus food additives (a total of 57 samples). The results showed that citrinin was 23 positive and the positive rate was 40.4% (Below the detection limit is negative, opposite positive). The pollution level reached 0.096~0.24 mg/kg and the average pollution level is 0.16 mg/kg. The problem of citrinin should be paid enough attention to in the Monascus production industry, and it may be possible to solve the problem of citrinin in Monascus by biological, physical or chemical methods.},
 year = {2017}
}

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TY  - JOUR
T1  - Introduction and Safety Evaluation of Citrinin in Foods
AU  - Wang Huiqin
AU  - Zhang Shufen
AU  - Lin Taifeng
AU  - Zheng Dawei
Y1  - 2017/08/07
PY  - 2017
N1  - https://doi.org/10.11648/j.jfns.20170505.13
DO  - 10.11648/j.jfns.20170505.13
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 179
EP  - 183
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20170505.13
AB  - Citrinin is a kind of mycotoxin, which is produced during Monascus fermentation to produce Monascus Pigments. Studies have shown that citrinin has certain nephrotoxicity and hepatotoxicity, which can cause tumor, induce mutation and so on. The pretreatment of samples was carried out by ultrasonic assisted extraction centrifugal separation and nitrogen blowing concentration, and HPLC with fluorescence detection was used to detect 4 types samples of food raw materials including Monascus food additives (a total of 57 samples). The results showed that citrinin was 23 positive and the positive rate was 40.4% (Below the detection limit is negative, opposite positive). The pollution level reached 0.096~0.24 mg/kg and the average pollution level is 0.16 mg/kg. The problem of citrinin should be paid enough attention to in the Monascus production industry, and it may be possible to solve the problem of citrinin in Monascus by biological, physical or chemical methods.
VL  - 5
IS  - 5
ER  -

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Author Information

Wang Huiqin

College of Life Science & Bioengineering, Beijing University of Technology, Beijing, China
Zhang Shufen

College of Life Science & Bioengineering, Beijing University of Technology, Beijing, China
Lin Taifeng

College of Life Science & Bioengineering, Beijing University of Technology, Beijing, China
Zheng Dawei

College of Life Science & Bioengineering, Beijing University of Technology, Beijing, China

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Plain Text BibTeX RIS

APA Style

Wang Huiqin, Zhang Shufen, Lin Taifeng, Zheng Dawei. (2017). Introduction and Safety Evaluation of Citrinin in Foods. Journal of Food and Nutrition Sciences, 5(5), 179-183. https://doi.org/10.11648/j.jfns.20170505.13

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ACS Style

Wang Huiqin; Zhang Shufen; Lin Taifeng; Zheng Dawei. Introduction and Safety Evaluation of Citrinin in Foods. J. Food Nutr. Sci. 2017, 5(5), 179-183. doi: 10.11648/j.jfns.20170505.13

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AMA Style

Wang Huiqin, Zhang Shufen, Lin Taifeng, Zheng Dawei. Introduction and Safety Evaluation of Citrinin in Foods. J Food Nutr Sci. 2017;5(5):179-183. doi: 10.11648/j.jfns.20170505.13

Copy | Download

@article{10.11648/j.jfns.20170505.13,
  author = {Wang Huiqin and Zhang Shufen and Lin Taifeng and Zheng Dawei},
  title = {Introduction and Safety Evaluation of Citrinin in Foods},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {5},
  number = {5},
  pages = {179-183},
  doi = {10.11648/j.jfns.20170505.13},
  url = {https://doi.org/10.11648/j.jfns.20170505.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20170505.13},
  abstract = {Citrinin is a kind of mycotoxin, which is produced during Monascus fermentation to produce Monascus Pigments. Studies have shown that citrinin has certain nephrotoxicity and hepatotoxicity, which can cause tumor, induce mutation and so on. The pretreatment of samples was carried out by ultrasonic assisted extraction centrifugal separation and nitrogen blowing concentration, and HPLC with fluorescence detection was used to detect 4 types samples of food raw materials including Monascus food additives (a total of 57 samples). The results showed that citrinin was 23 positive and the positive rate was 40.4% (Below the detection limit is negative, opposite positive). The pollution level reached 0.096~0.24 mg/kg and the average pollution level is 0.16 mg/kg. The problem of citrinin should be paid enough attention to in the Monascus production industry, and it may be possible to solve the problem of citrinin in Monascus by biological, physical or chemical methods.},
 year = {2017}
}

Copy | Download

TY  - JOUR
T1  - Introduction and Safety Evaluation of Citrinin in Foods
AU  - Wang Huiqin
AU  - Zhang Shufen
AU  - Lin Taifeng
AU  - Zheng Dawei
Y1  - 2017/08/07
PY  - 2017
N1  - https://doi.org/10.11648/j.jfns.20170505.13
DO  - 10.11648/j.jfns.20170505.13
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 179
EP  - 183
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20170505.13
AB  - Citrinin is a kind of mycotoxin, which is produced during Monascus fermentation to produce Monascus Pigments. Studies have shown that citrinin has certain nephrotoxicity and hepatotoxicity, which can cause tumor, induce mutation and so on. The pretreatment of samples was carried out by ultrasonic assisted extraction centrifugal separation and nitrogen blowing concentration, and HPLC with fluorescence detection was used to detect 4 types samples of food raw materials including Monascus food additives (a total of 57 samples). The results showed that citrinin was 23 positive and the positive rate was 40.4% (Below the detection limit is negative, opposite positive). The pollution level reached 0.096~0.24 mg/kg and the average pollution level is 0.16 mg/kg. The problem of citrinin should be paid enough attention to in the Monascus production industry, and it may be possible to solve the problem of citrinin in Monascus by biological, physical or chemical methods.
VL  - 5
IS  - 5
ER  -

Copy | Download