Study On Determination Of Citrinin Of Red Rice And Monascus Fermentation Technology

Red rice has been used to meat products as a natural food pigment. The index sign of its quantity primarily is red colour value.At prsent,most of Monascus were proved to produce citrinin.The red rice industry was met with new challenges in its production and export.This study researched on pigments and citrinin by Monascus FF-6202 solid-state fermentation.The main contents as follows:The content of citrinin was determined by high performance liquid chromatograph(HPLC).The results indicated the mobile phase of acetonitrile '. water=40: 60 could ideally separated citrinin from the other composition of pigments.There was a linear relationship between the contents of the citrinin standards and the peak area.The best crash time is 30min with ultrasonic.Mixed solvent composed of ethylacetate / formic acid(1/1) has proved to extract citrinin from powder Monascus samples most effectively.The new method that red rice was extracted with ethylacetate/formic acid in shaking bed for 2hrs was proved to be rapid and sensitive by repeat and callback tests.It has been developed that the new technology of producing Monascus FF-6202 pigments and citrinin by fermentation of seed Monascus liquid and solid fermentation of red rice.The result indicated that the amount of citrinin and pigments produced by Monascus FF-6202 was closely correlated.The optimum conditions of solid fermentation was 12% load.The culture temperature was constant.The frequency of mixing round red rice was 1 per day.The dryin-g temperature was 50℃.It was found addition of nourishment material to the culture positively stimulates the pigment production.