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Analytical Method for Citrinin in Monascus Colour
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- Sato Kyoko
- Division of Food Additives, National Institute of Health Sciences
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- Sakamoto(Sasaki) Shiho
- Division of Food Additives, National Institute of Health Sciences
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- Kawasaki Yoko
- Division of Food Additives, National Institute of Health Sciences
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- Maitani Tamio
- Division of Food Additives, National Institute of Health Sciences
Bibliographic Information
- Other Title
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- ベニコウジ色素中のシトリニンの分析法に関する研究
- ベニコウジ シキソチュウ ノ シトリニン ノ ブンセキホウ ニカンスルケンキュ
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Description
An analytical method for ctrinin in a natural colour, Monascus colour, was studied. As the pretreatment, the TLC method was not useful due to low recovery rates. When a powdered sample was subjected, the Rf value of ctrinin was influenced by co-existing dextrin. The use of 8 kinds of solid-extraction cartridges for the extraction of citrinin was also not effective. However, pretreatment with the Daiaion HP20 column was satisfactory for citrinin extraction. The recovery of citrinin was more than 90%. Moreover, the detection limits of the HP20 column pretreatment-HPLC method were 0.2μg/g for liquid samples and 2μg/g for powdered samples.
Journal
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- Japanese Journal of Food Chemistry and Safety
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Japanese Journal of Food Chemistry and Safety 5 (1), 64-68, 1998
Japanese Society of Food Chemistry
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Keywords
Details 詳細情報について
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- CRID
- 1390282680174446080
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- NII Article ID
- 110007367141
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- NII Book ID
- AA11666400
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- ISSN
- 21896445
- 13412094
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- NDL BIB ID
- 4536077
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- Text Lang
- ja
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- Data Source
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- JaLC
- NDL Search
- CiNii Articles
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- Abstract License Flag
- Disallowed