查詢結果分析
來源資料
頁籤選單縮合
題 名 | 市售含紅麴之食品中橘黴素含量調查=Survey on Citrinin in Commercial Monascus Products |
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作 者 | 廖家鼎; 林柏全; 林旭陽; 闕麗卿; 施養志; | 書刊名 | 食品藥物研究年報 |
卷 期 | 1 2010.11[民99.11] |
頁 次 | 頁109-116 |
分類號 | 412.37 |
關鍵詞 | 紅麴; 橘黴素; 高效液相層析儀; Monascus; Citrinin; High performance liquid chromatography; |
語 文 | 中文(Chinese) |
中文摘要 | 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0.05~10 ppm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。 |
英文摘要 | ABSTRACT 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. |
本系統中英文摘要資訊取自各篇刊載內容。