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KMID : 1007520030120040376
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Food Science and Biotechnology
2003 Volume.12 No. 4 p.376 ~ p.380
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HPLC Analysis of Citrinin in Red Yeast Rice
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Xu, Bao-jun
Wang, Qi-jun/Lee, Jeong-hyun/Jia, Xiao-qin/Sung, Chang-keun
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Abstract
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A new and sensitive method for determination of citrinin has been developed. The method includes stability analysis of citrinin, extraction and treatment of sample and reversed-phase HPLC analysis. The results suggested that citrinin was an instable compound, which chemical conversion was strongly dependent on the solvent composition and the temperature. Sample treatment for citrinin trace analysis must control low temperature operation strictly, and suitable downstream process could decrease the content of citrinin in red yeast rice.
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