降脂红曲产品中Monacolin K检测方法的比较  

Compare of Monacolin K Detection Method in Lipid-Lowering Monascus Products

作　　者：赵光隆 张薄博[1] 许赣荣[1] 

机构地区：[1]江南大学生物工程学院,江苏无锡214122

出　　处：《食品与生物技术学报》2017年第1期46-50,共5页Journal of Food Science and Biotechnology

基　　金：国家"十二五"科技支撑计划项目(2011BAD23B02)

摘　　要：为准确测定降脂红曲类产品中Monacolin K(MK)的质量浓度。作者对中华人民共和国轻工行业标准(2007)、保健食品检验与评价技术规范(2003版)、台湾食品中MK检验方法(2012)以及其它方法进行比较。确定朱华等的检测方法较优,MK在质量浓度10~400μg/m L范围内线性良好,加标回收率为96.3%,方法精密度RSD=1.6%。该方法简单、快捷,能够比较准确地反映红曲类产品中不同构型MK质量浓度,具有很高的实用价值。To accurately examine the amounts of Momwolin K （MK） in lipid-reducing Monascus products, ill this paper we compared to the light industry standard of the People＇s Republic of China （2007）, the health care food inspection and evaluation specification （2003）, Taiwan food inspection method of MK （2012） and Zhu Hua et al. applied method. The results show that Zhu Hua et al. applied method was superior. MK linearity was good within 10-400 μg/mL, and addition recovery rate was 96.3% ,RSD=1.6%. This method was simple, quick and accurate to examine the amounts of MK, with very great practical value.

关 键 词：降脂红曲 莫纳可林K 检测方法 

分 类 号：TQ925.7[轻工技术与工程—发酵工程]