Minghui Li,Zaikang Tong,Xingjun Gao,Lijun Zhang,Sha Li
In the present study, a simple and fast method for simultaneous detection of zearalenone, citrinin, and ochratoxin A utilising capillary zone electrophoresis with an ultraviolet detector was developed. The optimised approach was validated and applied using pepper samples. The proposed method yielded satisfactory linearity between the signal and the mycotoxin concentration in the range of 1.5–150 μg/kg for zearalenone, 4.5–150 μg/kg for citrinin, and 0.8–150 μg/kg for ochratoxin A. The limits of detection for these mycotoxins ranged from 0.3 to 1.5 μg/kg. The corresponding intra- and inter-day precisions were less than 3.5 % and 4.1 %, respectively. Moreover, the matrix effect was also assessed and the result was compared using the capillary zone electrophoresis and high-performance liquid chromatography methods. The developed approach could be used for simultaneous detection of zearalenone, citrinin, and ochratoxin A in pepper.
Wang Yanling,Gao Heng,Xie Jianhua,Li Xiujiang,Huang Zhibing
Monascus can produce many beneficial metabolites; however, it can simultaneously also produce citrinin, which seriously limits its application. Therefore, reducing the production of citrinin is of great interest. Herein, Monascus aurantiacus Li AS3.4384 (MAL) was used to optimize the liquid-state fermentation process and investigate the effects of genistein and other flavonoids on citrinin, pigments, and biomass of MAL. Results showed that citrinin decreased by 80%, pigments and biomass increased by approximately 20% in 12 days with addition of 20.0 g/L rice powder as a carbon source and 2.0 g/L genistein during shaking liquid-state fermentation. Further, genistein, daidzein, luteolin, apigenin, quercetin, baicalein, kaempferol myricetin, and genistin exerted different effects on citrinin production by MAL, with genistein causing the highest reduction in citrinin production during liquid-state fermentation, possibly due to the presence of C5-OH, C4′-OH, and C7-OH. Therefore, genistein can be added to the fermentation process of Monascus to reduce citrinin.
危险品化学品经营许可证（带存储）