紅曲霉液態(tài)發(fā)酵過程中桔霉素的動態(tài)監(jiān)測

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DOI：10.3969/j.issn.1000-9973.2025.05.003

中圖分類號：TS207.4 文獻標志碼：A 文章編號：1000-9973（2025）05-0015-05

Dynamic Monitoring of Citrinin During Liquid Fermentation of Monascus

WANG Xuan， SHI Xin-yun， CHEN Xin，WANG Wei-ping （School of Life and Health Sciences，Hubei University of Technology，Wuhan 43O068，China）

Abstract： Citrinin is the most common mycotoxin produced by Penicillium and Aspergillus ， which is usually found in Monascus products. At present，various methods have been developed for the detection of citrinin，but most of these methods require expensive equipment and professional operation，resulting in high costs. In this study，in order to detect citrinin more conveniently and accurately，the bacteriostatic activity of citrinin is utilized to monitor citrinin dynamically during fermentation by the inhibition zone method and to test the bacteriostatic activity of Monascus red pigment. The experimental results show that the change trend of the inhibition zone diameter of citrinin is basically consistent with the results detetermined by HPLC，and the inhibition zone method could be used to accurately monitor the citrinin production during the fermentation of Monascus. The Monascus red pigment does not show resistance to Bacillus subtilis in the concentration range of 25～400U/mL ，and the interference of Monascus red pigment on the accuracy of citrinin determination by the inhibition zone method can be excluded. Compared with HPLC，the inhibition zone method is simpler for determining citrinin. The linear correlation coeficient between the inhibition zone diameter and the content of citrinin is O.975，indicating a higher linear fiting degre and accurate detection of citrinin content，which has provided a simple method for the industrial detection of citrinin content.

Key words：Monascus；liquid fermentation；citrinin；inhibition zone

紅曲制品常被用作食品添加劑，得益于其所產(chǎn)生的有益次級代謝物在食品或飲品中的廣泛使用 [1-2] 0紅曲色素作為天然色素，可以通過固態(tài)或液態(tài)發(fā)酵獲得，具有較高的營養(yǎng)價值。（剩余8403字）