- 期刊
市售含紅麴之食品中橘黴素含量調查
Survey on Citrinin in Commercial Monascus Products
摘要
近年來食用含紅麴食品的人口愈來愈多，然而除了其可能的保健功效之外，也存在遭受黴菌毒素－橘黴素(citrinin)污染之問題，可能產生肝腎毒素。目前關於市售產品之研究調查仍少。本研究以甲醇萃取檢體，經70℃加熱後，續以高效液相層析儀(HPLC)搭配螢光檢出器偵測橘黴素，建立含紅麴之食品中橘黴素之檢驗方法。分別添加0.05~10ppm之橘黴素標準品於紅麴膠囊、紅麴米、紅麴餅乾、紅麴穀粉／麥片及紅麴酒等各類檢體，回收率介於82.5~111.9%之間，該檢驗方法之檢出限量為50 ppb。利用上述方法分析市售產品48件，檢出16件含有橘黴素。本調查結果已提供行政單位訂定限量標準之參考。
並列摘要
More and more people are taking Monascus products so that we need to pay attention to the citrinin contamination. The determination of citrinin in Monascus products was performed by high performance liquid chromatography (HPLC) with fluorescence detector for quantification. Citrinin was extracted with methanol and heated at 70℃. Average recoveries of citrinin from various Monascus samples spiked at levels of 0.05 to 10 ppm ranged from 82.5 to 111.9%. The quantification limit of citrinin was 50 ppb. A survey of citrinin in commercial Monascus products in Taiwan was conducted in 2009. Citrinin contamination was found in 16 samples among 48 Monascus products.
被引用紀錄
延伸閱讀
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